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Old 05-21-2007, 04:04 AM   #1
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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.
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Old 05-21-2007, 03:59 PM   #2
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Ok I have simply wrenched store bought corn beef off in water then heavy rub. do add some juniper berrys crushed to yer rub. smoke em bout 3 to 4 hours @ 235... Steam the leftovers to reheat
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Old 05-21-2007, 04:41 PM   #3
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Quote:
Originally Posted by D.Harris
Should you change the water when soaking? If so how often?

Thanks
About every 6 to 8 hrs. Or It not it will be too salty to eat. (been there)
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Old 05-21-2007, 04:45 PM   #4
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Quote:
Originally Posted by 007bond-jb
Ok I have simply wrenched store bought corn beef off in water then heavy rub. do add some juniper berrys crushed to yer rub. smoke em bout 3 to 4 hours @ 235... Steam the leftovers to reheat
Sure ya can jb, I just can't stand all the salt taste with out a soak in water.
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Old 05-21-2007, 04:47 PM   #5
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "D.Harris":j6curn01
Should you change the water when soaking? If so how often?

Thanks
About every 6 to 8 hrs. Or It not it will be too salty to eat. (been there)[/quote:j6curn01]
I have bought some corned beef brands that was very salty even boiled. I think its a toss up depending on how they done it. Best to make yer own C beast.
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Old 05-21-2007, 04:49 PM   #6
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From my buds Wiv & Ackerman a while back.

Bill Ackerman
BBQ List
5/5/03

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.

Regards,
Bill Ackerman

=x=x=x

Gary,

Yes, wrap hot off the smoker as soon as it's fork tender. You're gonna love
it.

I'm also having trouble resisting the urge to stuff food into my mouth.
Tonight is the annual "Taste of Santa Fe" where all of the best eateries in
town cook up one of their best dishes and serve it to awaiting hordes at the
convention center. Kinda of like strolling through the aisles at Costco
eating free samples, except this food is really great and you don't need
Rolaids to put out the chemical conflagration caused by mixing all that junk
up in your stomach. Well, maybe I should take Rolaids with me in case I
overdo it (moi?).

Hope your pastrami comes out good. Don't forget to put it on Wonderbread
with mayo and sprouts <g>.

Regards,
Bill Ackerman

=x=x=x=x=x

Gary,

Store bought corned beef points get 2/1 pepper/coriander. When I used to
cure whole untrimmed briskets (never again, not as long as I can get corned
points), I added garlic juice to the cure. Never tried onion or chile
powder. I guess if wanted any kind of heat or spiciness, I would use a
horseradish mustard on the sandwich.

I've been thinking about the NYT article on pastrami and why I think our
modest efforts are actually better than much of the vaunted NYC deli stuff.
Have you noticed how much the point shrinks after the smoking, even more
than when smoking a whole brisket? I smoke mine somewhat longer than you do,
so you might not observe as much shrinkage. I haven't measured, but I would
guess the volume shrinks by over 60%. Wouldn't it be cool to watch a
time-elapse movie of a point being smoked?

Anyway, I think perhaps many of the pastrami mass producers in NYC try to
minimize shrinkage to maximize yield. I think the shrinkage contributes to
the density of those smells and tastes that drive us crazy. What do you
think?

Regards,
Bill Ackerman

=xx=x=x=x
Roy,

I agree that right out of pit is great. But for me, pastrami sandwiches are
lunch food, and given the 11-12 hour smoking time, I'd have to tend the pit
all night. So I smoke it the day before and reheat the next day right before
lunch. OK?

Bill Ackerman
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