Monday, May 1, 2017
Corned & Pastramied Beef Brisket Flat on the Davy Crockett
How about a Reuben sandwich? Take a couple of slices of fresh rye bread, and add a generous amount of corned and pastramied brisket flat slices, slap on about 4 slices of baby Swiss cheese, add a layer of homemade kraut, a big dollop of Thousand Island dressing, and just fry it up in a skillet, and my friend, it’s about as good as it gets!
We use a lot of this meat and make it several times a year but always do it from scratch (corn our own beef) until this week. I decided to try it with corned beef brisket flats purchased from our local Kroger store.
Purchased four of the corned beef flats that weighed around 3.40 pounds each at a price of $2.98 a pound from Kroger. My total was 13.51 pounds.
First step was to de-brine them to get some of the salt out of the meat as we didn’t plan to cook this meat with a big pot of veggies or add the meat to a pot of cabbage where the salt would be needed. I soaked two of them at a time in the fridge for about 9 hours changing the water about 3 times to remove some of the salt.
I made up my pastrami rub with the following spices. My recipe is for 6-7 pounds of meat.
9 TBL Black peppercorns (coursely cracked)
3 TBL Coriander seed (coursely cracked)
3 TBL Turbinado sugar
1 tsp Granulated garlic
1 tsp Paprika
1 tsp Montreal Steak Seasoning
I dried the meat after the de-brining process and added a heavy amount of rub to each piece and put the meat into freezer bags and then into the fridge for an overnight stay.
The meat ready for the cooker.
Brought the Davy Crockett pellet cooker around to my cooking patio and fired it up and set it to a good smoking temperature of 165 degrees which will produce additional smoke for the first couple of hours. Later, I moved it up to 280 degrees to finish the cook.
Got an early start and had the meat on the cooker before daylight.
I just removed them from the cooker as they reached a finish temperature of 185 internal degrees and of course, they didn’t all come off at the same time. The cook took about 7-1/2 hours total.
You know, for a quicker method for this treat, this worked out nicely. While not quite as good as starting from scratch in my opinion, it is still very good. Sure be better if a fellow could purchase larger corned beef flats to start with.