Smoked Pastrami from Corned Beef

[Jabiru]

After reading the threads here I thought I would give it a go. Used a 5 pound Corned Brisket, did come cabbage and Twice baked spuds to go with it.

Tasted great, the cabbage was a winner too.

Rubbed with Ground Pepper & Coriander, garlic and onion powder and left in fridge uncovered overnight.
Cooked @ 225F until internal 160f (5 hours)
Put Cabbage (Rubbed with Butter + Pepper) and spuds in the Smoker.
Wrapped in foil and cooked at 250f until I got 200f internal. (2 hours)
Put in Cooler/Esky for 30 minutes.

It had so much juice coming out of it, I really dont see the need to add Broth or anything when wrapping..

Into the smoker:

Internal @ 160f, time to wrap.

Cabbage & Potato put in smoker.

End Result:

 

[yankee2bbq]

Looks great! Good job!

 

[Jabiru]

Thanks mate. I reckon I’ll do two next time so I can vac pack and put in fridge, this one just disappeared

 

[fullborebbq]

Awesome cook! How was the salt level? I have always soaked the corned beef in water for 24 hrs before seasoning and smoking.

 

[Jabiru]

Salt level was spot on, there was hardly any salt taste to it. I soaked for 6 hours with two water changes.

I just finished slicing and vacuum packing the leftover, ended up a lot of tucker.

 

[Nole4L]

I'll be in Australia in about a year. If you could save me some that would be awesome. Looks great!

 

[SmokinAl]

That is a fine looking meal there!
Your pastrami looks delicious!!
Congrats on making the carousel!!
Al

 

[crazymoon]

J, Good looking strami and meal!

 

[gmc2003]

Nicely done on that pastrami.

Point for sure
Chris

 

[HalfSmoked]

Awesome job there jabiru nice meal.

Warren

 

[Braz]

Awesome job. The smoked cabbage is intriguing. Tell me more.

 

[Jabiru]

Thank you Gentlemen. I have learnt so much from these forums, the experience/methods shared, the food I see and the recipes here are second to none.

Hi Braz, It is a half cabbage, rubbed meaty side with butter and ground black pepper, foiled only the bottom half, left the leaves on top to protect and expose to the Smoke. Had it in for about an hour or so at 225F.

It come out very tasty and moist, slight smoke taste.