Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Hub on January 19, 2012, 02:02:05 PM
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It won't be long until St Patrick's day comes around again AND, shortly after that, corned beef will go on sale!!!!!!
(http://i1232.photobucket.com/albums/ff365/ghubbell/PC0200121.jpg)
This recipe uses a store-bought corned beef brisket so it isn't "from scratch" like some others. However, it yields a small hunk of pastrami that will stand up to any and all competition and is very easy to do.
3-5 lb Corned Beef Brisket
3 TBSP Coarse-ground black pepper
2 TBSP Garlic powder
1 TBSP Onion powder
2 Tsps Ground Coriander
Wash brisket thoroughly and soak overnight in water (refrigerated). Change water the next day and soak for at least another half day to remove excess saltiness. When finished soaking, dry brisket with paper towels and rub with well-mixed dry ingredients listed above.
Smoke at 225 for six hours (I used Cookinpellets.com 100% hickory). Remove and double-foil, then refrigerate overnight. Next put the foiled brisket in the oven at 250 for six hours (why burn pellets when all you need is heat?). Remove from foil and allow to rest at least 30 minutes (if you've got the will power). Slice very thinly across the grain, of course.
This recipe makes pastrami that is very, very close to NYC Deli pastrami -- give it a try!
Hub
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I did some strami last year and enjoyed it...tad bit salty...might have to soak it a little more than I did...thanks for the heads up and the recipe!!
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Oh yeah, this is good stuff...
I do a 3 day soak, and then dry & rub and let sit wrapped tight one more day before smoking.
I think I still have a couple in the freezer from last St Paddy's Day. Hmm...
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Super easy and tastes great! What could be better? 8)
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Hub that looks mighty tasty!
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If you started with a regular brisket flat would the soaking and rinsing be needed?
Looks mighty tasty.
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If you started with a regular brisket flat would the soaking and rinsing be needed?
Looks mighty tasty.
Yeah..what twopockets said..I can do the other but was wondering about a full brisket. thanks Pam ★*˚°。°
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If you started with a regular brisket flat would the soaking and rinsing be needed?
Looks mighty tasty.
The "EZ" part of this recipe is that the curing has already been done for you (corned beef). The soaking and rinsing is to wash out the excessive salt used in the curing. If you use a non-cured or "regular" brisket flat you'll get brisket, not pastrami.
If you go the non-EZ route to make pastrami, you'll spend a lot of time curing your brisket before you get around to cooking it.
Hub
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I can personally atest to Hub's recipe. If you try this recipe, I would caution you to do at least two. When you taste the first one, it will disappear quickly. If you have a meat slicer, you can slice it deli-thin for a homemade NY pastrami sandwich. Don't forget to have some good Kosher dills on hand, too.
Art
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I can personally atest to Hub's recipe. If you try this recipe, I would caution you to do at least two. When you taste the first one, it will disappear quickly. If you have a meat slicer, you can slice it deli-thin for a homemade NY pastrami sandwich. Don't forget to have some good Kosher dills on hand, too.
Art
And maybe a Modelo Negro beer or two....just to wash it down ;D
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Thanks T...now I am hungry and thirsty!!!!! Those Modelo Negros taste like more!! 8)
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Thanks for the info, I will be trying this--- after SPD.
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you say to cook for six hours but nothing about the IT. Is the time the trick at 225 over the IT?
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Ok Hub thanks for this simple recipe. Going to give this a go as soon as my house fridge is fixed. I got a corned beef sitting out there in the chest freezer.
So as far as the soak can I soak it from a frozen state? Or thaw completely first then follow the water soak?
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you say to cook for six hours but nothing about the IT. Is the time the trick at 225 over the IT?
Don't worry about the IT. It isn't as critical as the time. This is an easy approach, not a competition one. The meat will come out a little overdone by competition standards but that's okay.
Hub
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Ok Hub thanks for this simple recipe. Going to give this a go as soon as my house fridge is fixed. I got a corned beef sitting out there in the chest freezer.
So as far as the soak can I soak it from a frozen state? Or thaw completely first then follow the water soak?
I've never done one from frozen and I think it would be best to thaw it first. It'll be salty if it doesn't get a thorough soak.
Hub
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Mine goes into smoker in about 4 hours,should I trim any fat off before the rub?
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Mine goes into smoker in about 4 hours,should I trim any fat off before the rub?
Sorry for the late reply -- won't hurt but don't worry about it. Fat is flavor. I've got one going in pretty soon, too.
Hub
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Great recipe, I'm following this one exactly as printed, mine is in the WSM right now for the six hour smoke. Tomorrow it goes in the oven in time for dinner. :P
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Finished one up today using Hub's EZ Recipe. Wow, so much better than corned beef and it was EZ! I followed directions to a tee until the part where you wait 30 MINUTES after cooking so it can rest. I got to about 8 minutes and went for the knife! I'm hooked! Thank you very much for sharing this Hub!!!!!!
