Smoked Corned Beef (flat, 4.5lb, pellet)

[firstrowjoe]

I’m smoking a corned beef slathered in creamy horseradish, Dijon mustard and lillies Carolina dirt and Jeff’s Rub. I tossed the seasoning packet from the meat as it is overwhelming to the flavor when smoking. I have it in a lifted cookie type tray to start. Will add a Guinness beer when I wrap it.

 

[BrianGSDTexoma]

Oh man that looks good!

 

[thirdeye]

And there you go.... pastrami. I'd be interested how the horseradish flavor was. The little spice packet is to add when the roast is braised for plain 'ol corned beef.

 

[SmokyMose]

The last pic is killer!
Just give me a couple slices of rye with some mayo and a dill pickle on the side and I'd be all over that!
Good job!

 

[cornman]

The last pic is killer!
Just give me a couple slices of rye with some mayo and a dill pickle on the side and I'd be all over that!
Good job!

I’ll second that!!!

 

[jcam222]

Looks great! I’m always up for some hime smoked pastrami. Interesting choice of binders and rubs you used. I’m pretty traditional using the recipe for the knockoff Katz pastrami.

 

[DRKsmoking]

I'm in with the rest , that last picture is the finale' to the meal. I'm in for a big sub sandwich of that with mustard and onions

Just great

David

 

[SmokinAl]

The combo of rubs and spices sure is original. I have been smoking my corned beef until an IT of 150, then into a vac bag with pickling spices & plenty of pepper. Then SV for 24 hours at 155. Have been doing that for years.
Al

 

[thirdeye]

The combo of rubs and spices sure is original. I have been smoking my corned beef until an IT of 150, then into a vac bag with pickling spices & plenty of pepper. Then SV for 24 hours at 155. Have been doing that for years.
Al

It's those signature differences that makes your (or any of our) pastrami unique. Case in point.... I have two glaze recipes for pastrami, one with honey and cinnamon and one using cranberries, that come from an "off-the-boat" Irishman. One year on St Patrick's day my local watering hole had a free corned beef buffet and a buddy made his Hot Mustard, which is Asian mustard, yellow mustard, mustard seeds and beer. I laughed, until I tried it.

The main difference I see is the curing. I like to start with corned beef with aromatics, and use a peppery garlic rub. And other people just cure the beef and then season with a pastrami rub. And it looks like you corn your beef, and smoke with the corned beef/pickling seasonings. The finish methods are all over the board: no-wrap, wrap, braise, steam, SV, pressure or even boil.

Katz's Deli is probably is the benchmark for both corned beef and pastrami has an interesting technique. The linked article references two curing times for their corned beef and pastrami (but doesn't say if it's the same cure) and they boil the meat first, then hold in a steamer for slicing and serving.