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Pastrami question.........

post #1 of 7
Thread Starter 

Even though it is a corned beef brisket do I still inject after the meat soaks? Or do I just add the seasonings to the meat and let it go? No rub? My injection that I usually use is Butchers Brisket Injection. Thanks!

post #2 of 7
If you are talking about a pre made store bought corned beef and you want to turn it into a pastrami I sure wouldn't inject it with anything. I think it would probably lose the pastrami flavor depending on what is in the injection.
Corned beef can be very salty so it's a good idea to do a fry test before smoking and if it is too salty for your taste you can soak it in cold clean water in the fridge for a few hours and test again.
After I got the salt to where I wanted I would just use a good pastrami rub with a lot of CBP and coriander and then smoke it. Should make some real good pastrami!
post #3 of 7

Dont inject at all....will be putting salt back in that you soaked out.  Use a rub...and let it rip.  I have about 4 corned beef briskets that I need to smoke in the near future too.

 

Kat

post #4 of 7

Problem I have with smoking those corned beef pre-packaged briskets...... after the smoke there is only enough meat left for one sandwich after shrinkage!

post #5 of 7
Quote:
Originally Posted by Foamheart View Post
 

Problem I have with smoking those corned beef pre-packaged briskets...... after the smoke there is only enough meat left for one sandwich after shrinkage!

 

HA, Shrinkage!

post #6 of 7

Our restaurant supply has full packers that have been corned, point and plat attached just like the full packers that aren't corned.

post #7 of 7

As previously mentioned, do not re - inject the meat with the corning solution again. You will amp up the saltiness of it and probably will not be able to eat it.

 

Soak it, rub it and smoke it per Dave's instructions.

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