stan5677
Full Fledged Farker
Was thinking about smoking a corned beef brisket today. Any suggestions on temp, time, wrap vs unwrapped
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...
Kinda like an oven corned beef not pastrami like.
Smoked corned beef with a pepper / coriander rub is pastrami.
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:
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.I did not care for meatheads pastrami recipe. I found it overly salty and lacking depth
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.
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: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)
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.