Corned Beef Brisket/Pastrami

Discussion in 'Beef' started by teacup13, May 4, 2007.

  1. teacup13

    teacup13 Master of the Pit OTBS Member

    this is going to be put into the smoker along with the homemade fatties tomorrow

    [​IMG] [​IMG]
     
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Do you plan on using all the heavy seasonings? I watched a food network show on doing it, lots of coriander and cracked black pepper if I remember right then smoked.

    I just can't bring myself to do this cause I like corned beef sandwiches better than I do Pastrami sandwiches. Must be the Irish in me.
     
  3. teacup13

    teacup13 Master of the Pit OTBS Member

    nah i dont use the seasonings... i just make my own rub, LOTS of black pepper and paprika
     
  4. Isn't the packet basically just whole peppercorns?
     
  5. smoked

    smoked Master of the Pit OTBS Member

    no, the packets that come with corned beef are actually pickeling spices, yes there is peppercorns in it, but alot of other stuff as well.....
     
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    nope its mustard seed,black pepper,corriander - i believe it is mostly pickling spice

    heres my pickling spice recipe and it looks almost the same except no bay leaves and a couple of other spices

    1/4 cup broken cassia bark, 2 tablespoons yellow mustard seeds, 2 tablespoons black mustard seeds, 2 tablespoons coriander seeds, 2 tablespoons allspice berries, 2 tablespoons black peppercorns, 1 tablespoon dill seeds, 1 tablespoon fennel seeds, 2 teaspoons whole cloves, 2 teaspoons celery seeds, 2 teaspoons crushed mace blades, 8 crushed bay leaves, 1 (1-inch) section dried ginger, and 1 small dried hot red pepper.
     
  7. teacup13

    teacup13 Master of the Pit OTBS Member

    fine you beat me to the response smoked...lol

    i just had to type more stuff..lol[​IMG]
     
  8. teacup13

    teacup13 Master of the Pit OTBS Member

    Update:

    1 1/2 hours in, heat hold nicely at 250*, spritz with apple juice mixture

    [​IMG]
     
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking good brother[​IMG]
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    What would be the finish temp on a corned beef ...pray tell?
     
  11. smoked

    smoked Master of the Pit OTBS Member

    160 to 170 basically.....
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Teacup -

    I think Smoked and I are the forums major Pastrami smokers ans we each do it just a little different.

    Let me know how the store brined brisket works. I do my own I haven't tried it that way.

    Actually it just occured to me that I haven't just made corned beef I always turn them into pastrami - DUH! [​IMG]
     
  13. squeezy

    squeezy Master of the Pit OTBS Member

    thankyou ... which brings me to another question ... and I have to tell you, I never even thought of this before ... doh!

    What is the difference between pastrami & corned beef?

    I suspect seasoning/spice ... yes?
     
  14. deejaydebi

    deejaydebi Smoking Guru

    After the brining process which takes 5 to 7 days (at this stage it's corned beef) the meat is rubbed in black pepper, coriander, and optionally juniper berries wrapped for a few days and then it's smoked.

    That's about it [​IMG]
     
  15. teacup13

    teacup13 Master of the Pit OTBS Member

    i take mine to 165*

    pastrami is smoked.... corned beef is not

    Debi,

    this is my second attempt at a store bought one, the last one had a wonderful flavor but was too small and fatty

    i just soaked it in cold water the night b4 i am going to use it and change the water a couple of times during the night

    as for corned beef by itself, i love it but the missus doesnt care for it, when i make it into pastrami she likes it
     
  16. teacup13

    teacup13 Master of the Pit OTBS Member

    here it is..all done.. tastes very good

    [​IMG] [​IMG] [​IMG]
     
  17. white cloud

    white cloud Master of the Pit OTBS Member

    That was one of the first thing I had tried when I got this new smoker I just covered it in black pepper and smoked her up, it was a bit on the salty side, I think I will cure my own next time.
     
  18. smoked

    smoked Master of the Pit OTBS Member

    you probably didn't wash the brine off and let it soak in cold water........
     
  19. deejaydebi

    deejaydebi Smoking Guru

    Ahh yeah - one thing about brine that I always forget to mension because it's kind of automatic is wash the brine off and rinse in cold water many times.
     
  20. deejaydebi

    deejaydebi Smoking Guru

    Sometimes it's hard to tell what's in those cryovac packs. Briskets are fatty but sometimes it's in the middle where you can't see it.
     

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