Author Topic: pastrami  (Read 1762 times)

Offline mrmoe

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« on: March 26, 2012, 09:51:37 am »
.....ever roll a corned beef in salt & pepper and smoke it to make pastrami?.....if so, how did you do it and how did it come out?

Offline Ka Honu

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Re: pastrami
« Reply #1 on: March 26, 2012, 10:26:16 am »
Not rolled in salt & pepper, but here's one way...

Pastrami (from corned beef)
1 corned brisket
2 tablespoons peppercorns
1/2 tablespoon onion powder
1/2 tablespoon coriander seeds
1 teaspoon paprika
1 teaspoon thyme, dried
1 teaspoon garlic powder
Discard the little package of seasoning and drain the juice from the package and rinse. Soak in cool water in a plastic container or zipper top bag, in the fridge, no less than overnight or up to 48 hours, changing water at least two or three times as this helps to extract some of the injected brining solution. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, grind/mix rub and to all sides. Set in the refrigerator overnight wrapped in plastic. On cooking day, bring brisket to room temperature; re-season all sides with a sprinkle of rub.

Three hours of smoke in 225o smoker, then continue to 150oIT, wrap in saran and refrigerate for 24-36 hours. Then steam it - Place rack in the second position from the bottom, and preheat the oven to 275°F. In a roasting pan, place one inch of hot water in the bottom of the pan, and place meat, fat side up, on a rack to keep it out of the water. On the stove top tightly cover the pan with a tight fitting lid or use heavy duty aluminum foil. Bring liquid to a boil, and transfer to the oven, and allow it to steam for 2-3 hours.

Offline josbocc

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Re: pastrami
« Reply #2 on: March 26, 2012, 05:18:18 pm »

Ka Honu has definitely got you pointed in the right direction.  If you are going to use "corned beef" rinse, rinse, rinse.  If you want to start with a generic "non-corned" brisket, there are quite a few good recipes available here.  Good Luck.

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