pastrami from store bought corned beef - reduce the salt or not?

[sandyut]

hi,

I want to try to make pastrami from a Kroger Corned beef. I boiled one cuz i love CB and it was not salty. I baked one a while back from Costco and it was so salty we could hardly eat it.

So - I have read some threads on here saying some them folks soak in cold water overnight to pull some salt out before smokin. Please share some pros and cons on this idea.

Many thanks!

 

[tropics]

I like soaking them to get the salt out.
https://www.smokingmeatforums.com/threads/pastrami-7-2-15-in-the-mini.224660/
Here is a basic rub
4 TBSP Coarse Black Pepper

2 TBSP Ground Coriander

1 TBSP Paprika.

I use a mustard as a glue to hold the rub

Richie

 

[phatbac]

I soak mine. i get the corned beef brisket. (point or flat). Soak in cool water over night in the fridge change maybe after 4 hours and soak 4 more hours and you should be good. smoke till about 190 to slice or 200 to pull. (i slice mine)

i would recommend not boiling any meat for any reason (unless you are making a broth/stock). once you boil meat the flavor run from the meat to the water not the other way. you want it tender try low and slow roasting or cooking to a higher IT. even a braise in a liquid is alright as low as the water/liquid doesn't come to a boil.

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

Definitely soak for a minimum of 4 hours, up to 8 hours.
Change the water a couple of times too.
They are meant to be cooked in a slow cooker in some broth so the salt leaches out. If you smoke them without soaking first, they will be way too salty.
Al

 

[sandyut]

Many thanks guys! I am so glad I asked. I am excited to make pastrami - lucky for me the wife doesnt care for pastrami (Must be a genetic flaw) but more for me! Soon as I have a non-rainy weekend day to spark up the WSM I am gonna try this out. I have an almost 4 pounder at the ready!

 

[SmokinAl]

Don't forget to take some photo's so we can see your work!
Al

 

[SlickRockStones]

I soak for at least a day and change water. Rub with coarse bp and coriander then smoke 4-5 hours. A final steaming on a raised rack completely out of the water on the stovetop or in oven until very tender. Very tasty fresh from the steamer but I also like it from the fridge, sliced very thin, reheated, melty Swiss and piled up on some rye with some mustard and slaw!

 

[Sodaking27]

Yeah I soak also. Love to make Reuben’s