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View Full Version : Corn Beef - do you season the night before?

Biloxidman
03-14-2020, 08:32 PM
It’s been awhile since I did one. Soaking now and trying to decide whether to just wrap or season and wrap. Thoughts?
Biloxidman
03-14-2020, 09:45 PM
Soaked for 4 hours, changed the water and soaked for 4 more hours. Patted dry, seasoned and wrapped and resting in the fridge. Going on tomorrow around noon at 285 or so.
BGEChicago
03-14-2020, 09:50 PM
Biloxidman,

Last year I bought a flat and did my own, back then I soaked 2 days prior, this year a flat at Costco was $9.99 A POUND, i rarely have a problem with them but this is just price gouging.... thinking about canceling my membership. This year I went for (ashamed) with a pre-brined.

Thanks,
Greg
Biloxidman
03-14-2020, 09:55 PM
Biloxidman,

Last year I bought a flat and did my own, back then I soaked 2 days prior, this year a flat at Costco was $9.99 A POUND, i rarely have a problem with them but this is just price gouging.... thinking about canceling my membership. This year I went for (ashamed) with a pre-brined.

Thanks,
Greg
Don’t be ashamed. When you want it you do what ya gotta do! This was a small 3 pounder on sale for $10.00.
Biloxidman
03-15-2020, 02:13 PM
Unexpected delay but on at 2:00.
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SmokeRingsMatter
03-15-2020, 03:24 PM
I prefer the point. I picked up a 4lb corned point on sale for $1.77/lb a few days ago. Still not sure if i should go tradtional corned beef and cabbage, or pastrami on rye with a side of halushki.
Biloxidman
03-15-2020, 03:36 PM
I’m going pastrami and sauerkraut.
SmokeRingsMatter
03-15-2020, 03:43 PM
I’m going pastrami and sauerkraut.


Can't say ive ever mixed pastrami with kraut, but im sure its probably just as good as corned beef rueben. But i prefer pastrami on rye with spicy brown mustard. I guess living on the east coast has made me a bit of a purist snob when it comes to corned beef/pastrami.
Biloxidman
03-15-2020, 06:12 PM
4 hours and it’s at 216 and probing tenderall over! Didn’t expect it to go that quick. Joe ran at 290 most of the time. We’ll see when I slice it.
guero_gordo
03-15-2020, 06:19 PM
Dearly love my irish wife, but with the greasy water bucket of mushy cabbage and spongy meat, St Paddy's is a day I feel perhaps I should have found a nice Jewish girl instead ;-)
BGEChicago
03-15-2020, 07:43 PM
Dearly love my irish wife, but with the greasy water bucket of mushy cabbage and spongy meat, St Paddy's is a day I feel perhaps I should have found a nice Jewish girl instead ;-)

Made me laugh.... I don't get the cabbage thing... We do Ruben's, I tried the "traditional way" once.... ehh not for me.

Thanks,
Greg
Biloxidman
03-15-2020, 08:37 PM
Came out great in 4 hours.
https://uploads.tapatalk-cdn.com/20200316/9696f55276c9e4a294c3a11735b1c52d.jpg
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BGEChicago
03-15-2020, 10:13 PM
Don’t be ashamed. When you want it you do what ya gotta do! This was a small 3 pounder on sale for $10.00.

Hey Buddy,

Well, unfortunately I was right.. I bought Vienna brand, around Chicago they, for those who don't know, are the Abe Froman... see Ferris Bueller Day off... Well at 203F it probed tough, at 209 same story... Long story short, I tried a few bites any threw the rest away... My question, how bad does a flat have to be when 209F wont tenderize it? I have cooked hundreds of briskets in my life and never have seen this!

I'm so kicking myself, I saw a flat at Costco (back when they had toilet paper) for $9.99 and scoffed even though I had all the pickling spices at home... Lesson learned!


Ok, off my soap box :heh:


Thanks,
Greg