The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Smoking Corned Beef into Pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=28539)

Rusty_Barton 06-24-2007 06:03 PM

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.

Meat Burner 06-24-2007 06:16 PM

Yummmm, that sounds very good! Maybe next weekend.

jgh1204 06-24-2007 07:54 PM

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

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

Rusty_Barton 06-24-2007 08:45 PM

Quote:

Originally Posted by jgh1204 (Post 416512)
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.

Bentley 06-24-2007 09:31 PM

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

Norcoredneck 06-24-2007 10:27 PM

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

butts a fire 06-24-2007 10:38 PM

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

Papa Tom 06-24-2007 11:14 PM

Good thread , good info Thanks guys.

Ron_L 06-24-2007 11:18 PM

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

Bossmanbbq 06-24-2007 11:44 PM

Quote:

Originally Posted by Ron_L (Post 416672)
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:

swamprb 06-25-2007 04:43 AM

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

Bentley 06-25-2007 12:14 PM

Quote:

Originally Posted by Ron_L (Post 416672)
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


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

Tom Walker 03-10-2012 10:18 AM

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


All times are GMT -5. The time now is 04:06 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.