First Pastrami from a corned beef. What I learned

Discussion in 'Beef' started by pne123, Feb 10, 2008.

  1. pne123

    pne123 Meat Mopper

    I learned that it is good!. I bought a corned beef on sale. Soaked it over nite in water to get some of the brine out of the meat so it would not be as salty. I scored the fat cap in a criss cross patter. Along the grain deeper so I could tell which way the grain is running.

    Rubbed it w/

    4 tablespoons freshly ground black pepper (more if you like it peppery)
    1 teaspoon ground coriander
    1 teaspoon granulated garlic powder
    1 teaspoon onion powder
    1 teaspoon paprika

    I smoked it over apple w/ a little bit of hickory at 225 for 3 hrs (had ribs on) then went to 250 for about 3hrs and then bumped it up 300 for the last 1.5hrs cuz it was late! Pulled it at 195. Let it cool. Wrapped and put in the fridge till the next day. Sliced thin across the grain on a bias. It is really good. Took longer than I thought for a 3lbs of meat.

    I did not realize that the fat cap was so thick. might remove some next time but it deid keep it moist for the 7+ hr smoke.
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good there, pne. Good idea to soak it to remove some of the saltiness. Nice mix of spices in the rub too. When I smoke my corned beef flats for St. Paddy's day next month, I'll have to give your rub a try!
  3. smoked

    smoked Master of the Pit OTBS Member

    that took way too long....I've corned my own bottom rounds to make pastrami and it's never taken that long to smoke.....ever..... and yes corning your own is way better then doing a me...way better..... [​IMG]
  4. pne123

    pne123 Meat Mopper

    It did seem way long but it did not turn into Jerky. Turned out good enough that I have been told to do more this weekend. This was the smallest one the store had, i did not want to waste money if it did not turn out. This weekend I will buy the biggest two they have or 4 small ones and freeze the left overs.
  5. rockyb

    rockyb Smoke Blower

    No juniper berries? We use juniper berries when we brine and rub our pastrami. It is absolutely the best. I think it gives the pastrami that distinctive flavor. Great looking photos, pne123. Thanks for the input.
  6. pne123

    pne123 Meat Mopper

    I read about juniper berries. I would not have any idea were to get them or what they look like. if I had time I would have. maybe i will call around today. any suggestiongs? health food stores?
  7. shellbellc

    shellbellc Master of the Pit OTBS Member

    I ordered mine online. I think Penzey's has them, or just google them, but penzey's has awesome
  8. zapper

    zapper Smoking Fanatic OTBS Member

    Good looking stuff!

    As far as juniper berries go...
    I don't have the time to wait for internet transactions[​IMG]

    But I got lucky and found a local farmers market (Dekalb Farmers Market) near Atlanta that has a pretty good selection of spices and in fair sized tubs. I found whole Juniper Berries for $5.69 a pound they are in a I am guessing about a pint tub that holds about .27 lb and cost $1.54. I picked up two tubs of Coriander, whole white pepper, cracked black pepper and the Juniper berries. I might suggest that folks look in the same kinds of shops and markets in their areas.

    I have been watching the brisket sales but I think that I blew a good deal a couple of weeks ago. Somewhere, I saw flats cheaper per pound than whole briskets. (In my stupid head I did the math wrong and convinced myself that this was not the case and let the deal slip away) The other thing is that I do not have a good schedule with weekend openings and have been putting off my smoking adventures. (Yes I know, I have to get my priorties straightened out and I think that I am just gonna have to tell the well.....something to get me back to smoking!)

    So in the mean time I have been looking at these tubs of spices just waiting for the day that I start in on about as much pastrami as the smoker will hold! (I am hoping for maybe four flats but I may do anything and every thing. Flats, points, roast, turkey, who knows)
  9. kookie

    kookie Master of the Pit OTBS Member

    Looks pretty damn good..... Glad it turned out for you............
  10. glued2it

    glued2it Master of the Pit

    Looks pretty good.
    I just made my first Pastrami last week. I cured a brisket flat for the corned beef.
  11. pne123

    pne123 Meat Mopper

    Well, found juniper berries. now I have to figure out how much and how to add them to my spices.
  12. welder

    welder Smoke Blower

    Where the marble rye bread ?looks great
  13. hockeyhead

    hockeyhead Fire Starter

    Man my mouth is flooding !!! Could someone give this rookie some much needed help to make pastrami ! All I have is three yard birds under my belt. I have a Masterbuilt electric if that helps, thanks [​IMG]
  14. pne123

    pne123 Meat Mopper

    I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome.
    found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.

Share This Page