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Smoking some corned beef brisket (AKA pastrami): D**n fine, even if it was commercially corned. . .

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  • Foehn Watts
    Club Member
    • Apr 2019
    • 96
    • Just about anything with smoke and/or grilled is better.

    Smoking some corned beef brisket (AKA pastrami): D**n fine, even if it was commercially corned. . .

    As I type (well, in-between typing stuff) I am scarfing down a sandwich of good marble rye, home smoked corned beef (dat's pastrami, right?) cheese, julienned good sour dill pickles, just a leetle mustard that I grilled in a pan ala grilled cheese sandwiches. Did I mention that I briefly warmed the slices in some smoking "jus" before making the sandwich? Well I did and I am glad I did.

    Sure I coulda bought a brisket, corned it in my fridge myself THEN smoked it, but well, (whining) I had this on in the freezer. Maybe I'll ask for a prime brisket flat or some-such for Christmas. BUT I defrosted a corned beef flat from Smart-and-Final that had resided in my deep freeze since some time last year. . . yes, last year, and smoked that puppy. It is delicious; maybe not as delicious as a home corned brisket corned, but it is FINE. Much better than the stuff at local grocers/delis around here.

    Smoked it in my Green Mountain Grill at 200º, used Pit Boss "generic" pellets (40 lbs/$14.99 as of this writing). I lined a very shallow biscuit pan with double heavy-duty aluminum foil, poured in1/2 inch of so of boiling water then placed a rack on top of the pan. The rinsed flat was positioned over the water so all drippings would go into the pan and smoke could circulate freely. Ended up smoking it for 7 hours, checking the pan to keep water in it. I let it cook and put it in the fridge for 3 days--we had regular corned beef with cabbage and the works for St. Pat's day. Saved that smoking "jus"!!!

    The stuff, sliced across the grain diagonally, has just a bit of chew, Next time I will go, oh, maybe 2 hrs longer. If I could slice it more thinly, the chew would not be noticeable, but I don't have an electric slicer, just sharp knife. I am plenty happy with what I have, chew or no.

    And about that smoking "jus" from the drip pan. It is the essence of good, smokey corned beef. I will be freezing any that is left for future use--perhaps in a Guinness and beef stew?

    Any way, I am happy with my results. I fully encourage any new to pellet grilling to try this (I am a new to it too!). Very good, very easy.

    Have fun and stay healthy, eat lots of home smoked stuff!
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1855
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    It's only pastrami if you put a black pepper and coriander rub on it first. BTW, mine is still on the smoker at 188° IT. Shouldn't be too long now.

    Comment


    • Foehn Watts
      Foehn Watts commented
      Editing a comment
      You know, I thought of patting lots of cracked black pepper on. But I didn't--smoked corned beef is great!.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      I just posted mine in SUWYC
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1855
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #3
    Foehn Watts , you needed to take the IT of the meat above 200°F (~203°) so a smoker temp of 200° will never get you there. Also, you should gauge doneness by temperature, not time, so get a leave in probe thermometer to monitor the IT. Just friendly suggestions. Enjoy!

    Comment


    • Foehn Watts
      Foehn Watts commented
      Editing a comment
      Oh, believe me, what I have is just wonderful. BUT I will save your advice for the next time, Thank you!! :-)

      And I never EVEN thought of putting a probe thermo in--I have a couple, but that blew by me, whoosh.

      I really think I need an electric slicer. . . my stuff woulda sliced wonderfully thin. :-)

    • shify
      shify commented
      Editing a comment
      Generally agreed on temp but I would also stress sometimes temp isn’t the be all end all. My last pastrami, cooked from a store bought corned brisket point, I intended to take it to 200-205 but it was probing butter tender in the 180s, so I took it off and it was perfectly cooked.
  • HouseHomey
    Club Member
    • May 2016
    • 5264
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #4
    A leave in probe or quality Instaread is a must have and will drastically up your game.

    I promise.

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 15002
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #5
      I enjoy store-bought corned beeffor pastrami too, yum yum yum. I like mine with havarti cheese dill pickles and mustard in a panini press. Or just meat + fork, either way really.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        That sounds really good, Huskee . Rye bread and spicy mustard are pretty good, too.

      • Polarbear777
        Polarbear777 commented
        Editing a comment
        Wait...a fork? I thought you were just supposed to eat it off the cutting board before anyone notices?

      • Troutman
        Troutman commented
        Editing a comment
        What fork, what knife, what cutting board? I say pick the dang thing up and go all caveman on it !!!
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5074
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
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        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
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        Maverick (Ivation) ET 732

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        Shun Classic 8" Chef's Knife
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        Shun Classic 3 1/2 inch Paring Knife

      #6
      Next time follow Meathead's Pastrami That's Close to Katz' recipe. You will think you've died and gone to meat heaven.

