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Pastrami Help

Lowcountrygamecock
Lowcountrygamecock Posts: 416
in EggHead Forum
I bought a corned beef flat the other day and want to smoke it this weekend.  I've done this in the past and it was ok but a little tough.  Any advice on how to get it more tender?  It was so long ago I really don't remember details.  I read a lot about people smoking and then steaming in a pressure cooker.  Can I smoke to a certain temp and then put it in the instant pot?  Any estimates on time in the smoker?
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    @The Cen-Tex Smoker does it great....when I get a corner beef, I desalintae season and cook like a brisket , works great in that scenario for me 
    Visalia, Ca @lkapigian
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  • butt_juice
    butt_juice Posts: 129
    I've done this once from a pre-made corned beef. I followed Ruhlman's technique. This might help https://ruhlman.com/2011/09/09/how-to-make-pastrami/ Just apply the portion of the process that begins after the brining. 
    South Central Kansas
    Instagram: @midwest_voyager
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @Lowcountrygamecock I make corned beef using the sous vide recipe from amazing ribs.com.  The rub is excellent but I have found I get a juicer result running the SV at a much lower temperature than the recipe.


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I have never made one that I didn't brine myself so not sure how much I have to add. I will say that most packaged corned beef I have seen are flats and some of them are pre-cooked. If it's not pre-cooked, and assuming its a lean flat, I recommend cooking it sous vide and then getting some smoke on it. I just did one Sunday and I cold smoked for 4 hours, sous vide at 155 for 36 hours and then added more rub and hot smoked at 300  on a BGE. it was pretty good.

    Glad to help if I can but it's pretty simple once it's all brined up.
    Keepin' It Weird in The ATX FBTX
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  • Langner91
    Langner91 Posts: 2,120
    Money_Hillbilly said:
    @Lowcountrygamecock I make corned beef using the sous vide recipe from amazing ribs.com.  The rub is excellent but I have found I get a juicer result running the SV at a much lower temperature than the recipe.


    @Money_Hillbilly, what temperature do you run?  I am making a corned beef sous vide for Wednesday lunch and I have seen everything from 140-180 for a few hours to 48 hours.  I see Amazing Ribs is 150 for 30 hours, but you mention you go much lower.  Can you share?
    Clinton, Iowa
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  • billyray
    billyray Posts: 1,277

    Best pastrami yet!!

    billyraybillyray Posts: 1,227

    Here's a post from 2013 and I'm still doing them the same way.

    Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.

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



    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • WeberWho
    WeberWho Posts: 11,527
    edited March 2021
    billyray said:

    Best pastrami yet!!

    billyraybillyray Posts: 1,227

    Here's a post from 2013 and I'm still doing them the same way.

    Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.

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

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert.
    +1. I also use the same method but finish with the pressure cooker. I received this text form my sister on Sunday. 



    I think she's trying to tell me something.  =)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • fishlessman
    fishlessman Posts: 34,583
    WeberWho said:
    billyray said:

    Best pastrami yet!!

    billyraybillyray Posts: 1,227

    Here's a post from 2013 and I'm still doing them the same way.

    Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.

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

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert.
    +1. I also use the same method but finish with the pressure cooker. I received this text form my sister on Sunday. 



    I think she s trying to tell me something.  =)

    hard to beat the pressure cooker finish, its the only thing i pressure cook
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @Lowcountrygamecock I usually SV 147 for 30-36 hrs. Last time I made it I experimented at 135 for 36 hours looking for a more moist product. Both times and temps work well.  Amazing ribs.com rub is excellent also.  Buy a burr grinder and grind coarse spices. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • SciAggie
    SciAggie Posts: 6,481
    @Money_Hillbilly If I remember, didn't you smoke after the SV? Hot smoke to 140 or something like that? 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @SciAggie Yes I ice bath after SV then smoke on the egg at 235-250 until internal of 140.  That usually gives you enough smoke without drying it out.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Langner91
    Langner91 Posts: 2,120
    Money_Hillbilly said:
    @Lowcountrygamecock I usually SV 147 for 30-36 hrs. Last time I made it I experimented at 135 for 36 hours looking for a more moist product. Both times and temps work well.  Amazing ribs.com rub is excellent also.  Buy a burr grinder and grind coarse spices. 
    Thanks!  I ran 150 for 30 hours and it was a little "firm".  It wasn't tough, it was tender.

    Next time, I will try a little lower temp and go longer on the time.  Or, I might use the instant pot.

    The sandwiches were good.  My lunch guest was very happy with the results!
    Clinton, Iowa
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