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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-14-2013, 04:35 PM   #1
beercuer
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Default The Mockstrami Experiment

Have you ever wondered what happens when you take a de-brined corned beef up over the 160 mark, to like say 195 degrees? I did, and this is what you'll get to see here. I began with what was labeled as a point cut, but it sure looked a whole more flat cut to me. That's alright, as point is priced cheaper than flat anyway.

Away we go now... Slathered it with the horseradish dijon mayo, and added the rub fixins that came with it along with plenty of coarse pepper (pastrami style of coarse).



I went with a mesquite smoke this time, as I was out of hickory. Here we are several hours into the smoke:



After foiling. Temp hit 195 at coolest point.



Okay, I was curious to see if this here corned beef would lend itself to pulling. Ha ha ha, ain't no way in tarnation! I'm a thinkin' that a real point cut could, but not this flat one. Sure was moist and tender though. So I sliced it up instead.



Let's see... what to do with it?-- How about a kind of grilled cheese Reuben like sammy. I toasted and butter fried some Bavarian rye bread, added some Deluxe American cheese, and topped the bread with Thousand Island dressing.



Added some of my green sauerkraut...



And plated it. I found that the extra heat and temp by no means hurt it. In fact, I believe it helped take the flavor up a notch. I could have gotten it nearly indistinguishable from a pastrami had I worked a lot of minced garlic into the rub.





Oh, made for a nice breakfast treat, too. Not quite corned beef hash exactly, but close enough for a beer.

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Old 05-14-2013, 04:47 PM   #2
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That turned out really nice!
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Old 05-14-2013, 04:50 PM   #3
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Being an Insatiable Strami Slut I like the way you think. I just drooled all over my shirt. How long did you soak it before hand?
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Old 05-14-2013, 05:05 PM   #4
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Thanks a million, Guys!

Quote:
Originally Posted by Bludawg View Post
Being an Insatiable Strami Slut I like the way you think. I just drooled all over my shirt. How long did you soak it before hand?
Bludawg, I guickly rinsed it with cool water, the placed in large bowl of cold water in fridge for full 24 hours. I found that did the trick wonderfully for me.
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Old 05-14-2013, 07:56 PM   #5
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Good job.
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Old 05-14-2013, 09:15 PM   #6
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Quote:
Originally Posted by beercuer View Post


The grain pattern of the meat in this picture looks like a brisket point.
Especially the slice to the right.
The muscle fibers are wider and randomly distributed.
In a brisket flat, the fibers are more uniform and evenly spaced.


That notwithstanding, the sandwiches look great.
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Old 05-14-2013, 09:57 PM   #7
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Excellent cook! Being a hot pastrami lover i will try this sooner than later.
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Old 05-14-2013, 10:02 PM   #8
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Looks fantastic!!

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Old 05-14-2013, 11:22 PM   #9
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Love the fried potatoes, eggs and pastrami shot. I have a pastrami omelet on board for dinner tomorrow night. Great minds...
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Old 05-15-2013, 01:22 AM   #10
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Thanks again, Friends

Cameraman-- Congratulations... Luv the idea!

Quote:
Originally Posted by bobfeebish View Post
The grain pattern of the meat in this picture looks like a brisket point.
Especially the slice to the right.
The muscle fibers are wider and randomly distributed.
In a brisket flat, the fibers are more uniform and evenly spaced.


That notwithstanding, the sandwiches look great.
Bobfeebish, I get your "point." Thanks for that. This has got to be the leanest point I've ever seen. Sure fooled me.
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Old 05-15-2013, 02:14 AM   #11
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Quote:
Originally Posted by beercuer View Post

Bobfeebish, I get your "point." Thanks for that. This has got to be the leanest point I've ever seen. Sure fooled me.
Well beercuer, I have to agree with you.
This piece of meat has been expertly trimmed.
Personally, I think some of the best bits of a brisket are from the point.
I would have loved a taste of yours, it looks excellent.
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Old 05-15-2013, 07:53 AM   #12
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That looks Great and looks like a point to me
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