corned beef pastrami i need help

[mhchops]

Im wanting to do some pastrami using a corned beef brisket this will be my first if anyone wouldnt mind sharing some recipes and techniques i would very much appreciate it thanks in advance.

Mhchops

 

[s2k9k]

http://www.smokingmeatforums.com/newsearch/?search=pastrami&resultSortingPreference=recency&type=all

 

[kathrynn]

I used Roadkill Cafe's recipe and it was easy and just delish!  Here is a link to my thread...and his link is on there too.

http://www.smokingmeatforums.com/t/133528/1st-smoke-of-2013-and-i-think-i-take-too-many-pics

Kat

 

[mhchops]

Thank you all so mu h for the recipes. Do i need to cook to a certain IT or amount od time also should i smoke the whole time or not im thinking of using some maple wood if i can find it here i do have some cherry any suggestions on the wood and again thanks for the recipes
Mhchops

 

[kathrynn]

Thank you all so mu h for the recipes. Do i need to cook to a certain IT or amount od time also should i smoke the whole time or not im thinking of using some maple wood if i can find it here i do have some cherry any suggestions on the wood and again thanks for the recipes
Mhchops

I just looked and Roadkill took his off at 165 IT....I think I took mine off about 170 IT.  (sorry...have slept since then...

)  I have some more corned beef to do it again!  Everyone loved it.

Kat

 

[mhchops]

Kat, thanks so much. What kind of wood did you use? Is there a certain kind that is authentic for pastrami? I had a friend that used to bring me some from NY its been awhile since i've had any that good and id love to replicate it as close as possible.

Mhchops

 

[kathrynn]

Kat, thanks so much. What kind of wood did you use? Is there a certain kind that is authentic for pastrami? I had a friend that used to bring me some from NY its been awhile since i've had any that good and id love to replicate it as close as possible.

Mhchops

just plain old Hickory.  I have a propane smoker and just the chunks.....and it smelled like a NY Deli in my house.  I did 2 of them...and it didn't last past the next day.

K

 

[mhchops]

Good hickory is easy to get do you sugest smokong the whole time or just part time as im doing a 3.26 pound brisket so that should probably be around 4your hours or so

 

[humdinger]

Something that small, just smoke it the whole time.

 

[mhchops]

Humdinger,Thats what i was thinking just didnt want the smoke to be overbearing guess i wont know till i try it though and see for myself thanks all for the help it was much needed and very helpful

Mhchops

 

[humdinger]

No prob I did one last fall (pic below) and smoked it the whole time. Turned out to be the best thing we did that whole weekend. Just used cracked pepper as the rub, but next will work in more traditional seasonings (caraway etc..).

One note is that in my hustle I didn't soak the CB flat before smoking it, and although it was not too salty, it was very close. So if anyone eating yours is sensitive to salt, be sure to soak it for a bit before seasoning.

Pastrami on left with a lamb leg to keep it company.

2012-11-16 23.54.33 Pastrami and lamb.jpg

• humdinger
• Dec 19, 2012

Slicing it as thin as I can.

IMG_20121117_181335.jpg

• humdinger
• Dec 19, 2012

We had an excellent variety, but the Pastrami took home the "people's Choice" Award.

2012-11-16 23.56.46 Full House.jpg

• humdinger
• Dec 19, 2012

 

[mhchops]

Sure looks like a good spread. I have it soaking as of now in plain water, im thinking of some coriander and course ground black pepper with some granulated garlic over a rub of mustard or spicy brown mustard i was planning on starting it tonight but considering letting it rest in the rub for 24 hours

Mhchops

 

[kathrynn]

Sure looks like a good spread. I have it soaking as of now in plain water, im thinking of some coriander and course ground black pepper with some granulated garlic over a rub of mustard or spicy brown mustard i was planning on starting it tonight but considering letting it rest in the rub for 24 hours

Mhchops

If you can find some juniper berries...throw that in as well.  Those gave the NY taste and smell I was looking for.

Kat

 

[humdinger]

If you can find some juniper berries...throw that in as well.  Those gave the NY taste and smell I was looking for.

Kat

Yes do that! And I meant Coriander, not caraway. Sounds like you're on track mhchops. Go for it. and take pics!

 

[mhchops]

.

kat,I'll see if i can find some cause thats the flavor im looking for also

Mhchoos

 

[mhchops]

Thank you all and i'll be sure and take pics and post for everyone to see.

Mhchops

 

[kathrynn]

.

kat,I'll see if i can find some cause thats the flavor im looking for also

Mhchoos

I had to go to Earth Fare....a more natural food store to find any.  The regular grocery store didn't have it.  If you have a Whole Foods or a Fresh Market locally....they might.

 

[mhchops]

Our grocery stores around here dont seem to carry much of the stuff for the recipes that i find on here that really catch my interest so i may have to start buying some of the good stuff off the internet i've seen some good sites on here for spices so i know i'm not the only one that has a tough time finding spices.

Mhchops

 

[mhchops]

Alright i found alland my spices locally that i've been looking for wife remembered we had a ducth store close by and they had the juniper berries and the Hungarian paprika that i've been looking for but i dont know what they cost yet im guessing i can get them off the net cheaper but when your in the need you do what you have to do sometimes.

Mhchops

 

[mhchops]

I have a question if someone can help me i think it will be ok but here it goes i was going to cook my pastrami tomorrow evening and ive got it rubbed down and in a ziplock bag and back in the fridge for the night and now its supposed to rain for the next couple days so what i need to know is will it be fine in the fridge for a couple days if need be.