Pastrami (Smoked Corned Beef) - BBQ Central

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Old 02-23-2005, 10:38 AM   #1
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Pastrami (Smoked Corned Beef)

I know there are a hundred links on other boards about making pastrami on the WSM, but I want to hear from you guys. Has anyone here ever smoked a corned beef brisket? My father has been asking for one, and his birthday is coming up and I'd like to make one for him and need suggestions. Thanks
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Old 02-23-2005, 10:47 AM   #2
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Ya know, in my ECB days, I kept reading on the internet about these fabulous briskets, which are unheard of here except for the corned beef variety. But to further my growth in the knowledge of bbq, I faithfully went and bought one, smoked according to instructions on the net, and sat down to enjoy real Texas bbq!

"Dang," I said to myself, "this would be good with russian dressing and cole slaw on rye! Those crazy Texans!"
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Old 02-23-2005, 10:48 AM   #3
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I meant to add, I think there is an additional ingrediant or step or spice or something rather than just chunking it on a corned beef in the smoke. Still mine taste real close to pastrami.
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Old 02-23-2005, 10:49 AM   #4
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Funny Cat'n.
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Old 02-23-2005, 10:59 AM   #5
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Actually, I think you just motivated me to do a pastrami....with my slicer, I can get some great thin slices for dem dere reubens, which I love.....might be served next poker night. I can probably fit 2 buts and a cbbrisket....let's get Larry and me some answers!
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Old 02-23-2005, 12:10 PM   #6
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Quote:
Originally Posted by Captain Morgan
....let's get Larry and me some answers!
Yes, let's do ~ This is one of the forums where off-topic discussion is to be curtailed.
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Old 02-23-2005, 12:38 PM   #7
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[quote=Niagara River Smoker]
Quote:
Originally Posted by "Captain Morgan":1txevtmt
....let's get Larry and me some answers!
Yes, let's do ~ This is one of the forums where off-topic discussion is to be curtailed. [/quote:1txevtmt]

Because my post was the only one that didn't actually mention cooking ( I guess I should have said "Funny Capt'n, cooking pastrami") I will apologize.

You have to admitt... we are doing better.

Larry and Cappie,
Check out the TVWB site for info. I haven't done one.
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Old 02-23-2005, 01:07 PM   #8
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Yours wasn't the only, Chris...Maybe it only seemed that way because of the lull yesterday...And Larry did specifically ask for this boards help on his initial post. Off-topic discussion ends here!
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Old 02-23-2005, 01:07 PM   #9
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Funny you should ask Chris. I just did one on monday. I love them smoked. I should warn you though, you have to let it soak in water over night and change the water a couple of times. Other wise it will be very salty. Give it a good rub and smoke it. I got mine up to 165 then wrapped it in foil and put it back on for a while longer. Man it was good.
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Old 02-23-2005, 01:48 PM   #10
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Quote:
Originally Posted by Bill The Grill Guy
Funny you should ask Chris. I just did one on monday. I love them smoked. I should warn you though, you have to let it soak in water over night and change the water a couple of times. Other wise it will be very salty. Give it a good rub and smoke it. I got mine up to 165 then wrapped it in foil and put it back on for a while longer. Man it was good.
Bill,
When you say "give it a rub" are you referring to "rub" or just coarse ground pepper? I am gonna try to make it as close to the real thing as I can for my dad, otherwise he'll tell me "this don't taste like pastrami"! Also, what was the "finished" temp?
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