22# Corned Beef...new some guidence

[rolltide]

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

[SoEzzy]

[rolltide]

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!

[rolltide]

Do you think it would be ok to chill in fridge over night?

[jane nair]

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

[rolltide]

[whall]

rolltide, from my experience with brined meat, not just brisket, is that it cooks faster than an unbrined(normal) piece of meat.

[rolltide]

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