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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2013, 04:09 PM | #1 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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What IT for Pastrami?
I found a chunk of corned beef in the freezer. Soaked it in water and rubbed it with Third Eye's recipe. Threw it on the UDS @ 250 but I'm not sure how long to cook it for because his recipe calls for brisket and mine is a piece of top round (about three pounds). Any idea what my IT should be and how long will it take? Thanks Brothers!
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01-05-2013, 04:15 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Cook it until it probes tender much like brisket. Should be around 6 to 8 hours at 250 if you are not wrapping.
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01-05-2013, 04:25 PM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I have been researching pastrami for the last week because I'm starting on my first attempt at it from scratch today. Everything I have read so far indicates that a good path for cooking it would be to go to 160 and then foil it with a little added liquid. Then take it to 180 or so then rest it from there. I don't think you would want the pastrami quite as tender as a fully cooked brisket if you plan to slice it thin. I could be wrong but that is the path I'm planning to take on this one. I just finished getting the cure and rub on mine and it's vacuum sealed and in the fridge until next weekend now...
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01-05-2013, 04:27 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I cook my pastrami exactly as I do BBQ brisket. When the meat cools, it tightens up too. But, I don't cook brisket until it falls apart just to pull apart tenderness and never pull it from the cooker until it probes tender. The pastrami always comes out tender and delicious hot or cold. In fact, I have one ready to be cooked tomorrow. Can't wait!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 04:35 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I really like the corned rounds.... I didn't see any at the market last year. You only need to smoke that guy until it's in the 150°'s, and I either do a regular or a foil finish/rest on them..... no need for the pressure finish option like you could do on a corned brislet flat. As far as cook time, it depends on how square your roast is, but I'm guessing 2-1/2 or 3 hours.... just monitor the temp after the first hour. Here is a shot of a corned round I chilled overnight before slicing.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-05-2013, 04:51 PM | #6 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Now I'm starting to get excited after seeing that photo! I can't wait to have some homemade pastrami for some sort of kickarse sammiches...
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01-05-2013, 04:59 PM | #7 | |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
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01-05-2013, 05:54 PM | #8 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
Looks awesome, Thirdeye!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 05:54 PM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Here is one I cooked like a brisket. It was tender, juicy, and very tasty!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-05-2013, 06:46 PM | #10 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Oh -oh.....
I just saw this (my own) updated thread. Had to run out and pull it after 4 hrs. Cook temp ranged closer to 225. IT was 169. Resting uncovered on the cutting board right now. Rye bread, mustard & pickles standing by. This is my first attempt, and the corned beef has been in the freezer since last March, so I'm not stressing over it. Just having a beer, watching football and gonna make a sandwich in a bit... No complaints! |
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01-06-2013, 09:14 AM | #11 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Are you going to pressure cook it after the smoke?
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