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 05-04-2008, 01:49 AM   #1
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default Pastrami

Looking for different seasoning combos for a soaked/rinsed corned beef to make pastrami. Anybody got some?
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 05-04-2008, 03:54 AM   #2
Forney
is one Smokin' Farker
 
Join Date: 04-25-07
Location: Salem, Ohio
Downloads: 0
Uploads: 0
Default

Let's see... black peppercorns, thyme, crumbled bay leaves, cloves and juniper berries steeped in water with brown sugar and salt for the long soak in the frige. Then a crushed juniper berries and black pepper rub for the smoker...
__________________
Eric
Salem, Ohio

Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I])

[I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I]
Forney is offline   Reply With Quote


Unread 05-04-2008, 08:00 AM   #3
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Norco, this qualifies as different.....Bobberqer, at one time, posted here and he was my first Guest Pit Boss with this recipe. It has an element of sweet in the rub (along with all the regular flavors we expect on pastrami) and has two choices for a sweet glaze.

This combination is not unlike those we see in things like sweet and sour pork, pig candy and even KC rib sauces to some degree, where one flavor is complimented by a sweet back flavor. Oh yeah, if it makes any difference, chicks dig these glazes.

Because I have had good luck with the foil and pressure finishes on my pastrami, I may consider using one of those prior to the glaze, but here Bobberqer's recipe, snipped from my cookin' site......just like he gave it to me.

Here is a Guest Pit Boss technique that comes from Bobberqer. It also uses store-bought corned briskets:

Pre-soak the brisket(s) for 48 hours in cool water (iced to maintain the temperature below 40°, or kept in the refrigerator in a bucket or zipper bag). Add some roughly cubed, raw potatoes to the water, (appox 2 pounds) to help soak up some of the salts that are drawn out of the brisket. Change the water, and potatoes, every 12 hours. Some of the water from the last soak may be saved and used for boiling cabbage.

At the end of the soaking time discard the potatoes, remove the brisket, and let dry. Then apply the following rub, reserving some for another coating before slicing. Wrap brisket in plastic, then refrigerate overnight.

RUB:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg

On cooking day bring brisket to room temperature, then cook with an indirect set up at 275° (grate temperature) until the internal temperature is 180°. Allow about 1 hour per pound for cooking.

During the last 1/2 hour of the cook, glaze the brisket with one of these two concoctions, then rest about 1/2 hour, re-apply rub liberally, then slice against the grain and serve. This is Heaven.

Glaze # 1
1 cup honey
1 cup maple syrup
1/2 tablespoon cinnamon
1/4 cup confectioner’s sugar

Heat liquids gently, over low heat, until warm to touch. Then add cinnamon, and slowly mix in confectioner’s sugar until thoroughly mixed. Take off heat, set aside until needed, Use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Glaze # 2
1-16 oz package fresh cranberries
1 cup sugar, (Turbinado sugar is a nice touch)
1 jar, approximately, 10 oz. of Red Currant Jam
1- 8 oz container of Honey Mustard

Put cranberries in a 3-4 Qt pot on low, and add sugar... stir occasionally, cook until cranberries start to "pop". Add Red Currant Jam, and Honey Mustard and let simmer for approximately 10 minutes, stirring a few times during the process. Take off heat, set aside until needed use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Cooks Notes:
I'm of an Irish, "off the boat” heritage, and have been tweaking this recipe since the mid 70's. Only in the last 4 years have I hit what I call "Corn Beef Nirvana".

Bobberqer
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 05-04-2008, 08:07 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Thank's Wayne, another keeper!!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 05-04-2008, 10:39 AM   #5
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post
Norco, this qualifies as different.....Bobberqer, at one time, posted here and he was my first Guest Pit Boss with this recipe. It has an element of sweet in the rub (along with all the regular flavors we expect on pastrami) and has two choices for a sweet glaze.
I've got a freezer full of Tri-Tip. I've got to try this on one for them. Just for kicks.

Thanks
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 05-04-2008, 11:02 AM   #6
Hook_Line_and_Sinker
is One Chatty Farker
 
Join Date: 03-28-08
Location: Downey, California
Downloads: 0
Uploads: 0
Default

owwwww thats sounds good thirdeye ---- ( they really need a drooling smile on here)
__________________
Hook Line and Sinker

Viking 30 inch Gravity Fed Charcoal Smoker
Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Orion Cooker
Charbroil 7000 Gas Grill
Hook_Line_and_Sinker is offline   Reply With Quote


Unread 05-04-2008, 11:53 AM   #7
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Hook_Line_and_Sinker View Post
owwwww thats sounds good thirdeye ---- ( they really need a drooling smile on here)

Yeah, like this
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 05-04-2008, 12:32 PM   #8
barfly
Full Fledged Farker
 
Join Date: 06-25-04
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

I brined a 5# flat as follows for 3 days:

