Pastrami from store bought corned beef brisket

[dubob]

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.

 

[mike243]

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

 

[pc farmer]

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

 

[dubob]

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.

 

[bregent]

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.

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.