Skip to main content

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
Original Post

Replies sorted oldest to newest

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

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×