Ex-Cel Corned Beef - Now with Retail

LTH,

Ex-Cel Corned Beef has long been an arrow in my BBQ quiver, full packer cut brisket for the smoker can be difficult to source in Chicago but as a producer of corned beef Ex-Cel gets raw uncured brisket which they cure to make the best commercial corned beef I have had the pleasure of eating. Ex-Cel corned beef skews more toward spicy and aromatic than salty and has been the centerpiece of many a dinner and party.

Ex-Cel Corned Beef, simmered



Smoked corned beef is wonderful, done properly the process mimics smokey, fatty, spicy juicy delicious old fashioned pastrami and has been the subject of many an LTHForum thread. Here's a link to my method.

Smoked Corned Beef





The key for the BBQ guy is consistent availability of quality full packer cut brisket for the smoker, easy to find in Texas, difficult in Chicago. Ex-Cel always has choice 14-16 pound brisket for $2.49/lb, though prices vary slightly.

Brisket on its Low & Slow journey



Train stops here



In addition to brisket and corned beef Ex-Cel offers cured cow tongue, think Jewish deli tongue, one and five pound vac-sealed packs of corned beef and sliced beef w/gravy. I've had the tongue, which requires a long slow simmer same as corned beef, but have not tried either the prepared corned beef or sliced beef.

Soon to be found at a grocery near you



I should note, though even with retail Ex-cel is still mostly wholesale, full packer cut (cured/raw) corned beef, full packer cut (uncured/raw) brisket, they will not cut into smaller portions, cash only.

Bill (on right) and crew



Ex-Cel Corned Beef
1009 W Lake St
Chicago, IL 60607
312-666-2535
Monday - Friday 4:30am to 1pm
Closed Saturday/Sunday
Cash only

Gary, excellent post and great pictures. At a different store last week, I bought a couple of small corned beef briskets and threw them in the freezer. At the time, I was bemoaning how hard it is to find a nice big whole brisket corned beef. Now thanks to you, I know where to get one! I think I will save the smaller briskets for corned beef hash and head out to Ex-Cel for a brisket for our annual corned beef and cabbage. Yep, it's that time of year! Thanks very much for the info and the inspiration. --Joy

Still chuckling as this brings back memories of my first visit to Ex-Cel to procure a brisket for smoking. Once I said what I was after he looked at me quizzically and asked "You a friend of Gary's"?

What type of practical food-safe container works well for a two-day soak of a 14-16 pound piece of beef, and does one decant the liquid straight into the kitchen drain for changing, or do something else with it? Thanks for the retail lead.

Santander wrote:What type of practical food-safe container works well for a two-day soak of a 14-16 pound piece of beef, and does one decant the liquid straight into the kitchen drain for changing, or do something else with it? Thanks for the retail lead.

I've used multiple types of containers for food safe soaking and brining over the years. Hard clear plastic containers specifically made for food storage can be found at most restaurant supply houses such as Gold Brothers or Herzog. Bakeries, delis grocery stores get bulk items in 5-gallon buckets, often available for the asking or a nominal charge. Clean coolers are a BBQ guy standard, 5% bleach solution cleaning advised first.

I never, in the early days of my Low & Slow journey, never ever used well washed 5-gallon paint buckets from Home Depot for brining turkeys or soaking corned beef, nope not me.

Far as disposal of the liquid goes, I pour it down the sink. Do you see a reason to be cautious?

Enjoy,
Gary

Gold Brothers
1140 West Madison Street
Chicago, IL 60607
(312) 666-1520

Herzog Store Fixture Co
1034 West Madison Street
Chicago, IL 60607
(312) 666-2600

Santander wrote:What type of practical food-safe container works well for a two-day soak of a 14-16 pound piece of beef, and does one decant the liquid straight into the kitchen drain for changing, or do something else with it? Thanks for the retail lead.

The only thing that you really do not want to pour down the sink is fat or grease.

jlawrence01 wrote:

Santander wrote:What type of practical food-safe container works well for a two-day soak of a 14-16 pound piece of beef, and does one decant the liquid straight into the kitchen drain for changing, or do something else with it? Thanks for the retail lead.

The only thing that you really do not want to pour down the sink is fat or grease.

I was also thinking that perhaps the beefy saltwater could have another culinary application. Thanks for the container suggestions!

Its that time of year!

I used up my last corned beef about 6 weeks ago. I've got one brisket left in the freezer that I'm going to make some chili out of in a couple of weeks. It's about time for my annual Excel pilgrimage to pick up a years supply. Plus a stop at Al's. Although this year I may have to make 2 trips. I'm serving brisket at 4 events from July through September to a total of around 700 people. I need to eat up some pork that is in the freezer to make room.

Love this place. Made my first visit yesterday after reading this thread.

Picked up a brisket which is now soaking in my cooler. I changed the water 4 times. Going to smoke it tonight after 30 hours in water. A bit less than recommended, but I'm hoping that will get the saltiness down enough.

While I was there I couldn't help myself so I got a 5 lb pack of sliced corned beef and brought it back to my office with a loaf of rye bread and mustard. Everyone loves me now. Best $40 I ever spent.

