I have been given to understand that Pastrami
is corned beef that has been smoked. Well,
what kind of result would I get if I smoked
a corned beef brisket over some applewood
and some lump?

Is it only Pastrami if it cold smoked? I am
interested in smoking the brisket, but don't
want to ruin it or make it inedible.

--
Tank

The Q Zone

Tank wrote:

> Is it only Pastrami if it cold smoked? I am
> interested in smoking the brisket, but don't
> want to ruin it or make it inedible.

Pastrami isn't cold smoked per se, although you could add a cold
smoke step to the beginning of the cooking process if you wanted.

I follow what is pretty much Kutas' procedure. I put it in at 130 F,
medium smoke, dampers open (meaning high airflow), for about
an hour till the surface is dry. I then decrease the airflow and
increase the heat until I hit about 175 - 180 internal, around
5 hours.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

The traditional seasoning for pastrami is cracked pepper and coriander
seeds; it is generally hot-smoked, I think.

No matter how you season or smoke it (within reason), it will be delicious.

Make sure that you have some good rye bread and coarse mustard, no to
mention half-sour pickles on the side.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Tank" > wrote in message
...
> I have been given to understand that Pastrami
> is corned beef that has been smoked. Well,
> what kind of result would I get if I smoked
> a corned beef brisket over some applewood
> and some lump?
>
> Is it only Pastrami if it cold smoked? I am
> interested in smoking the brisket, but don't
> want to ruin it or make it inedible.
>
> --
> Tank
>
> The Q Zone
>
>

Tank:

I've done a couple of these now. I suggest soaking the corned beef for 24
hours or so, changing the water frequently to remove a lot of the salt. I
smoke to about 180 F. I go for the local meet market's custom brined corned
beef, not the little packaged things. Much better.

James


"Tank" > wrote in message
...
> I have been given to understand that Pastrami
> is corned beef that has been smoked. Well,
> what kind of result would I get if I smoked
> a corned beef brisket over some applewood
> and some lump?
>
> Is it only Pastrami if it cold smoked? I am
> interested in smoking the brisket, but don't
> want to ruin it or make it inedible.
>
> --
> Tank
>
> The Q Zone
>
>

James Emanuel wrote:

> I've done a couple of these now. I suggest soaking the corned beef for 24
> hours or so, changing the water frequently to remove a lot of the salt. I
> smoke to about 180 F. I go for the local meet market's custom brined corned
> beef, not the little packaged things. Much better.

If you're going to go this far with it why not just cure the meat yourself?
Substitute the corned beef with a fresh brisket, and soak it in brine
instead of water. You'll have much more control over everything, and
it'll only be cooked once.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"James Emanuel" > wrote in message
link.net...
> Tank:
>
> I've done a couple of these now. I suggest soaking the corned beef for 24
> hours or so, changing the water frequently to remove a lot of the salt. I
> smoke to about 180 F. I go for the local meet market's custom brined
corned
> beef, not the little packaged things. Much better.
>
> James

I am fortunate, as this brisket is from a cow that my
father in law purchased from a local farm family at
the Ottawa County, Ohio fair. This is the 5th year
he has purchased a cow from them. He has it
slaughtered, cut & packaged at Hasselbach Meats,
in Fremont, Ohio. Old line butcher shop & meat
operation. Each of his kids families get a 1/4 cow
each year. Hasselbach made this brisket, in-house,
so it should be pretty yummy. That's why I want to
do it right!

So based upon what I've read so far, I want to crack
some pepper & coriander seeds on it, and then I will
smoke it for about 3 1/2 hours over that nice aged apple
wood I've been lucky enough to score from friends.

I am going to make a Christmas party treat with the
corned beef. Want to do a couple of large salmon
filets at the same time.

--
Tank

The Q Zone

Tank wrote:

> So based upon what I've read so far, I want to crack
> some pepper & coriander seeds on it, and then I will
> smoke it for about 3 1/2 hours over that nice aged apple
> wood I've been lucky enough to score from friends.

That would give you not pastrami or corned beef, but smoked
brisket. Not that that's a bad thing.

