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Pastrami or corned beef?

post #1 of 7
Thread Starter 
Hi all,

I've wanted to do a pastrami for some time now, and I think I will in the next few days.

Please forgive my ignorance, but what is the difference between corned beef and pastrami?

The spice mix will go on, along with whatever else (I'll be looking on here for recipes), I have a good spice collection, and a meat injector. Any hints on recipe would be awesome. I have hickory and cherry wood..
post #2 of 7
Corned Beef is what the beef brisket turns into after it is cured. Pastrami is what the corned beef turns into after it is smoked.

Personally, I don't use the packet but instead use ground coriander, CBP and garlic salt and smoke with something light, usually an apple/cherry mix.
post #3 of 7
I have wanted to make pastrami also. Try the Dudes soon to be famous I did.
Next on the platter is the soon to be Famous " the Dudes" pastrami along with co-stars Pickling Spices, Minced Garlic, and old fav Old Bay. As needed following the recipe corned beef soaked for about 4-5 hours then rubbed. On to the smoker for a few hours at 230 or so took it to about 145

Sorry no fresh out photos but I forgot. So here some sliced and ready for the Reubans.

It turns out really good. At first I thought he was alittle off always doing pastrami but after I did this one I have another soaking right now in the refrig.
post #4 of 7
Mballi, you can't beat a thick pastrami and swiss sammie ~no rye please~ and some bold mustard! I gotta get with the program and start making my own....
post #5 of 7

Papoo, you mentioned the meat injector and so I got to wondering, are you planning on curing your own meat for the pastrami?

I just recently tried my hand at curing the brisket into corned beef then smoking.
Here be the link if interested

And this is the method I mostly followed.

Good luck, once you start smoking your own you will never want to buy it in the store again.
post #6 of 7
I use
1/3cup juniper berries
1/3 cup coriander seeds
1/4 cup black pepper
All roughly ground.
post #7 of 7
Probably the most favorite thing I've done on the smoker is a cured from brisket pastrami. If you haven't tried one... you need to. It's hard to fire up the smoker without a couple of these things sittin in the corner. The pastrami from store bought corned beef brisket is excellent, but if you have the time... cure one yourself.
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