      I like using storebought corned beef for pastrami, soaking it, and pastrami-spicing it up before smoking. It's easy peasy, very forgiving, and tastes delicious. I bounce between corning a brisket for pastrami and starting with grocery store corned beef, dressed up for the party with Meathead's recipe. Both disappear equally as fast.

      Kathryn

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1687

        #7
        There’s tons of corned beef available in stores now. Sure I corn my own brisket often but when this stuff is on sale, take advantage.

        No amount of pastrami is ever enough....

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3228
          • Tennessee

          #8
          i use store bought on the regular; going to make some more later in the week. I could eat pastrami every day. I have started using Clint's SVQ recipe https://amazingribs.com/tested-recip...astrami-recipe

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5074
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks)
              Weber Summit S650 Gas Grill
              Weber Kettle Premium 22"
              Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
              Camp Chef Somerset IV 4-burner outdoor gas range


              Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
              Adrenaline BBQ Company's Elevated SS Rack for WSCGC
              Adrenaline BBQ Company's SS Rack for DnG
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
              Steelmade Griddle for Summit gas grill

              Fireboard Extreme BBQ Thermometer Package
              Fireboard control unit in addition to that in the Extreme BBQ Package
              Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
              2 Fireboard Driver Cables
              Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
              Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
              Thermoworks Thermapen MK5 (pink)
              Thermoworks Thermapen MK4 (pink too)
              Thermoworks Temp Test 2 Smart Thermometer
              Thermoworks Extra Big and Loud Timer
              Thermoworks Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer
              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker
              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic 8" Chef's Knife
              Shun Classic 6" Chef's Knife
              Shun Classic Gokujo Boning and Fillet Knife
              Shun Classic 3 1/2 inch Paring Knife

            #9
            klflowers , I did a side-by-side of Clint Cantwell's SVQ recipe with Meathead's conventional approach and another SVQ method. You can read about the comparison here:

            https://pitmaster.amazingribs.com/fo...son#post318540

            Bottom line: all methods tasted delicious. The Clint Cantwell method came in 3rd because the rub came off too easily when slicing. Adding the rub to a second SV piece and letting it sit in the fridge uncovered overnight worked much better. Bark was comparable to Meathead's conventional approach (without steaming).

            Kathryn

            Comment


            • klflowers
              klflowers commented
              Editing a comment
              Thanks Kathryn. I will try the second method later in the week on my next pastrami cook. I noticed that the rub tends to come off with Clint's method, but it is still so darn good that I stuck with it.
          • Dewesq55
            Founding Member
            • Jul 2014
            • 1855
            • The Poconos, NEPA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
              Masterbuilt 40.2" 1200W Electric Smoker
              Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

              Thermometer:​​​​​​
              Fireboard with Drive cable and 20 CFM fan
              ThermoWorks Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
              ThermoWorks ThermaPen Mk4 x 2
              Govee Bluetooth Thermometer

              Miscellaneous:
              Anova Sous Vide Immersion Circulator - 1st generation
              Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

              Favorite Spirit:
              Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings
              Beef Ribeye steak

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            #10
            Has anybody thought about, or tried, working an Instant Pot (or similar) into this recipe? Like replacing the SV step?

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              So, EdF , can I get some details? I wasn't asking purely out of idle curiosity.

            • EdF
              EdF commented
              Editing a comment
              @Dewesq55

              I'll check with the Boss, see what she has to say.

            • Dewesq55
              Dewesq55 commented
              Editing a comment
              EdF - Thanks for whatever you can find out. Stay safe.
          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3207
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            #11
            Dewesq55

            So, the wife used this recipe as an overall structure, but with a corned beef flat instead of a fresh brisket: https://www.seriouseats.com/recipes/...r-brisket.html

            You should either do the usual rinsing thing to the corned beef or boil slowly for a couple of hours then rinse. Otherwise too salty.

            Brown the meat (she cut it into 3 pieces to better fit the pot and ease the browning). Then brown/saute the veggies: onion, garlic, celery, carrot, canned tomatoes. Aside from the flavor, you're trying to remove some water from the veggies.

            Throw it all in the pressure cooker, add a beer or a half cup to a cup of wine (red, she used). You want enough liquid so you don't singe the beef, but you don't want soup.

            Cook on high for 90 minutes, natural release.
            Last edited by EdF; March 22, 2020, 07:13 PM.

            Comment


            • Dewesq55
              Dewesq55 commented
              Editing a comment
              Thanks!

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Sounds delicious. Thanks for the IP info too.

              Kathryn

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          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

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          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

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          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

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          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order