I have an extra corned beef from ST Pats, anyone ever smoke one?
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I assume your corned beef is raw?
While there are some minor differences, raw corned beef, seasoned with a fair amount of black pepper and smokeds, is essentially Pastrami.
Go for it and welcome to the forum.
While there are some minor differences, raw corned beef, seasoned with a fair amount of black pepper and smokeds, is essentially Pastrami.
Go for it and welcome to the forum.
Smokin' has a good process for all the cooks wanting to make pastramis after ST Patricks meals are finished.Go to FIND at page top and ask for Smokin's Pastrami.
If you cook to as low an internal as many recipes call for,you better have a Hobart or another commercial slicer.
If you cook to as low an internal as many recipes call for,you better have a Hobart or another commercial slicer.
You're gonna be glad you asked this question. Here's a simple way to make pastrami (smoked corned beef) without getting into a lot of work. The precorned brisket (corned beef) makes it easier without having to "pickle the beef", so to speak.
Now, dls has a recipe that produces great New York style corned beef or pastrami, which entails a little more effort...more weighting and steaming. Here's a great pastrami thread where dls discusses his technique (5th post down the thread). Read the whole thread with all the comments. Very interesting.
Just a reminder in case you've never made corned beef...the first part of the dls method discusses corning the beef/brisket. You already have corned beef. Skip to the pastrami making part of his recipe. The already corned beef makes this whole pastrami effort a lot easier.
But if you want pretty decent pastrami without as much effort...not bad for the first attempt...the first one works pretty well.
Now, dls has a recipe that produces great New York style corned beef or pastrami, which entails a little more effort...more weighting and steaming. Here's a great pastrami thread where dls discusses his technique (5th post down the thread). Read the whole thread with all the comments. Very interesting.
Just a reminder in case you've never made corned beef...the first part of the dls method discusses corning the beef/brisket. You already have corned beef. Skip to the pastrami making part of his recipe. The already corned beef makes this whole pastrami effort a lot easier.
But if you want pretty decent pastrami without as much effort...not bad for the first attempt...the first one works pretty well.
Thanks!
I smoked a corn beef last weekend for pastrami using the threads Pags listed. Excellent results!