Corned Beef Brisket to Pastrami Reuben
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- woodenvisions
- Chuck Wagon
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Corned Beef Brisket to Pastrami Reuben
Deb found this Corned Beef Brisket Flat for 1.99$ a # so this chunk went into Cold Water in the fridge for about 6 hrs to get rid of some of the salt in it. Then a rest on the counter for an hour before I hit it with a simple rub mixture of Smoked Paprika, Garlic and Onion Salt, Vegetable Salt and some Brown Sugar.This is a First for me so I went on line and searched for some time and temp suggestions and found one saying 3 hrs at 250 uncovered over Peach and Apple Chunks,Then over a Beef Broth pan covered for 2 more hours and pull at 200-202 temp and let rest for another hour minimum.
I've never pulled any brisket by temp but ill try this one and see what's up.
Plan is to make a Reuben on Jewish Rye with Swiss and Thousand Islands Dressing
Threw in a Beef Roast to keep it company and already pulled that at 130 internal temp. Gonna save these for later.
Had one the other night while out and got me wanting to make my own.
I've never pulled any brisket by temp but ill try this one and see what's up.
Plan is to make a Reuben on Jewish Rye with Swiss and Thousand Islands Dressing
Threw in a Beef Roast to keep it company and already pulled that at 130 internal temp. Gonna save these for later.
Had one the other night while out and got me wanting to make my own.
- OldUsedParts
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Re: Corned Beef Brisket to Pastrami Reuben
Super Sammies in the Future
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- bsooner75
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Re: Corned Beef Brisket to Pastrami Reuben
Ahhhh, the Reuben. Probably my favorite sammich. Lookin good!
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- woodenvisions
- Chuck Wagon
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Re: Corned Beef Brisket to Pastrami Reuben
So far I like what I'm seeing.
3 hrs in, good color and bark so time for the sauna for another 2 hrs....hopefully...
Spuds trying to shoot off like rockets like I expected. Maybe I shoulda poked holes in them with the fork ??
3 hrs in, good color and bark so time for the sauna for another 2 hrs....hopefully...
Spuds trying to shoot off like rockets like I expected. Maybe I shoulda poked holes in them with the fork ??
- woodenvisions
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Re: Corned Beef Brisket to Pastrami Reuben
6.5 hrs in, temp is 201 but not to happy with the resistance trying to pull the temp probe out so I'm gonna be disciplined and let it go a bit longer.
- woodenvisions
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Re: Corned Beef Brisket to Pastrami Reuben
Hope so my friend, hope so !OldUsedParts wrote:Super Sammies in the Future
- woodenvisions
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Re: Corned Beef Brisket to Pastrami Reuben
Could be mine too sooner !bsooner75 wrote:Ahhhh, the Reuben. Probably my favorite sammich. Lookin good!
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I'm torn tho between the Thousand Islands Dressing version and the Cole Slaw version.
I'm not a fan of using both so I'll just have to make one of each I guess
- woodenvisions
- Chuck Wagon
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Re: Corned Beef Brisket to Pastrami Reuben
Well, it took about 11 hrs total time at 250 including a 2 hr wrap and rest.
Probe slid out at 204 internal temp after sitting @ 199 for a few hours. It then started to cool down to 195/4 so I bumped up the heat to 275 and that seemed to get it to the breaking point. Probe pulled out like it was coated with that coating that was used on Chevy Chases Saucer Sled in Christmas Vacation
Let it rest for 2 hrs wrapped in a towel sitting in the microwave. Cut a few slices to see what I will be working with for tomorrow's sammich and all I can say is that it takes A LOT to please me regarding food and from first taste and slice, I couldn't ask for anything better.
I'm DEFINITELY making another one of these before weeks end
Probe slid out at 204 internal temp after sitting @ 199 for a few hours. It then started to cool down to 195/4 so I bumped up the heat to 275 and that seemed to get it to the breaking point. Probe pulled out like it was coated with that coating that was used on Chevy Chases Saucer Sled in Christmas Vacation
Let it rest for 2 hrs wrapped in a towel sitting in the microwave. Cut a few slices to see what I will be working with for tomorrow's sammich and all I can say is that it takes A LOT to please me regarding food and from first taste and slice, I couldn't ask for anything better.
I'm DEFINITELY making another one of these before weeks end
- OldUsedParts
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Re: Corned Beef Brisket to Pastrami Reuben
WOW
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- egghead
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Re: Corned Beef Brisket to Pastrami Reuben
YES, YES, YES
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- woodenvisions
- Chuck Wagon
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Re: Corned Beef Brisket to Pastrami Reuben
Yeah guys, I was pretty impressed on the taste and texture. Made for Excellent Reubens
- Williep
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Re: Corned Beef Brisket to Pastrami Reuben
Looks great !!! Now you got me to thinking about Reubens and I haven't had breakfast yet.
- spacetrucker
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Re: Corned Beef Brisket to Pastrami Reuben
looks like a good job done on that piece of corned beef!!
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- Gigemlaw
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Re: Corned Beef Brisket to Pastrami Reuben
Great post! Let us know how the next one goes. I tried once and it was just alright. It’s on my list of things to go improve on....
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