While i was out, i was tinkering with the pastrami recipe for store bought corned beef.
All i changed was a couple of ingredients (different type of the same ingredient) and the time on a step or 2,
other than that the recipe is the same.
The results are a stronger and lightly spicier flavor.
start with your favorite brand of corned beef.
remove from package and discard seasoning, rinse in cool water, and then place in plastic container covered with cool water,placed in refrigerator. soak for 2 days, changing water three or four times.
remove from soak and pat dry with paper towel. lightly score the fat side with a knife to mark the grain direction, apply rub to all sides,
covering roast completely. (you may need to up the rub mixture a little if you are doing a large roast)
i used a 3lb roast and all of the seasoning i mixed.
then wrap the roast tightly and refrigerate for 2 1/2 days,(bumped up from 1 day) turning it a couple of times in this period.
on cooking day bring roast to room temperature, while preheating Bradley to 225 degrees.
smoke roast fat side up with 2 hours of apple, then continue to cook until IT reaches 160 to 165 degrees.(placed on 2ND shelf from top)
remove from smoker and FTC for 2 to 3 hours, then into the refrigerator.
i refrigerate for 2 days, then slice paper thin across the grain, at this point it is ready for a sandwich BUT!!!
if you re wrap and refrigerate overnight it gets really...really yummy.
Basic pastrami rub:
1 1/2 tablespoons mixed peppercorns
1/2 tablespoon black peppercorns
(changed from 2 Tb black only)
1/2 tablespoon onion powder
1 teaspoon smoked Spanish paprika
(changed from sweet)
1/2 tablespoon coriander seeds
1 teaspoon thyme, dried
1 teaspoon garlic powder
rough grind peppercorns and coriander before mixing into rub
NOTE!!!this pastrami can take up to 10 hrs cook time.
it will stall around 145 degrees, it can form a shell on the outside but that should relax during FTC.
also the roast can shrink up to half of its original size, these are all normal characteristics if using a brisket flat.
peppercorns and paprika
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami%20with%20a%20twist/changes.jpg)
all ingredients ground and mixed
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami%20with%20a%20twist/freshground.jpg)
soaked,patted and ready for rub
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami%20with%20a%20twist/soakedandready.jpg)
rubbed
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami%20with%20a%20twist/rubbednready.jpg)
wrapped up and ready for fridge time.
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami%20with%20a%20twist/headedtofridge.jpg)
tomorrow will mark the end of the fridge time so it will go into the smoker in the morning.
i will have the finishing pics and stuff when complete.
Time to get the rye bread!!! That is looking great UIS!!!
Sounds great! I need to do another pastrami... This week for sure.
Have you tried pastrami from a corned beef brisket point? They always seem to be a little cheaper..
Just curious.
Thanks UIS. That's what I thought as well. Would make for a fatty sandwich..
Looking forward to your progress!
That's gorgeous!
Good job, it looks great.
WHOAAAAA!!!!!
Geez, That is winner winner, pastrami dinner!
UIS that is just Beautiful!
Very tasty looking stuff. :P
When is Lunch UIS ?
Did you notice any difference in the Spanish paprika vs regular paprika?
That looks fantastic, UIS!
Mrs S
My mouth is watering.
That looks great UIS!
Ok, I'm hungry now.
WOW that looks great UIS, I may have to make some of that one day
Thanks, UIS. Everything will be fine.
I too hope for a speedy recovery, as looking at the posts every day on this forum is giving me a mighty big appetite!!!!!
This pastrami, for example, makes me want to drive - a big NO-NO for me right now - to a deli and get a pastrami sandwich with the works.
Alas, I cannot. I can only sit here and listen to my stomach rumble.....
Quote from: seemore on January 22, 2010, 07:11:51 AM
Thanks, UIS. Everything will be fine.
I too hope for a speedy recovery, as looking at the posts every day on this forum is giving me a mighty big appetite!!!!!
This pastrami, for example, makes me want to drive - a big NO-NO for me right now - to a deli and get a pastrami sandwich with the works.
Alas, I cannot. I can only sit here and listen to my stomach rumble.....
If you were closer I would be glad to get a sandwich for you Mrs. S
Ah yes, but if you put on your best "suck up to seemore voice" you could force him to bring you one on the way home from work. If you are really good, like only you dang women can be when you want us to do something, you could get him to bring it at lunchtime. ;) ;) ;D ;D
Too bad he is 2 1/2 hrs away right now,,,,,that's ok.
I will be just fine. I am actually enjoying looking over the pictures, the recipes, , , , , , It's all good!
Mrs
That sure looks good UIS. With St Pats day comming up they will lower the price of the briskets and i will pick up four or five and put in freezer so pastrami and corn beef can be made year round for lower price. Keep up the good work and enjoy.
FT 8) 8) 8) 8)
Wow the Pastrami looks great. I have been wanting to see a pictorial on pastrami made from store bought corned beef! After my superbowl butt and brisket smoke I am doing pastrami!