Smoking Corned Beef into Pastrami
 

Smoking Corned Beef into Pastrami

Take one 4-lb corned beef brisket (got mine from Walmart).
Soak in cold water about 12-hours, changing water several times to leach out excess salt.

Coat well with your favorite rub (go easy on the salt). Massage well into the meat.

Smoke at 225F-275F with hickory until internal corned beef brisket temperature reaches 190F. Mine took about 7 hours in my WSM.

Remove from heat and wrap in foil. Let rest 1-hour.

Slice into thin pieces and enjoy the Pastrami.

This is the second time I've made this. It won't be the last.

Yummmm, that sounds very good! Maybe next weekend.

Rusty, you need to try the buckboard brisket/pastrami.

http://www.bbq-brethren.com/forum/sh...kboard+brisket

Sounds good, I'll have to give it a try.

Try it from scratch Bro...you will really dig it!

Parted packer, most of the fat removed.

http://i110.photobucket.com/albums/n...a/IMG_0331.jpg


Rubbed with salt, pepper, corriander and 1 tsp. of TQ/lb of meat. Covered with water and submurged with bricks, turned every 3 days.

http://i110.photobucket.com/albums/n...IMG_0332_2.jpg

Wet cured for 7 days, I then cut flat in two, relized it was not completly cured. Do not know if you can see the dead center, slightly different color. Put back in wet cure for 3 more days.

http://i110.photobucket.com/albums/n...a/IMG_0372.jpg

Cold smoke at 95* for 12 hours.

http://i110.photobucket.com/albums/n...a/IMG_0989.jpg

Then cook till 195* internal.

http://i110.photobucket.com/albums/n...IMG_0992-1.jpg

Final product...I had a couple of my friends say it was better than Cantors and Jerry's deli's here in the LA area, I have never had a sandwich from either, but I am assuming it was a compilment!

http://i110.photobucket.com/albums/n...IMG_0993-1.jpg

http://i110.photobucket.com/albums/n...IMG_0994-1.jpg

Looks awesome Bently. Tried the posted method with link to Randy's Q and it was unbelievable also.

Man you read my mind I was going to smoke me up some next week.

Good thread , good info Thanks guys.

Nice pictorial, Bentley! Thanks! I've corned my own briskets several times and they are much better than store bought, whether you pastramize them or not (pastramize? i think I made that up).

BUT... One question...

What's up with the white bread? :-D

Ron I started to laugh on the white bread jab, My wife thinks I'm crazy because I love my pastrami on sourdough :wink:

I'm with Bossman on the sourdough!
The commercial corned beef flats I've done in my various cookers have not had a smoke ring, is that due to the brining/curing process? Not that it matters, I'm just curious?

Brian

Well...since I did not have any Russian rye and I was hungry...

Smoking Corned Beef into Pastrami
 

Well Shucks!
I shoulda oughta read this afore I was supposed to cook it.
Oh well, It'll be ready for tomorrow.

Thanks Rusty,

Tom