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Advice for smoking Corn Beef Brisket to make pastrami

post #1 of 7
Thread Starter 

Well, my wife was looking over my shoulder the other night and saw a picture of someone's pastrami.  Looks like that is now what I will be smoking this coming weekend.  I have been searching and reading up on it, but any words of advice?  What rub do you like best or method do you prefer??  Thanks in advance!

post #2 of 7

I've only done one and I did it from scratch basically following SmokinAl's method and it came out great. I read a lot of threads and the consensus is just use CBP and coriander seed. I added just a little onion and garlic powder. One word of advice is check the saltiness by doing a fry test and soak in clear water until you get the salt level where you like it before you smoke it.

post #3 of 7

I like pickling spices sometimes and other times just CBP and Garlic 

post #4 of 7
I followed the recipe and cooking instructions on the Virtual Bullet and it came out like this.
ae3252b6-f3ef-6c94.jpg
post #5 of 7

I also use only CBP & coriander. I have also tried the pickling spices & old bay, but not for me! You could also look up dudestrami & there will be alot of good information there as well. I personally take mine to 165, but others take them as high as 200. Its all your preference

post #6 of 7
Quote:
Originally Posted by S2K9K View Post

One word of advice is check the saltiness by doing a fry test and soak in clear water until you get the salt level where you like it before you smoke it.

This! ^^^^^

 

DEFINITELY!!!
 

 

post #7 of 7

it looks great thanks

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