Tomorrow: Pastrami Time!

[The Tradition]

I have a three pound brisket flat that has been sitting in a curing solution for 6 days. That has now been transformed into corned beef.

So, I could boil that tomorrow with potatoes, carrots and cabbage for the traditional St. Patty's Day meal, but I'm taking that slab o' meat to the next level:

SMOKED PASTRAMI!

Bright and early tomorrow morning, I will rinse and soak that wee hunk o' meat for about an hour, changing the water twice to get the excess saltiness out.

Then I will apply a rub based primarily of course ground pepper and crushed coriander seeds. Apply that rub thick! There's no salt in it. The meat already has all the salt you need. You want to have a nice barky crust!

This will go on the Webber Kettle over a water pan with the coals running around the pan in a thick snake method. Cherry and oak chunks will be buried along the charcoal trail.

Because this wee lad only weighs about three pounds, I expect the cook time will only take about six hours max, but I don't really care when it's done. I will rest it in a cooler until it falls below 145 degrees, then I'll have a little bit, but what I really want to do is chill it down, then run it through the meat slicer to get that really thin deli meat for the ultimate Reuben sandwich!

Wish me the luck o' the Irish, laddies!

 

[Pete Malloy]

I have a three pound brisket flat that has been sitting in a curing solution for 6 days. That has now been transformed into corned beef.

So, I could boil that tomorrow with potatoes, carrots and cabbage for the traditional St. Patty's Day meal, but I'm taking that slab o' meat to the next level:

SMOKED PASTRAMI!

Bright and early tomorrow morning, I will rinse and soak that wee hunk o' meat for about an hour, changing the water twice to get the excess saltiness out.

Then I will apply a rub based primarily on course ground pepper and crushed coriander seeds. Apply that rub thick! There's no salt in it. The meat already has all the salt you need. You want to have a nice barky crust!

This will go on the Webber Kettle over a water pan with the coals running around the pan in a thick snake method. Cherry and oak chunks will be buried along the charcoal trail.

Because this wee lad only weighs about three pounds, I expect the cook time will only take about six hours max, but I don't really care when it's done. I will rest it in a cooler until it falls below 145 degrees, then I'll have a little bit, but what I really want to do is chill it down, then run it through the meat slicer to get that really thin deli meat for the ultimate Reuben sandwich!

Wish me the luck o' the Irish, laddies!

Sounds delish

 

[SoProudNole]

Meh

 

[Tenacious E]

I have a three pound brisket flat that has been sitting in a curing solution for 6 days. That has now been transformed into corned beef.

So, I could boil that tomorrow with potatoes, carrots and cabbage for the traditional St. Patty's Day meal, but I'm taking that slab o' meat to the next level:

SMOKED PASTRAMI!

Bright and early tomorrow morning, I will rinse and soak that wee hunk o' meat for about an hour, changing the water twice to get the excess saltiness out.

Then I will apply a rub based primarily of course ground pepper and crushed coriander seeds. Apply that rub thick! There's no salt in it. The meat already has all the salt you need. You want to have a nice barky crust!

This will go on the Webber Kettle over a water pan with the coals running around the pan in a thick snake method. Cherry and oak chunks will be buried along the charcoal trail.

Because this wee lad only weighs about three pounds, I expect the cook time will only take about six hours max, but I don't really care when it's done. I will rest it in a cooler until it falls below 145 degrees, then I'll have a little bit, but what I really want to do is chill it down, then run it through the meat slicer to get that really thin deli meat for the ultimate Reuben sandwich!

Wish me the luck o' the Irish, laddies!

Pics please. Sounds delicious.

 

[NoleATL]

I have a three pound brisket flat that has been sitting in a curing solution for 6 days. That has now been transformed into corned beef.

So, I could boil that tomorrow with potatoes, carrots and cabbage for the traditional St. Patty's Day meal, but I'm taking that slab o' meat to the next level:

SMOKED PASTRAMI!

Bright and early tomorrow morning, I will rinse and soak that wee hunk o' meat for about an hour, changing the water twice to get the excess saltiness out.

Then I will apply a rub based primarily of course ground pepper and crushed coriander seeds. Apply that rub thick! There's no salt in it. The meat already has all the salt you need. You want to have a nice barky crust!

This will go on the Webber Kettle over a water pan with the coals running around the pan in a thick snake method. Cherry and oak chunks will be buried along the charcoal trail.

