stan5677
Full Fledged Farker
Was thinking about smoking a corned beef brisket today. Any suggestions on temp, time, wrap vs unwrapped
Corned beef
- Thread starter stan5677
- Start date
I smoke corned beef for pastrami...
I smoke it till around 170, put it on a rack in a foil pan with a bit of liquid in the pan but not enough to touch the roast...Cover the pan and cook to 200...Then into the fridge to run through the slicer the next day...
Not sure if that's what you have in mind but it's what I do...
I smoke it till around 170, put it on a rack in a foil pan with a bit of liquid in the pan but not enough to touch the roast...Cover the pan and cook to 200...Then into the fridge to run through the slicer the next day...
Not sure if that's what you have in mind but it's what I do...
stan5677
Full Fledged Farker
Kinda like an oven corned beef not pastrami like.
IamMadMan
somebody shut me the fark up.
Smoked corned beef with a pepper / coriander rub is pastrami. If you're putting it in the smoker, wrap it tightly to keep the smoke out if you don't like it, or just roast it in the oven as you mentioned
jermoQ
Babbling Farker
I really like to smoke those with some pastrami rub. If you have one from the store, you probably want to soak it in water for 4 hours, drain and repeat 2 or 3 more times so you can pull some salt out. Then season with pastrami rub the day before (I use a Katz deli imitation rub) and smoke on low from 200 to 250 until it hits close to 190 or 195 and no further so it has a little texture and wont fall apart.
dubob
Knows what a fatty is.
Pastrami from store bought corned beef brisket
I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent.
Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket. I'm thinking that I should do the smoke at about 220 - 225 until the IT hits 160-165. Should I then wrap it as in brisket and continue to cook on the grill until the IT hits what - 190, 200, 204?
If I wrap it, should I add a cup of beef broth as I did on my brisket?
Pastrami sandwich is one of my all time favorites with a Reuben at the top.
Looking for answers and would like to do next week.
I plan to apply the rub, vacuum seal, and refrigerate for about 2 to 3 days before the smoke.
I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent.
Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket. I'm thinking that I should do the smoke at about 220 - 225 until the IT hits 160-165. Should I then wrap it as in brisket and continue to cook on the grill until the IT hits what - 190, 200, 204?
If I wrap it, should I add a cup of beef broth as I did on my brisket?
Pastrami sandwich is one of my all time favorites with a Reuben at the top.
Looking for answers and would like to do next week.
I plan to apply the rub, vacuum seal, and refrigerate for about 2 to 3 days before the smoke.
True. If you add certain spices, smoked corned beef is pastrami. However, you can most certainly smoke corned beef and NOT make pastrami. It's all a matter of spices.
NickTheGreat
is One Chatty Farker
I'm a rebel, I smoked corned beefs and call it pastrami! :razz:
I usually slice mine, so I don't take it as high of temps as a brisket. Though this thread has got me questioning that.
I usually slice mine, so I don't take it as high of temps as a brisket. Though this thread has got me questioning that.
dubob
Knows what a fatty is.
I got a tip on another pellet grill website that pointed me to this link: A Smoked Pastrami Recipe That's Close To Katz's
I'm going to give it a try starting the process this weekend by putting on the rub and then let it sit in the fridge for a couple of days. Then I'll do the smoke early next week. Pictures will follow. :grin:
I'm going to give it a try starting the process this weekend by putting on the rub and then let it sit in the fridge for a couple of days. Then I'll do the smoke early next week. Pictures will follow. :grin:
I did not care for meatheads pastrami recipe. I found it overly salty and lacking depth
scotts1919
Full Fledged Farker
I'm giving this one a try this year. Ive got 2 #5 flats in the brine as we speak. One went in the brine saturday and the other went in Sunday. Gonna smoke them on Saturday am on the primo, then do the oven steam method to finish them off.
https://blog.thermoworks.com/beef/how-to-make-smoked-pastrami/
https://blog.thermoworks.com/beef/how-to-make-smoked-pastrami/
dubob
Knows what a fatty is.
Intersting
Also, I really didn't understand your use of the term "lacking depth." I'm a newby to pellet grill smoking and that term went way over my head. Could you explain that a little more? Pastrami is absolutely one of my all time best sandwich meats.
Also, stan5677 never said if he did the pastrami smoke or not. Curious to know if it turned out okay if he did it.
You didn't say, so I'll ask. Did you do your own brining or did you use a store bought corned beef? From what I've read so far, the salt content can vary widely in store bought corned beef. Meathead's recipe and others all indicate the importance of rinsing/soaking the corned beef to get rid of the salt. I plan on soaking with a couple changes in the water over a couple of days before applying the rub.
Also, I really didn't understand your use of the term "lacking depth." I'm a newby to pellet grill smoking and that term went way over my head. Could you explain that a little more? Pastrami is absolutely one of my all time best sandwich meats.
Also, stan5677 never said if he did the pastrami smoke or not. Curious to know if it turned out okay if he did it.
lacking depth as in flat and uninspired. the brine is mostly pickling spice. the rub just doesn't have much going on......all my opinion.
his actual recipe is all over the place and more of an authors story of his quest to replicate Katz then a practical recipe.
we all have our own methods. some for convenience, others for taste. I bbq until it breaks the stall. I start real low to get some smoke and then get the temp high enough to get a reasonably crispy bark(the steam softens it back up some). when it cools enough I slice and vac seal onto portions that can then be steam finished until tender. when you do it whole like he meathead suggests it takes forever, softens the crust and makes too much (I don't eat 4 lbs of pastrami in one sitting)
his actual recipe is all over the place and more of an authors story of his quest to replicate Katz then a practical recipe.
we all have our own methods. some for convenience, others for taste. I bbq until it breaks the stall. I start real low to get some smoke and then get the temp high enough to get a reasonably crispy bark(the steam softens it back up some). when it cools enough I slice and vac seal onto portions that can then be steam finished until tender. when you do it whole like he meathead suggests it takes forever, softens the crust and makes too much (I don't eat 4 lbs of pastrami in one sitting)
MountainMan
Full Fledged Farker
Yup just like that...........
dubob
Knows what a fatty is.
Clarification
Thank you Sir for that clarification; much appreciated. The only other pastrami recipe I ever used was from bbq.about.com that I found in 2012. They also supplied a rub recipe. The corning process I use is from a departed friend who gave it to me back in the 1980s and it was used mostly for waterfowl. Works great on just about any game meat that I've tried in the past. Didn't know about this site back then. I haven't done much smoking in the past 5 or 6 years, but now that I've purchased a pellet grill with smoking functions, I'll get back into it. So, even at my tender young age of 76, I'm not senile enough yet that I can't still learn some new tricks. Hope you'll bare with me while I work past this stage. And thanks again for the clarification. :hail:
patrickd26
Full Fledged Farker
+1 on this comment. It really helps to soak in water, rinse, repeat just as described!
Yellowhair42
is one Smokin' Farker
Look up Thirdeye's tutorial. I'm surprised it hasn't been mentioned yet.
For pastrami it's been a long time since I've used any other finishing method than a pressure cooker, although many folks swear by a steamer. When I make the basic corned beef I generally cook it in a pressure cooker as well.
dubob
Knows what a fatty is.
Any chance you could PM that process to me? We got an Instant Pot from our daughter for Christmas 2017 and have only used it twice. I have no clue about how to use it to finish a pastrami.