If you want pastrami or corned beef you have to cure the meat
in a brine first.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Tank typed:
> I have been given to understand that Pastrami
> is corned beef that has been smoked. Well,
> what kind of result would I get if I smoked
> a corned beef brisket over some applewood
> and some lump?
>
> Is it only Pastrami if it cold smoked? I am
> interested in smoking the brisket, but don't
> want to ruin it or make it inedible.
>
> --
> Tank


If you smoke a corned beef, you won't exactly get pastrami, but you'll get
something almost as good.

Suggestion, get an untreated brisket and "corn" it yourself. Then smoke it.
You'll get a much better (IMO) finished product, and *you* control what goes into
it.

BOB

"Reg" > wrote in message
. com...
>
> If you're going to go this far with it why not just cure the meat
yourself?
> Substitute the corned beef with a fresh brisket, and soak it in brine
> instead of water. You'll have much more control over everything, and
> it'll only be cooked once.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

Reg:

I go this way because the local meat market occasionally has very good
prices on high quality corned beef.

Tank's situation is similar. He is getting a brisket already corned. Thus
my suggestion to soak.

James

http://www.mortonsalt.com/recipes/re...sp?recipeid=43

Site here tells you how to make corned beef ...
them smoke it to 180 degrees ...Yum ...pastrami been doing it for
years.....!!!!

or check these sites one on a smoker one in the oven ....have fun .Jim

http://recipes.chef2chef.net/recipe-...0/A00154.shtml

http://www.recipegoldmine.com/grillb...llbeef122.html

In article >, " BOB"
> wrote:

> If you smoke a corned beef, you won't exactly get pastrami, but you'll get
> something almost as good.
>
> Suggestion, get an untreated brisket and "corn" it yourself. Then smoke it.
> You'll get a much better (IMO) finished product, and *you* control what goes into
> it.
>
Plug time for Bro Zed!

www.zenreich.com

This is a DRY cure- kinda different from the soak'em down method
usually used for corned beef. Just like wet vs. dry ribs, the different
treatment brings you a different (Better IMO) product.

monroe(try it it you'll like it)

Monroe, of course... wrote:

> Plug time for Bro Zed!
>
> www.zenreich.com
>
> This is a DRY cure- kinda different from the soak'em down method
> usually used for corned beef. Just like wet vs. dry ribs, the different
> treatment brings you a different (Better IMO) product.

I've seen this guy's recipe. It's a very well put together site. Is he
a friend of yours?

Anyway, here's the direct link

http://www.zenreich.com/ZenWeb/smokedcornedbeef.htm

I've tried both wet and dry curing. I like wet better since the
injection step makes the cure go faster. I wet cure a 5 - 6 lb flat
in about 4 days. Dry curing takes longer.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

" BOB" > wrote in message news:6b9yb.22688

> Suggestion, get an untreated brisket and "corn" it yourself. Then smoke
it.
> You'll get a much better (IMO) finished product, and *you* control what
goes into
> it.

Local wholesale club has eye round roasts as well as brisket point and flat
that have been corned. I have tried all three and greatly prefer the eye
round, as it has much less fat and seems to be more tender than the brisket.

So brine an eye round and smoke it. I'm going to try that soon as I can
remember to buy one.

Jon E

"Reg" > wrote in message
om...
> Monroe, of course... wrote:
>
> > Plug time for Bro Zed!
> >
> > www.zenreich.com
> >
> > This is a DRY cure- kinda different from the soak'em down method
> > usually used for corned beef. Just like wet vs. dry ribs, the different
> > treatment brings you a different (Better IMO) product.
>
> I've seen this guy's recipe. It's a very well put together site. Is he
> a friend of yours?
>
> Anyway, here's the direct link
>
> http://www.zenreich.com/ZenWeb/smokedcornedbeef.htm

Alan Z. is the administrator of the Kamado forum (www.kamado.com) and a
friend of many who are denizens there. His site is on my short list of
bookmarks for BBQ and Kamado-style cooking.

Jon E