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pastrami

 
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DesertPits
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Joined: 05 May 2010
Posts: 104
Location: SoCal

PostPosted: Thu May 26 16 6:31 am    Post subject: pastrami Reply with quote

I bought a corn beef point when they were on sale at St. Patrick's day. I have it soaking in water to try to get rid of some of the salt. So what is my next step to smoke it.. On Friday I will be doing a brisket and hope to do both at the same time in the smoker
Dave the western side of Desert Pits
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3148
Location: Winston-Salem, NC

PostPosted: Thu May 26 16 7:10 am    Post subject: Reply with quote

Put a rub on it and let it mellow out in the fridge for a couple of days or so. Smoke it like a brisket to 190 - 200. I like to let mine chill out after the smoke and I'll steam it for sandwiches the next day, but that's optional.

Here's a couple of rubs (I've used both)... you can find more on the internet.

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

Or...

Traegers Rub http://www.traegergrills.com/recipes/detail/117#.VMvixWd0yHs

3 tablespoons coarsely ground black pepper
3 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
2 bay leaves
1/4 cup brown sugar
2 tablespoons sweet paprika
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
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mbellot
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Joined: 16 Aug 2010
Posts: 426
Location: Illinois

PostPosted: Thu May 26 16 11:19 am    Post subject: Reply with quote

I use a more basic rub, just 3:1:1 black pepper, ground coriander and granulated garlic.

Be prepared for significant weight loss since you are using a corned beef, it was probably 30% water weight that will just evaporate.

If you really like pastrami, pick up another brisket and some Morton Tenderquick and do it yourself. I've got about 8lbs curing in the fridge now between the flat and point (along with 11lbs of bacon).
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DesertPits
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Joined: 05 May 2010
Posts: 104
Location: SoCal

PostPosted: Tue May 31 16 1:01 am    Post subject: Reply with quote

I thank you for your advice and thought that the corned beef soaked very well was ok.. next time I will make it from a brisket like you suggest
Desert Pits
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Sun Jun 05 16 4:16 am    Post subject: Reply with quote

I got 5 lbs in the smoker right now and 8 lbs brining in the fridge for next week.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sun Jun 05 16 4:25 am    Post subject: Reply with quote

When you have smoked it, put it on a rack in a pan so that it's off the base of the pan, put in some water in the bottom, lid the top with foil and steam the smoked pastrami for at least 3 hours, adding more water, to the pan if needed.

This helps you get the texture of good pastrami, I then chill them before slicing too, so if you can do it a day ahead of the brisket, I would.

Just the way I cook them. Wink
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