Corned Beef Pastrami questions

Discussion in 'Beef' started by djtrixx, Jul 31, 2013.

  1. djtrixx

    djtrixx Fire Starter

    Hi all,

    Decided I wanted some pastrami after I found a corned beef brisket in the freezer last night.  I'm going to soak it tonight, but the question is, how much fat do you guys trim off to prep?  Or do you just rub it and go to town?

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    dj, morning....  I rinse, trim the fat to about 1/4".....  add the spices and smoke...   Dave
  3. webowabo

    webowabo Master of the Pit

    The only one I have done I didnt trim... wish I wouod have. Next time I will. . A good rinse is needed for sure. Way to salty if not .. ;) imo
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like mine pretty lean so I trim all or as much of the fat off as possible. Then I give it a super coating of seasoning prior to smoking.
  5. djtrixx

    djtrixx Fire Starter

    Thanks for the replies.  I know the rinse is a must.  The only one I did in the past I didn't trim, and should have, it had at worst spot a 5/8 - 3/4" fat cap on it....
  6. doctord1955

    doctord1955 Smoking Fanatic

    I trim all fat of and I slice mine tissue paper thin for sandwiches

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