Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Now that St Paddy's day is gone for another trip around the sun, the local Neighborhood Market is trying to ditch their corned beef. Last night they had a whole bin full marked down to $2.50/lb. Mostly they were flats, but there were a few points, and I managed to score 3 reasonable looking ones. I don't know why, but I think there's some pastrami in my future!
The quality chosen for pre-corned usually isn’t the best but if you can find points and not the flats they are still worth it. May as well load up. The store ones are small and I snoke at least 4 points at once to make it worth it.
I’ve taken to corning my own when I can so I can use good quality full briskets, but that does take extra effort and a lot of planning/waiting.
I usually make corned beef for pastrami from scratch too. But I really prefer points for pastrami and I've never found anywhere to get fresh brisket that's just the point. So I end up getting a packer, separating the point and smoking the flat.
Around here the corned points are always quite a bit cheaper than the flats. Win/win!!! I bought 4 x 4# ones on sale. May even eat one more as corned beef... the rest are pastrami bound...
!
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