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-   -   Pastrami from a corned beef. What I learned w/ Q-view (http://www.bbq-brethren.com/forum/showthread.php?t=37514)

pne123 02-11-2008 01:55 PM

Pastrami from a corned beef. What I learned w/ Q-view
 
4 Attachment(s)
I learned that it is good!. I bought a corned beef on sale. Soaked it over nite in water to get some of the brine out of the meat so it would not be as salty. I scored the fat cap in a criss cross patter. Along the grain deeper so I could tell which way the grain is running.

Rubbed it w/

4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
1 teaspoon paprika

I smoked it over apple w/ a little bit of hickory at 225 for 3 hrs (had ribs on) then went to 250 for about 3hrs and then bumped it up 300 for the last 1.5hrs cuz it was late! Pulled it at 195. Let it cool. Wrapped and put in the fridge till the next day. Sliced thin across the grain on a bias. It is really good. Took longer than I thought for a 3lbs of meat.

I did not realize that the fat cap was so thick. might remove some next time but it deid keep it moist for the 7+ hr smoke.

Reheated it w/ chedder cheese served on a hogie roll w/ really good mustard. EXCELLENT. Doing more this weekend, as many as i can fit in my GOSM

we'll smoke u 02-11-2008 03:26 PM

Looks good been wanting to do that my self.

Bigmista 02-11-2008 03:32 PM

I plan on doing some mself now that I have the extra fridge in the "Man Cave".

SoEzzy 02-11-2008 03:38 PM

Just a little something as a tip!

Slice up a couple of raw potatoes and throw them in the water with the corned beef over night, the potatoes will help pull the salt from the corned beef, and the water.

Single Fin Smoker 02-11-2008 03:42 PM

I just buy the kine that already marinated. People go crazy for the stuff.

pne123 02-11-2008 03:42 PM

Soezzy.

thanks. i will try that this weekend. i did change the water about 1/2 thru the soak

spicewine 02-11-2008 04:12 PM

Been wanting to try that myself!! I love Pastrami and as St. Patrick's day approaches the corned beef price should be right. Thanks for the heads up!!

Spice

Ron_L 02-11-2008 06:27 PM

Quote:

Originally Posted by pne123 (Post 558989)
Reheated it w/ chedder cheese served on a hogie roll w/ really good mustard. EXCELLENT. Doing more this weekend, as many as i can fit in my GOSM

I love making pastrami from corned beef! Yours looks great!

BUT... Pastrami with cheddar cheese???

Quote:

Originally Posted by SoEzzy (Post 559092)
Just a little something as a tip!

Slice up a couple of raw potatoes and throw them in the water with the corned beef over night, the potatoes will help pull the salt from the corned beef, and the water.

I did the potato trick on my last one. It seemed like it helped.

jestridge 02-11-2008 06:32 PM

Where the rye bread looks great.

keale 02-11-2008 06:34 PM

That looks very good...
Question: Tips are cheaper than flats,(or is it the other way around?) Does it make a diff.? and What are the seasoning(s) for pastrami-besides black pepper?

Biggun 02-11-2008 07:33 PM

Quote:

Originally Posted by spicewine (Post 559113)
Been wanting to try that myself!! I love Pastrami and as St. Patrick's day approaches the corned beef price should be right. Thanks for the heads up!!

Spice

Better yet, a lot of the stores overstock BIG TIME for St. Patty's!:biggrin: Several times I have picked up a bundle of "Bailey's" (the brand around here) corned beefs for .99/lb. Sweet!

Keale, I've done a lot of both flats and points. Like many things BBQ, totally personal choice. I like points, but I've seen many say they are waaay too fatty. Try both!

Also, particularly for previously frozen homemade stuff, throw it in a steamer basket for a while to juice/tender it up. This is not sacrilege, I saw it on a Food special at either Kantor's or Carnegie deli in NYC. They do it for all their product.

swamprb 02-11-2008 07:41 PM

YES! YES! YES!

You are so right! I did 2 Corned Beef Points yesterday, soaked overnight and changed water 3x. Paid $1.57 lb, basically same recipe as yours but since mine were points I took them to 190-200* wrapped and coolered for a couple hours FARKIN FANTASTIC!!

When the St.Paddys Day sales come around I'm stocking up!

JD McGee 02-11-2008 08:08 PM

Quote:

Originally Posted by keale (Post 559268)
That looks very good...
Question: Tips are cheaper than flats,(or is it the other way around?) Does it make a diff.? and What are the seasoning(s) for pastrami-besides black pepper?

Hi Roy...here is a recipe that I've been wanting to try but haven't got around to. It might answer your question concerning seasonings.
http://www.virtualweberbullet.com/pastrami.html

Please pardon the temporary hi-jack of your thread pne123...by the way...the pastrami looks awesome! :-P

Divemaster 02-12-2008 03:32 PM

Damn, and I've got a couple of hour left here... Hungry Mod!!!!

Smokin Gator 02-12-2008 03:57 PM

I have only done that once and I didn't soak the corned beef... ended up with smoked corned beef... not so good. I just looked and it is on sale for $2.99 here. I think I will wait until it goes down a little more.


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