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22# Corned Beef...new some guidence

 
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rolltide
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Joined: 26 Feb 2007
Posts: 48

PostPosted: Fri Dec 29 17 12:36 pm    Post subject: 22# Corned Beef...new some guidence Reply with quote

This will not be my first attempt at a fauxstrami, but it will be the first at 22 lbs. This thing is a beast.

I will do the rince, water-bath, rub, rest prior to a 250 deg smoke on my Yoder (not sure of pellet flavor yet) and take to 190-195 internal temp.

Few questions:
- any guesses on how long this will take?
- Is it worth resting, chill, fridge overnight and then steam?
- When steaming is the meat resting in water or are they separated?
- Should I be prepared to separate the flat & point at some point during the smoke?

Many thanks!

Ryan
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Fri Dec 29 17 5:51 pm    Post subject: Re: 22# Corned Beef...new some guidence Reply with quote

rolltide wrote:
This will not be my first attempt at a fauxstrami, but it will be the first at 22 lbs. This thing is a beast.

I will do the rince, water-bath, rub, rest prior to a 250 deg smoke on my Yoder (not sure of pellet flavor yet) and take to 190-195 internal temp.

Few questions:
- any guesses on how long this will take?


Depends on if you separate or not, somewhere between 8 -10 hours would be my guess.

Quote:
- Is it worth resting, chill, fridge overnight and then steam?


Depends on when you start, how long a day you want to tend the smoker, or go to bed, etc. Personally I like to go from smoke to steam straight away, so an early start, long day, and wait till it's finished is how I run it.

Quote:
- When steaming is the meat resting in water or are they separated?


I like to rest the meat on a cooling rack, above the water, it's steaming the meat, not boiling it.

Quote:
- Should I be prepared to separate the flat & point at some point during the smoke?


Do you like a strip of fat in your pastrami? If you do, then don't separate, if you don't then separate them.

Me, I like a bit of fat.

The other important part is post cook. Allow the meat to cool fully, then refrigerate overnight. If you are going to slice by machine chill in the freezer for 30 - 45 minutes, and only cut a thin as you can get it to hold together.

If you are going to slire with a knife, chill in the freezer for an hour - 90 minutes, as it will take you longer than on the slicer, and you need to keep it coor for longer.
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rolltide
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Joined: 26 Feb 2007
Posts: 48

PostPosted: Sat Dec 30 17 5:40 am    Post subject: Reply with quote

Thanks for the detailed response here and on other posts I've been reading. So you think it will only take 8-10 hours for a 22# piece of meat?

I'm probably going to serve it the same day it finishes. You said you like to do the same but steam as well. Are you chilling somewhere in there on a cook that you serve same day?

Thanks again!
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rolltide
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PostPosted: Sat Dec 30 17 9:45 pm    Post subject: Reply with quote

Do you think it would be ok to chill in fridge over night?
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jane nair
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Joined: 21 Dec 2017
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Location: Dhaka,Bangladesh

PostPosted: Sun Dec 31 17 5:00 pm    Post subject: Reply with quote

I think he is right.it will take 7-10 hours for 22 pieces of meat.and yes it will okay to chill in the fridge overnight.
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rolltide
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Joined: 26 Feb 2007
Posts: 48

PostPosted: Sun Dec 31 17 9:15 pm    Post subject: Reply with quote

jane nair wrote:
I think he is right.it will take 7-10 hours for 22 pieces of meat.and yes it will okay to chill in the fridge overnight.


Thanks Jane, just to clarify this is a 22 (pound) corned beef...not 22 pieces. It measures about 21" long and 5" tall at the point. So still 7-10 hours at 225-250 deg? The reason I keep questioning this is a Brisket (which is what it is) of this size would need more than 7-10. Thoughts?
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Tue Jan 02 18 9:33 pm    Post subject: Reply with quote

rolltide, from my experience with brined meat, not just brisket, is that it cooks faster than an unbrined(normal) piece of meat.
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rolltide
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Joined: 26 Feb 2007
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PostPosted: Wed Jan 03 18 12:31 am    Post subject: Results... Reply with quote

Ok, here is the outcome and some notes for those seeking it...

- 22# corned beef
- 12 hour water bath (changed every 2 hours)
- rubbed night prior to cook
- sat for 1 hour prior to smoke
- 12 hour smoke at 225-235 (Yoder w/ Pecan pellets)
- Went thru about 20#'s of pellets
- 3 hour rest in cooler
- put in fridge overnight (9 hours)
- rest at room temp for an hour
- Steamed in smoker @ 250 deg
- Took 3.5 hours to climb to 160 deg IT
- slice and enjoy!

Rub:
2 cups - Brown Sugar
1 cup - black pepper
1 cup coriander seed (apply last, expensive!)
4 tbsp - granulated garlic
4 tbsp - granulated onion
4 tbsp - red pepper flakes
8 tbsp - paprika

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