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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-19-2010, 03:31 AM   #1
Drew
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Default Corned Beef

First attempt at corned beef.
Soaked in water for two hours and then made a rub of peppercorns, coriander seeds, onion powder, thyme, garlic powder and paprika.
Rubbed, wrapped and into the fridge overnight.

Took 6 hours at 300F to reach 185F inside.

I came out pretty good, I normally just boil corned beef..... Not any more!
It was so tender that it was falling apart as I sliced.


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Unread 12-19-2010, 04:53 AM   #2
stephan
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Nice job, looks great
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Unread 12-19-2010, 07:59 AM   #3
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That looks like your pastrami started out as a corned round roast. I really like those and keep an eye out for them. They don't have a heavy fat cap like a corned brisket, but you can see the even marbeling of fat in my photo (this one had been chilled).
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Unread 12-19-2010, 08:09 AM   #4
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That looks great, Drew! We have one store around here hat regularly carries corned rounds instead of briskets. As Thirdeye said, they don't have as much fat as a brisket, so they can dry out very easily. It looks like yours was perfect!

BTW, technically you made pastrami, which is smoked corned beef.
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Unread 12-19-2010, 11:42 AM   #5
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Looks fantastic!
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Unread 12-19-2010, 11:47 AM   #6
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Oh yeah, I would love that right now. Just add cabbage and spuds, Mmmmmm.
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Unread 12-19-2010, 11:50 AM   #7
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Looks very good,probably tasted better!
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Unread 12-19-2010, 12:00 PM   #8
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Beautiful!
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Unread 12-19-2010, 01:32 PM   #9
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That really looks great! I haven't seen a corned round before, I'll have to ask my butcher.
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Unread 12-19-2010, 01:43 PM   #10
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Looks good to me. I'll take some rye bread, swiss cheese and kraut with mine. Nice work.
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Unread 12-19-2010, 03:46 PM   #11
Drew
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Thanks everyone, I am a fan of corned beef (or in this case pastrami )
The other plus is that it is very cheap over here. $9 normally gets you one that is around 4lb.
I had already sliced a fair amount for tea (pastrami and sauerkraut sandwiches) before I remembers to take pics
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Unread 12-19-2010, 03:50 PM   #12
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That is a good looking hunk of meat you cooked there
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Unread 12-19-2010, 03:56 PM   #13
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Looks good from waaaaaay over here.
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Unread 12-19-2010, 03:58 PM   #14
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Amazing, looks great!
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Unread 12-19-2010, 04:04 PM   #15
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Looks great no matter what you call it.
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