Advice for smoking Corn Beef Brisket to make pastrami

Discussion in 'Beef' started by vic81, Mar 20, 2012.

  1. vic81

    vic81 Fire Starter

    Well, my wife was looking over my shoulder the other night and saw a picture of someone's pastrami.  Looks like that is now what I will be smoking this coming weekend.  I have been searching and reading up on it, but any words of advice?  What rub do you like best or method do you prefer??  Thanks in advance!
     
  2. s2k9k

    s2k9k AMNPS Test Group

    I've only done one and I did it from scratch basically following SmokinAl's method and it came out great. I read a lot of threads and the consensus is just use CBP and coriander seed. I added just a little onion and garlic powder. One word of advice is check the saltiness by doing a fry test and soak in clear water until you get the salt level where you like it before you smoke it.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I like pickling spices sometimes and other times just CBP and Garlic 
     
  4. I followed the recipe and cooking instructions on the Virtual Bullet and it came out like this.
    [​IMG]
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I also use only CBP & coriander. I have also tried the pickling spices & old bay, but not for me! You could also look up dudestrami & there will be alot of good information there as well. I personally take mine to 165, but others take them as high as 200. Its all your preference
     
  6. This! ^^^^^

    DEFINITELY!!!
     
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    it looks great thanks
     

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