Note to self, nominate Excel Corned Beef for GNR!!!

What an oversight.

dabes2 wrote:Love this place. Made my first visit yesterday after reading this thread.

Picked up a brisket which is now soaking in my cooler. I changed the water 4 times. Going to smoke it tonight after 30 hours in water. A bit less than recommended, but I'm hoping that will get the saltiness down enough.

While I was there I couldn't help myself so I got a 5 lb pack of sliced corned beef and brought it back to my office with a loaf of rye bread and mustard. Everyone loves me now. Best $40 I ever spent.

I've never soaked a brisket prior to smoking (and I also buy from Excel). What is the purpose?

Kman wrote:

dabes2 wrote:Love this place. Made my first visit yesterday after reading this thread.

Picked up a brisket which is now soaking in my cooler. I changed the water 4 times. Going to smoke it tonight after 30 hours in water. A bit less than recommended, but I'm hoping that will get the saltiness down enough.

While I was there I couldn't help myself so I got a 5 lb pack of sliced corned beef and brought it back to my office with a loaf of rye bread and mustard. Everyone loves me now. Best $40 I ever spent.

I've never soaked a brisket prior to smoking (and I also buy from Excel). What is the purpose?

I think the poster was referring to a corned beef brisket (I would hope). The purpose is to get rid of some of the salt, which concentrates when making fauxtrami.

This is an old post I know, but I want to add an important update: Ex-Cel no longer offers retail sales. I passed by it on my way to Peoria Packing, a long-dormant LTH Ex-Cel corned beef memory surfaced in my head and I decided to check it out. The guy at the desk told me in no uncertain terms that they do not sell to the public, and that they would get in tax trouble if they did. However, they will reintroduce the retail side after about six months.

Thanks for the update. Are there any other places to get a full brisket in the area? I was thinking about smoking one over Memorial Day weekend.

ziggy wrote:Thanks for the update. Are there any other places to get a full brisket in the area? I was thinking about smoking one over Memorial Day weekend.

Peoria Packing usually has it. It's been a few months since I've been there, but I usually find it packaged in cryovac against the far wall (west wall) when you walk in to the meat section of the store. I've also very rarely seen it out on the general floor area, but it's been years since I've seen it that way. If you can't find it, ask at the butcher counter. Also, try Grant Park Packing down the street.

Peoria Packing, Inc.
1300 W Lake St
Chicago, IL 60607
(312) 738-1800

Grant Park Packing Co.
842 West Lake Street
Chicago, IL 60607
(312) 421-4096

I'll add Jerry's Quality Meat to the list, though it isn't that close to downtown. But most butchers can get a full brisket if you give them advance notice.

Jerry's Quality Meat
3706 Dempster St
Skokie, IL 60076
(847) 677-9360

Do any stores currently offer the Ex-Cel brand corned beef? Any in the vicinity of Evanston or Skokie?

Call the GFS in Evanston

GFS Marketplace
2424 Oakton Street
Evanston, IL 60202
(847) 864-0266

zoid wrote:Call the GFS in Evanston

GFS Marketplace
2424 Oakton Street
Evanston, IL 60202
(847) 864-0266

I bought one there last week, which we smoked this weekend. They only had one out, but that was all I needed. It definitely was marked Ex-Cel.

I went to GFS today and there was no corned beef available. They did have some big briskets, but those may have been Excel rather than Ex-cel. The marking was faint.

I went to the Jewel on Howard and picked up a Glatt Deckel. Expensive, but it looks very good.

Thinking about cooking it in the Romertopf. Anyone try that?

bw77 wrote:I went to GFS today and there was no corned beef available. They did have some big briskets, but those may have been Excel rather than Ex-cel. The marking was faint.

I went to the Jewel on Howard and picked up a Glatt Deckel. Expensive, but it looks very good.

Sorry, I didn't read carefully enough. I meant the packer brisket was at GFS. For future reference, I have seen the corned beef (smallish ones) at Fresh Farms in Niles.

Corned beef kings opening sandwich shop in Fulton Market

The Corned Beef Factory Sandwich Shop plans to open in the coming months in the Fulton Market area, focusing on just four sandwiches: corned beef, pastrami, Italian beef and a hot dog.

The under-construction, cash-and-carry concept will anchor the small storefront at 1009 W. Lake Street, across from the Morgan Green Line El station.

Its namesake products won't travel far. Behind the sandwich shop sits its longstanding wholesale arm, formerly known as Ex-Cel Corned Beef Co. Inc., which was recently purchased by new owners who are launching the sandwich shop.

Thought I'd post a shot from my recent meal there. I rarely get a weekday off, or even off early enough, to make it here, but it was worth the wait. Here's a shot of my excellent pastrami, which was ten or eleven bucks including chips and pickle. Definitely worth it if you're in the area.

As an FYI I watched a show a while back about a guy who does the brisket for Arby's. I was surprised to see that it's a very conventional process. He takes Excel briskets and smokes them in a very large smoker over hardwood. It's probably the most recognizable food item they sell.