Here's How I.... > Cook Beef

Corned beef packer --> pastrami

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pz:
I have yet to try making corn beef from scratch, but until I work up the nerve, the corned beef packers at Cash and Carry are often inexpensive.


Using a Traeger with Pellet Pro PID.
The PID makes the cooker behave
marvelously   I like to cook at around 225 to 250
degrees, and because I do not get much
smoke at that temperature, I'll
throw in a six-inch tube of pellets.   Sliced up some of the point about
a half inch thick, then cubed into
bite sized bits. Saving the flat for
thinly sliced pastrami for Reubens.   My wife abaolutely loves these
rich, crisp, and savory bites. Now
whenever I do a corned beef packer,
she insists that I do the entire
point this way   

mowin:
I often make pastrami from corned beef,  however I've never seen a corned packer in my area.. just points or flats, and the points are often more expensive. 

Yours looks fantastic   :lick:

Bentley:
Restaurant Depot will have then by the cases starting at the end of Feb.  Usually they will have 3 grades usually from about $2.75 to $4.00/lb.

Queball:
Prime, Choice, Select?

Bentley:
I have never seen the labeling or vac seal bags having USDA Grading on them.  The brand I by is the cheapest of the 3, and is something like Jomar or Dunphy, cant remember #3.  Is always good!  But I end up cooking it with steam, so it is always tender.

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