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Looking for THE corned beef recipe

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  • Smokin D
    Club Member
    • Nov 2016
    • 62

    Looking for THE corned beef recipe

    Good evening Pitmasters.

    I’ve finally got my briskets where they need to be and am ready to spice things up a bit.

    I’ve done Meatheads close to Katz a number of times when making Pastrami from store bought corned beef.

    I’d like to take the training wheels off this time and make the corned beef from scratch.

    What say you?!?!
    Any go to corned beef recipes floating around?

    Would love to hear from you.

    Cheers,
    Walt
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10029
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Thermoworks Thermapen w/ Back light (gift)
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    #2
    Go back one step

    https://amazingribs.com/tested-recip...ed-beef-recipe


    https://amazingribs.com/tested-recip...g-meats-safely

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Can I get an amen? Best corned beef ever. Take it one step further and smoke some pastrami.

    • barelfly
      barelfly commented
      Editing a comment
      Troutman - Amen! Such a simple process and good eats!
  • ecowper
    Founding Member
    • Jul 2014
    • 3660
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #3
    Absolutely do Meathead’s corned beef recipe!

    In another cooking group that I’m part of, I’ve also heard really good reviews of Alton Brown’s recipe, so posting that here as well

    https://www.foodnetwork.com/recipes/...recipe-1947363

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Troutman I know, right? but yeah, a group called Food Hackers on facebook

    • wcpreston
      wcpreston commented
      Editing a comment
      FWIW, the Alton Brown recipe uses saltpeter, which Meathead and others argue is (a) no longer required and (b) has safety carcinogenic issues. So although I'm a big AB fan, I'll stick to Meathead's recipe.

      Here's an article that backs up why Meathead's not a fan of saltpeter:
      https://www.theguardian.com/news/201...rites-sausages

    • ecowper
      ecowper commented
      Editing a comment
      wcpreston ..... I always use Doc Blonder’s brining calculator and no saltpeter. If I used AB’s recipe, I would substitute a Blonder brine for those parts of the ingredients.
  • wcpreston
    Club Member
    • Nov 2016
    • 198

    #4
    I am two days shy of finishing my "corning" of a brisket. I will definitely be smoking it to make pastrami, since that was the whole point. I have to say the brine smells amazing every day I stir it.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I would love to see pics and comments of the whole process

    • wcpreston
      wcpreston commented
      Editing a comment
      planning on it
  • Spinaker
    Moderator
    • Nov 2014
    • 10987
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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      ************************

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    #5
    Making the Close to Katz recipe with Meathead's Corned Beef makes it the best recipe on the site! Insane amounts of flavor!

    Comment

    • Oakgrovebacon
      Club Member
      • Apr 2016
      • 1997
      • South central Illinois

      #6
      I recently did the Sous vide q version of pastrami with a choice brisket flat. Works great also. Click image for larger version

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      Comment


      • barelfly
        barelfly commented
        Editing a comment
        That’s gold right there! Man get me a couple slices of rye bread, Swiss and a scoop of kraut for that!

      • IowaGirl
        IowaGirl commented
        Editing a comment
        As for the kraut, it's worth it to make your own. It's really easy and much tastier than store bought. Here's a reliable method to use if you want to give it a try -- https://www.makesauerkraut.com/sure-...raut-in-a-jar/
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
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        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #7
      I've made Michael Ruhlman's corned beef, then taken it to pastrami from there. http://blog.ruhlman.com/2016/03/homemade-corned-beef/

      Can't compare with Meathead's since I haven't made it yet, but the kudos above speak for themselves.

      Comment


      • wcpreston
        wcpreston commented
        Editing a comment
        I'm sure the recipe is solid. What I like about Meathead's recipe is how much attention he pays to the safety issues when scaling the recipe. Specifically, the curing salts part. I was able to use the calculator he provided to scale it to much larger. No one seems to be talking about that on that blog, which concerns me.
    • jgreen
      Charter Member
      • Oct 2014
      • 2742
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #8
      Not sure you would get a huge difference in flavour from tweaking the recipe for the corning process. That is mainly about getting the right salt and curing powder into the meat. I would make Meatheads version and then decide how you finish it, pastrami or otherwise.

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1887

        #9
        Also serious eats version. Uses a dry version but since it isn’t a brine it may not scale too well.

        https://www.seriouseats.com/recipes/...ts-recipe.html

        Comment

        • Smokin D
          Club Member
          • Nov 2016
          • 62

          #10
          Appreciate all the responses.

          I will do meatheads corned beef recipe first.
          Didnt see it in my version of his book, but found it on the forum.

          Hope Everyone is having a safe and Happy New Year.
          Cheers

          Comment

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          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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