Corned Beef Flats

[fr8dog]

Picked up 30 # today at "the store we don't shop at". Regular $3.99/lb. Sale today $.98/lb.

I soak 'em and smoke 'em. Overnight in water to suck out some of the salt, then chuck them in the smoker. Sliced thin with kraut on rye bread. Pretty darned good!

[JHenry]

We had our St Patrick's dinner tonight since it is Lent and it falls on a Friday this year. Had it with the new Guiness wheat ale, very good.

[badgerbass]

sounds great...what temp are you smoking at and about how long? internal temp when your done?

[mxmike]

Nice score!!!
Just got back from my W*****T . They only have them marked down here to $2.19 lb.

[fr8dog]

I do them at 235. I think I'll pull these at 185. Did the last ones to 195 and they came out a little dry. Not real bad, but enough to notice. I put them in at 9, probably ready around 4-5. I don't really like plain old corned beef, but smoked they be great. I'd have bought the whole bin of them if I had room in the freezer.

[bassworm1]

That was a good buy!!!!!!! i got one in the crock pot today with taters also,going to pressure cook some cabbage after ball practice should be good!!!!!

[fr8dog]

Had to take them out at 180. Ran the skewer through and they were done. Came out pretty good. At 190 I would have turned them into bricks.

I guess the soaking draws a bunch of moisture out with the salt.

[NixaMan]

You soak them in water for a couple days changing the water every couple hours then put a rub on them like below and Smoke them until they are nice and tender. You then have Pastrami.
Pastrami rub

Faux Pastrami:

2 tablespoons freshly ground black pepper, slightly coarse grind
1 tablespoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic powder
Trim the corned beef. Leave a thin layer of fat.
Rinse the meat off. Dry off.
You can slather yellow mustard on to hold the rub better.
Combine all ingredients and mix thoroughly.
Apply a generous amount of rub to all surfaces of the meat, more than you would for normal barbecue. I used almost this entire rub on my brisket.
Once the rub is applied, put the meat into the cooker immediately.
Smoke your brisket for about 45 minutes to an hour per pound at 225 degrees
The pastrami is done when the internal temperature is 165 degrees
Foil and place in a picnic cooler for 2-3 hours.

[Bwell]

I made some last weekend, love the stuff!