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View Poll Results: What should I do with a 20 lb corned beef brisket?
Cook it whole, cut it up and freeze some chunks 18 52.94%
Cut it up, cook one chunk and freeze the rest uncooked 10 29.41%
Cut it up, cook all chunks and then freeze some 6 17.65%
Voters: 34. You may not vote on this poll

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Unread 12-30-2011, 12:27 PM   #1
Ron_L
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Default Huge Corned Beef - What should I do with it?

Restaurant Depot always has Bea's brand corned beef, but they are whole briskets and huge. I bought one to try and it is 20 lbs!

I am going to smoke it for pastrami, but I'm wondering how I should do it. I can cook it whole and then cut it into smaller chunks and freeze some, or I can cut it into chunks, cook one chunk and freeze the rest uncooked or I can cut it into chunks, cook them all and then freeze some.

What do you guys think?

Poll above :)
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Unread 12-30-2011, 12:33 PM   #2
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Depends..what you want out of it?

Corned beef lunch meat?
Pastrami lunch meat?
Huge pot of Corned beef hash?
Corned beef & cabbage?

I found it is easier to deal with chunks in both my smoker & slicer.

Sliced corned beer and/or pastrami freezes great.
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Unread 12-30-2011, 12:52 PM   #3
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My vote is cut it up, cook one chunk and freeze the rest. When in doubt, give yourself some options for later.
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Unread 12-30-2011, 12:53 PM   #4
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Where is the option for: Cook it up and invite all the Chicago Brethren over to finish it off?
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Unread 12-30-2011, 01:04 PM   #5
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Yep. Cut it up and reserve the point for a really nice corned beef meal later. Depending on how much you want for pastrami, cut the flat into sizes that suit you and freeze what you're not immediately cooking.
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Unread 12-30-2011, 01:52 PM   #6
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How come there wasn't a "Cook it whole, cut it up, and send any you aren't going to eat right away to me" option?

And if you are going to make pastrami with it, make sure you follow martyleach's instructions (with a tip o' the hat to Thirdeye).
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Unread 12-30-2011, 02:09 PM   #7
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I always like to cook my brisky whole then cut it up into meal size chunks, vacuum suck, and freeze. When I want I meal, I thaw a bag, throw into pot of boiling water, and chow down!
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Unread 12-30-2011, 02:11 PM   #8
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I say split it, into point and flat, cook both and freeze one half.
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Unread 12-30-2011, 03:03 PM   #9
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Quote:
Originally Posted by SirPorkaLot View Post
Depends..what you want out of it?

Corned beef lunch meat?
Pastrami lunch meat?
Huge pot of Corned beef hash?
Corned beef & cabbage?

I found it is easier to deal with chunks in both my smoker & slicer.

Sliced corned beer and/or pastrami freezes great.
Did you miss the part where I said that I was going to smoke it for pastrami, John?

Quote:
Originally Posted by ---k--- View Post
Where is the option for: Cook it up and invite all the Chicago Brethren over to finish it off?
Quote:
Originally Posted by zydecopaws View Post
How come there wasn't a "Cook it whole, cut it up, and send any you aren't going to eat right away to me" option?
I think the answer to these two should be obvious. More for me!
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Unread 12-30-2011, 03:06 PM   #10
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Apparently I did Ron. Sorry about that.

Soak it in water to remove some of the saltiness from the commercial cure. Cut in chunks and smoke all at once.

Smokers are always happier full of meat anyways.
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Unread 12-30-2011, 03:08 PM   #11
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I saw those at RD yesterday as well. Really piqued my interest. I actually asked myself the same thing as you are debating. Looking forward to how you deal with it as I really want to go back and get one.

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Unread 12-30-2011, 03:08 PM   #12
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So far I'm leaning towards cutting it into two or three chunks (depending on how big the point is), cooking one chunk and freezing the others. That give me pastrami for reuben sandwiches for Monday evening a choice of pastrami or corned beef in the future. If it were a regular brisket I would never do this, but since it's corned it doesn't seem as sacrilegious I'm also not really looking forward to an extended cook with the damp weather we have now, and I'm guessing this thing could take 15-20 hours if cooked whole.
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Unread 12-30-2011, 03:10 PM   #13
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Quote:
Originally Posted by SirPorkaLot View Post
Apparently I did Ron. Sorry about that.

Soak it in water to remove some of the saltiness from the commercial cure. Cut in chunks and smoke all at once.

Smokers are always happier full of meat anyways.
No worries... Just giving you a hard time :)
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Unread 12-30-2011, 03:12 PM   #14
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Quote:
Originally Posted by colonel00 View Post
I saw those at RD yesterday as well. Really piqued my interest. I actually asked myself the same thing as you are debating. Looking forward to how you deal with it as I really want to go back and get one.
I'm pretty sure that Divemaster has smoked one of these and served the pastrami at a competition for late night snacks, and it came out great. I keep looking at them and decided o try it. 20 lbs. was the smallest!
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Unread 12-30-2011, 03:12 PM   #15
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smoke the whole thing then slice. there may not be that much left after slicing with all of the necessary "quality control samples" during the slicing operation
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