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Pastrami from store bought corned beef brisket

Discussion in 'Pellet Smokers' started by dubob, Mar 13, 2019.

  1. dubob

    dubob Fire Starter

    I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent.

    Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket. I'm thinking that I should do the smoke at about 220 - 225 until the IT hits 160-165. Should I then wrap it as in brisket and continue to cook on the grill until the IT hits what - 190, 200, 204?

    If I wrap it, should I add a cup of beef broth as I did on my brisket?

    Pastrami sandwich is one of my all time favorites with a Reuben at the top.

    Looking for answers and would like to do next week.

    I plan to apply the rub, vacuum seal, and refrigerate for about 2 to 3 days before the smoke.
     
  2. mike243

    mike243 Smoking Fanatic SMF Premier Member

    I can tell you 1 thing,better soak that sucker in water for 24 hours and change it several times, son cooked 1 and was salty so bad I couldn't eat it,hell I can eat any thing but not that lol
     
  3. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yeah, soak to get the salt out. Your wrap point is good. Cook until probe tender. Unless you plan to steam after the cook.
     
  4. dubob

    dubob Fire Starter

    I got a tip on another pellet grill website that pointed me to this link: A Smoked Pastrami Recipe That's Close To Katz's
    I'm going to give it a try starting the process this weekend by putting on the rub and then let it sit in the fridge for a couple of days. Then I'll do the smoke early next week. Pictures will follow.
     
  5. bregent

    bregent Smoking Fanatic OTBS Member

    I've used that recipe several times, for both corned beef/pastrami from scratch, and pastrami from store bought corned beef. It's a good one. I made pastrami from a full packer corned beef from Costco a few weeks ago that turned out great. I only soaked for 4 hours, that was plenty. I smoke to 160 and then finish in the steamer, but next time I think I'll just cook entirely on the smoker to keep the crust firmer. Either way, you're not looking for a specific internal temp - just cook till tender like any brisker.