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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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02-18-2021, 08:04 PM | #1 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Corned Beef?
So, I either buy a pre-corned brisket or corn one myself. (Penzey's has a good mix)
I'll still do that this year, however, I was wondering what other beef can be corned - well any beef can be corned - but what other beef can be corned and still have good "corned beef" likeness? Do you think any of these would make decent corned beef? Eye of the Round? Arm roast? Pike's Peak Roast? and would you smoke/grill? boil/crock? sous vide & reverse sear? Thanks |
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02-18-2021, 08:15 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I’ve had corned round, store bought, and I felt that it was dry and the texture was wrong, but my standard is brisket. Beef navel, if you can find it, is also great, and what is traditionally used for pastrami.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-18-2021, 08:28 PM | #3 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
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Even if using a precorned brisket more marbling is a good trait. I choose the point but my wife wants it leaner...I usually lose...
Try the arm roast. A good balance of lean and fat I think.
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02-18-2021, 09:07 PM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Of non-brisket corned beef products.... I've corned chuck, round/rump roasts and short ribs. I've eaten corned and pastramied navel, but it's nearly impossible to get in my market. For corned beef I sometimes braise it, but my preferred method is pressure cooking for tenderness and the broth is amazing for dunking or to make Reuben soup. For pastrami I smoke to about 160°ish and my favorite finish method is a pressure finish. A steam finish would be second, but it takes some time.
Here is a corned round roast that was pastramied and chilled, the lower fat content is noticeable If you butterfly out a Prime grade brisket point with marbling anywhere close to this, you should be very happy.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-18-2021, 09:41 PM | #5 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
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I was in the mood to experiment. I had a few tri tips in the freezer, so into the brine it went. I like to smoke to about 160 or so and finish in the instant pot. The tri fit well in my 8qt.
Sent from my SM-N960U using Tapatalk
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Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg |
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02-19-2021, 04:06 AM | #7 |
Babbling Farker
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
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On a whim I once purchased a whole beef knuckle at Costco, was about 16 pounds. When faced with cooking it I had one of those wtf was I thinking moments. I decided to corn it, took about two weeks. It was great.
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02-19-2021, 08:33 AM | #8 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Well if you decide to buy pre made, Aldi is having the points on sale next week for $1.99 lb. We have gotten corned beef from there before and will be stocking up at that price
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02-19-2021, 10:31 AM | #9 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Technically, you can corn any of those cuts (or anything really). I'd go with arm roast if you have one, they are so underrated. I don't care for pikes peak really, I grind mine. Round is probably too lean for traditional corned beef as you know it, but I love me some eye of round thrown on a slicer thin, so I'd say that would be cool even with hardly any fat (if you have a slicer) on rye bread.
I've corned/cured a lot of nontraditional cuts, some were good, some were weird....corned pork spare ribs...definitely weird...that was a one off. Or....Corn them all and let us know how it went!
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02-19-2021, 10:43 AM | #10 | |
Full Fledged Farker
Join Date: 11-10-16
Location: California
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02-19-2021, 01:08 PM | #11 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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02-19-2021, 02:03 PM | #12 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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If you corn the arm roast I'd do sous vide 16 hours at 130-135 Fahrenheit and then sear. It will be like the texture of super tender steak with deep beef flavor. Or, if you are super paranoid about surface bacteria you can sear first then sous vide, but at that long of a temp it should be pasteurized (and also it is already corned, salt kills). Either way, the texture should be the same and I'd sear it afterward if you want to get a crust on it on a screaming hot cast iron pan.
Keep the juice from the bag when you are done if you want to make a funky gravy. Best of luck! I don't have any instant pot experience, but a lot of folks on here do. They can point you the right way if you're going that route.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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02-19-2021, 02:25 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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