Corned Beef Making! Yum!

I made Corned Beef Brisket and Pastrami (they have to brine for a few days before they're ready for further cooking)

Corned Beef and Pastrami

Yield: 2 whole beef briskets

2 whole briskets, trimmed of some of the excess fat (approx 75%)
Then cut in halves ( chef will demo)

BRINE:
2 gal. Water
21 oz. Salt
4 oz Prague #1 powder
7 oz. dextrose
8 ea cloves garlic, minced
1 Tbs pickling spice
1-½ Tbs . whole black peppercorns

RUB:
4 oz. Freshly ground black pepper – medium grind
3 oz. Freshly ground coriander – medium grind
3 t. powdered thyme
3 t. quatre epices

- Puree garlic in several cups of water using a blender.
- Add remaining brine ingredients and mix until well incorporated.
- Inject briskets to 10-15 % weight. Vacuum tumble, 55 minutes, 18 psi, high speed.
- After tumbling, place in remaining brine and cure 3-4 days in cooler.

After 3 to 4 days

- Wash excess brine off briskets.
-Rub with the mixture:
- Place briskets on a rack and smoke for 5 hours, smoker temperature 170-190 F

Until internal temp reach 152

Smoker setting :pork butts (specifics to follow)

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Corned beef:
Yield 2 full brisket.

Use the same brine recipe and the same curing time.

Place all 4 briskets in a large stock pot and cover with cold water.
Add 1 cup of pickling spice
1 lbs large cut carrots
½ head of large cut celery
2 large onion cut in large dice.
1 head of garlic cut in half
Bring to a boil then lower to a simmer.
It should cook approx 2 hours or until the meat is tender.

Let cool in the cooking liquid overnight.