mobow
is one Smokin' Farker
- Joined
- Dec 11, 2009
- Location
- Marshall MO
what type of rub do you all use when you smoke a corned beef?.
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corned beef
- Thread starter mobow
- Start date
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
I just rub with freshly ground black pepper.
expatpig
is Blowin Smoke!
- Joined
- Feb 20, 2010
- Location
- Cochrane, On.
When I make pastrami, I just use black pepper.
Check out the recipe section of thirdeyes site. I have not tried it but it looks really good
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
It's not bad... :mrgreen: There is not a before picture on that page, so here is what it looks like.
Here is the rub recipe I use. I think the main flavors most will agree on are pepper, corriander and garlic, so you could get by with just those.
RUB:
(this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months)
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.
RUB:
(this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months)
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.
thunderwagn
Full Fledged Farker
- Joined
- Jun 2, 2010
- Location
- Loveland, CO.
DOH! I just salivated on my keyboard a lil bit:becky:
Bigdog
somebody shut me the fark up.
- Joined
- Sep 17, 2003
- Location
- Wichita, Kansas
FYI Thirdeye is the Brethren pastrami master. :thumb:
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
mobow
is one Smokin' Farker
- Joined
- Dec 11, 2009
- Location
- Marshall MO
thanx, I will give it a try this weekend. keith
Rookie'48
Quintessential Chatty Farker
- Joined
- Nov 12, 2006
- Location
- Des Moines, Iowa
My favorite pastrami rub is 2/3 Plowboys Bovine Bold mixed with 1/3 course ground black pepper.
MOS95B
is one Smokin' Farker
- Joined
- May 5, 2009
- Location
- Robbinsdale, MN
I just use coarse ground black pepper
If you want to be 100% technically accurate, corned beef and pastrami are different cuts. However, the two cuts live right next to each other on the cow, so I doubt there's enough of a difference to matter. I forget where I learned that.
HOWEVER, I smoke corned beef and call it pastrami. Food police have yet to bust me for it...
If you want to be 100% technically accurate, corned beef and pastrami are different cuts. However, the two cuts live right next to each other on the cow, so I doubt there's enough of a difference to matter. I forget where I learned that.
HOWEVER, I smoke corned beef and call it pastrami. Food police have yet to bust me for it...
