First try at pastrami

[pigskins]

Corned beef brisket on sale for 2.69/lb this week, hoping it will go lower the closer we get to St. Patty's day. We can't get full briskets (not corned) around here and flats go for nearly $4/lb so this is what I'll use for my first try at pastrami. I used a 3lb pre-corned flat and soaked it for 12 hours, changing the water a few times. I then rubbed it with black pepper, coriander, garlic powder, and paprika, and then wrapped and stored in the fridge overnight, weighed down. It's in the smoker now at 220 with a little maple. What's next is up in the air...was thinking of smoking to 160 then pulling, wrapping, cooling, slicing, and then steaming before serving. Or, I could smoke to 140 then wrap in foil with some liquid, return to smoker to 160 or so. After a night in the fridge will slice.

Suggestions as to which direction to go? Will take pics of result.

[SoEzzy]

I've used commercial corned beef briskets from Sam's Club in the past.

Rinse well, make your rub, coat the corned beef full and smoke for 5 - 6 hours, then put on a cooling rack in a pan, with enough water to get to the bottom of the rack, lid tightly with foil, put back on a hot pit for another 3 - 4 hours until tender.

It doesn't have the full flavor of pastrami, because the brines ale a little different, but it's not smoked corned beef, or pastrami, it's somewhere in between.
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Here's a change Robert.

I still work here!

[pigskins]

I have a problem - it's been so long since I've had pastrami that I couldn't tell you if what I ended up with is good or bad!

Turned out nice and tender, I sliced it thin and had a sandwich on rye for lunch today, with yellow mustard. It was good, which is all that matters, I guess!

I used a very small amount of maple for the 3lb flat, I didn't want to go nuts and oversmoke such a small piece of meat.