R
Rusty_Barton
Guest
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.
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.