As I mentioned in the Store Bought Corned Beef thread, I purchased one. Desalinated over night, rubbed with Meathead Katz Pastrami Rub. Pulled out of the fridge while KJJr is getting to temp.
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Wow, where in the LB area did were you able to get such a nice corned beef? All I see down here in south OC is the prepackaged stuff. - not very delectable.-
SheilaAnn Thanks! Looks like a possible road trip. There is a shop named El Toro Meat Market right off the I5 at El Toro, but they have been really hit or miss on what they have. Not sure if they butcher the meats there or just bring product from outside. -
GolfGeezer El Toro is bad. Don’t bother…. head up further north to Beef Palace. While it’s been years since I’ve been there, I think the only “fabricating” they do is marinating for carne asada or pollo asado.
If you do head this way, let me know! Mini-mini meat up!
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Looks so good, I can almost taste it!Comment
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Looks great. Now comes the big question once you cook it, are you a slice it thin person or a slice it thick person?Comment
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Are you going the QVQ route? I have several to do before Octoberfest here. My next one is going to be QVQ as a test to see if it is what I’m looking for. I’ve made pastrami for about 40 people every October for 3 years. I’m trying to retain a bit more moisture than in the past. Good luck and please tell us how it went.Comment
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I did a sous vide Q. The cured flat didn't make a noticeable difference in the bag at 131.5-F vs just smoking all the way. If you're eeking out tenderness you're eeking out moisture. The bag was full of liquid. -
Jerod Broussard I’m looking for moisture. I believe it’s was Clint Cantwell’s write up where he was very pleased with smoking to 170 then SV at 195 for 4 hours. I have 8 points to do, but have until mid October to get them all done. I would like to start soon so that it doesn’t slip up on me. I would value your opinion. -
That would be better on the back end. If you want any bark you would need to smoke hot enough to get a good bark by 170, that's for sure.
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Sigh…… it turned out dry and crumbly. My ego wants to blame the store bought corned beef. I fear it was operator error. I have the dangest time with a slow cook on the KJJr. My last pastrami was on the weber with SnS insert. It was sublime. I really struggled with consistent temp and all my charcoal/chips burned off. Had to practically start over. Bread was great, pickles rocked, slaw was tasty. The rest should make for a good hash…….?
about 2/3 way through the cook accordingly to Combustion. Before my charcoal burned out.
first slice, it had promise…… then I sliced some more
and it dried up like a raindrop on hot asphalt
all the mustard in world didn’t save it. I even tried my mayo. Sigh.Comment
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I’ve not had much good luck at low and slow on the next two sizes of KJ up from yours. To get good bark and not turn the beef into mush or jerky I have to smoke between 275 and 300 on brisket and 275 on pastrami. I know I bring it up too often but a Smobot will take all the work out of temp control without a fan. It’s completely controllable from your phone. -
☹️ I hate it when things don’t work. Blame it on the meat, and go get another one.
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Next one will be perfect. I just did one last weekend, it was just OK. But the one before it was perfect. And I didn't do anything differently. Just a different corned beef. I need to get a brisket and do it from scratch but I am, at heart, a lazy man.Comment
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The KJ jr does not really have to do with the crumbly/dry outcome. That really comes down to the quality of the meat or if it was over cooked. I would say it is probably the first guess, given your level of expertise. Do yourself a favor.....buy a brisket point and cure it yourself. The difference is real, my friend.
I like to buy a prime brisket from Costco and go from there. You get much more fat with choice or prime. More than likely, the corned beef you bought was Select. You need as much fat in brisket as you can get, and buying a higher grade makes a huge difference.
Another move is to take it off the smoker and heat at about 190 F, then let it rest in the oven at 180 F for 5-6 hours. Almost kinda like a SV step.
Last tip, when you slice it, SAVE THE DRIPPIN'S! Drizzle those over the slices to add moisture and fat back in.Comment
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Drippings burnt to my drip pan. Ya know, I have given this advice in the past and to Spinaker point, the smaller the environment, the harder to maintain. Lesson learned! KJJr is now sanctioned for hot and fast…. And maybe bakers!
That all said…. I have one last Click briskie………
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Bummer. If you have any leftovers, reheat via steaming. That’s my personal preference even right off the smoker and it Might rescue it a bit if it came out dry.Comment
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