First Corned Beef Pastrami's (w/ Q-view)
- Thread starter roadkill cafe
- Start date
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I asked Kathryn to post the rub measurements tomorrow. She said she would. The ingredients are basically the same I used.
hvactstatguy
Newbie
As soon as I get home from work I will post what I did...I want to be home so I can actually look at the container sizes before I post. Will be later on tonight. Promise!!
Had to get home and double check the amounts of things I used.
I had 2 corned beef briskets...1 was around 3.31 lbs and the 2nd was about 3.21 lbs. I used up all of the spices that I made for both of these...none left over.
3 ounces of black peppercorns
1.31 ounces (the whole jar) Coriander Seeds
1 ounce (whole pkg) Juniper Berries
1 TBS thyme leaves
1TBS Hungarian Sweet Paprika (Red Can)
1 TBS Granulated Garlic
Wickers BBQ Marinade and Sauce
1st I soaked the briskets for about 8 hours...changing the water ever 2 hours until the water was clear.
Dried the briskets and put them on some Saran wrap. Poured a little bit of the Wickers over them to coat. (I think Steve used Worsty Sauce on his and olive oil on the 2nd one.)
I have a Braun Coffee Grinder and that is what I used to rough grind the whole spices. I left them about 1/2 way whole.
Added all of the spices in a small bowl...and rubbed them into the briskets. Plopped them in the fridge over night.
Smoked them around 225-235 with Big Poppa (Smoke Vault) for about 5 1/2 hours. I was doing ribs at the same time. So I took the briskets out around an IT of 168...and wrapped them in foil....they had about a 2 1/2 hour cooler nap. Wasnt about to wait to taste them. Sliced them about 1/8 inch thick...and they were juicy and really good. I will do this again.
I had to get the coriander seeds and the juniper berries at Earth Fare. Couldn't find them at my local Publix or Kroger.
I had 2 corned beef briskets...1 was around 3.31 lbs and the 2nd was about 3.21 lbs. I used up all of the spices that I made for both of these...none left over.
3 ounces of black peppercorns
1.31 ounces (the whole jar) Coriander Seeds
1 ounce (whole pkg) Juniper Berries
1 TBS thyme leaves
1TBS Hungarian Sweet Paprika (Red Can)
1 TBS Granulated Garlic
Wickers BBQ Marinade and Sauce
1st I soaked the briskets for about 8 hours...changing the water ever 2 hours until the water was clear.
Dried the briskets and put them on some Saran wrap. Poured a little bit of the Wickers over them to coat. (I think Steve used Worsty Sauce on his and olive oil on the 2nd one.)
I have a Braun Coffee Grinder and that is what I used to rough grind the whole spices. I left them about 1/2 way whole.
Added all of the spices in a small bowl...and rubbed them into the briskets. Plopped them in the fridge over night.
Smoked them around 225-235 with Big Poppa (Smoke Vault) for about 5 1/2 hours. I was doing ribs at the same time. So I took the briskets out around an IT of 168...and wrapped them in foil....they had about a 2 1/2 hour cooler nap. Wasnt about to wait to taste them. Sliced them about 1/8 inch thick...and they were juicy and really good. I will do this again.
I had to get the coriander seeds and the juniper berries at Earth Fare. Couldn't find them at my local Publix or Kroger.
hvactstatguy
Newbie
anylizer
Smoke Blower
I see that you guys/gals are "soaking" the briskets... are they purchased in a solution that you are trying to remove??? or are they fresh and if why the soak?
Thanks A.
Thanks A.
Hi Anylizer,
They are Corned Beef Briskets. They are being soaked to pull out the salt (corning). If they weren't soaked they probably would not be edible. If you were to use a fresh brisket it would have to be cured first for pastrami. Using "Corned Beef Briskets" is a short cut. Hope this helps to answer your question.
Steve
They are Corned Beef Briskets. They are being soaked to pull out the salt (corning). If they weren't soaked they probably would not be edible. If you were to use a fresh brisket it would have to be cured first for pastrami. Using "Corned Beef Briskets" is a short cut. Hope this helps to answer your question.
Steve
sam3
Smoking Fanatic
Awesome K. Thanks for sharing this.
I'll be trying this, once the weather gets a little warmer up here.
You are so welcome Sam3! Holler at me if I made things "clear as mud". The only reason I used ounces on some measurements.....was because that was the size of the container.
sam3
Smoking Fanatic
No, perfect info K. My wife has been asking me when I'm going to try a brisket. I have some more confidence now after reading this.
Thank you again.
Thank you again.
vern
Newbie
- Mar 15, 2013
- 2
- 10
I want to thank all of you for the information on the Pastrami. I was looking for this information and am new to to smoking and this forum.
I will be trying this out very soon.
I'm glad that I found this forum, there's a lot to learn and such a short time to learn it.
Vern
I will be trying this out very soon.
I'm glad that I found this forum, there's a lot to learn and such a short time to learn it.
Vern
You're more than welcome. Let us know how it turns out when you get it done. I'm sure you'll be saying bye bye to pastrami at the deli counter.
Sounds like you've got it goin' on and down to a science. Don't forget to post pics. Would love to see the end result. Most of all, enjoy!!!
hardrockchina
Fire Starter
Man o man those look great!!! I've been hoping to do that very soon. Let me know how the slicer turned out.
Thanks HRC....Do it!!! They're easy. I never did find a slicer (in my price range) that I liked. They all seemed the same. Cheap, made in China, plastic that would move with the slightest of pressure. The only one looking halfway decent was a Chef's Choice. I believe it was a model 610 or 612. I've held off until I have the extra $$. Not exactly on my high priority list at the moment. Two CB in the fridge, soon to be freezer, I picked up before St. Patty's Day on sale begging to be smoked.
Steve
Steve
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