Because this wee lad only weighs about three pounds, I expect the cook time will only take about six hours max, but I don't really care when it's done. I will rest it in a cooler until it falls below 145 degrees, then I'll have a little bit, but what I really want to do is chill it down, then run it through the meat slicer to get that really thin deli meat for the ultimate Reuben sandwich!

Wish me the luck o' the Irish, laddies!

Can't you buy corned beef?

 

[The Tradition]

Can't you buy corned beef?

Making it yourself is better.

 

[Fijimn]

I would suggest refrigerating the meat (uncovered) for 24 hours before smoking.

 

[The Tradition]

I would suggest refrigerating the meat (uncovered) for 24 hours before smoking.

After posting the original message, I did change gears and rinsed it and left it to dry out on a rack in the fridge overnight.

 

[bhawk24bob]

Can't you buy corned beef?

That’s usually reserved for people that don’t live in places where people discuss the merits of their grocery store chicken wings

 

[The Tradition]

Here is the brisket all rubbed up and getting ready for smoky time!!!

 

[Fijimn]

A couple of good cuts of beef that make great pastrami are beef ribs and tongue.

 

[The Tradition]

A couple of good cuts of beef that make great pastrami are beef ribs and tongue.

I have done the beef ribs pastrami, and it was fabulous.

I followed this video for that cook:

 

[The Tradition]

 

[The Tradition]

 

[The Tradition]

 

[Tenacious E]

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I dare say that looks perfect. Great job.

 

[The Tradition]

 

[The Tradition]

Doing another Reuben on night #2 with the leftovers and it's even better than it was when it was fresh.

One thing I did notice is using fresh-cracked coriander seeds was a bit too intense. Next time I'll just use the ground stuff like I've always done.

 

[PoopandBoogers]

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Damn son.

 

[Formerly Rockymtnole]

Ok, nice job. That looks great.

 

[NoleATL]

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Even the bread is perfectly grilled/toasted... Yum.

 

[The Tradition]

Time to do this again, my laddies!

I just have a store-bought corned beef brisket, but it's a nice even flat piece. Should cook up very nice.

Going to soak her in the morning to get the salt out and then rub her up and rest in the fridge overnight. Nice to read the tips I left for myself from last year.

Got some nice bakery rye bread instead of the Arnold's crap. And better sauerkraut, too.

Reuben sammiches, here we come! Irish you could be here at Tradition Manor for this!

 

[ThorneStockton]

Didn't see this one last year, nicely done!

 

[Pinehawk]

This is a great thread.

 

[Colonoscopy]

Buckle up. We're taking this meat to the next level! Going to read a few things about nasty meat on the google. See if I can master a trick or two. Pretend I'm special on the message board.

 

[seminoleed]

I have a three pound brisket flat that has been sitting in a curing solution for 6 days. That has now been transformed into corned beef.

So, I could boil that tomorrow with potatoes, carrots and cabbage for the traditional St. Patty's Day meal, but I'm taking that slab o' meat to the next level:

SMOKED PASTRAMI!

Bright and early tomorrow morning, I will rinse and soak that wee hunk o' meat for about an hour, changing the water twice to get the excess saltiness out.

Then I will apply a rub based primarily of course ground pepper and crushed coriander seeds. Apply that rub thick! There's no salt in it. The meat already has all the salt you need. You want to have a nice barky crust!

This will go on the Webber Kettle over a water pan with the coals running around the pan in a thick snake method. Cherry and oak chunks will be buried along the charcoal trail.

Because this wee lad only weighs about three pounds, I expect the cook time will only take about six hours max, but I don't really care when it's done. I will rest it in a cooler until it falls below 145 degrees, then I'll have a little bit, but what I really want to do is chill it down, then run it through the meat slicer to get that really thin deli meat for the ultimate Reuben sandwich!

Wish me the luck o' the Irish, laddies!

Trad, if you ever retire from HR, please send me a PM and I'll hire you as our personal chef.

 

[NoleATL]

Time to do this again, my laddies!

I just have a store-bought corned beef brisket, but it's a nice even flat piece. Should cook up very nice.

Going to soak her in the morning to get the salt out and then rub her up and rest in the fridge overnight. Nice to read the tips I left for myself from last year.

Got some nice bakery rye bread instead of the Arnold's crap. And better sauerkraut, too.

Reuben sammiches, here we come! Irish you could be here at Tradition Manor for this!

Pics?