MENU Lake-Link.com MORE

Pastrami//reubens

3/17/19 @ 9:01 PM
ORIGINAL POST
kona77
kona77
USER since 6/20/13

Decided to take advantage of the usual cheap prices on corn beef this time of year and make some pastrami. Found a number of different recipes for making pastrami and decided on one that is supposed to replicate what you would find in a deli. Bought two 3.5lb briket points ($1.99lb) and soaked them 24-36 hours to remove all the extra salt.. Rub is a pepper/coriander/garlic powder/brown sugar mix (heavy on the pepper/coriander) Smoked for 12 hours yesterday with hickory wood until the briskets hit 195.. Rested in fridge overnight and the last step is to steam the briskets to 200. I used a roasting pan/cooling rack and covered in foil and it took about 2 hours. Meat was fall apart tender and had a nice pepper kick.. Had a family gathering and some made traditional reuben sandwiches and some had it plain. All loved the pastrami.. Lot's of work and will probably only do this when corn beef is so cheap this time of year.  

Edited on 3/17/19 9:04 PM
Post Your Comment
Displaying 1 to 5 of 5 Posts
3/19/19 @ 7:49 PM
12packabs
12packabs
USER since 12/19/06

amazingribs.com is a very good reference site for smoking tips...it is one of my bookmarked favorites.

Post Your Comment
3/19/19 @ 1:09 PM
kona77
kona77
USER since 6/20/13

12Pack-  Yes, these were the salted/corned beef briskets that are always on sale for St. Pat's day.. Like you I have purchased corned beef briskets in the past and just put them in the crockpot. These were points ($1.99lb) and the local stores also had corn beef flats on sale for $3-$4/lb.. I normallly buy regular full packer briskets at Costco for $2.99-$3.29lb and flats in the $5-$6 range. Just wanted to take advantage of the cheap prices and do something different.

My smoker is a Smokin-IT unit and I really like it. Saw the idea to turn these cheap St Pat's corned beed briskets into pastrami on their USER Forum. I also follow a site AmazingRibs.com that has alot of good BBQ/smoking tips (Meathead is the guys nick name) and he also had info on this process.. Decided to give it a try.. I have had the chance to visit some pretty good deli's in my work travels and this pastrami was very close to what I have had in the past.. Just alot of work!!

Zep- Have my latest pork belly smoked and resting in the fridge.. Wil be slicing tomorrow. Gave most of my first belly away to family but most of this bacon is heading to my freezer..



Edited on 3/19/19 1:13 PM
Post Your Comment
3/19/19 @ 5:30 AM
12packabs
12packabs
USER since 12/19/06

Kona

Were those already"corned" when you bought them?  The brisket flats I usually see are raw, unseasoned, and don't need soaking.

Wife occasionally gets corned beef briskets that come pre-"corned" that we toss in a slow cooker for 7 hours and they are done.  Interesting that if this was what you bought, soaking and then smoking...

Thx

Post Your Comment
3/18/19 @ 7:48 PM
zeplure
zeplure
USER since 2/11/02

Looks fantastic!

Post Your Comment