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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Dec 29 2017 Post subject: 22# Corned Beef...new some guidence |
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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 BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Dec 29 2017 Post subject: Re: 22# Corned Beef...new some guidence |
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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. _________________ Here's a change Robert.
I still work here! |
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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Dec 30 2017 Post subject: |
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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 Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Dec 30 2017 Post subject: |
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Do you think it would be ok to chill in fridge over night? |
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jane nair Newbie

Joined: 21 Dec 2017 Posts: 31 Location: Dhaka,Bangladesh
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Posted: Dec 31 2017 Post subject: |
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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. _________________ meatballly |
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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Dec 31 2017 Post subject: |
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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 BBQ Fan
Joined: 13 Jan 2014 Posts: 281 Location: Rockwood, TN
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Posted: Jan 02 2018 Post subject: |
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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 Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Jan 03 2018 Post subject: Results... |
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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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