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Message
First pastrami attempt underway.
Posted on 6/13/20 at 12:42 pm
Posted on 6/13/20 at 12:42 pm
So, I was at Sam's yesterday to get a brisket and found a nice, if somewhat more expensive than I remember them being a month ago, one. As I am walking away, I peruse the nearby displays/cases (the refrigerated shelves) and saw a corned beef brisket and thought about giving it a try.
This morning, I rinsed it off, patted it dry and coated it with cracked black pepper and coriander and put it in the smoker using some fresh cut hickory as the smoke wood.
Predictions? Relying on an already corned piece of meat struck even me as the lazy way to do it, but I figured I have nothing to lose except the cost of meat which wasn't too bad.
Right now it's in the stall with an internal temp at 162, where it's been for the last hour. Pit temp is steady at 225. Should I boost the temp or lower the temp to finish? I've done plenty of briskets, but never tried this.
This morning, I rinsed it off, patted it dry and coated it with cracked black pepper and coriander and put it in the smoker using some fresh cut hickory as the smoke wood.
Predictions? Relying on an already corned piece of meat struck even me as the lazy way to do it, but I figured I have nothing to lose except the cost of meat which wasn't too bad.
Right now it's in the stall with an internal temp at 162, where it's been for the last hour. Pit temp is steady at 225. Should I boost the temp or lower the temp to finish? I've done plenty of briskets, but never tried this.
6
Posted on 6/13/20 at 12:49 pm to BiggerBear
I've done it and just waited through the stall. It will come out pretty good.
Posted on 6/13/20 at 1:27 pm to Jake88
Is it cured? Pastrami is a cured meat.
Posted on 6/13/20 at 1:40 pm to andouille
He bought corned beef, that's cured.
Corned beef = cured brisket
Pastrami = smoked corned beef
Corned beef = cured brisket
Pastrami = smoked corned beef
Posted on 6/13/20 at 1:43 pm to Parrish
quote:
Corned beef = cured brisket
Pastrami = smoked corned beef
100% correct
Posted on 6/13/20 at 1:47 pm to BiggerBear
300 degrees is the magic number for tender, “pulled” meat. As long as your pit temp is 300 or below, it will keep getting tender. Don’t be afraid to raise your pit temp to 300 if needed.
Posted on 6/13/20 at 1:48 pm to andouille
Yeah. Just like OP I grabbed a precorned brisket and put it on my WSM.
Posted on 6/13/20 at 1:49 pm to BiggerBear
I think it will be salty as a MF. I soak it in the fridge for a few days and change the water daily.
ETA: I learned this lesson the hard way...
ETA: I learned this lesson the hard way...
This post was edited on 6/13/20 at 1:51 pm
Posted on 6/13/20 at 1:53 pm to andouille
I find pastrami to be the most sensual of all the salted, cured meats.
Posted on 6/13/20 at 2:06 pm to puse01
I’ve never had a pre-cured raw brisket. I don’t understand the idea that it’s salty. Maybe the ones y’all are buying are salty, but if you make it yourself, it’s not salty.
Meats are cured in a brine that does contain salt, but a brine isn’t extra salty. It’s developed to have the correct amount of salt and no need to rinse.
Dry cured meats and pickled meats are indeed extra salty. Pickled meat brine is not the same as a curing brine. Pickled meat is supposed to be salty as it’s supposed to be used as seasoning. Dry cured meat (May or may not actually be cured, depends on whether or not nitrite is added) is covered in salt to preserve the meat. Pickled meat and dry cured meat use the salt to preserve the meat. A curing brine uses sodium nitrite to preserve the meat, not salt.
When I cure hams, Tasso, pastrami, and canadian bacon using a brine, they are never salty and never need to be rinsed. Again, maybe these store bought cured raw briskets are salty, I don’t know.
Meats are cured in a brine that does contain salt, but a brine isn’t extra salty. It’s developed to have the correct amount of salt and no need to rinse.
Dry cured meats and pickled meats are indeed extra salty. Pickled meat brine is not the same as a curing brine. Pickled meat is supposed to be salty as it’s supposed to be used as seasoning. Dry cured meat (May or may not actually be cured, depends on whether or not nitrite is added) is covered in salt to preserve the meat. Pickled meat and dry cured meat use the salt to preserve the meat. A curing brine uses sodium nitrite to preserve the meat, not salt.
When I cure hams, Tasso, pastrami, and canadian bacon using a brine, they are never salty and never need to be rinsed. Again, maybe these store bought cured raw briskets are salty, I don’t know.
Posted on 6/13/20 at 2:30 pm to SixthAndBarone
I smoke corned beef then pressure cook for 30 min or so.
I never found it to be salty.
Posted on 6/13/20 at 2:39 pm to BiggerBear
If you didn’t soak it in water overnight, odds are its gonna be a salt bomb.
Posted on 6/13/20 at 3:09 pm to Soul Gleaux
quote:
If you didn’t soak it in water overnight, odds are its gonna be a salt bomb.
Well, I'll definitely report back, but I certainly didn't soak it.
Posted on 6/13/20 at 3:20 pm to BiggerBear
quote:
somewhat more expensive than I remember them being a month ago
Yes. A couple of months ago, a prime whole packer went for $3.48/lb at the Sams in Madison. Went in there a week or so ago, prime whole packers were $6.05/lb.
Posted on 6/13/20 at 7:55 pm to BiggerBear
Verdict: So it's a little salty, not a salt bomb, not crazy salty: edible but I should have soaked it. Otherwise it turned out pretty good - very moist and tender.
I cooked it at 225 and at stall+4hrs, I bumped the temp up to 275. Overall, it was an 7.5 hour smoke. I'll definitely go a bit hotter next time.
Lesson learned. This will not be my last pastrami.
I cooked it at 225 and at stall+4hrs, I bumped the temp up to 275. Overall, it was an 7.5 hour smoke. I'll definitely go a bit hotter next time.
Lesson learned. This will not be my last pastrami.
Posted on 6/13/20 at 9:06 pm to BiggerBear
Next time, buy a brisket and make your own cure. Inject it and let it sit a day or two in the brine. Make a peppercorn rub and smoke it. You’ll love it.
Posted on 6/13/20 at 9:31 pm to OldHickory
quote:
I find pastrami to be the most sensual of all the salted, cured meats
Posted on 6/14/20 at 5:59 pm to BiggerBear
I did this dry cure pastrami back in March. Turned out good. Virtual Weber dry cured pastrami
Have one of those Sam's corned beefs that I plan to turn into pastrami next week. The same recipe source has a quick pastrami-smoked corned beef recipe for those. Starts with an overnight soak.
Have one of those Sam's corned beefs that I plan to turn into pastrami next week. The same recipe source has a quick pastrami-smoked corned beef recipe for those. Starts with an overnight soak.
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