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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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06-24-2007, 05:03 PM | #1 |
Full Fledged Farker
Join Date: 05-29-07
Location: Sacramento, CA - 2-hours from everywhere
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Smoking Corned Beef into Pastrami
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.
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[I][B]Supercalafragalisticexbealadocious BBQ[/B][/I] Weber Smokey Mountain Cooker Weber Performer with Touch-n-Go Weber Spirit E-210 propane grill Weber Smokey Joe Gold Weber Go-Anywhere charcoal grill |
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06-24-2007, 05:16 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Yummmm, that sounds very good! Maybe next weekend.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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06-24-2007, 06:54 PM | #3 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Rusty, you need to try the buckboard brisket/pastrami.
http://www.bbq-brethren.com/forum/sh...kboard+brisket
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Wannabe BBQ Illuminati |
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06-24-2007, 07:45 PM | #4 | |
Full Fledged Farker
Join Date: 05-29-07
Location: Sacramento, CA - 2-hours from everywhere
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Quote:
Sounds good, I'll have to give it a try.
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[I][B]Supercalafragalisticexbealadocious BBQ[/B][/I] Weber Smokey Mountain Cooker Weber Performer with Touch-n-Go Weber Spirit E-210 propane grill Weber Smokey Joe Gold Weber Go-Anywhere charcoal grill |
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06-24-2007, 08:31 PM | #5 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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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!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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06-24-2007, 09:38 PM | #7 |
is one Smokin' Farker
Join Date: 06-13-07
Location: Parkville, Mo
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Man you read my mind I was going to smoke me up some next week.
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Chad B NB Bandera, Webber Kettle, Backwoods Party, Large BGE |
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06-24-2007, 10:14 PM | #8 |
On the road to being a farker
Join Date: 05-27-07
Location: Peters Colony Texas
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Good thread , good info Thanks guys.
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[FONT=Arial Black]Papa Tom[/FONT] |
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06-24-2007, 10:18 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-24-2007, 10:44 PM | #10 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Ron I started to laugh on the white bread jab, My wife thinks I'm crazy because I love my pastrami on sourdough
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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06-25-2007, 03:43 AM | #11 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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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
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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06-25-2007, 11:14 AM | #12 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
Well...since I did not have any Russian rye and I was hungry...
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-10-2012, 09:18 AM | #13 |
Found some matches.
Join Date: 10-30-11
Location: Oviedo, FL.
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Smoking Corned Beef into Pastrami
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 |
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