pastrami, smoked meat help please

giantwing

Hi all,
Just purcahsed a great looking brisket that I would try to make either montreal smoked meat or pastrami.
I would like some advice.
thanks

lowercasebill

once it is 'corned'/brined follow this

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

penzeys corned beef spices are the best [imho]

Boilermaker Ben

I'm not familiar with Montreal smoked meat, but I just did pastrami for the first time.

You'll need to corn that brisket first, before you smoke it to make pastrami. I used Michael Ruhlman's recipe.
http://blog.ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html

Here's my pictorial of the process:
http://we3hardings.blogspot.com/2010/03/st-patricks-week.html#more

Then I used thirdeye's recipe to make the pastrami. Bill kindly provided the link above.

Here are my results:

ledmond

Rinse/soak fully submerged in water in your fridge for a minimun of 24 hours, preferably 48 hours, changing the water every 4 hours or so to draw the salt out of the meat. Otherwise it will be so salty you can't stand it. Smoke @ dome temp of 250. Search for meat pull temps and average out to suit. It can be so tender, unlike any you have had before.

Humphrey Chimpden Earwicker

not sure his brisket is corned...