Corned beef/pastrami - BBQ Central

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Old 09-04-2006, 01:58 PM   #1
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Corned beef/pastrami

Got a request for this off list so thought I might as well go ahead an post it for all.

Bigwheel's Grand Prize Winning Corned Beef (Pastrami)

2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
2 cups pickling salt
1 3/4 cup brown sugar
1/2 cup Mortons's Tender Quick
1/2 cup Amesphos *optional (if you aint got none dont worry about it)
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves

Mix up the brine and get it ice cold. Strain a few quarts of the the brine and shoot them briskets up to the gills..then dunk em in the brine for 4 days in the ice box giving them a shake and roll once a day. (I use doubled non-scented Glad trash bags for doing my brining but however you brine feel free to do it your way). Drag em out and rub down good with coase grind black peppa and ground corriander. Cook em on the pit at somewhere around 250 till the internal temp hits about 180 and dont seem to want to go no higher. Slice em thin and against thegrain and pile it high on your Reuben. Will make you want to slap somebody's
Mama.

bigwheel
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Old 09-05-2006, 01:36 PM   #2
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I picked up an extra brisket today and plan on trying this recipe this week.
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Old 09-05-2006, 01:38 PM   #3
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oh yeah? You got Foat Wuth tap water? I'll tell you right now it won't be the same with West Seneca tap water.
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Old 09-05-2006, 07:31 PM   #4
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Its just plain old salt without iodine or other additives. Down here they tend to keep it in the canning/pickling section at the stores and all I have seen is Morton's brand. Kosher salt should work just fine too. Might use just a touch more since its a coarser grind and more bulky meaning it not quite as salty by dry measure standards. Should be the same if you went by weight. Actually probably couldnt tell much difference if a person used regular old iodized table salt. Have done that evil deed on a few chicken brines over the years and never could tell much difference myself. Not sure how much the phosphates added to the equation..I mainly just used it cuz I already had it on hand for making sausage. It do help make a sausage nice n juicy when used at the rate of half the salt ration.

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Originally Posted by HFD26
BW, tell me a little bit about this pickling salt. I got plain, iodized, and kosher salt. Don't recall seeing pickling salt in the supermarket. Maybe I just wasn't lookin. I think I can get Amesphos from Zach's Spice company in Deer Park Texas, they have everything.
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Old 09-05-2006, 07:34 PM   #5
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Well hope you like it. Dont let the Cap'n talk you into that W. Seneca water. That might could pizzen a person I suspect.

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Quote:
Originally Posted by wittdog
I picked up an extra brisket today and plan on trying this recipe this week.
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Old 09-05-2006, 07:35 PM   #6
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Think I have heard of Seneca. Aint that up near Amarillo?

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oh yeah? You got Foat Wuth tap water? I'll tell you right now it won't be the same with West Seneca tap water.
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Old 09-06-2006, 09:13 AM   #7
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Well if it don't come out I can always blame it on the Lake water.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 09-08-2006, 08:54 AM   #8
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Well I mixed up the brine today...couldn't get any Foat Wurth tap water..and I substituted the Kutas amounts of insta cure and salt...but added the rest of the stuff from your recipe....If'in it tastes as good as it smells I reckon I'm going to be one happy dog....I'll let ya know in 5 days
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 09-08-2006, 06:05 PM   #9
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Quote:
Originally Posted by wittdog
Well I mixed up the brine today...couldn't get any Foat Wurth tap water..and I substituted the Kutas amounts of insta cure and salt...but added the rest of the stuff from your recipe....If'in it tastes as good as it smells I reckon I'm going to be one happy dog....I'll let ya know in 5 days
Could have just used toilet water, same stuff.
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Old 09-09-2006, 08:06 AM   #10
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Hey Witt..how much salt per gallon did he call for?

bigwheel


Quote:
Originally Posted by wittdog
Well I mixed up the brine today...couldn't get any Foat Wurth tap water..and I substituted the Kutas amounts of insta cure and salt...but added the rest of the stuff from your recipe....If'in it tastes as good as it smells I reckon I'm going to be one happy dog....I'll let ya know in 5 days
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