Corned beef into pastrami

[sandyut]

I have used store bought CB, water soaked to desalt for pastrami and it was good.

I want to try making the CB from scratch, I also like easy. Jeff’s CB recipe looks right up my ally. Anyone have experience with using his method?

Many thanks!

PS: obviously this is a much later idea……

 

[Gonna Smoke]

I have used Jeff's method a couple of times and was very pleased with the outcome...

 

[sandyut]

I have used Jeff's method a couple of times and was very pleased with the outcome...

Nice! I was thinking I would do a full packer.

A couple recipes I found said to use a flat. Hardly worth the money around here to buy a flat by itself.

Did you do the FP?

 

[millerbuilds]

I have used Jeff's recipe as well and it always turns out great. When I have done a full packer, I separate the point from the flat and only smoke the point. The flat I use for Pastrami, IMHO the point is too fatty and we prefer it as burnt ends.

- Jason

 

[Gonna Smoke]

I was thinking I would do a full packer.

That's exactly what I've done a couple of time...

 

[sandyut]

That's exactly what I've done a couple of time...

NICE! Soon as I can stand/walk this is on my list!

A locals burger joint has a rotating burger every month, none are repeated EXCEPT the March rotator: 1/4lb local beef, sour kraut, swiss dressing AND corned beef! OMG it was over the top, talked to the owner and he was telling me about how he makes the corned beef...I was drooling! I have got to do this and make pastrami. thank you!

 

[Fueling Around]

I have sorta used Jeff's recipe.
I keep the salt down to around 1% and omit the sugar. I make my own pickling spices and double the amount. I cure for at least 2 weeks. One of the few times I use a wet brine.
My method is to pat down the meat with a pastrami spice mix while cooking the meat.

If I can get a store bought corned beef for under $5/# that is my go. Doing it yourself is a great feeling, but trimming the packer puts the price over $6/#

I have used Jeff's recipe as well and it always turns out great. When I have done a full packer, I separate the point from the flat and only smoke the point. The flat I use for Pastrami, IMHO the point is too fatty and we prefer it as burnt ends.

- Jason

I also remove the point as it is not my desired cut for making pastrami.

 

[Brokenhandle]

Looking forward to your journey!

Ryan

 

[kerstingm]

I have used store bought CB, water soaked to desalt for pastrami and it was good.

I want to try making the CB from scratch, I also like easy. Jeff’s CB recipe looks right up my ally. Anyone have experience with using his method?

Many thanks!

PS: obviously this is a much later idea……

Any idea how big of brisket the brine recipe will work on? Without trimming yet I've got an 18lb whole packer i want try my 1st from brine to smoker pastrami

 

[SmokinEdge]

Any idea how big of brisket the brine recipe will work on? Without trimming yet I've got an 18lb whole packer i want try my 1st from brine to smoker pastrami

If you read Jeff’s write up and recipe, he had to make 3 gallons of brine to cover a Packer brisket.

 

[DRKsmoking]

Dave I have not done Jeff's way.

But I did do a piece of beef Al's ( @SmokinAl ) way , corned and then into pastrami.

Here is my post , and in there is Al's which is from 2016 and many folks loved his way.

Pastrami Band wagon, I'm hopping on

Pastrami Band wagon, I'm hopping on Well I love pastrami and have seen a lot lately, so like it says I'm hopping on the wagon with you. Hope it turns out like everyone else's. So with some reading and watching. I am following @SmokinAl ,s way this time . And I will not change anything this...

www.smokingmeatforums.com

And i did also and love it.

David

 

[chopsaw]

I also like easy. Jeff’s CB recipe looks right up my ally. Anyone have experience with using his method?

That's based on Pop's brine . Super simple , and it works great .

Nice! I was thinking I would do a full packer.

I like to cross cut and do the point end . I like the fatty cuts for pastrami .
Actually did one a few weeks ago , but I use Morton's Tender quick for the cure .
This is a cold cut shot . Needs to be eaten warm because of the fat .

Homemade sourdough rye .

If you like cold Pastrami , cure the leaner flat .
This is cured with cure 1 and following Al's method .

 

[sandyut]

That's based on Pop's brine . Super simple , and it works great .

I like to cross cut and do the point end . I like the fatty cuts for pastrami .
Actually did one a few weeks ago , but I use Morton's Tender quick for the cure .
This is a cold cut shot . Needs to be eaten warm because of the fat .
View attachment 718156
Homemade sourdough rye .
View attachment 718155
If you like cold Pastrami , cure the leaner flat .
This is cured with cure 1 and following Al's method .
View attachment 718158
View attachment 718159

WOW thats some good looking pastrami! Thanks for the pointers. Like separate the flat and point and do both.

 

[chopsaw]

separate the flat and point

I actually cross cut it , and do the point end . Has the point and a section of the flat on it . Even if just doing smoked brisket . I like to save the flat for other things .

Also eye round works great for corned beef / pastrami .