Smoked Corned Beef (Pastrami)

Tony · Posted: Mar 18 2008 Post subject: Smoked Corned Beef (Pastrami)

Of Course,Whenever I look for something I need,I can never find It!

Corned Beef briskets are on sale for$.99 a pound at the local Pathmark
supermarket here.

Where was it that I saw (several times!) the thread on smoking corned beef?

Not looking for anything from scratch...just the one about prepared
Corned Beef.

Thanks,Folks! Wink

Best Regards, Tony Very Happy

SoEzzy · Posted: Mar 18 2008 Post subject:

In the search at the top enter "pastrami and corned and beef" without the quotes and you'll find a load of threads.
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Tony · Posted: Mar 18 2008 Post subject:

Much thanks for the rapid come-back Chris! Wink

Best Regards, Tony Very Happy

BBQMAN · Posted: Mar 18 2008 Post subject:

Best thread on the subject I've seen Tony! Very Happy

http://www.thesmokering.com/forum/viewtopic.php?t=15253

I'm sure you can adapt the recipe with the already-corned beef, and go from there........................
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Tony · Posted: Mar 19 2008 Post subject:

Hey,Mike!

Yuhknow...That's just what I was wondering!(The prepared vs fresh.)

I mean,like...$.99 a pound! Well; it's in the 'fridge(the COLD 'fridge Wink

)

Let Ya'll know what happens when I 'git 'er done! Laughing

Good ta' hear from 'Ya,Mike! and thanks again! Very Happy

Best Regards, Tony Cool

enjkuck · Posted: Mar 25 2008 Post subject:

I smoked a corned beef roast a week ago, and it turned out great but not like pastrami. It tasted like smoked corned beef.
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bigdude · BBQ Fan Joined: 29 Feb 2008 Posts: 145

bigdude · BBQ Fan Joined: 29 Feb 2008 Posts: 145

enjkuck · Posted: Mar 29 2008 Post subject:

Irish Griller · Joined: 02 Apr 2008 Posts: 7

Hi Tony,
I for the first time smoked two corned beef briskets last weekend and they turned out amazing and nice and spicy. Tasting like corned beef with a hint of smoked meat flavor.Extremely tender when sliced thin and cooked to medium rare.After slicing it thin I added cattlemans regular and honey bbq sauce .Wow!!.. my buddies said t was the best they had ever had.

I did not rinse the brisket at all but simply took it out of the sealed package (pre-brined/spiced)and dabbed some olive oil,fresh ground black pepper and garlic powder with paprika on it.Threw it on my Webber with lump charcoal and some mesquite chunks .Smoked it with indirect heat at 225 for about 2hrs until the inside meat temp reached 145.

Two days later I took the remaining sliced cooked brisket and threw it in a crock pot with low sodium beef broth,carrots, potatoes, sweet potatoes and about two thirds a cup of uncooked barley.Slow cooked it on high for 7 hrs.It was by far the best stew I have ever had.The brisket tasted like smoked meat.