I want to smoke a pastrami brisket and smoke a brisket of beef at the same time in smoker will one effect the other or should I smoke them individually? I dont want my beef brisket to taste like pastrami Please help Thank you
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About all you need to worry about is make sure the Pastrami is under the brisket. That way juices from the brisket will drip on the pastrami (is that okay for you)?
FYI Pastrami Brisket is redundant, you use a Brisket to make corned beef which is then smoked to make Pastrami.
There's some good Pastrami links here, good luck, take some photos and let us know how it goes.
Russ
FYI Pastrami Brisket is redundant, you use a Brisket to make corned beef which is then smoked to make Pastrami.
There's some good Pastrami links here, good luck, take some photos and let us know how it goes.
Russ
I guess it is redundant. 
let me explain: I purchased corn beef cut it in half soaked both to remove some of the salt. Seasoned one for pastrami, the other I marinated with beef stock and onions and garlic. and will smoke that as is.Is that ok? did i mess up? both together only weighs 3 pounds ,they would or could fit on the same rack without touching. thank you so much it is my first time dealing with a corn brisket. thanks again
let me explain: I purchased corn beef cut it in half soaked both to remove some of the salt. Seasoned one for pastrami, the other I marinated with beef stock and onions and garlic. and will smoke that as is.Is that ok? did i mess up? both together only weighs 3 pounds ,they would or could fit on the same rack without touching. thank you so much it is my first time dealing with a corn brisket. thanks again
If I'm understanding you,you have two pieces of corned beef?
Smoking them will give you two pastramis.The one with seasoning should have more of the pepper flavor of the two pieces of pastrami.
Hope this helps a little.
As Smokin' says,"read the sections on pastrami".Smokin' used to have a fine technique that we all used.
Other than for the practice of running the smoker,if they weighed a total of three lbs,I might have just sliced them as is and add a little pepper.
Just about enough for a half dozen sanwiches?
Smoking them will give you two pastramis.The one with seasoning should have more of the pepper flavor of the two pieces of pastrami.
Hope this helps a little.
As Smokin' says,"read the sections on pastrami".Smokin' used to have a fine technique that we all used.
Other than for the practice of running the smoker,if they weighed a total of three lbs,I might have just sliced them as is and add a little pepper.
Just about enough for a half dozen sanwiches?
Thanks Tom, yes just me and the wife . so I guess I will season the other,live and learn hehe .you know when you go to the Deli and order corn beef and pastrami or pastrami and beef brisket . thanks for the lesson ,you guys are great
Like Smokin' says:
The plain beef brisket:boiled pot roast
Pickled and boiled beef brisket: corned beef
Smoked Corned Beef:Pastrami
Hope this helps
The plain beef brisket:boiled pot roast
Pickled and boiled beef brisket: corned beef
Smoked Corned Beef:Pastrami
Hope this helps
quote:Originally posted by Koool Smoker:
Thanks Tom, yes just me and the wife . so I guess I will season the other,live and learn hehe .you know when you go to the Deli and order corn beef and pastrami or pastrami and beef brisket . thanks for the lesson ,you guys are great
Yeah, funny a lot of people don't realize they are the same cut of meat, but the variation in prep is enough to make them all that different.
My concern is that you said together they weigh 3 lbs.
That's not good. That means it's only a flat and probably a very trimmed flat at that.
Flats are hard to cook because they are thin and without the fat, can be less than great on the moisture issue.
But, we can help if you want.
My biggest suggestion is to watch the temp like a hawk, they can cook quick and dry out even quicker.