ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-11-2008, 01:55 PM   #1
pne123
On the road to being a farker
 
Join Date: 02-06-08
Location: Redding, CA
Downloads: 0
Uploads: 0
Default Pastrami from a corned beef. What I learned w/ Q-view

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
Attached Images
File Type: jpg IMG_1543.jpg (37.7 KB, 373 views)
File Type: jpg IMG_1547.jpg (37.8 KB, 374 views)
File Type: jpg IMG_1551.jpg (26.1 KB, 375 views)
File Type: jpg IMG_1552.jpg (28.5 KB, 375 views)
pne123 is offline   Reply With Quote


Unread 02-11-2008, 03:26 PM   #2
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

Looks good been wanting to do that my self.
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 02-11-2008, 03:32 PM   #3
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

I plan on doing some mself now that I have the extra fridge in the "Man Cave".
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 02-11-2008, 03:38 PM   #4
SoEzzy
Full Fledged Farker
 
SoEzzy's Avatar
 
Join Date: 12-02-06
Location: SLC, UT
Downloads: 0
Uploads: 0
Default

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.
__________________
"There is no such thing as a little garlic." A.Baer
SoEzzy is offline   Reply With Quote


Unread 02-11-2008, 03:42 PM   #5
Single Fin Smoker
is One Chatty Farker
 
Single Fin Smoker's Avatar
 
Join Date: 10-11-06
Location: Huntington Beach California
Downloads: 0
Uploads: 0
Default

I just buy the kine that already marinated. People go crazy for the stuff.
__________________
Sidartha translated: Every wish fullfilled
Keiki Kai
UDS(Norco II)
WSM
Webber Kettle
True stainless kegerator w/cheap 1/2 barrel
10'6 EC single fin
10' Minchington 2-1 set up
Single Fin Smoker is offline   Reply With Quote


Unread 02-11-2008, 03:42 PM   #6
pne123
On the road to being a farker
 
Join Date: 02-06-08
Location: Redding, CA
Downloads: 0
Uploads: 0
Default

Soezzy.

thanks. i will try that this weekend. i did change the water about 1/2 thru the soak
pne123 is offline   Reply With Quote


Unread 02-11-2008, 04:12 PM   #7
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

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
__________________
The "Sauce Whisperer"

SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Unread 02-11-2008, 06:27 PM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by pne123 View Post
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 View Post
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.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 02-11-2008, 06:32 PM   #9
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

Where the rye bread looks great.
jestridge is offline   Reply With Quote


Unread 02-11-2008, 06:34 PM   #10
keale
Babbling Farker

 
keale's Avatar
 
Join Date: 04-17-07
Location: Kauai, HI
Downloads: 0
Uploads: 0
Default

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?
__________________
To Eternity and Beyond!
HE>i
BBQ Brethren 22.5" WSM (1,000,000 post mod.)
Weber Performer (169.00/brand new mod.)
Weber Handles from www.amlwoodart.com
UDS
22.5" Weber kettle, (refuse collector mod.)
18" Weber kettle (almost new craigslist $20 mod)

"crest of a breaking wave" thats my name...
keale is offline   Reply With Quote


Unread 02-11-2008, 07:33 PM   #11
Biggun
On the road to being a farker
 
Join Date: 09-04-06
Location: Orange Co Calif
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by spicewine View Post
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! 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.
Biggun is offline   Reply With Quote


Unread 02-11-2008, 07:41 PM   #12
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

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!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Unread 02-11-2008, 08:08 PM   #13
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by keale View Post
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!
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 02-12-2008, 03:32 PM   #14
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Damn, and I've got a couple of hour left here... Hungry Mod!!!!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 02-12-2008, 03:57 PM   #15
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

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.
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking Corned Beef into Pastrami Rusty_Barton Q-talk 12 03-10-2012 09:18 AM
First time corned beef and pastrami! Dovid Q-talk 9 10-03-2010 04:05 PM
About Pastrami / Smoked Corned Beef YankeeBBQ Q-talk 24 03-24-2008 04:19 PM
Corned Beef/Pastrami Bentley Q-talk 12 04-16-2007 01:32 PM
Homemade Corned Beef and Pastrami BigBelly Q-talk 6 01-11-2005 04:36 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:48 PM.


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.
no new posts