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Unread 06-24-2007, 05:03 PM   #1
Rusty_Barton
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Default 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.
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Unread 06-24-2007, 05:16 PM   #2
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Yummmm, that sounds very good! Maybe next weekend.
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Unread 06-24-2007, 06:54 PM   #3
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Rusty, you need to try the buckboard brisket/pastrami.

http://www.bbq-brethren.com/forum/sh...kboard+brisket
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Unread 06-24-2007, 07:45 PM   #4
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Quote:
Originally Posted by jgh1204 View Post
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.
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Unread 06-24-2007, 08:31 PM   #5
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Try it from scratch Bro...you will really dig it!

Parted packer, most of the fat removed.




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



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.



Cold smoke at 95* for 12 hours.



Then cook till 195* internal.



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!



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Unread 06-24-2007, 09:27 PM   #6
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Looks awesome Bently. Tried the posted method with link to Randy's Q and it was unbelievable also.
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Unread 06-24-2007, 09:38 PM   #7
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Man you read my mind I was going to smoke me up some next week.
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Unread 06-24-2007, 10:14 PM   #8
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Good thread , good info Thanks guys.
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Unread 06-24-2007, 10:18 PM   #9
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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?
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Unread 06-24-2007, 10:44 PM   #10
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Quote:
Originally Posted by Ron_L View Post
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?
Ron I started to laugh on the white bread jab, My wife thinks I'm crazy because I love my pastrami on sourdough
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Unread 06-25-2007, 03:43 AM   #11
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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
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Unread 06-25-2007, 11:14 AM   #12
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Quote:
Originally Posted by Ron_L View Post
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?

Well...since I did not have any Russian rye and I was hungry...
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Unread 03-10-2012, 09:18 AM   #13
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Default 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,

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