You make it so easy to BBQ right. Love this recipe, have one on the egg as I type this message. Smoke corned beef until internal temperature of about 175. Even a simple instant-read thermometer will be your best friend when smoking meat and it always tells the truth! Awesome recipe. Or to further extend the life you can freeze the smoked pastrami for up to 3 months. ★☆. Mix the pepper, coriander, paprika, brown sugar, onion and garlic powder together in a small bowl. I spend my life cooking – mostly slow-smoked barbecue. What a wonderful way to make use of leftovers, whether they're from Thanksgiving or everyday dinner. Rinse the corned beef under cool running water. You don’t even include coriander in the rub, which is astonishing. But since you’re not aiming for the real thing anyway, why go to so much trouble and expense? Apply Jeff's original rub (get the recipes … Both corned beef and pastrami come from the same cut of brisket and the same cure recipe, the only difference is in the final preparation method. Thanks for your support! I don’t think the wife will ever buy deli pastrami or corned beef again. The wet wood chunks provide a lower, slower smoke and bring the heat down. Just made it on my BGE, used directions to a tee, moist and flavorful. Allow pastrami brisket to rest 30 minutes, remaining wrapped. Learn how your comment data is processed. NO ONE who eats the end product will know the difference, and you’ll have saved a ton of money, time, effort, and refrigerator space. Thermoworks thermometers are some of the most accurate thermometers money can buy. To freeze: Wrap the cooked or uncooked corned beef securely in freezer paper and freeze for 1-3 months. I’d recommend getting a small scale with a capacity of 100 grams and a calibration weight to make sure you are using the exact amount of cure needed. Had to finish in oven, never had that happen. Preheat Big Green Egg or other smoker/grill set up for indirect cooking. The two are very different in that corned beef is not smoked and pastrami is. The long days of summer have come to an end, and we can’t think of a better way for you to spend a beautiful fall day than tending a smoker to make your own pastrami. Corned beef has been a staple of old-school diner menus and Irish-American diets for decades. You probably should emphasize more clearly that this recipe will not produce the same kind of pastrami that is eaten in New York City. Try smoking to 175. I was using the BGE lump and a pit probe and stayed within 275 (+/- 5 degrees) throughout. Start with store bought corned beef* Make our own homemade pastrami spice mix which is made with everyday spices and loads of cracked pepper Coat beef in Spice mix, wrap in foil Slow cook or pressure cook until tender. Sparked by the upcoming St. Patrick’s Day celebration, we saw it necessary to make an ode to the Irish with a “Corned Venison” themed video. We chose maple because of its mild, sweet flavor. Not a lot of info to find out what went wrong. Did you try this recipe? Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! I have used this recipe several times and my friends & family love it. If you don’t have an injector, you can cut the meat every two to three inches with a knife wherever the meat is more than an inch and a half thick. You have to hold the temps steady. I’m Malcom Reed and these are my recipes. It’s awfully slippery. ★☆ Smoked pastrami may seem like a complicated and lengthy process. Perhaps the tenth recipe of yours I have used, there all great.I recommend your site to everyone. 31 grams is the amount of sodium in a little over half a cup of kosher salt. Add the water and stir until the salt has dissolved. Required fields are marked *, Rate this recipe An uncured brisket would go to 195-2015, You are awesome you never surprise me that’s some of the stuff you cook and smoke thanks a lot for all the lessons is highly appreciated. 31,279 mg Sodium?? When the internal temperature of the pastrami reaches about 150 to 160 degrees F, the surface evaporation of the pastrami causes the meat’s internal temperature to plateau. Thanks so much for creating this website it’s a ton of help! Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Bring temperature to 275⁰ and add chunks of pecan and cherry wood to hot coals for smoke. check out this recipe – I cured my own here: https://howtobbqright.com/2019/03/21/smoked-brisket-pastrami/. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. I will definitely make it again. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. The coals on top slowly light the ones underneath and burn down slowly over time. When we set out to smoke this pastrami, we didn’t realize how difficult it would be to find curing salt at the store. That Football Explosion though, hot damn that was good. I have one in the fridge soaking right now for smoking tomorrow! I don’t see how you can even call it pastrami without coriander — you might just as well leave off the pepper. Soak the Corned Beef The night before making the pastrami open the package and put the corned beef into a casserole dish or zip top bag and totally submerge it in water. Just because the curing salt isn’t pink doesn’t mean your pastrami won’t have that nice classic pink color, like we feared about ours. Thanks for your comments, Jim. Today it remains to be the best selling deli meat and is found on most deli menus. Oh, and don’t worry about the color of the salt! Maple seems to be the most popular for smoking pastrami, but any fruit wood or mild smoking wood will do. Soak your corned beef for at least 2 hours per pound, changing the water every 2 hours. Subscription Options OK, so let’s get started on how to make pastrami. I’ve made this a few times and loved it every time. Corned beef vs Pastrami. Inject some of the brine every one to two inches, about half-way into the thickness of the meat to form small pockets. First off you’ll take the store bought corned beef out of it’s packaging and rinse with cold water. Turn the meat fat side up so the juices will run onto the meat as you slice. Tag @howtobbqright on Instagram and hashtag it #howtobbqright. Duplicating NYC pastrami is extremely difficult, because the few people who know how to make it guard their secrets vigilantly. How to make corned beef reminiscent of pastrami—and really tasty—in a slow cooker This probably doesn't compare to the pastrami at your favorite deli, but I was looking for something different to do with a corned beef brisket flat. In the US you can find pieces of corned (cured) beef for sale which can be used as the basis of homemade pastrami … I was always taught that a recipe is a guideline, not an absolute. Brisket is not as cheap cut of meat like it was years ago. This is called “Holding”. How you slice your pastrami is crucial to maximize tenderness and can be a bit of a challenge because there are two muscles and the grain flows in different directions. Don’t forget to mention. Slice pastrami across grain into desired thickness. 1 gallon of water should last about 2 to 3 hours. Then you can cook it and make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make … This is called “Holding”. If you’re making smoked pastrami from corned beef, skip step one and go straight to step two, The Smoking. Slice and serve warm pastrami – it’s recommended you serve with pickles, mustard and rye bread. Remove brisket from pan and place directly on cooking grate for 15 min. The flavors inside the corned beef have already started to become complex, so a simple coarse black pepper rub is all we used to crust the outside of the smoked pastrami. Add more water as necessary. Refrigerate overnight, until ready to carve the rest. I finish over a flame grill. Some manufacturers do make a lower-sodium corned beef – Grobbel's product line includes a reduced-sodium version with only 490 milligrams, for example – but they may or may not be available where you live. Your email address will not be published. Pat the dry rub into the mustard to completely cover the brisket. For this project, we decided to use maple wood chips. Reduced-sodium corned beef products are available, but they're often only sold sliced in packages or as canned corned beef. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. My name is Debbie Spivey and this is my husband David. To help the curing salt penetrate the meat to keep bacteria from spoiling the meat as it cures, use a meat injector, if you have one, to inject the brine into the brisket. 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