Dual smoke - fauxstrami

[philpom]

I did a dual cook today so it'll be 2 posts, I'll put the other over in the yard bird section.

Pastrami, this was a quick one. Grabbed a few corned beef on sale and just had to. Patted it dry, let it air dry for an hour or so and then put the rub mix on.

I k ow cardamom may be a bit unusual but it adds that little extra "something" and honestly the flavor profile is spot on.

Smoked this on the Old Country Gen 2 with a mix of hickory and oak. Let it cool and sliced it against the grain thin. Didn't feel like getting the slicer out. If I did this would need to sit in the fridge overnight first.

Easy and delicious.

 

[hoity toit]

I did a dual cook today so it'll be 2 posts, I'll put the other over in the yard bird section.

View attachment 715818

Pastrami, this was a quick one. Grabbed a few corned beef on sale and just had to. Patted it dry, let it air dry for an hour or so and then put the rub mix on.

View attachment 715822

I k ow cardamom may be a bit unusual but it adds that little extra "something" and honestly the flavor profile is spot on.

Smoked this on the Old Country Gen 2 with a mix of hickory and oak. Let it cool and sliced it against the grain thin. Didn't feel like getting the slicer out. If I did this would need to sit in the fridge overnight first.

View attachment 715820
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View attachment 715819

Easy and delicious.

interesting you made this without brining. Looks great.

HT

 

[Gonna Smoke]

Looks good. Did you pre-soak the corned beef first?

 

[chopsaw]

Looks great . I have one to do soon .
The last 2 store bought I did no soak . Came out perfect .

 

[sandyut]

No faux, just easy. Looks great. Bummed I missed all the post st patty’s day sales.

I usually presoak store bought CB overnight to get the salt down. I baked one once without soaking and it was insanely salty.

 

[Astralogics]

I usually presoak store bought CB overnight to get the salt down. I baked one once without soaking and it was insanely salty.

Same here. Last one I did, I only soaked for an hour and deeply regretted it. Had me chugging water like crazy. Made for some nice fried rice though!

 

[philpom]

interesting you made this without brining. Looks great.

HT

It was a commercially brined corned beef so the cure was already done. A short cut hence the name "fauxstrami". Makes a 10 day process a 1 day process and I have been short on time!

 

[philpom]

Looks good. Did you pre-soak the corned beef first?

I generally soak in ice water 30 minutes, change the water and soak again for 30 more minutes. Seems several have chimed in already and the thoughts are across the board. Depends on how salty you like things. The soak will equalize with the salt solution so regular water swaps regardless of how long will speed things up for you if your goal is low sodium.

Give one a whirl!

 

[philpom]

Looks great . I have one to do soon .
The last 2 store bought I did no soak . Came out perfect .

I like salty and wouldn't have any issue like this, maybe just a good rinse and certainty no salt on the rub.

 

[philpom]

Same here. Last one I did, I only soaked for an hour and deeply regretted it. Had me chugging water like crazy. Made for some nice fried rice though!

Suggest doing a water swap every 30 minutes, it makes a huge difference because the water will equalize with the salt content of the flat. It's capacity to draw out more salt decreases quickly.

 

[Astralogics]

Suggest doing a water swap every 30 minutes, it makes a huge difference because the water will equalize with the salt content of the flat. It's capacity to draw out more salt decreases quickly.

Oh I do swap it haha. I just typically soak for longer, but my last one I did an hour in a rush

 

[Fueling Around]

I often use store bought corned beef to make pastrami, If I catch it on sale sale it is cheaper than starting with a full packer and losing 25% in trim.

Same here. Last one I did, I only soaked for an hour and deeply regretted it. Had me chugging water like crazy. Made for some nice fried rice though!

I put my store bought in a 1/2% water brine for at least 3 days