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bbqjoe
07-17-2006, 12:13 PM
Since this subject may, or may not have come up in another thread (Wally world meat), I've never smoked a corned beef to obtain pastrami.

I would assume that using a standard temp of 225* one might not cook it as long as a brisket? Or would you say they are about the same in cooking times.

Also would you use the seasoning packet normally supplied or use a different rub seasoning combo?

I'm willing to bet a corned beef finished on the grill with some sauce might just be pretty tastey.:-D

kcquer
07-17-2006, 12:22 PM
Joe, I've never done them myself, but many here have. Some recommend soaking with water changes before smoking to reduce salt content, some don't.

Try searching pastrami, there should be several threads on the subject.

bbqbull
07-17-2006, 01:21 PM
Ive done them both ways. Ive read that some rub them w/lots of Montreal Steak Seasoning. Cook them at 1and 1/2 hrs. per pound. Run up to internal temp of 190. Pull rest and slice. I usta get ill evertime I ate Montreal Steak Seasoning. I just use onion & garlic, very little salt and tons of pepper onto a mustard slather......MMMMMMMMMMMMM Good eats.
Mike

The_Kapn
07-17-2006, 01:27 PM
I love pastrami smoked from a corned beef flat.
I live for salt, so I just rinse it, rub it, and cook it.
Most folks prefer to soak most of the salt out with a couple of changes of water.
De-salting is probably smarter, for the first time at least. :lol:

I cook to 160ish (not critical), cool it in frig, and slice thin.

YUMMERS :lol:

Several threads here, probably need to roadmap some day.

TIM

RichardF
07-17-2006, 01:54 PM
Check-out the virtual weber bullet site:

http://www.virtualweberbullet.com/pastrami.html

He has a good pastrami recipe based on what Paul Kirk does. I've done it starting with both a corned beef and a brisket (both packer and flat). If you start with a brisket, add three-days of lead-time to cure the meat first. The reason to use the corned beef is to save the curing time. If using a corned beef, make sure you get a flat and not a round. I have had better results starting with brisket.

Bossmanbbq
07-17-2006, 01:57 PM
Joe, this is the site I was referred to learn how to make AWESOME Pastrami.:-D Hope it helps, Randy's instructions are right on and making it out of a whole beef brisket does make it more worth while. Scroll down to his instructions on Pastrami and Enjoy http://www.randyq.addr.com

Bossman
chuckmarting@bossmanbbq.com

thirdeye
07-17-2006, 02:00 PM
Hey Joe, Here are two write ups I have posted on the pastrami page on my cookin' site. Both use store-bought corned briskets. The first one is kind of a joint effort as many folks offered advice over several years and I incorporated a few of changes for the better. The second one is from Bobberqer, who allowed me to post his recipe on that page as well. His has a couple of glaze options. I put Bobberqer's on my site before St Patrick's Day and I got some excellent feedback.


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/d6a66362.jpg

Several of the folks on The Big Green Egg forum helped me fine tune this pastrami recipe and technique using a corned beef brisket flat:

RUB:
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.

COOKING METHOD
Discard the little package of seasoning and drain the juice from the package and rinse. Soak brisket(s) in cool water in a plastic container or zipper top bag, in the fridge, overnight or up to 16 hours, changing water at least twice as this helps to extract some of the injected brining solution. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic.

On cooking day, bring brisket to room temperature, season all sides with the remaining rub.
Cook with an indirect set up using barcecue temps of 220° to 250° (grate temperature) until the internal temperature is 165° to 170°. Use a gentle amount of smoke, pecan is my favorite. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. Serve warm, with mustard, rye bread and pickles.


Here is a Guest Pit Boss technique that comes from Bobberqer. It also uses store-bought corned briskets:

Pre-soak the brisket(s) for 48 hours in cool water (iced to maintain the temperature below 40°, or kept in the refrigerator in a bucket or zipper bag). Add some roughly cubed, raw potatoes to the water, (appox 2 pounds) to help soak up some of the salts that are drawn out of the brisket. Change the water, and potatoes, every 12 hours. Some of the water from the last soak may be saved and used for boiling cabbage.

At the end of the soaking time discard the potatoes, remove the brisket, and let dry. Then apply the following rub, reserving some for another coating before slicing. Wrap brisket in plastic, then refrigerate overnight.

