question on making pastrami from cornedbeef

[Trunks]

whats up everyone,


i have a corned beef i picked up and was thinking i want to make pastrami from it.

what temp do i smoke to? what wood is best? also rub of cracked pepper or coriander? what else

do i steam it after in pressure cooker or what? never done a pastrami and looking forward to it with your help !

thanks

[CakeM1x]

Soak it overnight to get rid of some of the salt
250ish with oak or cherry for me to 150ish if you're going to steam, probe tender if you aren't

[cpw]

Whenever I've done it, I take the corned beef, soak it in water for 24 hours, then rubbed it with a brisket rub and some added black pepper, but I don't see a reason not to use a typical pastrami rub.
I always smoke it until it probe tender (200+ degrees) but that's mainly because I don't have a pressure cooker to steam it in. It's always turned out great!

[Bludawg]

I soak it in cold water for 1 hr and change the water twice it leach out some salt your rub is a basic pastarmi rub and will be ok smoke it to 180 then Put it in a a DO on a rack with a cup of water in a 200 deg oven for 2 hrs. or probe tender

[Ron_L]

I use Brother Thirdeye's recipe...

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

[Dr. Trout Bum]

I've done basically what Bludawg described, but since I'm eating mine right away, my next one won't include the steaming part. Soak the night before, changing the water once prior to bedtime, then rub with pastrami rub, smoke with your choice of wood at 325 until probe tender, rest, eat.

[Jason TQ]

I've done it a few ones. 1st is smoking it on the smoker till around 160'ish then wrapping in foil finish when it's tender. I normally do this on whole packers.

The other way is smoking till 160'ish and then I finish in a pressure cooker to steam. Doesn't work for whole packers as my pressure cooker isn't that big :grin:. I do 45mins normally on my "meat" setting.

Here is one I did like that on Sunday.
http://www.bbq-brethren.com/forum/showthread.php?t=224179&page=2

[SmittyJonz]

I rinse it off, sprinkle McCormick roasted garlic n herb on it, smoke it till almost probe tender, straight to steamer (pot of water with screen over it n lid over meat) for 20-30 minutes then slice n eat it.

[kwas68]

Meathead has a great write-up on amazingribs.com. I've been very happy with the results.

[LMAJ]

I'm with Ron on this one.