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Brisket point vs flat...........which is better for smoking in my PBC and why
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You may have just invented a new recipe for the AR website. Stuck at home? nows a good time to make pastrami and bacon.
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Just to make sure we're all on the same page:
Corned beef is brisket (usually) 'corned' i.e. cured in a brine. Traditionally, it's boiled which desalinates it some.
Pastrami is corned beef that's desalinated in cold water and then covered in black pepper and coriander seed and smoked.
if you have store-bought corned beef all you really need to do is desalinate, cover in rub and smoke. The point will be fattier and the flat less so. I prefer the flat for sandwiches myself but that's a matter of taste. You'll want to steam before serving pastrami that's been smoked and refrigerated otherwise it's a little dry and tougher (speaking of the stuff from the flat).Last edited by rickgregory; April 2, 2020, 02:32 PM.
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Alabama Smoke Cont'd: Add Meathead's pastrami rub, no salt like Ahumadora mentions, then smoke it like a regular brisket up to done. Some prefer to steam pastrami up to doneness after smoking to say 160 or so, that's traditional, but I don't mess with that part, just smoke it all the way up to done.
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Alabama Smoke I treat pastrami (corned beef brisket that is smoked) as regular brisket, I smoke it all the way to done like a regular brisket. Yes, desalinate it in fresh cold water about 8-10hrs, this is HIGHLY recommended (not needed in traditional corned beef since you're boiling it in water, it pulls the salt out).
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Something I just thought of, sounds yummy. Smoke the point, Braise the one inch chunks in Guinness and call it Irish burnt ends. Anyone try this before? If not I will volunteer to test it out. May need something with the beer to prevent burning the sauce. Ideas welcome....Perhaps some onion and serve with horseradish sauce spiked with Guinness or Jameson
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Smoke it but (don't add salt to the rub). If you want to slice it when it's cold just cook it to about 170F. To test the salt for you preference slice off a chunk and fry it up to taste test. Then you can use the fresh water trick to get the saltiness where you like it.Last edited by Ahumadora; April 2, 2020, 10:38 AM.
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I've made a few corned beef points into pastrami in my PBC over the past month. The point is richer and fattier and generally more forgiving. I took my corned beef, desalinated it overnight in a few changes of water. Then rubbed with pastrami rub and smoked to around 200 deg until it probed tender. Usually I take it off earlier and steam to finish but this time just smoked the whole way. For the leftovers, I did steam those slices
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Hold on. Corned beef is way salty. We buy these after St Paddy's day on sale. Some for corn beef cooked in crock pot and some for pastrami. Go to the free section for the pastramirecipe. It is a little strong in the pepper, reduce if thats not to your likeing.Last edited by HawkerXP; April 2, 2020, 04:37 PM.
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Your a little over my head here Huskee so an additional question for you: The one I smoke on the PBC......I was planning to simply smoke it like a brisket......is the fact that it has been corned make it pastrami, or do I need to do something in addition to it? Honestly, I was thinking of soaking it in cold water to remove some of the salt.... regardless, anything you can teach me would be greatly appreciated!
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