Originally Posted by Big George's BBQ
Why not get a corn beef and do a pastrami from that
He said that he couldn't find one locally.
Originally Posted by dmprantz
Buy some TenderQuick and go to the Virtual Weber Bullet for a recipe for making your own corned beef. There's another good recipe out there too, but I forget where it is. You can always skip the TQ, but I don't think it's as good. If you want real pastrami, you should use a beef plate, but good luck finding one. Brisket point is pretty close.
No need to go all the way to another site :) there is plenty of info on corned beef and pastrami right here on the Good Ol' BBQ brethren
Here is the recipe that I use...
Brine for Corned Beef
Saltpeter, or potassium nitrate is a food preservative. It will give the meat a pink coloring and reduce the chances of spoilage. If you are careful with your food handling and don't need the pink coloring you do not need to add the saltpeter.
4 quarts water
2 cup brown sugar
1 cup kosher salt
12 cloves garlic, crushed
2 tablespoon whole black peppercorns
3 tablespoons pickling spices
4 teaspoons thyme
8 bay leaves
1 teaspoon saltpeter (optional)
The beef brisket should remain in the brine stored in a cold, dark place for anywhere from seven days to three weeks. You do need to regularly check on the meat and turn it to prevent spoilage.
When I corned my first brisket, I used Mortonís Tenderquick instead of salt peter. I followed the directions on the Tenderquick package to determine the amount. Also, I thought the corned beef was a little sweet, so I would reduce the amount of brown sugar next time.
Pastrami Rub for Beef:
5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
1 Tablespoon Juniper Berries
8 cloves garlic, minced
When grinding the rub ingredients you donít want to pulverize it but more so want a very coarse feelósimilar to cracked black pepper.