Pork Pressure or Not?

[Shedd]

Has anyone used a marinade called Chiavetta’s BBQ Marinade ? A friend was telling me about how good it is so I figured I get some opinions before I order it. Being from upstate South Carolina I use a lot of apple cider vinegar in my marinades I make. So just curious, thanks!

 

[hickoryrokcih]

You can cook it like you would a brisket. Usually the corned beef is boiled.
Smoking it will take you into Pastrami
If you want, you can use a Pastrami rub. IF you do, and you are looking at buying commercial rubs, try and find one without salt, or as little salt as possible. The corned beef you have is already salted, no more required
Any rub you use should have minimal salt, and preferably no salt.
Here's the Pastrami rub I use
Pastrami Rub Recipe - Meathead's AmazingRibs.com https://share.google/iCLDLQymrACp0iWL2

If you wrapped in butcher paper on your previous brisket, this time you'll probably want a foil wrap for the meat. You could even opt for a metal or foil pan as well. You will want to add a bit of liquid to the wrap so you braise/steam the meat to finish it.

Hello Rusty,

I finally received all my ingredients for this project. The last one being the "cure #1". You may get a chuckle out of this. When you said "boil" in your reply, my skin crawled. lol. The reason I say that is that the woman that I live with nearly "boils" everything! Bless her heart she means good but. Some things just have to be Fried! Seared etc... Anyway I am going to dry cure this piece of brisket as per your instructions for equilibrium cure and am going to put the meat in the fridge as instructed. Anything else I should do, give me a hollar. The pastrami looks good but I am not sure about how the flavor will be, I am having a few second thoughts about preparing the corned beef and am almost thinking of just making it a smoked brisket.

DK

 

[RustyJake]

You have to do what you are comfortable with. But we learn more by experimenting. Brining isn't that difficult at all. Once it is in the ziploc or vacuum bag in the fridge, just remember to massage/roll the meat every day and turn it over. This just helps work the cure to the center so you don't have any brown spots in the middle.
If you haven't tried pastrami, you should. Just go buy yourself a couple of slices from a deli. I don't think you will be disappointed in the taste, especially if you like corned beef.
Keep notes of what you did to prepare it as well as your cooking notes. That way you can always tweak things the next time if you feel it needs changing

 

[hickoryrokcih]

You have to do what you are comfortable with. But we learn more by experimenting. Brining isn't that difficult at all. Once it is in the ziploc or vacuum bag in the fridge, just remember to massage/roll the meat every day and turn it over. This just helps work the cure to the center so you don't have any brown spots in the middle.
If you haven't tried pastrami, you should. Just go buy yourself a couple of slices from a deli. I don't think you will be disappointed in the taste, especially if you like corned beef.
Keep notes of what you did to prepare it as well as your cooking notes. That way you can always tweak things the next time if you feel it needs changing

I'm going for it. I found a simple recipe to finish it out with potatoes, carrots and onion after the smoke. Here are a couple of photos if I can attach them. I did not toast any of the herbs. When ready to smoke should i add a rub? If so can i use mustard as a glue?

 

[RustyJake]

You can use mustard, mayonnaise or whatever you want as a binder if you are spicing it for smoking. You don't need a binder for the curing stage.
Personally, I would use the pastrami rub recipe from meathead that I gave in a link earlier. If you opt for another rub, just make sure it has little to no salt (no salt preferably).
As for toasting the herbs. It isn't necessary, it just imparts a more robust flavor profile from them.
Once you calculate the gms/kg of meat you will have your rub. The base amounts in the recipe are for one kg of meat. Make sure when you bag it, you add all of the remaining spice, that didn't stick to the meat, into the bag.

 

[hickoryrokcih]

You can use mustard, mayonnaise or whatever you want as a binder if you are spicing it for smoking. You don't need a binder for the curing stage.
Personally, I would use the pastrami rub recipe from meathead that I gave in a link earlier. If you opt for another rub, just make sure it has little to no salt (no salt preferably).
As for toasting the herbs. It isn't necessary, it just imparts a more robust flavor profile from them.
Once you calculate the gms/kg of meat you will have your rub. The base amounts in the recipe are for one kg of meat. Make sure when you bag it, you add all of the remaining spice, that didn't stick to the meat, into the bag.

It's ready and going in the fridge. I am going to use the meathead rub you suggested.