17 April 2014, 23:03
xs headspaceHome made Pastrami
Bought a slab cut of corned beef, soaked it in water overnight to remove excess salt. Then patted it dry, and liberally coated it with 1/3 black pepper, 2/3 coriander, and a touch of garlic powder. Coarse grind on the spices. Put it into my electric smoker, set for 240 deg for 6 hours, on a rack over water, with the deep roasting pan loosely covered with foil. Used apple wood, and hickory, but only feeding chips like 1/4 cup every 2 hours for mild smoke. Replenish water in pan, so it steams while smoking. Wow! Even the wife liked it! Strangely enough, the corned beef was almost $2/lb cheaper than the fresh brisket in the market, saved me the trouble of curing.
17 April 2014, 23:41
tasunkawitkoSounds great! I've got a corned brisket flat in the freezer, and am planning to do the exact same thing when I fire up the smoker for the first time this year (hopefully soon!).
18 April 2014, 05:39
waterratThat sound great and pretty easy to do,, we usually corn about 30lbs of moose each winter. we'll convert some to pastrami next time around.