Yipee ! I scored a corned beef. Now how do I make pastrami ?

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hhersh

Meat Mopper
Original poster
Apr 13, 2007
258
10
Beautiful East Texas pineywoods !
After having gone to 3 super mkts., I found a nice corned beef from a brisket flat. Now I need to find out how to turn it into a delicious Pastrami.......ALL HELP APPRECIATED . Since this is a first attempt I will be a good listener !
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This is what I do...done 4 or 5 and turns out great

PASTRAMI

1 corned beef brisket
Rub:
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika

Combine all ingredients and mix thoroughly.
For store-bought corned brisket: Discard the little package of seasoning. Soak in cool water, in the fridge, for 7 hours, change water twice as this helps to extract some of the injected brining solution. For home-corned brisket soak at least 2 or 3 hours. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic. Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain.


later
 
Hey thanks Squeezy......good info. Well I'm gonna rub that baby real good, wrap it and put it in the fridge overnight. In the mornin' it goes into the R2D2 ECB
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for some pecan smoking. I will document everything via Q-view. Stay tuned in........
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Whoa, Printman...........that's just what I was looking for. I see this is your first post, why not go to roll call and properly introduce yourself? You are the kind of member that we need more of.........and let me be the first. Thanks and WELCOME....
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That's right Squeezy - totally from scratch! Good stuff! If you buy corned beef you can skip the brining and go straight to the dry rub. This is Italian style pastrami (of course).


 
I have a coupla questions here:
1. Should I foil at any time ?
2. Should I spritz with apple juice ?
3. Take it off at what temp ?
..........er.. make that three questions.
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Harold when I do pastrami I don't foil until I pull it.

I always spritz with apple juice no matter what I'm smoking the added sugar helps make a nice bark

I pull mine at 205°F - let it chill over night in the fridge then slice it cold.

I make alot of pastrami so I freeze it. When I do I cut the finished brisket in three and freeze them separately and whole. The I have about 2 lbs packages of pastrami anytime I want it. You can slice it first but make sure you put a piece of wax papper between the bag and the meat before you vacumm seal it it'll stay fresher longer.
 
I did it this morning ... Theresa idea although I don't know if she knows it. She said I was like everyones Mom so I made an avatar to fit!
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Kind of looks more like Woody Allen then me though. I like the cow head slippers though (I do have those).
 
O.K...........I put this Pastrami -to-be on the smoker at 8:00 am..........it's up to 147* at 10:00 am...gonna spritz with apple juice in a half hour..........so far so good............
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