In the past, I have brined my own corned beef, which is a week long process and since I omit the nitrate, it lacks the reddish hue. This year for St. Patricks day, I bought a 10lb "Barrel Cured" fresh (not vacum packed) corned beef from Fairway Market, a "gourmet" supermarket chain which has been expanding in the N.Y./N.J area. Stuff was awsome great flavor, not salty and I believe a great candidate for a corned to pastrami conversion. When I went back the following week, they had sold out. Will have to wait for next year.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!
What were the portions of your spices for the rub
Did it pull like pulled pork?I just did a pastrami a few weeks ago. Did some things differently. Soaked the corned beef in about 5 changes of water over a six hour time. Dried it, put a heavy layer of rub on it, in the fridge over night. Smoked the pastrami for 8 hours, wrapped in foil and refrigerated over night. The next day, steamed it until inside temp reached 203 degrees and it was perfect. Moist, bark was still good and flavor was spot on, not salty at all.