Pastrami From Corned Beef on the Smokin-It # 3

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
Started out tonight with a 12.5 pound packer corned beef







Rubbed with black pepper, coriander, garlic and onion







Put into the smokin-it #3 at 225 degrees F at 9:00 PM fat cap down, almost untrimmed save a pound or so of the thickest part of the cap.
 
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Here's an update from this morning:





Almost 10 hours and its at 152
 
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What a great idea.  Let us know how it turned out, did you cook it like a normal beef brisket?
 
Still smokin...15 hours in:





Reloaded the apple and hickory two times...she's at 167 degrees F IT.
 
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Pulled it out...low 180's.



Weighed 10 pounds even....







Out at 4:30... In for 19.5 hours.




In some towels to rest for the next 2 hours...
 
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This thing was moist, moist, moist! A little salty as I didn't rinse the brine or soak it...

Very good flavor and the texture was perfect (even after 19+ hours of smokin!)
 
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drool.gif


Put some kraut on there with some mustard!!!!!!!!!!!! Looks great!!!
 
wow that looks amazing! I was tempted by a corned beef brisket before but was worried with how it would be smoked. I think I will have to give it a try sometime.
 
With hindsight, what would you have done differently to make it less salty?

The last time I tried to smoke a corned beef, it came out REALLY salty, and I rinsed it several times before smoking.

Looks great!!  Nice job.
 
wow that looks amazing! I was tempted by a corned beef brisket before but was worried with how it would be smoked. I think I will have to give it a try sometime.
Treat the corned beef brisket just like you would smoke a regular brisket.  It's easy!
With hindsight, what would you have done differently to make it less salty?

The last time I tried to smoke a corned beef, it came out REALLY salty, and I rinsed it several times before smoking.

Looks great!!  Nice job.
I love doing pastrami this way.....but for a less salty taste....I soak mine in just clear water...for 8-10 hours...changing the water about every 2 hours.  It's a pain...but it tastes like a NY Deli! 
 
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Treat the corned beef brisket just like you would smoke a regular brisket.  It's easy!

I love doing pastrami this way.....but for a less salty taste....I soak mine in just clear water...for 8-10 hours...changing the water about every 2 hours.  It's a pain...but it tastes like a NY Deli! 
Thanks for the tips!
 
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