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Corned Beef Brisket/Pastrami

post #1 of 22
Thread Starter 
this is going to be put into the smoker along with the homemade fatties tomorrow

post #2 of 22
Do you plan on using all the heavy seasonings? I watched a food network show on doing it, lots of coriander and cracked black pepper if I remember right then smoked.

I just can't bring myself to do this cause I like corned beef sandwiches better than I do Pastrami sandwiches. Must be the Irish in me.
post #3 of 22
Thread Starter 
nah i dont use the seasonings... i just make my own rub, LOTS of black pepper and paprika
post #4 of 22
Isn't the packet basically just whole peppercorns?
post #5 of 22
no, the packets that come with corned beef are actually pickeling spices, yes there is peppercorns in it, but alot of other stuff as well.....
post #6 of 22
Thread Starter 
nope its mustard seed,black pepper,corriander - i believe it is mostly pickling spice

heres my pickling spice recipe and it looks almost the same except no bay leaves and a couple of other spices

1/4 cup broken cassia bark, 2 tablespoons yellow mustard seeds, 2 tablespoons black mustard seeds, 2 tablespoons coriander seeds, 2 tablespoons allspice berries, 2 tablespoons black peppercorns, 1 tablespoon dill seeds, 1 tablespoon fennel seeds, 2 teaspoons whole cloves, 2 teaspoons celery seeds, 2 teaspoons crushed mace blades, 8 crushed bay leaves, 1 (1-inch) section dried ginger, and 1 small dried hot red pepper.
post #7 of 22
Thread Starter 
fine you beat me to the response smoked...lol

i just had to type more stuff..lolPDT_Armataz_01_22.gif
post #8 of 22
Thread Starter 

1 1/2 hours in, heat hold nicely at 250*, spritz with apple juice mixture

post #9 of 22
Looking good brotherPDT_Armataz_01_37.gif
post #10 of 22
What would be the finish temp on a corned beef ...pray tell?
post #11 of 22
160 to 170 basically.....
post #12 of 22
Teacup -

I think Smoked and I are the forums major Pastrami smokers ans we each do it just a little different.

Let me know how the store brined brisket works. I do my own I haven't tried it that way.

Actually it just occured to me that I haven't just made corned beef I always turn them into pastrami - DUH! PDT_Armataz_01_08.gif
post #13 of 22
thankyou ... which brings me to another question ... and I have to tell you, I never even thought of this before ... doh!

What is the difference between pastrami & corned beef?

I suspect seasoning/spice ... yes?
post #14 of 22
After the brining process which takes 5 to 7 days (at this stage it's corned beef) the meat is rubbed in black pepper, coriander, and optionally juniper berries wrapped for a few days and then it's smoked.

That's about it PDT_Armataz_01_22.gif
post #15 of 22
Thread Starter 
i take mine to 165*

pastrami is smoked.... corned beef is not


this is my second attempt at a store bought one, the last one had a wonderful flavor but was too small and fatty

i just soaked it in cold water the night b4 i am going to use it and change the water a couple of times during the night

as for corned beef by itself, i love it but the missus doesnt care for it, when i make it into pastrami she likes it
post #16 of 22
Thread Starter 
here it is..all done.. tastes very good

post #17 of 22


That was one of the first thing I had tried when I got this new smoker I just covered it in black pepper and smoked her up, it was a bit on the salty side, I think I will cure my own next time.
post #18 of 22
you probably didn't wash the brine off and let it soak in cold water........
post #19 of 22
Ahh yeah - one thing about brine that I always forget to mension because it's kind of automatic is wash the brine off and rinse in cold water many times.
post #20 of 22
Sometimes it's hard to tell what's in those cryovac packs. Briskets are fatty but sometimes it's in the middle where you can't see it.
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