RUB:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg

On cooking day bring brisket to room temperature, then cook with an indirect set up at 275° (grate temperature) until the internal temperature is 180°. Allow about 1 hour per pound for cooking.

During the last 1/2 hour of the cook, glaze the brisket with one of these two concoctions, then rest about 1/2 hour, re-apply rub liberally, then slice against the grain and serve. This is Heaven.

Glaze # 1
1 cup honey
1 cup maple syrup
1/2 tablespoon cinnamon
1/4 cup confectioner’s sugar

Heat liquids gently, over low heat, until warm to touch. Then add cinnamon, and slowly mix in confectioner’s sugar until thoroughly mixed. Take off heat, set aside until needed, Use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Glaze # 2
1-16 oz package fresh cranberries
1 cup sugar, (Turbinado sugar is a nice touch)
1 jar, approximately, 10 oz. of Red Currant Jam
1- 8 oz container of Honey Mustard

Put cranberries in a 3-4 Qt pot on low, and add sugar... stir occasionally, cook until cranberries start to "pop". Add Red Currant Jam, and Honey Mustard and let simmer for approximately 10 minutes, stirring a few times during the process. Take off heat, set aside until needed use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Cooks Notes:
I'm of an Irish, "off the boat” heritage, and have been tweaking this recipe since the mid 70's. Only in the last 4 years have I hit what I call "Corn Beef Nirvana".

Bobberqer

Kevin
07-17-2006, 06:09 PM
I made Bobberqer's recipe last winter. Top notch.

bbqjoe
07-17-2006, 06:16 PM
I'm jazzed!
Probably pick up a few Wed. to run for Fri. special.

Kevin, which sauce did you use?

Kevin
07-17-2006, 06:24 PM
I'm jazzed!
Probably pick up a few Wed. to run for Fri. special.

Kevin, which sauce did you use?

The one with Maple syrup. Not a cranberry fan.

RichardF
07-17-2006, 06:50 PM
Originally Posted by bbqjoe
I'm jazzed!
Probably pick up a few Wed. to run for Fri. special.

Kevin, which sauce did you use?


The one with Maple syrup. Not a cranberry fan.


Ooooh Nooooo - Don't, please don't glaze a pastrami. Might as well serve it with mayo.... Just don't do it. I beg you, step away from the pastrami. Glaze a ham, glaze a doughnut, but please don't glaze a pastrami.

Mustard is the only thing you should spread on pastrami...

bbqjoe
07-17-2006, 08:51 PM
Ooooh Nooooo - Don't, please don't glaze a pastrami. Might as well serve it with mayo.... Just don't do it. I beg you, step away from the pastrami. Glaze a ham, glaze a doughnut, but please don't glaze a pastrami.

Mustard is the only thing you should spread on pastrami...
Point made.

bonehead
07-17-2006, 10:29 PM
I haven't had much luck with brisket, but smoking a corned beef brisket just might transport me to Valhalla. Just the thought of it produces feelings that I cannot adequately express and should probably be embarassed by. I might be in love. :icon_blush:

kcquer
07-17-2006, 10:31 PM
Note to self, For Christmas send Richard a mayo glazed pastrami double wrapped in foil:twisted:

thirdeye
07-17-2006, 11:10 PM
I'm jazzed!
Probably pick up a few Wed. to run for Fri. special.

Kevin, which sauce did you use?

It's good chit.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/ff2bd12f.jpg

Wayne
07-18-2006, 04:15 AM
I have smoked a lot of these things in just about every way you can imagine and they all turned out good. Slathered in mustard was really good and I also made a great one using chili powder as a rub, and don't forget to rub the whole thing first with about 1/2 cup of minced garlic.

RichardF
07-18-2006, 11:01 AM
I haven't had much luck with brisket, but smoking a corned beef brisket just might transport me to Valhalla. Just the thought of it produces feelings that I cannot adequately express and should probably be embarassed by. I might be in love. :icon_blush:

I completly understand your strong feelings. Making and eating your own pastrami is a life changing event. They are so good my mouth is waters just thinking about it. I think the weekend plan might be to make a couple.

djmarko
07-18-2006, 11:47 AM
Great thread guys. I love pastrami and didn't realize it was so easy to do on your own. I will definitely have to give it a try. Thanks.

Grumpy's Q
07-19-2006, 08:28 AM
I'm going to give it a try, looks good.