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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-03-2013, 08:06 AM   #1
ironmanerik
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Default side by side brisket and corned beef packers

I want to try one of each same salt pepper garlic powder rub, any advice?
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Unread 05-03-2013, 08:54 AM   #2
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I hope someone "in the know" replies. My only experience with smoked corned beef was a little tough. At the time, someone suggested adding some steam to tenderize the pastrami.
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Unread 05-03-2013, 09:06 AM   #3
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Check out thirdeyes 'wet pastrami' recipe, I've had good results with it. There's a thread floating around on here, just do a search.
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Unread 05-03-2013, 09:20 AM   #4
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You might do a cold water soak out on the corned beef so it doesn't end up too salty, but they will both turn out delicious. A little extra black pepper and coriander on the corned beef and you will basically have pastrami. Can be finished wrapped with stock to steam and served warm or finished unwrapped, cooled 12 hrs in fridge then sliced and lightly steamed to reheat. The latter will have a more equalized and dimensional flavor. Good luck and post pr0n!
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