12 lb corned beef to Pastrami

[Geary58]

I am preparing to make a large pastrami this weekend. I have a 12lb. prime corned beef I purchased from a butcher. I assume I will need more then 8 hours of soaking in water in order to desalinate. I'm thinking 24 hours or is that too much? I never smoked anything this big I'm thinking of putting it on around 10PM the night before so it can be served 4-5 PM the next day. I hope that is enough time. Or should I cut it to two smaller pieces?

[bbqLuv]

Pictures Please.
Looking forwrd to your write up.

[RonB]

I'd cut it in half or thirds. That way it will cook faster and as a bonus, ya get more bark.

[wrgilb]

I've desalinated over a 2 day period changing the water several times and had no problems. Then I season with my rub and wrap in cellophane and put in the frig. overnight. Next day unwrap and re-season where the seasoning has come off and cook @ 275 until probe tender to 165 to 180.

Rub
4 Tbl freshly ground black pepper. (more if you like it peppery)
1 tsp ground coriander
1 tsp granulated garlic
1 tsp onion powder
2 tsp Montreal steak seasoning
1/2 tsp dried thyme
1 tsp paprika
Combine all ingredients and mix thoroughly.

This is enough for about 8 lbs. of meat, so you'll need to make some extra. This is a picture of a brisket flat that I did awhile back. If I were you, I'd cut yours into 3 pieces.

[jfmorris]

I just desalinate overnight, without a water change, and it's desalted enough for me. I don't like the idea of taking it too far, and not having enough salt. That said, if this is a full packer, I would separate the point from the flat, and desalinate separate, and apply your pastrami rub and smoke separate as well.

[Oak Smoke]

I wouldn’t desalinate longer than 8 hours with one water change. You can always take a small slice and fry it to see if it’s still too salty. I would also see if I could cut it into 3 pieces to make it easier to desalinate and get more surface area for rub and smoke. Last year I tried applying the rub then leaving the pieces on a drying rack in the fridge overnight. I had read about that here and it worked very well. The rub was still stuck on nicely even after the cook and slicing. The other thing I’ve found that helps is to vacuum seal it in about 2 pound batches after slicing and refrigerate them for a week. The flavor seems to spread more that way. I only make pastrami once a year, but that’s for a group of 100 plus people at our annual Oktoberfest.

[Geary58]

I appreciate the replies and advice. I think I will cut it in two and put it on the smoker around midnight the night before. Still open to any suggestions.

[wrgilb]

If you're cutting into 2 pieces, just separate the point and the flat, if it is a full packer brisket. You didn't say at what temp. you'll be cooking. When I cook @ 275, I found it takes about 1 hour a pound to reach 165 or so internal. If you were to cook two 6 lb. pieces @ that temp. you're only looking at a 6-7 hour cook.

[Attjack]

I go overnight with the soak.

[Geary58]

Update- I put it on last night at ten, one piece at 225 degrees. I use the ThermoWorks thermometer and bellows ( works great). As of now the internal tempature of the meat is 180 degrees. Hopefully it hits 200 between 2 and 3 this afternoon.

[Geary58]

It hit 200 at 3:15, I wrapped it and put it in a cooler. Served it before 6. Came out good I think, Very little leftovers. My guests seemed to enjoy it.

[Dewesq55]

Where are the pictures???

[PGH_RAM]

Sounds like success!

[barelfly]

No leftovers….means good stuff! Congrats on a great cook!

[Geary58]

I forgot all about taking pictures until it was too late. Thanks for the responses.