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Old 03-16-2015, 02:32 AM   #1
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Pastrami?

Ok I have one of these > http://www.charbroil.com/the-big-easy-tru-infrared/the-big-easy-smoker-roaster-and-grill-14101550.html



How do I go about turning a corned beef into pastrami using it?
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Old 03-16-2015, 06:52 AM   #2
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I'm not familiar with your smoker, but you should be able to set it for 250-275F, using the type of wood product that is recommended. As for the pastrami, are you starting with a plain brisket or one already corned? I'm making my first attempt at pastrami using a packaged corned beef brisket. I will soak it over night, changing the water several times to remove some of the salt. I'll pat it dry then rub it with a 50/50 mixture of fresh toasted, coarsely ground coriander and coarsely ground black pepper. I'll smoke it with pecan wood to an internal temperature of 170F and then steam it to 200F.
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Old 03-16-2015, 07:02 AM   #3
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In this sometimes mindless city I live in, any place you order a pastrami sandwich, they boil it in water with a heaping helping of mustard. As a result you get a mustard tasting sandwich with some tasteless meat.

So how do you fix your pastrami sandwiches?
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Old 03-16-2015, 08:12 AM   #4
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This is a tru infra red gas smoker with a wood chip/ smoker box

I have a packaged corned beef that was on sale.
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Old 03-16-2015, 09:27 AM   #5
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Quote:
Originally Posted by msmofet View Post
This is a tru infra red gas smoker with a wood chip/ smoker box

I have a packaged corned beef that was on sale.
Is the brisket whole or just the flat? I've seen methods that coat with mustard and then apply the rub, but I decided to K.I.S.S. on the first attempt and the simple rub sounded good.

I hope your smoker doesn't want you to soak the chips as that is some nasty smoke, very acrid.
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Old 03-16-2015, 11:35 AM   #6
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Quote:
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Is the brisket whole or just the flat? I've seen methods that coat with mustard and then apply the rub, but I decided to K.I.S.S. on the first attempt and the simple rub sounded good.

I hope your smoker doesn't want you to soak the chips as that is some nasty smoke, very acrid.
Whole and you put dry chips in the box.
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Old 03-16-2015, 02:45 PM   #7
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Hi Mamofet! Nice to see you again!
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Old 03-18-2015, 02:42 PM   #8
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I had no idea that pastrami is just smoked corned beef?
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Old 03-18-2015, 02:49 PM   #9
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I had no idea that pastrami is just smoked corned beef?
Pretty much, just a peppery spice rub, smoke and steamed to finish.
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Old 03-18-2015, 04:15 PM   #10
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The one I cooked today had a little packet of spices. I didn't care for it on the last one I cooked, so I tossed it and used two tablespoons of McComick Pickling Spice. So much better. I also added about three red pepper flakes to the water. Those are some powerful flakes. I still can feel the heat.
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