smoking Smoked Corned Beef Brisket, Chicken Thighs, and other stuff...

Where is all the Smoked Corned Beef Brisquet, Chicken Thighs, or Other Stuff?

Or if you have any good stories about your local neighborhood drunk ass butcher...?
 
Scoville DeVille said:
You have to soak those packaged Corned Beefs for 24 hours to get that salt out!
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I've done it before with just a thorough rinse in cold water before it gets rubbed.
No salt in the rub.
The end product was delightful.
Matter of fact, I'm doing one tomorrow, but now I'm scared I need to soak it...
J was yours too salty?
I like it flavorful, but if it tastes like a salt lick, no thanks!
 
We soak ours for 24 hours changing the water every 6 hours.
I'm sure we are overdoing it but I hate that shit when its too salty.
 
This thread has had me jonesin for pastrami for a while now.
Store bought corned beef in the package. Rinsed THOROUGHLY!!, but not soaked.
(if it's too salty, I soak next time)
Made a simple pastrami rub:
Black pepper
White pepper
Coriander
Dry Mustard
Garlic Powder
I don't like the rub to be too thick on my pastrami, but all sides were hit lightly. On to the smoke she went.
Note: My contribution to this thread will be moving to Drunken Chef as soon as I get home from church.
Sinner.
 
I've made Pastrami a couple of times and it's always been fantastic. I got a food safe bucket from the local Firehouse Subs location and pickled the brisket for a couple of weeks.
 
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With a generous rub, it went onto the smoker.
 
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After getting to an internal temp that I was happy with, it was pulled and allowed to rest. The first slice indicated it was done right!
 
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We served it on rye bread with barrel cured sauerkraut and homeaded 1000 island dressing. Tweren't none left.
 
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That looks and sounds great, but if I may ask, what WAS that internal temp?  It looks more like a MR steak to me than pastrami.  Not that there is anything wrong with that, but pastrami is usually cooked to around 190F to 200F.
 
JayT said:
That looks and sounds great, but if I may ask, what WAS that internal temp?  It looks more like a MR steak to me than pastrami.  Not that there is anything wrong with that, but pastrami is usually cooked to around 190F to 200F.
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It's red due to the pickling salt that I used to cure it. I pulled it at around 195.
 
Scoville DeVille said:
Pastrami is supposed to be pink Jay, jajajajajajajajajajaa

There is more money right there than in all of the casinos in Vegas.
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BOOOOOM!
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oh mY LaWD. I've died an gone to Paula Deen's....... Geeeeme a piece of Rye or Pumpernickel.... and a pickle!
 
PepTalk said:
Geeeeme a piece of Rye or Pumpernickel.... and a pickle!
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:rofl: Stop visualizing geeme like that.
 
Lately, we've become rather fond of Chicken Tikka. Basically, we marinate chicken legs and thighs in an Indian inspired marinade (plain yogurt, garam masala, lemon juice, freshly grated ginger root, fresh minced garlic, ground peppercorns), let sit in fridge for about 24h. Grill over medium-high until you get a nice char.
 
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You are not cooking it to a proper internal temp, rather just getting it sort of "medium rare" with the char. Let rest until cool enough to pull the meat off the bone. Add meat and bones to: a large can of crushed tomatoe's (ex. Dei Fratelli), a cup of cream, a fair amount of garam masala, garlic, cilantro, and salt to taste. Ideally, throw some OO in a large skillet until very warm, add in garam masala and some smoked paprika (ex. Szeged)...throw in the garlic until it's fragrant and then add in tomatoe's and cilantro and chicken pieces (including bones). Simmer 30m-2h over low. Serve with whatever bread you have (tortilla's? Naan? Sourdough).
 
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In this case, we had friends from the Netherlands, France and Ilinois.
 
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