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Faux pastrami

Griffin
Griffin Posts: 8,200
edited November -0001 in EggHead Forum
I am planning on smoking a corned beef today, in other words a faux pastrami. I have looked up some recipes and techniques and I think I am gonna go real similar to Third eye's, but I am not sure if I need to add a drip pan to my set up and if I should fill it with some type of liquid. Anybody out there try this and have any words of wisdom? Thanks in advance.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    What makes it faux pastrami?

    You could use something to catch the drips, if you want to keep your plate setter clean. I usually just use a piece of aluminum foil. No liquid needed.

    Home made pastrami is fantastic. I reserved some of the corned beef I made at St. Patrick's last year, and made pastrami with it. Definitely doing it again this year.

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  • Griffin
    Griffin Posts: 8,200
    Not real sure. I know that when i was doing some research on smoking a corned beef I kept coming across that term so it kind of stuck in my head. Think it was on another forum.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessman
    fishlessman Posts: 34,597
    i do mine direct. cant see the water pan not helping with this cook. this is a a grey corned beef made by my butcher. dont skip the soak and try and go heavy with garlic, whatever you use for a rub go saltless, lots of salt rises to the surface from the corned beef. this one was rolled and tied, makes for a better slice for sandwiches. thirdey does a step with the pressure cooker which probably adds moisture, wonder if a foil wrap with a little broth and more garlic and pepper would do that towards the end of the cook

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    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Griffin
    Griffin Posts: 8,200
    I started soaking it Monday night and have been changing the water out about every 12 hours.

    I don't have a pressure cooker, but I was planning on doing a foil wrap with some broth to keep it moist towards the end.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Griffin
    Griffin Posts: 8,200
    I started soaking it Monday night and have been changing the water out about every 12 hours.

    I don't have a pressure cooker, but I was planning on doing a foil wrap with some broth to keep it moist towards the end.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Frobozz
    Frobozz Posts: 98
    It's 'faux-strami' because the brining of pastrami and corned beef is slightly different (usually), and because cooking a real pastrami involves smoking and then *steaming* it.

    I make it regularly, When I reheat it, I use a faux-steaming process that involves the microwave. My recipe is here:

    http://randylilleston.com/wordpress/?p=190
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  • Griffin
    Griffin Posts: 8,200
    Thanks, Frobozz. I knew there was a reason faux was sticking in my head. Just read up your method on your site. I will definitely try your "steaming" method to reheat.

    One last question, I usually do a mustard slather when I do brisket and other large hunks of meat to help the rub stick. Should I do this with the pastrami as well?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Frobozz
    Frobozz Posts: 98
    That'd work OK but it can add considerable crust (which might be quite good!)...I typically use veg oil to help things stay in place. It's really important you get a HEAVY rub on a pastrami, IMHO.
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    My understanding is that the difference between corned beef and pastrami is that the pastrami A - is smoked and B - has the cracked pepper/coriander crust. So just roll that baby in some cracked pepper/coriander and you're no longer "faux." Here's one of mine after its long reheat in a 275* oven over a water pan:

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