Smoking Corned Beef into Pastrami

Rusty_Barton · Jun 24, 2007

Smoking Corned Beef into Pastrami

Take one 4-lb corned beef brisket (got mine from Walmart).
Soak in cold water about 12-hours, changing water several times to leach out excess salt.

Coat well with your favorite rub (go easy on the salt). Massage well into the meat.

Smoke at 225F-275F with hickory until internal corned beef brisket temperature reaches 190F. Mine took about 7 hours in my WSM.

Remove from heat and wrap in foil. Let rest 1-hour.

Slice into thin pieces and enjoy the Pastrami.

This is the second time I've made this. It won't be the last.

Meat Burner · Jun 24, 2007

Yummmm, that sounds very good! Maybe next weekend.

jgh1204 · Jun 24, 2007

Rusty, you need to try the buckboard brisket/pastrami.

http://www.bbq-brethren.com/forum/showthread.php?t=21089&highlight=buckboard+brisket

Rusty_Barton · Jun 24, 2007

jgh1204 said:
Rusty, you need to try the buckboard brisket/pastrami.

http://www.bbq-brethren.com/forum/showthread.php?t=21089&highlight=buckboard+brisket

Sounds good, I'll have to give it a try.

Bentley · Jun 24, 2007

Try it from scratch Bro...you will really dig it!

Parted packer, most of the fat removed.

Rubbed with salt, pepper, corriander and 1 tsp. of TQ/lb of meat. Covered with water and submurged with bricks, turned every 3 days.

Wet cured for 7 days, I then cut flat in two, relized it was not completly cured. Do not know if you can see the dead center, slightly different color. Put back in wet cure for 3 more days.

Cold smoke at 95* for 12 hours.

Then cook till 195* internal.

Final product...I had a couple of my friends say it was better than Cantors and Jerry's deli's here in the LA area, I have never had a sandwich from either, but I am assuming it was a compilment!

Norcoredneck · Jun 24, 2007

Looks awesome Bently. Tried the posted method with link to Randy's Q and it was unbelievable also.

butts a fire · Jun 24, 2007

Man you read my mind I was going to smoke me up some next week.

Papa Tom · Jun 24, 2007

Good thread , good info Thanks guys.

Ron_L · Jun 24, 2007

Nice pictorial, Bentley! Thanks! I've corned my own briskets several times and they are much better than store bought, whether you pastramize them or not (pastramize? i think I made that up).

BUT... One question...

What's up with the white bread? :-D

Bossmanbbq · Jun 24, 2007

Ron_L said:
Nice pictorial, Bentley! Thanks! I've corned my own briskets several times and they are much better than store bought, whether you pastramize them or not (pastramize? i think I made that up).

BUT... One question...

What's up with the white bread? :-D

Ron I started to laugh on the white bread jab, My wife thinks I'm crazy because I love my pastrami on sourdough :wink:

swamprb · Jun 25, 2007

I'm with Bossman on the sourdough!
The commercial corned beef flats I've done in my various cookers have not had a smoke ring, is that due to the brining/curing process? Not that it matters, I'm just curious?

Brian

Bentley · Jun 25, 2007

Ron_L said:
Nice pictorial, Bentley! Thanks! I've corned my own briskets several times and they are much better than store bought, whether you pastramize them or not (pastramize? i think I made that up).

BUT... One question...

What's up with the white bread? :-D

Well...since I did not have any Russian rye and I was hungry...

Tom Walker · Mar 10, 2012

Well Shucks!
I shoulda oughta read this afore I was supposed to cook it.
Oh well, It'll be ready for tomorrow.

Thanks Rusty,

Tom

Smoking Corned Beef into Pastrami

Rusty_Barton

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Meat Burner

Quintessential Chatty Farker

jgh1204

Babbling Farker

Rusty_Barton

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Bentley

Babbling Farker

Norcoredneck

somebody shut me the fark up.

butts a fire

is one Smokin' Farker

Papa Tom

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Ron_L

Administrator

Bossmanbbq

is Blowin Smoke!

swamprb

somebody shut me the fark up.

Bentley

Babbling Farker

Tom Walker

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