FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Corned and Pastramied Beef

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
Old Dave
BBQ Pro


Joined: 04 Nov 2005
Posts: 701
Location: Coatesville, Indiana

PostPosted: Wed Mar 12 08 3:29 pm    Post subject: Corned and Pastramied Beef Reply with quote

This is a great treat for the upcoming St. Patrick's holiday.

There are many methods for this meat and it looks like most folks on the forums take the shortcut and just pastrami a corned beef but I think I get better quality by starting from scratch. However, it does take a few days to complete the process.

The following is one of my favorite recipes and method for this treat. It is based off an old DTM recipe that I have used for about 11 years.

I start with a large brisket flat and trim all but 1/8" of fat from the cap and then cut the meat into no more than 4 pound pieces. The smaller pieces will cure better and more even with this method.



I make up the brine first..

28 oz water
1.5 oz Morten's Tender Quick
2 TBL brown sugar
1 tsp garlic powder

Heat this mixture up in a pan and then cool in the fridge.



Inject the meat with the brine at 1" intervals both horizontally and vertically and get 2.5 oz of the mixture into the meat for each pound of meat.

The first rub..

1/4 cup Morton's Tender Quick
2 TBL brown sugar
3 TBL fresh ground black pepper
2 TBL dried parsley
1 TBL dehydrated onion
2 TBL sea salt
3 TBL pickling spice
1/2 tsp ground cloves

Garlic...

GOBS...you just can't put tooo much garlic on this meat. I used about 40 cloves for this 7-1/2 pound flat.



After the meat is injected I put the garlic cloves thru my Suzy and then pack on the garlic on both sides of the meat being careful to not press too hard on the meat and push the cure out.



I then apply a heavy dose of the first rub on both sides of the meat.



I put the meat into Zip-Lock bags and get as much air out of the bag as you can and then into a baking dish and then into the fridge for 4 days. I turn the meat over twice a day.

On the day of the smoke, take the meat out of the fridge and out of the bags and wash all the garlic and first rub off under the kitchen sink faucet. Then place the meat back into the baking dish and fill the dish with water as you want to soak the meat for about one hour. Then you can paper towel it off well and place it on a rack on the counter top to air dry for about an hour.

Make up the final rub ..

3/4 cup fresh cracked black pepper (not ground) *
4 TBL fresh cracked coriander seed *
4 TBL brown sugar

* The pepper and coriander need to be cracked into about 4 pieces per each seed or peppercorn for best results. You can use a mortar and pestle or maybe a spice grinder but you do need the larger pieces of this spice. This meat should have a hard crust when the process is complete.



Apply the final rub to both sides of the meat.



Place the meat into a cooker running about 225 degrees with a good deal of hickory for smoke and cook the meat to an internal of about 175 degrees.



I use my slicer to slice the meat real thin.



I like to use a rye bun but didn't have one so I used a dark wheat Kaiser bun which I toasted. I then put a couple of Swiss cheese slices on one side of the bun and put it in the nuker to melt it a little. I loaded a big pile of the pastramied beef on the other side of the bun and then put a dollop of horsy sauce on top of the meat.



What a treat!!!
_________________
Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/
Back to top
View user's profile Send private message
BBQMAN
BBQ Super All Star


Joined: 13 Jun 2005
Posts: 15474
Location: Florida

PostPosted: Wed Mar 12 08 6:08 pm    Post subject: Reply with quote

WOW doesn't even describe how good that looks Old Dave!

Thanks for sharing the recipe, that looks great!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.
Back to top
View user's profile Send private message
SmokinOkie
BBQ Super Pro


Joined: 16 Aug 2005
Posts: 2078

PostPosted: Wed Mar 12 08 8:59 pm    Post subject: Reply with quote

One of the best corned beef/pastrami tutorials I've seen in a long time.

Thanks for sharing!
Back to top
View user's profile Send private message Send e-mail
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Wed Mar 12 08 9:05 pm    Post subject: Reply with quote

Man that sandwich looks awesome,nice work.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Mar 13 08 3:09 am    Post subject: Reply with quote

Nice!

Have you tried this with other cuts of beef besides a brisket? Maybe an eye of round? the cure time would need to change for proper penetration but I could see it working very well.

Thanks for sharing your techniques.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Thu Mar 13 08 3:19 am    Post subject: Reply with quote

There is a lot of pastrami and corned beef out there that are not made from brisket. Not sure what cut of meat they use but I can tell ya the cut is way too thick to be a flat and too lean to be a point.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Doc1680
BBQ Super Pro


Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Thu Mar 13 08 4:58 am    Post subject: Reply with quote

Dave

That's a pile of yummy if I ever saw one. Very Happy I gotta try doing some pastrami.
_________________
Love the voodoo that Q do.

Doc
Back to top
View user's profile Send private message Send e-mail
Smoke Daddy
BBQ Fan


Joined: 29 May 2007
Posts: 265
Location: NorCal

PostPosted: Thu Mar 13 08 8:38 am    Post subject: Reply with quote

Thanks for that Dave. That looks wicked good. I am way inspired to make pastrami Exclamation
_________________
Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group