pastrami, smoked meat help please

giantwing · March 2010

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 · March 2010

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 · March 2010

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 · March 2010

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 · March 2010

not sure his brisket is corned...

pastrami, smoked meat help please

Comments

Categories