corned beef pastrami i need help
- Thread starter mhchops
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Looks great. We usually take the corned beef shortcut. Flats preferred.
We use the coriander but skip the juniper berries. Will have to try the berries some time.
We like to fridge ours over night. We cut some thick for dinner plating, then vac pack. Use the slicer and vac pack for thinner sandwich meat. The thick ones we steam. The thin slices, we thaw and warm in au jus.
You will be eating well.
Good luck and good smoking.
We use the coriander but skip the juniper berries. Will have to try the berries some time.
We like to fridge ours over night. We cut some thick for dinner plating, then vac pack. Use the slicer and vac pack for thinner sandwich meat. The thick ones we steam. The thin slices, we thaw and warm in au jus.
You will be eating well.
Good luck and good smoking.
Last edited:
Thanks everyone for all the info. I've soaked my brisket in water for about 5a hrs and rinsed and dried it then i covered it in a coat of spicy brown mustard therubbed it down with the
spices a mixture of ground coriander,black pepper and juniper berries with granulated garlic and hungarian paprika the fridge smells so good right now i cant wait to smoke this thing if the weather permits tomorrow afternoon
Here's what I'm planning on doing. http://bbq.about.com/od/rubrecipes/r/bl20223b.htm A local market here has 'point' CB's available along with the flats. JJ said he preferred using points to flats....might try both here for my comparison.
I used a 1/4 cup each of the coriander, black pepper corns and junioer berries then i guessed about an 1/8 cup of the garlic and hungarian paprika and of course dowsed it down with spicy brown mustard ill tell you it smells awesome in the fridge
Mhchops
Mhchops
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 Smoke Vault (propane) for about 5 1/2 hours. 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.
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 Smoke Vault (propane) for about 5 1/2 hours. 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.
Great post Kat sounds good i like the way you go into detail i'll have to try and do a little better i just seem to busy most of the time.
Mhchops
Mhchops
You are Funny!!! I know that feeling! That was what I posted on Roadkill's thread with his pastrami. He is the one that encouraged me to try it. Its easy with the corned beef already being done. I couldn't remember how much or the times and temps. So "cut and paste"....hopefully it will help someone out trying it. I usually just slide right on by the seat of my pants too!
Kat
Last edited:
ronrude
Meat Mopper
To keep mine simple, I just grind up a little pickling spice and black pepper. I need to try the juniper berries
Ok everyone here it goes got the new Smoke Hollow fired up and the brisket on with some hickory and cherry wood lets how this turns out
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