Good afternoon! I used your rub recipe to the “t”. I did the smoking on my Pit Boss KC Combo. I ran it on “S” for two hours then brought the temp up to 225. My IT began going up pretty quickly so I turned it back to 200. It hit IT of 165 after seven hours. I put in a pan with water and covered it tightly with foil at 275 until IT got to 203 about an hour longer. I put in the fridge until lunchtime the next day. The meat by itself is just a tad salty. I soaked the commercial corned beef I bought overnight prior to smoking. I probably should have changed the water when I got up the morning of the smoke. Flavor is really good. I will do this again. Thank you for the informative video.
the seasoning packs that come in commercial corned beef contain minced bay leaf. These do not soften w cooking, even when in liquid. So if you want to use as rub, it would be a good idea to spin in spice grinder a few secs to pulverise. Nice rub on pastrami. Thanks for posting.
Young man,...you have perfectly set down the proper way to do smoke corn beef,...and pastrami. The only thing I would add is,...changing the water that your corn beef is soaking in over night about half way through,...and then rinse it off when done soaking,...then patt dry. The only reason I say this is I have become extremely salt sensitive as I have gotten old, it may be helpful to others. I do grind my spices that come with the corn beef, adding it to both sides of the brisket,...and the remainder in the unsalted beef broth when I put the brisket in a pan. Great video,...thanks for sharing.
I'm doing Meathead's Pastrami right now, BTW it's NOT just crushed coriander, it's crushed too. I'm using my 'Bullet' ..... aka Brinkmann, with water in my drip pan, and using apple and apricot wood chunks. Trying the parboiled method he has in the video on his pastrami rub recipe site. Hopefully it's not too dry;-)
Can't wait to smoke a pastrami once our weather is back above freezing. I have 2 large moose roasts from last hunting season I will be using! I will be using your recipes for the brine and rub and will let you know how they go!
Have done a few more pastramis since my post 2 months ago. We have seen heaven. I never thought I could make anything as flavorful as this without doing an apprenticeship in a NY deli. Thanks again for the video. Cheers!
What a beautiful cook! That pastrami looks so damn good I just told my wife that’s what we’re having this weekend! Thanks for the video keep them coming they’re awesome!
You were so right to have it soaking in water overnight to get the salt out. I smoked the first one & didn't soak in water long enough and it was salty but oh so tender! Then I soaked another correctly to get the salt out and it worked, but I overcooked it a bit. The problem I had with the flat was one end was 8 to 10 degrees hotter than the other in my pellet smoker and I was rotating it. Guess I should insert the probe into the thinner end (or the first end that hits like 170 degrees) and when it hits like 170 to 175 degrees... put it in the foil pan with chicken stock or water and cover till it hits a final temp of what? 200degrees? Thanks again
Looks like the real deal! I can’t believe it’s that time of the year already I remember watching your video last year like it was yesterday. I ended up trying it with a pork loin and it definitely had everyone needing water.
That's one of the best pastrami I've seen you absolutely nailed that one What was the finish internal temperature looks like you picked a good time to pull still has a little bit of strength to it just how I like my pastrami
Perfect timing on this video, I’ve been wanting to do a smoked corned beef, the pastrami looks really good too. Off topic but I used your brick method for a brisket in my series 3 pellet smoker and it turned out amazing!
This has been on my list for a while. Want to make some good rueben sandwiches. BTW, you get the char logs locally or shipped? I know you’re a Midwest guy, cannot find those anywhere in MI. Great cook man!
Thank you. I saved up for a long time to buy this one. I’ve wasted a lot of money over the years on smokers sold at the big box stores. This one will last a lifetime 😁
Thanks for a great video! Just resumed smoking after about 20 years. Have a WSM 18" and over past weekend, bought a 3 lbs "thick cut" corned beef. Did pretty much everything same as in this video. After 4 plus hours, stalled at 168 F, put in pan with liquid and braised until 202 F. Looked and smelled like a NY Deli, bark was perfect, cut into it, and 80% was fat and gristle. I now realize that the point is also thick cut, and deckle, and 2nd cut and maybe more. The 20% that was edible was delicious. If I had continued to braise, do you think the fat and connective tissue would have broken down? Appreciate any help and thoughts. I know I'll be smoking flat cut from now on. Thanks again.
That fat would eventually break down but the meat would probably be way over cooked by then. You can trim a lot of that deckle fat off next time. The flat is better for sandwiches in my opinion :)
Hey Bro! First off I love doing this method........I got a couple points on sale myself. Yours turned out terrific with the high smoke temp. 👍 Interesting idea with your charcoal plate...........was hard to see but I'm assuming there are holed drilled in it? I'm sure I'll be seeing more of it in the future. 👍 Metal On My Cleveland Friend! 🍺 \🔥/
Hi, Ken. No holes in the charcoal plates at all. I got the idea from this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8MkpK_0rnsw.html Go to the 4 minute 30 second mark
Hi, Jack. The corned beef turned out excellent... I cooked that one until it was fall apart tender. I like your idea of Samuel Adams cherry wheat. The cherry wood gives it an awesome flavor and I'll bet that Sam Adams would take it to the next level.
It will keep a humid environment in the smoker but it isn't like putting it in a steamer or boiling the meat like some places do for corned beef. I feel it helps the smokiness in meats during long cooks. You should try it if you have not used one before.
@@Grizzleback07 I have a 'Bullet' smoker/steamer made by Brinkmann, it has a water pan under the bottom rack and directly over the charcoal pan. Works great for kahlua pig, pulled pork or pulled beef. Just did a chuck roast, 1/2 with my BBQ rub, the other 1/2 done Mexican Barbacoa style. Using some of it in my slow cooker chili right now.
