Hey, so I have been planning a brisket and with this sale https://pitmaster.amazingribs.com/fo...co#post1388159 from Costco y’all are bragging on, I’m ready to jump in. But I need to plan accordingly so I don’t cluck it up (refer to my botched salmon in the spoof thread). IF AND ONLY IF I need to freeze corned beef prior to smoking for pastrami, is it advised?
-
-
I’ve held frozen corned beef briskets for a couple years, they’re fine. -
I'll buy clods of corned beef after St Paddy's is over and freeze them until I want pastrami, never had any problem.Comment
-
I buy corned beef when it goes on sale after St. Patricks Day then freeze it. I’ve never noticed any problems. It still makes great pastrami.Comment
-
Go for it. You won't be disappointed. I just made some pastrami, it lasted all of 4 daysComment
-
I find it impossible to buy corned beef, other than in late Feb to late March, I I stock up then. I got two a few weeks ago, smoked one and put one in freezer. The one I smoked is nearly gone, I went to Costco last Saturday and bought 3 more. One is in garage fridge to smoke this weekend, the other two (so 3 total) in garage freezer. I tend to spread them throughout the year, after I've had my March fill, and will smoke one every few months. They always keep just fine.Comment
-
Ehhh, my cheapest is now $5.49/lb on sale from $7.99 (I know, I know). I sucked it up an bought 4 corned flats today.Comment
-
Make it yourself! So much better. Make the fresh pickling spices, you will not regret it and totally worth it.Comment
-
In a couple weeks I'll be buying up a few on sale pre-corned beef packs to freeze, hasn't done me wrong in the past.Comment
-
Don't know if I could be patient enough to freeze my corned beef knowing there is pastrami to be had. Got a brisket brining now and will be using half for corned beef and cabbage and the other half for pastrami. I need to make this happen more often than St. Patricks Day.Comment
-
I wouldn't have any concerns freezing. But I am an advocate of doing everything from scratch. As stated above, you will not regret the outcome.Comment
-
Here is the big baby! I’ll do a write up as I forage down the corned beef-pastrami path, if anyone wants to hear it. Plus, it will force me to read the recipe Donw 🤣🤣🤣
Comment
-
Smoked Transistors death before signal hill. I hate that store. I go to Los alamitos I’m not a snob, but SH is nasty.
-
-
I used to corn my own brisket flats and then put a pastrami rub on them, wrap in cellophane and refrigerate overnight. Smoke the next day to 165-170 IT. I got tired of the corning process so I use to buy corned brisket flats when Costco carried them, now all they carry is corned round. I prefer brisket over the round.
Our local Raley's has choice corned brisket points on sale for $1.97/lb. this year. I bought several and will freeze some of them. The ones I'm smoking will start with a 24-48 hour soak in water in the fridge, changing the water several times. Throw away the package of spices. Remove from the water, pat dry and season with the home made pastrami rub, wrap in cellophane and put in the fridge over night. Next day remove and unwrap, re-season where some rub made have come off and smoke with some pecan chucks @ 250-275 until IT reaches 165-170. Then loosely wrap and put in a faux cambro with towels for a couple of hours. The picture below was a brisket flat from Costco several years ago.
Comment
-
What’s the preference if making pastrami from pre-packaged corn beef, flat or point?Comment
-
What recipe you using? Most here do a brine or wet cure. I'm a dry cure guy myself.Comment
Comment