"Traditional" corned beef to pastrami?

Mosca

I've been thinking of doing this, but I want to see if anyone has tried it.

Can I take a traditional corned beef, either brisket or round, and cook it according to package directions (ie, boiling/steaming with the pickling spices in the bag), and then cover it with pepper and smoke it in the egg to make pastrami?

I'm just thinking that would work fine.

WeberWho

This recipe is way awesome. Great detailed instructions:

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

Mosca

WeberWho said:

This recipe is way awesome. Great detailed instructions:

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

Perfect. That is EXACTLY what I was looking for.

Dyal_SC

I've done it with the method WeberWho recommended.  Good stuff.  Give it a full 48 hours in the soak (changing the water out periodically) for best results.   

Eggscuses

I've done the close to katz pastrami from amazing ribs. That is also an excellent  option. 

fishlessman

i use that method as well, 180 internal, wrap and chill overnight, then method 4 in the pc.  if you can find a corned beef point over the flat its much better. i stock up on points when i see them

Cookbook_Chip

doing that very thing this weekend!  I did one last year without de-brining.  SALTY.  Lesson learned.

SmokingPiney

Cookbook_Chip said:

doing that very thing this weekend!  I did one last year without de-brining.  SALTY.  Lesson learned.

I made the same mistake. I like salt, but WOW!

I won't do that again. 

Budgeezer

Just picked up a corned beef point myself for the weekend,  Going into the water tonight.

NPHuskerFL

Bookmarking for reminder that I need to do this. I've thought of it several x over but, always put it off. Good luck man

Ozzie_Isaac

I usually debrine over night and 3 or 4 water changes.  I rushed one last week and debrined for 4 hours, but changed water every hour.  It was still way to salty.  I will never rush one again.

blind99

Sounds like a good plan to me esp since I've never done it  I have a brisket flat brining now for st pattys corned beef now I wish I had more to smoke too. 

fishlessman

something that gives it more of a pastrami flavor over a corned beef is to simmer a cup of water with a whole head of smashed garlic and a 1/4 cup pepper and add that to the last water soak. i did the last one that way and it picks up some good flavor

500

Has anyone done this and shown the result?  I want to do this as well, instead the traditional boiled corned beef for St. Patty's Day.

Legume

@500 there have been lots of pastrami posts on here, many started from the corned beef packs you can buy and many from scratch, brining their own brisket.  Montreal smoked meat is a very similar cook as well.  You should be able to google pastrami and egghead forum and find lots of examples.

fishlessman

500 said:

Has anyone done this and shown the result?  I want to do this as well, instead the traditional boiled corned beef for St. Patty's Day.

it will still be salty served straight up for a dinner, i like them better sliced thin in a sandwich. the boiled dinner removes more salt

this one was smoked chilled and sliced


this one was smoked and sliced hot


this one was smoked to 180, chilled, then pressure cooked, better



this one was cured with salt only, rolled and tied, the ones with pink salt and the pressure cooked finish make the best pastrami for ruebens, this ones better with just mustard



this is my preferred brand and cut

fishlessman

french dip, this one pushes the salt envelope

Ladeback69

I have done it a couple times and great both times.  To cut down on soaking time put in 2 or 3 large potatoes cut in half.  You may get by with only having to have to soak it for about 24 hours.  Here is the recipe I fallowed.  If you want to slice it, let it rest then cool in the fridge over night and slice the next day.  I want an electric slicer which would make this a lot easier.   Mother in law is doing regular corn beef and cabbage on Sunday so I may do one next weekend.  Good luck.
http://virtualweberbullet.com/cornedbeef.html

Mosca

Okay, I'm doing this. I'm going to do a small one on Sunday, to see how it turns out, and if it goes well or close to well I'm going to do a couple large pieces Tuesday.

blind99

@fishlessman those look delicious.  and i'm super jealous of that slicer.