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Corned Beef Pastrami Question..

post #1 of 10
Thread Starter 
I picked up a corned beef brisket today , flat cut, that I am planing
to smoke into a pastrami next weekend and I can't find the post that i vaguely remember seing here a while back. It is 3 3/4 pounds and it looks a little on the lean side. need a little guidance here. Thanx, Hemi..PDT_Armataz_01_05.gif
post #2 of 10
Hey Hemi,
Here's some links to some of mine. Hopefully they give you some insight. If you have any questions feel free to PM me. I'll help anyway I can.



post #3 of 10
post #4 of 10
I have a link too but these 2 guy have it all summed up. And they are good at it too. Now "The Dude" has taught me how to make one and robert ha pulled it off too. So I have done quite a few but theses guy have given you everyhting you need to know.
post #5 of 10
Thread Starter 
Thanx for the info folks . Gonna jump on it this weekend and will wear the camera out.. Hemi..PDT_Armataz_01_01.gif
post #6 of 10
So now I'm wondering if it's necessary to foil at 165 and take it to 200, or until the probe slides in like butter.

I noticed that is what the dude does and his looks great, but in the link that I quoted, he pulled it at 165 to rest.

His looked a lot more conducive to slicing, whereas the dude had an issue with one falling apart when he tried to slice it.

I'm wondering if the paper thin slices will make it tender enough that it isn't necessary to take it to 200+.

Any feedback would be appreciated. I've got a CBB soaking right now that will go in the drum in the morning..
post #7 of 10
Hemi, anything specific about the thread you remember to help you narrow it down?
I'm sure the above mentioned posts will have you covered, hell I think right now there are a total of 6 or 7 people who are either smoking strami, have it curing or are beginning their cure on one.
Started curing mine last night, gonna post that in a bit.
Good luck with it, nothing beats fresh home smoked pastrami.

Blackened, one tip I use when smoking pastrami is to smoke it and allow it to completely cool, the next day steam it for 2-3 hours and then slice it and it is great.
As long as you slice it properly it will be fine at 165, but the thinner the better for that delicate pastrami thin sliced goodness.
Ok, you gotta stop I'm about to go pastrami wild!
post #8 of 10
Thread Starter 
I got a rather small corned beef brisket to start with and I have had it soaking in ice water for about 4 hours now. I have changed the water and added more ice 3 times now. I am not gonna start smokin it until the morning. I got tommorow planed for building a wood lean-to for my wood
and I will be close by to keep an eye on it. I am gonna do a rack of spares for work.. The wife ain't able to eat real spicy food anymore so I will use a mild rub on both. Right now the brisket is in the fridge with a little whatsthishere sauce and a bit of paprica on it for color.
Will take pics along and post.. Hemi.. PDT_Armataz_01_01.gif and thanx for the help..
post #9 of 10
Thanks FIU..

You and I are in the same boat Hemi, I've got a 4 lber that I just soaked for 5 hours, rubbed up, saran wrapped and into the fridge until tomorrow..
post #10 of 10
Pastrami is one of those things you have to really work at to screw it up. I've gone crazy with rub.... gone light with rub.... smoked to 160 foiled to 180, smoked to 200 foiled, unfoiled. They were all a little different but everyone of them were excellent. If you plan on pulling under 180 your gonna need to slice it thin thin thin. If you take it to 200 your gonna have to fridge it before you slice it thin. It's hard not to eat it hot when it's fallin apart. I've even taken it to 200 and pulled it like pork and it was off the chart. This is one of my favorites thanks to the Ron Man. He hand held me through my first one and I've never looked back. Lookin forward to the Qview.... enjoy.
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