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Pastrami question.........

Discussion in 'Beef' started by pellet play, Oct 23, 2013.

  1. Oct 23, 2013 #1
    pellet play

    pellet play Newbie

    Even though it is a corned beef brisket do I still inject after the meat soaks? Or do I just add the seasonings to the meat and let it go? No rub? My injection that I usually use is Butchers Brisket Injection. Thanks!
     
  3. Oct 23, 2013 #2
    s2k9k

    s2k9k AMNPS Test Group

    SEUSA
    If you are talking about a pre made store bought corned beef and you want to turn it into a pastrami I sure wouldn't inject it with anything. I think it would probably lose the pastrami flavor depending on what is in the injection.
    Corned beef can be very salty so it's a good idea to do a fry test before smoking and if it is too salty for your taste you can soak it in cold clean water in the fridge for a few hours and test again.
    After I got the salt to where I wanted I would just use a good pastrami rub with a lot of CBP and coriander and then smoke it. Should make some real good pastrami!
     
  4. Oct 23, 2013 #3
    kathrynn

    kathrynn Smoking Guru OTBS Member

    Madison, AL
    Dont inject at all....will be putting salt back in that you soaked out.  Use a rub...and let it rip.  I have about 4 corned beef briskets that I need to smoke in the near future too.

    Kat
     
  5. Oct 23, 2013 #4
    foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    South Louisiana, on the Mississippi River
    Problem I have with smoking those corned beef pre-packaged briskets...... after the smoke there is only enough meat left for one sandwich after shrinkage!
     
  6. Oct 23, 2013 #5
    dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Bend Oregon


    HA, Shrinkage!
     
  7. Oct 23, 2013 #6
    dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Bend Oregon
    Our restaurant supply has full packers that have been corned, point and plat attached just like the full packers that aren't corned.
     
  8. Oct 23, 2013 #7
    smokinhusker

    smokinhusker Smoking Guru

    Mountains west of Colorado Springs, CO
    As previously mentioned, do not re - inject the meat with the corning solution again. You will amp up the saltiness of it and probably will not be able to eat it.

    Soak it, rub it and smoke it per Dave's instructions.