1 gallon water
1 1/2 cups kosher salt
1 cup sugar
1 Tsp pickling spice
8 tsp praque powder (pink salt)
1/2 cup packed brown sugar
1/4 cup honey
5 cloves garlic, minced

rinsed and patted dry, toasted 1 Tsp coriander seeds, 1/2 Tsp black peppercorns, 1/2 Tsp green peppercorns ground in a mortar & pestle (don't have a real spice grinder yet and could probably do a much better job if i had one), rubbed liberally, into the smoker and taken to 170... nice jewish rye, mustard and homemade sauerkraut. some thought it could use more time in the brine, perhaps a bit more pepper, (it's a learning curve),

thanks to willie b's southern pride and wills and erics critique.
__________________
Chris
Qeer Eye for the BBQ Guy
I Like Smoke N Lightning
22 in. weber kettle
Large BGE
barfly is offline   Reply With Quote


Unread 05-05-2008, 10:35 AM   #9
BigBarry
is One Chatty Farker

 
BigBarry's Avatar
 
Join Date: 12-06-06
Location: West Islip, NY
Downloads: 0
Uploads: 0
Default

I soaked store-bought flats for 24 hours to get the some of the saltiness out.

Then I rubbed liberally with:

1 - Coarse ground black pepper
1 - Coarse ground coriander
1 - Mixed red pepper powder (paprika, chiles, etc)
1/4 - Coarse ground dried garlic and onion

I never use salt or sugar. Meat is salty enough and pastrami is not sweet or caramelized.

I wrap in foil with no liquid and cooler for a few hours.

Comes out awesome!
__________________
Greg
Head Cook - Team BigBarryQ
KCBS Member
Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser
BBQ - Bring Beer Quick!
In the Land of the Pig, the Butcher is King!
BigBarry is offline   Reply With Quote


Unread 05-13-2008, 11:43 AM   #10
jtfisher63
is one Smokin' Farker
 
jtfisher63's Avatar
 
Join Date: 04-23-07
Location: Modesto, CA
Downloads: 0
Uploads: 0
Default

Hey Thirdeye, what kind of wood do you use for smoke on this recipe? I think I'm gonna try this recipe this weekend on my egg. Also how much smoke is needed for pastami? This will be my first pastrami smoke.
__________________
-Jason
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg
Stumps clone
WSM
Char-something Gasser
Modesto, CA
jtfisher63 is offline   Reply With Quote


Unread 05-13-2008, 11:48 AM   #11
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Sure Thirdeye will chime in, but man I oversmoked mine. I threw it on at bash and forgot we had all tossed in chunks for other cooks. Little goes a long way.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 05-13-2008, 12:02 PM   #12
jtfisher63
is one Smokin' Farker
 
jtfisher63's Avatar
 
Join Date: 04-23-07
Location: Modesto, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Norcoredneck View Post
Sure Thirdeye will chime in, but man I oversmoked mine. I threw it on at bash and forgot we had all tossed in chunks for other cooks. Little goes a long way.
Thanks for the tip, what smoke wood do think would work the best? I'm leaning towards some hickory and apple. I will be using royal oak lump so that adds some flavor also.
__________________
-Jason
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg
Stumps clone
WSM
Char-something Gasser
Modesto, CA
jtfisher63 is offline   Reply With Quote


Unread 05-13-2008, 12:26 PM   #13
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

Go to thirdeyes website. i think he has it on there. Or PM him, he has posted recently.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 05-13-2008, 12:58 PM   #14
jtfisher63
is one Smokin' Farker
 
jtfisher63's Avatar
 
Join Date: 04-23-07
Location: Modesto, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Norcoredneck View Post
Go to thirdeyes website. i think he has it on there. Or PM him, he has posted recently.
Will do thanks.
__________________
-Jason
The Smokepranos Competition BBQ Team
Custom 24" x 72" trailered offset
Large Big Green Egg
Stumps clone
WSM
Char-something Gasser
Modesto, CA
jtfisher63 is offline   Reply With Quote


Unread 05-13-2008, 04:21 PM   #15
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

Quote:
Originally Posted by jtfisher63 View Post
Thanks for the tip, what smoke wood do think would work the best? I'm leaning towards some hickory and apple. I will be using royal oak lump so that adds some flavor also.
Would go with 30% hickory & 70% apple or cherry...

I agree, a little goes a long way!
__________________
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


Reply

Tags
corned beef, pastrami

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pastrami Big D BBQ Q-talk 6 05-01-2011 07:03 AM
Pastrami...........Again aquablue22 Q-talk 18 12-10-2010 05:41 PM
Pastrami Crazy Harry Q-talk 10 10-03-2010 07:28 PM
Pastrami again..... LMAJ Q-talk 27 01-21-2009 03:18 PM
Pastrami CajunSmoker Q-talk 12 02-03-2008 04:22 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 03:32 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.
no new posts