bought a 4lb corned beef point from our grocery store when it was cheap. got around to making some delicious pastrami on sunday.
i started soaking it on thursday. we had a big bowl with lots of water so i first tried 12 hours. i cut off a piece and cooked it. too salty. i later let it do a 9 hour soak with new water. cut off a piece and tried it. close! but still a tad salty. let it soak 6 hours and tried it. works for me! saturday night i put on the rub
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sunday i put it on around 7am with some cherry wood. cooked it around 240-260 until 170, wrapped it, took it out at 209(!) at about 4pm because i lost track of time and forgot to check the thermometer (i also wouldn't have expected it to bed done that soon)! i put it in the cambro for an hour and half (it would have been longer but i was getting impatient). i was worried about the extra time in the cooker, but it cut just fine, wasn't over salty, and tasted awesome.
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the temps went up pretty quick so i'm thinking maybe i didn't need to wrap it. the crust could have been better. other than that it was a complete success!
i started soaking it on thursday. we had a big bowl with lots of water so i first tried 12 hours. i cut off a piece and cooked it. too salty. i later let it do a 9 hour soak with new water. cut off a piece and tried it. close! but still a tad salty. let it soak 6 hours and tried it. works for me! saturday night i put on the rub
sunday i put it on around 7am with some cherry wood. cooked it around 240-260 until 170, wrapped it, took it out at 209(!) at about 4pm because i lost track of time and forgot to check the thermometer (i also wouldn't have expected it to bed done that soon)! i put it in the cambro for an hour and half (it would have been longer but i was getting impatient). i was worried about the extra time in the cooker, but it cut just fine, wasn't over salty, and tasted awesome.
the temps went up pretty quick so i'm thinking maybe i didn't need to wrap it. the crust could have been better. other than that it was a complete success!
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