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Yipee ! I scored a corned beef. Now how do I make pastrami ?

post #1 of 27
Thread Starter 
After having gone to 3 super mkts., I found a nice corned beef from a brisket flat. Now I need to find out how to turn it into a delicious Pastrami.......ALL HELP APPRECIATED . Since this is a first attempt I will be a good listener !PDT_Armataz_01_03.gif
post #2 of 27
Hey friend ... I found this info for you .... real simple when it is already corned. Just put on a rub and smoke until it is 165º internal.


Hope that helps! PDT_Armataz_01_34.gif
post #3 of 27
This is what I do...done 4 or 5 and turns out great


1 corned beef brisket
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika

Combine all ingredients and mix thoroughly.
For store-bought corned brisket: Discard the little package of seasoning. Soak in cool water, in the fridge, for 7 hours, change water twice as this helps to extract some of the injected brining solution. For home-corned brisket soak at least 2 or 3 hours. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic. Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain.

post #4 of 27
Thread Starter 
Hey thanks Squeezy......good info. Well I'm gonna rub that baby real good, wrap it and put it in the fridge overnight. In the mornin' it goes into the R2D2 ECB PDT_Armataz_01_12.gif for some pecan smoking. I will document everything via Q-view. Stay tuned in........PDT_Armataz_01_10.gif
post #5 of 27
Thread Starter 
Whoa, Printman...........that's just what I was looking for. I see this is your first post, why not go to roll call and properly introduce yourself? You are the kind of member that we need more of.........and let me be the first. Thanks and WELCOME....PDT_Armataz_01_37.gif
post #6 of 27
Sounds good ... looking forward to the pix and taste results ... Good luck!
post #7 of 27
Nice Printman, thanks! And, welcome aboard!
post #8 of 27
Hey Printman ... why don't you go introduce yourself in "Roll Call" so that everyone can welcome you proper.

Welcome to SMF! PDT_Armataz_01_37.gif
post #9 of 27
post #10 of 27
[quote=DeejayDebi;52433]Here's another one for you Harold

Mine - http://www.deejayssmokepit.net/pastrami.htm[/url]

Smoked's - http://www.randyq.addr.com/recipes/pastrami.htm[/quote]

Just for clarification Deb ... this recipe is for a brisket that has not already been corned ... correct?
post #11 of 27
Thread Starter 
Thanks Debi..........I may be "jumping the gun" I might oughta let it rest for a day with the rub on before I smoke ??frown.gif
post #12 of 27
At least a day or more for better flavor. I prefer 3 days when doing it from scratch.
post #13 of 27
That's right Squeezy - totally from scratch! Good stuff! If you buy corned beef you can skip the brining and go straight to the dry rub. This is Italian style pastrami (of course).

post #14 of 27
Thread Starter 
I have a coupla questions here:
1. Should I foil at any time ?
2. Should I spritz with apple juice ?
3. Take it off at what temp ?
..........er.. make that three questions. PDT_Armataz_01_13.gif
post #15 of 27
Harold when I do pastrami I don't foil until I pull it.

I always spritz with apple juice no matter what I'm smoking the added sugar helps make a nice bark

I pull mine at 205°F - let it chill over night in the fridge then slice it cold.

I make alot of pastrami so I freeze it. When I do I cut the finished brisket in three and freeze them separately and whole. The I have about 2 lbs packages of pastrami anytime I want it. You can slice it first but make sure you put a piece of wax papper between the bag and the meat before you vacumm seal it it'll stay fresher longer.
post #16 of 27
Thread Starter 
Thanks Debi, thats just what I needed..........hey girl, I like your new avatar. When did you do that ?.............PDT_Armataz_01_34.gif
post #17 of 27
I did it this morning ... Theresa idea although I don't know if she knows it. She said I was like everyones Mom so I made an avatar to fit! biggrin.gif

Kind of looks more like Woody Allen then me though. I like the cow head slippers though (I do have those).
post #18 of 27
Thread Starter 

Sunday A.M......The Pastrami is smokin' !!

O.K...........I put this Pastrami -to-be on the smoker at 8:00 am..........it's up to 147* at 10:00 am...gonna spritz with apple juice in a half hour..........so far so good............PDT_Armataz_01_28.gif
post #19 of 27
Thread Starter 
The Brats are done...........Q view:
post #20 of 27
Looks like lunch is served Harold PDT_Armataz_01_34.gif
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