First pastrami

We’ll see how this plays out. Already know a couple things to do different next time.

About 4 hours into the smoke right now.







Owl

 

Did you start with a brisket that you corned, or with a corned beef?

I've had good results using corned beef that was on sale.

 

Hmmm..not here. Was several years ago.

I do recall soaking the corned beef a few days ahead of time, changing the water to kill some of the salt.

 

This was packaged from the store. I didn’t want to go full scratch just yet. Soaked from Tuesday evening to this morning, per just about everything I read about this.

In a steam cook now. I got distracted and the smoker got a little hot so hopefully the steam will help even that out a bit.

This is the rub or seasoning that seemed to most fit our tastes, minus the brown sugar. Used honey mustard for the stick’um instead of yellow. It was a first, next time I will grind the whole seeds first then add the powders, seems like the powders kept the seeds isolated from the blades and to many stayed whole(I think).

• 1 Tbsp whole black peppercorns
  
  
• 1.5 Tbsp coriander seeds
  
  
• 1.5 Tbsp brown sugar
  
  
• 1 Tbsp smoked paprika
  
  
• 1 Tbsp garlic powder
  
  
• 1 Tbsp onion powder
  
  
• 2 Tbsp mustard seeds
  

Owl

 

I use a Weber Smokey Mountain smoker.

When I started smoking, this site was my go to.

Home - The Virtual Weber Bullet

Here is the process I followed, including the seasoning rub.

Quick Pastrami - Smoked Corned Beef Brisket - The Virtual Weber Bullet

 

Results. Very good and will do this again. Still warm, squishy and jiggly.





I think it will be better after a while and things kinda set up and flavors meld together. Plan for a lot of shrinkage if you use the points.



Owl

 

I do my own starting with a brisket and cure it. It is not hard and is so much better than a store bought piece. Try it. You won’t be disappointed

 

That looks really good! Love that smoker too; very cool.

 

Mmmmmmmmmm......

 

It was still soft and jiggly, and started pulling apart so we went with the grain. We were curious and impatient to check things and taste test. The others that cooled and setup cut much better and will be cross grained for lunches. Let it set overnight and it’s much better texture and flavor, we think, but we’re not aficionados.

I like Mikes quick pastrami link. The step for foiled covered and fat side up in a cooler for a couple hours. We oven steamed and I really think we lost a lot of flavor and juices to the bottom of the steamer.

We’ll do the store packaged another time or two the jump into brining from raw brisket. If you’re on the fence, do it.



Owl

 

I've let the smoked meat sit overnight in the fridge. Sliced thin the next day.

Experiment and see what works best for you.