Entree - Smoked corned beef brisket pastrami recipes
Author: Alice Roemer
With St. Patricks day around the corner, my attention has turned to smoked corned beef brisket otherwise known as pastrami. An easy cheater pastrami recipe made from a store bought corned beef brisket that is smoked and then steamed.
Smoking a Corned Beef Brisket (The making of Pastrami)
With St. Patricks day around the corner, my attention has turned to smoked corned beef brisket otherwise known as pastrami. There's no better way to get your "Irish" on so grab a couple of corned beef briskets and let's get the party started!
Provided by: Jeff Phillips
Total time: 610 minutes
Cook time: 600 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 5
Provided by: Jeff Phillips
Total time: 610 minutes
Cook time: 600 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 5
Ingredients:
- 3-4 lb corned beef brisket
- Dijon Mustard or spicy brown mustard
- Jeff's original rub recipe ((get the recipes here))
- Foil pan
- Foil
How to cook:
- Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
- Slather a thin coat of Dijon mustard on the top and sides of the brisket.
- Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
- Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
- Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
- Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
- Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
- Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
- Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.
Tags:
Smoked Corned Beef Brisket Pastrami
and this video is this
corned beef
and the
pastrami
it was so good so tender and so juicy
Smoked Corned Beef Brisket (Pastrami)
After eating this stuff right out of the smoker and seeing how good it tastes and how easy it is make, you might just make this a a lot more often at your house.
Provided by: Jeff Phillips
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Hot Smoking
Number of ingredients: 3
Provided by: Jeff Phillips
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Hot Smoking
Number of ingredients: 3
Ingredients:
- Corned beef brisket flat
- Olive or Vegetable oil
- Jeff’s Texas style rub
How to cook:
- Step 1: Season the Corned Beef
- Rinse the corned beef brisket under cold water
- Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess.
- Brush vegetable or olive oil onto all sides of the meat to help the rub to stick
- Apply a generous portion of my Texas style rub to all sides of the corned beef brisket
- My corned beef had a seasoning packet which included seeds of fennel, coriander, mustard and caraway along with allspice, cinnamon, pepper, dried chili and pieces of bay leaf. I decided to go ahead and use it on the very top of the beef to enhance the color and flavor.
- If your’s does not have a seasoning packet, you can add on some common pickling spices (available in a small can where you purchase spices)
- You can season the night before if you wish or you can perform this task right before you are ready to smoke the corned beef. Your choice.
- Once seasoned, the corned beef brisket is placed on a rack to make it very easy to transport the beef to and from the smoker.
- Step 2: Smoking the Beef
- Set up your smoker for cooking indirect at 225-240°F using cherry wood if you have it. Any there smoking wood will work fine.
- If you have a water pan, use it. A little humidity in the smoker goes a long way toward helping the meat to not dry out as bad in the smoker.
- Once the smoker is ready to go, place the corned beef brisket flat in the smoker on a rack or directly on the grate.
- Monitor the temperature of the brisket using a digital probe meat thermometer so you will know exactly when it’s done.
- The meat is safe to eat when it reaches 160°F but is usually cooked to 190°F or higher to allow it to get more tender.
- You can expect this to take from 6-10 hours depending on the thickness of the corned beef brisket that you are using. The thicker is is, the longer it will take to reach it’s done temperature.
- Step 3: Slice and Serve
- When the meat is done cooking, it can be held for 3-4 hours (if needed) wrapped in foil until dinner time as long as it is kept at or above 140°F.
- To serve, slice the meat up into ¼ inch pieces.
Cheater Pastrami From A Corned Beef Brisket
An easy cheater pastrami recipe made from a store bought corned beef brisket that is smoked and then steamed.
Provided by: Frank Campanella
Total time: 1440 minutes
Cook time: 180 minutes
Prep time: 1260 minutes
Yields: 0 servings
Number of ingredients: 3
Provided by: Frank Campanella
Total time: 1440 minutes
Cook time: 180 minutes
Prep time: 1260 minutes
Yields: 0 servings
Number of ingredients: 3
Ingredients:
- 4-6 lb Corned Beef Brisket
- 3 tbsp Whole Black Peppercorns
- 3 tbsp Coriander Seeds (cracked in a food processor)
How to cook:
- Soak corned beef brisket overnight in water to remove salt.
- Mix pepper and ground coriander and rub all over the rinsed corned beef.
- Set up smoker for higher heat 275-300 degree smoking.
- Smoke corned beef until internal temperature of about 175.
- Set up steamer basket and steam the smoked corned beef until internal temperature of about 200 degrees.
- Rest for 30 min.
- Slice thin.
Smoked Pastrami
This smoked pastrami recipe is unlike any other. Cured over several days before cooked low and slow over cherry wood, this is the perfect way to enjoy brisket flat.
Provided by: Ben
Total time: 9120 minutes
Cook time: 480 minutes
Prep time: 8640 minutes
Yields: 8 servings
Cuisine: American,BBQ,Italian
Number of ingredients: 20
Provided by: Ben
Total time: 9120 minutes
Cook time: 480 minutes
Prep time: 8640 minutes
Yields: 8 servings
Cuisine: American,BBQ,Italian
Number of ingredients: 20
Ingredients:
- 1 brisket flat (4-5lbs in weight)
- 1 tbsp black pepper corns
- 1 tbsp coriander
- 1 tbsp mustard seeds
- 1 tbsp red chili flakes
- 1 tbsp all spice berries
- 1 tbsp whole cloves
- 1 tsp ground ginger
- 1 tsp ground mace
- 1 bayleaf (torn up)
- 1 stick cinnamon (crushed)
- 4 quarts water
- 1 ½ cups kosher salt
- 1 cup white sugar
- 4 tsp pink curing salt
- 10 cloves garlic (crushed)
- 8 lbs ice
- 4 tbsp black peppercorns
- 4 tbsp coriander seeds
- yellow mustard
How to cook:
- For the pickling spice
- Add black peppercorns, mustard seeds, and coriander to a dry skillet over high heat. Keep pan moving so ingredients can cook on all sides. Toast until fragrant.
- Remove from skillet and pour into napkin.
- Spread seeds out evenly and fold napkin once to cover seeds. Use skillet to crush seeds.
- Pour broken seeds into small bowl. Add all remaining pickling spice ingredients, and combine well.
- For the brine
- Heat up water in large pan.. Add all brine ingredients except ice, plus ¼ cup of the pickling spice.
- Bring water to a boil and stir thoroughly.
- Once salt and sugar has dissolved, remove from heat.
- Add ice to brining bucket, and pour in brine solution.
- Once the solution has cooled down, submerge trimmed brisket flat to solution. If your bucket has a plate, you can use that to help keep the meat completely submerged.
- Transfer bucket to refrigerator. Leave for 4-6 days.
- For the seasoning
- Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.
- Mix black pepper and coriander in small bowl.
- Apply a thin layer of yellow mustard across surface of brisket, on all sides.
- Apply seasoning mix liberally across all sides of the brisket.
- For the smoked brisket
- Heat up smoker to 250°F. If you are using a charcoal grill, set up for indirect grilling and keep a close eye on temperature.
- Transfer brisket to smoker. Close door and cook for 5 hours.
- Remove brisket from smoker and wrap tightly in foil.
- Increase temperature to 300°F and place wrapped brisket back in the smoker.
- Cook for another 1-2 hours. Check brisket internal temperature with meat probe (you can do this through the foil), aiming for internal temperature of 160°F (66°C).
- Remove pastrami from smoker, and from foil.
- Find muscle fibers running through meat, and slice perpendicular to their direction. Serve and enjoy!
