Pastrami

budmanMember

Wanting to smoke a corned beef to make pastrami, have not done this in a while. If I remember right, I should soak the flat or point cut in water to remove some of the salt and change the water out a few times.
Does anyone do this or can I just smoke it right out of the package?
Tried looking for a recipe but running out of time.
Thanks

3/14/148:20 AM

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andyjMember

A quick search in the Beef forum found these three recipes:

Pags Recipe

dls Recipe - Starting at post #5

And RichH

3/14/148:33 AM

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maxqMember

You can start with a corned brisket, add the spice rub and finish it in the smoker...or start with raw brisket, which would require curing (wet or dry) followed by smoking, followed by steaming. About 7-9 days are required for the "scratch" method but it's well worth the time & effort.

In addition to AndyJ's links, here's 2 more weighing in on the scratch pastrami I made a few weeks ago.

HERE

HERE

3/14/149:55 AM

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budmanMember

Thank guys, first grandchild came a little early and ran out of time, will try when I get home

3/14/1411:20 AM

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maxqMember

Congrats!

3/14/142:01 PM

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gqueMember

If you take right out the package without rinse it will be real salty. Even rinsing it a few times it is still too salty for me. Normally I would soak overnite just to reduce the salt level.

3/14/146:38 PM

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budmanMember

Thanks G Que, thought I soaked mine before but it's been a while, look forward to teaching my new grandson about Cookshack and bbq'ing

and thanks all for you help