Hi all,
I have two pieces of brisket that I am planning to brine cure, and I had planned to treat one like corned beef, which I will cook after the brine, and the second I am hoping to turn into pastrami, with the spicy rub and smoked in the Bradley.
Here is my question: I want to cure them both at the same time, this week, we want to eat the corned beef soon. The dilemma is the pastrami...right after the brine period the weather- it is supposed to rain for a few days which would make smoking outside a problem for me. Can I cure them, then rinse and save the piece that I plan to smoke for several days in the refrigerator, up to 4 days or so, then apply the spices and smoke it when I have a clear weather window? If so, should I apply the pepper/coriander rub while it sits in the refrigerator or wait until right before the smoke?
My first time doing pastrami, so I am not sure how to proceed. I don't want to leave it too long in the brine, because I am afraid it would be too salty.
Thanks in advance for advice!
Up to four days shouldn't be a problem. I generally let my pastrami rest in the refrigerator for 1 - 2 days before I smoke them. I apply the Pastrami Seasoning shortly after I take it out of the brine, and after I pat dry it with paper towels. I press it into the meat as firmly as I can with the palm of my hand. One member uses a roller pin to press in the spices. Then wrap it tightly in plastic wrap. About 8 - 12 hours before I place it in the smoker, I unwrap it and let it air dry in the refrigerator.
For complete cooking instructions on how I smoke/cook pastrami click on the below link.
Beef Pastrami (http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185)
Thank you so much! I have read through your pastrami post and am educated now! I will do exactly that- remove from brine, rinse, then apply the peppercorn/corainder and press into the meat. Then I'll wrap it and refrigerate for a couple of days until the rain subsides, let it air dry then smoke! Sounds like I have a plan, and thank you.
I'll let you know how it goes !!!!!
You're a great resource, so happy for that.
Paula
There is nothing like home cured corned beef and pastrami. Definitely let us know how everything turns out.