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THANKS HUB!
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Finished one up today using Hub's EZ Recipe. Wow, so much better than corned beef and it was EZ! I followed directions to a tee until the part where you wait 30 MINUTES after cooking so it can rest. I got to about 8 minutes and went for the knife! I'm hooked! Thank you very much for sharing this Hub!!!!!!
Mine just went in the fridge for the overnighter, going to be a tough night trying to get some sleep while dreaming about this pastrami sitting in the fridge. :P
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I am surprised you all are just now trying Hub's ez pastrami recipe. I have been using it for a long time now and to me it's the best!!! Don
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Having a pastrami sandwich for breakfast,its that good. :)
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Thanks for all the kind words -- I DO love this forum so much ;D
We had a crowd of twelve over for lunch after church yesterday and I fixed 9 lbs. of good ol' fashioned corned beef with cabbage, onions, potatoes and carrots all boiled up together. It came out really tasty and nobody went away hungry. The most fun, though, was the EZ Pastrami -- I did a five pound flat and just put it on a separate plate and told everyone to try it if they wanted to. It was a huge hit and I think I've got enough left for one sandwich. A lot of folks don't know how easy it is to make your own -- all you need is your smoker and a little patience ::)
Erin Go Bragh!
Hub
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Well mine just went into the oven @ 250F, 6 1/2 hours from now I'll be sinking my teeth into heaven. That's if I can stand to look at it for 30 minutes of resting, I might be sampling some sooner. :P
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Trying this one today. Just put it on the pellet grill. I will report back tomorrow with pics and results.
Mike
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I think I put on the rub too thick,test slices were HOT.So I scraped a lot off and it was delicious!Will be making a lot more of this,super tender too.
Here's some of mine
THANKS HUB!
(http://i1298.photobucket.com/albums/ag47/1spudster/pas14_zps102a266a.jpg) (http://s1298.photobucket.com/user/1spudster/media/pas14_zps102a266a.jpg.html)
THAT is a beautiful plate of flavor ther Spuds! NICE JOB!!!!
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I have made Pastrami from scratch 3 times. Even after doing a three time soak it tasted to salty to me. The only way I used those was on Pizza. I can get corned beef from the local restaurant supply store at a good price so I am going to try this out.
Booked marked
Thanks
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Its already time to make more,dang but thats good food.
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Thought I would re-surface an old post in time for Saint Patrick's Day. I just picked up a corn beef flat to give this a try. Aldi advertised a corn beef Choice POINT for $1.99 per pound. Naturally when I went to the store.....they were sold out >:(
I really wanted a point as they seem to be as rare as unicorn. :P
Thanks Hub
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Sorry to hear that, Pappy. Hub, I must have missed this one, but need to get on the ball now - this looks fantastic! I suspect Cub will have some sales this week. Pappy, thanks for pulling this thread back out!
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Sorry to hear that, Pappy. Hub, I must have missed this one, but need to get on the ball now - this looks fantastic! I suspect Cub will have some sales this week. Pappy, thanks for pulling this thread back out!
I went to Cub. $5.49 per pound for a flat. I thought the Aldi flats looked better and were $3.99 per pound
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Sorry to hear that, Pappy. Hub, I must have missed this one, but need to get on the ball now - this looks fantastic! I suspect Cub will have some sales this week. Pappy, thanks for pulling this thread back out!
I went to Cub. $5.49 per pound for a flat. I thought the Aldi flats looked better and were $3.99 per pound
Local Aldi closed last year. Will try the Oriental Market - often have great prices....
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Which oriental market? There is a HUGE one in St Paul that I went to last year when I was up there...Some incredible stuff.
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Which oriental market? There is a HUGE one in St Paul that I went to last year when I was up there...Some incredible stuff.
Dragon star? That is the one I go to. Crazy place
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Same one - Dragon Star, except they opened in Brooklyn Park - 1/4 mile from my house. Love it. They have fish and veg I have never heard of!
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And "various organs" from camel as well.... ??? :D
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And "various organs" from camel as well.... ??? :D
Yeah, I wasn't going to bring that up....
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I have made Hub's recipe. Not only is it easy but it comes out great!
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I have made Hub's recipe. Not only is it easy but it comes out great!
Only issue I had was I didn't do two. One wasn't close to being enough. This was one of the best pastramis I've ever had
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Thank you, Hub for posting this, and thank you Pappy for resurrecting it. I can't believe I missed it the first time around. It is bookmarked and will be done if warm weather ever returns.
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Great Pastrami and so easy. Thanks Hub
(https://i.postimg.cc/tnHDVfK5/20230917-134239.jpg) (https://postimg.cc/tnHDVfK5)
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Ray, you did a great job on that pastrami.