After reading a ton of the Pastrami posts I had to give it a try. The end result was fantastic. Thanks to all the folks who shared their techniques.
I was surprised to find out how easy this is using a corned beef. My bud owns a restaurant and gets these massive corned briskets from Sysco's Block & Barrel line. The one I used weighed right at 18lbs.
I cut the flat part into two pieces and the point part into two pieces because this thing was so huge. I gave all pieces a nice cold water bath and placed in the fridge to soak over night. I changed the water three times during this process.
I removed the meat and dried it well using some paper towels.
Here's the seasoning recipe I used (this does about 3-5 lbs, i just quadrupled it):
1/4 cup fresh, coarsely ground black pepper
2 tbsp ground coriander
2 tbsp smoked paprika
1 tsp dry mustard
1/2 tsp white pepper
1/4 tsp cayenne
1 tbsp granulated garlic
1 tsp onion powder
I poured some garlic infused olive oil on the meat and began to season the meat pressing rather than rubbing the seasoning on the meat.
Here they are on a drying rack after seasoning.
I placed them in the fridge for an hour or so to dry a bit while I heated up the smoker.
I placed them in the smoker at 130f for 1 1/2 hours then brought it up to 175f and added some pecan smoke. Left it there for two hours then raised it to 220f for the duration.
10 hours after I putting them in they were done at 165f IT.
I let them cool on the counter and then placed them back in the fridge overnight. Took out my LEM slicer and sliced them up this morning.
I wound up with 8 1/2 lbs of product from a beginning weight of 18lbs. I was kind of shocked at that. My cost is $7.41/lb for final product.
However, it came out so good it was well worth it.
I vacuum sealed it in 10oz batches. Can't wait for some Reuben's tonight!
I was surprised to find out how easy this is using a corned beef. My bud owns a restaurant and gets these massive corned briskets from Sysco's Block & Barrel line. The one I used weighed right at 18lbs.
I cut the flat part into two pieces and the point part into two pieces because this thing was so huge. I gave all pieces a nice cold water bath and placed in the fridge to soak over night. I changed the water three times during this process.
I removed the meat and dried it well using some paper towels.
Here's the seasoning recipe I used (this does about 3-5 lbs, i just quadrupled it):
1/4 cup fresh, coarsely ground black pepper
2 tbsp ground coriander
2 tbsp smoked paprika
1 tsp dry mustard
1/2 tsp white pepper
1/4 tsp cayenne
1 tbsp granulated garlic
1 tsp onion powder
I poured some garlic infused olive oil on the meat and began to season the meat pressing rather than rubbing the seasoning on the meat.
Here they are on a drying rack after seasoning.
I placed them in the fridge for an hour or so to dry a bit while I heated up the smoker.
I placed them in the smoker at 130f for 1 1/2 hours then brought it up to 175f and added some pecan smoke. Left it there for two hours then raised it to 220f for the duration.
10 hours after I putting them in they were done at 165f IT.
I let them cool on the counter and then placed them back in the fridge overnight. Took out my LEM slicer and sliced them up this morning.
I wound up with 8 1/2 lbs of product from a beginning weight of 18lbs. I was kind of shocked at that. My cost is $7.41/lb for final product.
However, it came out so good it was well worth it.
I vacuum sealed it in 10oz batches. Can't wait for some Reuben's tonight!
