Pastrami From Corned Beef on the Smokin-It # 3

Discussion in 'Beef' started by dert, Jun 1, 2013.

  1. dert

    dert Master of the Pit

    Started out tonight with a 12.5 pound packer corned beef







    Rubbed with black pepper, coriander, garlic and onion







    Put into the smokin-it #3 at 225 degrees F at 9:00 PM fat cap down, almost untrimmed save a pound or so of the thickest part of the cap.
     
    Last edited: Jun 1, 2013
  2. How did it come out? 
     
  3. dert

    dert Master of the Pit

    Here's an update from this morning:





    Almost 10 hours and its at 152
     
    Last edited: Jun 2, 2013
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good...keep that qview coming! 

    Red
     
  5. jim p

    jim p Newbie

    What a great idea.  Let us know how it turned out, did you cook it like a normal beef brisket?
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking tasty!!!!
     
  7. dert

    dert Master of the Pit

    Still smokin...15 hours in:





    Reloaded the apple and hickory two times...she's at 167 degrees F IT.
     
    Last edited: Jun 2, 2013
  8. smoker21

    smoker21 Meat Mopper

    Looking great!
     
  9. dert

    dert Master of the Pit

    Pulled it out...low 180's.



    Weighed 10 pounds even....







    Out at 4:30... In for 19.5 hours.




    In some towels to rest for the next 2 hours...
     
    Last edited: Jun 2, 2013
  10. dert

    dert Master of the Pit

    Sliced it up...enjoy:
     
  11. dert

    dert Master of the Pit

    More:
     
    Last edited: Jun 2, 2013
  12. dert

    dert Master of the Pit

    This thing was moist, moist, moist! A little salty as I didn't rinse the brine or soak it...

    Very good flavor and the texture was perfect (even after 19+ hours of smokin!)
     
    Last edited: Jun 2, 2013
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    [​IMG]

    Put some kraut on there with some mustard!!!!!!!!!!!! Looks great!!!
     
  14. wow that looks amazing! I was tempted by a corned beef brisket before but was worried with how it would be smoked. I think I will have to give it a try sometime.
     
  15. looks great. cant wait to try one
     
  16. That looks so good! I've got a couple corned flats and a couple corned elk roasts seasoned in the fridge. Going to smoke them Friday.
     
  17. With hindsight, what would you have done differently to make it less salty?

    The last time I tried to smoke a corned beef, it came out REALLY salty, and I rinsed it several times before smoking.

    Looks great!!  Nice job.
     
  18. kathrynn

    kathrynn Smoking Guru OTBS Member

    Treat the corned beef brisket just like you would smoke a regular brisket.  It's easy!
    I love doing pastrami this way.....but for a less salty taste....I soak mine in just clear water...for 8-10 hours...changing the water about every 2 hours.  It's a pain...but it tastes like a NY Deli! 
     
    Last edited: Jun 5, 2013
  19. Yeah, what he said!!!! Don't forget some cheese.
     
  20. Thanks for the tips!
     

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