Smoking Corned Beef into Pastrami

Rusty_Barton · 06-24-2007, 05:03 PM

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 · 06-24-2007, 05:16 PM

Yummmm, that sounds very good! Maybe next weekend.

jgh1204 · 06-24-2007, 06:54 PM

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

http://www.bbq-brethren.com/forum/sh...kboard+brisket

Rusty_Barton · 06-24-2007, 07:45 PM

Quote:

Originally Posted by jgh1204

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

http://www.bbq-brethren.com/forum/sh...kboard+brisket

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

Bentley · 06-24-2007, 08:31 PM

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 · 06-24-2007, 09:27 PM

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

butts a fire · 06-24-2007, 09:38 PM

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

Papa Tom · 06-24-2007, 10:14 PM

Good thread , good info Thanks guys.

Ron_L · 06-24-2007, 10:18 PM

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?

Bossmanbbq · 06-24-2007, 10:44 PM

Quote:

Originally Posted by Ron_L

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?

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

swamprb · 06-25-2007, 03:43 AM

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 · 06-25-2007, 11:14 AM

Quote:

Originally Posted by Ron_L

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?

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

Tom Walker · 03-10-2012, 09:18 AM

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

06-24-2007, 05:03 PM	#1
Rusty_Barton Full Fledged Farker Join Date: 05-29-07 Location: Sacramento, CA - 2-hours from everywhere Downloads: 0 Uploads: 0	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. __________________ Supercalafragalisticexbealadocious BBQ 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

06-24-2007, 05:16 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Yummmm, that sounds very good! Maybe next weekend. __________________ 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

06-24-2007, 06:54 PM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	Rusty, you need to try the buckboard brisket/pastrami. http://www.bbq-brethren.com/forum/sh...kboard+brisket __________________ Wannabe BBQ Illuminati

06-24-2007, 08:31 PM	#5
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	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! __________________ 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."

06-24-2007, 09:27 PM	#6
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Looks awesome Bently. Tried the posted method with link to Randy's Q and it was unbelievable also. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-24-2007, 09:38 PM	#7
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	Man you read my mind I was going to smoke me up some next week. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

06-24-2007, 10:14 PM	#8
Papa Tom On the road to being a farker Join Date: 05-27-07 Location: Peters Colony Texas Downloads: 0 Uploads: 0	Good thread , good info Thanks guys. __________________ [FONT=Arial Black]Papa Tom[/FONT]

06-24-2007, 10:18 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

06-25-2007, 03:43 AM	#11
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	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 __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/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

03-10-2012, 09:18 AM	#13
Tom Walker Found some matches. Join Date: 10-30-11 Location: Oviedo, FL. Downloads: 0 Uploads: 0	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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