Two Corn Beef in the smoker

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
Got two corn beef making into Pastrami. Small ones. Only little over two pounds each

First time making some. Not sure why "corn beef" will be Pastrami after smoke.

I'm sure someone on here can explain it to me.

As far as I know I have never eaten Pastrami before. Wife said that she don't care for Pastrami.

Might be feeding it to the dogs when its done.



Here they are after soaking in water for a few hours. Then put some rub on them and

going to smoke them in pans. (forgot to take pictures of the rub on them)


Using my new propane smoker to smoke them. Just got one burner going thats why

they are on two different racks. The temp is about 35 degrees differences from the top

rack and bottom rack. Keeping the top rack around 225 and bottom is at 260 right now.

wouldn't think it would be that big a difference. They have been on for two hours now.

Top one IT is 106 and the bottom one is at 115. going to foil them when they reach

170. Then let them ride out to 200. Will let them sit a few hours then get the old slicer

out and slice them all up.


Got Pitmaster's Choice in my new toy .

Will update when they are done.
 
Hey Ed, It's looking good! And that's a great price, I bought 2 yesterday for $2.99/lb and I thought that was good.
Corned beef is basically just cured beef, the term "corned" comes from long ago when they used real coarse salt to cure with and the salt looked like kernels of corn, hence the name.
I think what makes pastrami "pastrami" is that it is smoked corned beef and the spices used when smoking it.
 
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