Another pastrami from store bought corned beef flat.

[Up In Smoke]

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

all ingredients ground and mixed

soaked,patted and ready for rub

rubbed

wrapped up and ready for fridge time.


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.

[Tenpoint5]

Time to get the rye bread!!! That is looking great UIS!!!

[squirtthecat]

Sounds great!   I need to do another pastrami...   This week for sure.

[squirtthecat]

Have you tried pastrami from a corned beef brisket point?  They always seem to be a little cheaper..

Just curious.

[squirtthecat]

Thanks UIS.  That's what I thought as well.   Would make for a fatty sandwich..

Looking forward to your progress!

[squirtthecat]

That's gorgeous!

[Tenpoint5]

That's gorgeous!

That it is!! Looks great UIS.

[pensrock]

Good job, it looks great.

[classicrockgriller]

WHOAAAAA!!!!!

Geez, That is winner winner, pastrami dinner!

UIS that is just Beautiful!

[Quarlow]

Very tasty looking stuff. :P

[deb415611]

That's gorgeous!

I agree, nice job UIS

[FLBentRider]

When is Lunch UIS ?

[watchdog56]

Did you notice any difference in the Spanish paprika vs regular paprika?

[seemore]

That looks fantastic, UIS!
Mrs S

[KevinG]

My mouth is watering.