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Old 02-28-2006, 01:31 AM   #1
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Corn Beef and/or Pastrami

I was in Costco on Monday and they have many of the pre-packaged corn beef briskets, approx 3-4lbs, they appear to already be seasoned.

I have never done any of these before and I'm wondering if any of you have and how do you prepare them. Smoke wood, temps, time, the whole deal.

Also, have any of you made pastrami out of these? They were running about $2.90/lb

Thanks for the help folks.
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Old 02-28-2006, 03:53 AM   #2
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Smoked Corned Beef (Wiviott)

To make a reasonable facsimile of pastrami first soak fresh corned beef in
water* for 36-48 hours to rid it of some of the salt. You then coarse grind,
in a 4/1 ratio, black pepper/coriander seed, add powdered garlic, onion
powder and ground ancho pepper, liberally coat corned beef with the mixture.

Smoke the corned beef as you would a brisket, though due to the corning
process it will only take about half or three quarters as long, and you will
be quite pleased with the results. I use full packer cut corned beef, point
and flat, with the fat cap still attached. If you use a small corned beef
flat without a fat cap make sure to smoke it under something fatty, like
pork shoulder or baste often.

Some wrap the smoked corned beef in foil while still hot and let it stew in
its own juices overnight, allowing it to reabsorb the juice and become
tender. I find this step unnecessary using a full packer cut corned beef,
plus I prefer my pastrami sliceable.

I have been smoking corned beef for years and it is a favorite. The cracked
black pepper/coriander seed/rub/then smoke soaked corned beef recipe came
from Garry Howard and Dan Gill, who, I believe, adapted it from a recipe in
Rick Thead's Meat Smoking and Curing FAQ.





*Do not skip soak step or the finished smoked corned beef will be so salty
as to be completely inedible. If you use a commercial, grocery store corned
beef, I suggest 48-72 soak.
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Old 02-28-2006, 03:57 AM   #3
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Smoked Corned Beef Point (Commerical)

Moving target. For the last corned point I did:

1. Soak for 48 hours
2. Rinse and dry
3. Apply mustard coat
4. Cover coarsely with ground peppercorns and coriander (2/1 ratio) and
garlic powder
5. Smoke at ~250F for 12 hours until fork tender
6. Wrap in foil, place in ziploc and refrigerate overnight
7. Gently heat the next day in broth till 165F internal
8. Slice thickly

The only changes I'd make is to try to get more garlic flavor . Perhaps next
time I'll make a garlic puree and add it to the mustard before applying.
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Old 02-28-2006, 05:52 AM   #4
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Re: Corn Beef and/or Pastrami

Quote:
Originally Posted by Bruce B
I was in Costco on Monday and they have many of the pre-packaged corn beef briskets, approx 3-4lbs, they appear to already be seasoned.

I have never done any of these before and I'm wondering if any of you have and how do you prepare them. Smoke wood, temps, time, the whole deal.

Also, have any of you made pastrami out of these? They were running about $2.90/lb

Thanks for the help folks.
Bruce,
I've smoked the prepackaged corned beef before and they turned out great. I have a seasoning rub recipe at home that I will post when I get home this evening if you're interested. I've also done one with just a heavy coating of black pepper that turned out great as well.
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Old 02-28-2006, 06:24 AM   #5
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Bruce, I did a corned beef to pastrami this past weekend. I did it almost word for word like pigs said in his post. Cook iy until internal temp is 165*. Mine came out great, as a matter of fact I just made a sammiw to take to work for lunch today.
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Old 02-28-2006, 12:45 PM   #6
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Good stuff aint it!!!! =P~ =P~ =P~
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Old 02-28-2006, 01:51 PM   #7
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Did 40 pounds of em last year... I think the most important thing is to make sure you soak em, to get salt out, change water a few times as well.. then proceed kinda like a brisket.. if you want , you can low roll simmer/boil em for two hours, then smoke for 2-3hrs.... wrap em, let em sit for a bit b4 sclicing.. red currant sauce is great with em, or honey mustard glaze... yum yumm =D>
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