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 Posted - 08/01/2005 : 08:55:14
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I have bined a brisket for the past week, and I am preparing to smoke it soon. Does anyone have any advice on how long to smoke it? Is there an internal temp that I should be looking for?
Any help would be greatly appreciated!!!
Thanks,
NP |
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Posted - 08/01/2005 : 08:56:26
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| I should clarify that I have done the brine so as to make a Pastrami. |
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Posted - 08/01/2005 : 18:18:39
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Nanner
It's a brisket.......... nuttin can change that ... (Keep in mind that the prastramied brisket will about loose 30% of it weight when slo-lo cooked... you only slightly changed the character of the meat, by the brine, the length of the brine process ya used... and the rub ... I havnt had alot of lot with pastrami as far as the rub goes but the meat part ...i get it tender finger lickin good.... but.... I'm from NY and I ve a preconcieved idea what Pastrami is/should taste like... peppery... juniper berrys ..salt... bay leavey ... oreganey ....Carnegie DEli Pastrami !!!! Pastrami is a bit funny ...as is corned beef... if ya like it pully, softy, but not stringy, go for hour , hour half a pound keep an eye on the thermometer and pull that beautiful meat off at 195 degrees.. wrap it in foil for at least 30-45 minutes ( add the compulsary Garlic an onion, to the foil for a treat ).. ya can add a bit of beef broth to the foil if ya want... not much put only like a little bath ...If ya like it tough chewy, as some people do .. heck fire.. go for 45 minute a pound !!! last third of that cook add a bit of beef broth and potatoes of course the compulsary Garlic ummm if ya like the smoked cabbage, with is a culinary delight for cabbge lovers, i cud find you a rexipe .. just dont have it handy ight now Hope tha pastrami turns out wonderful .. wud be interested in the rub you use...
Aim for success, not perfection. |
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povertyhill
Starting Member
USA
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Posted - 08/03/2005 : 15:42:49
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quote:
Originally posted by NannerPuddin
I have bined a brisket for the past week, and I am preparing to smoke it soon. Does anyone have any advice on how long to smoke it? Is there an internal temp that I should be looking for?
Any help would be greatly appreciated!!!
Thanks,
NP
I did one back in March after St. Patty's day when the corned beef went on sale.
I used a corned beef flat that weighed 3.5 lbs. and didn't do any brining myself.
Corned Beef = Brined Brisket
The rub I used was:
1 T Coriander Seed
1 T Garlic Garlic (a garlic seasoning blend)
2 T Black Pepper Corns
Ground all ingredients in a spice mill.
Applied a coat of yellow mustard to the brisket, and coated with the rub.
Smoked at 240F for around 6 hours to get to an internal temp of 195F
Foiled after 4 hours.
Used Pecan wood for smoking.
My notes say it was a little heavy on the pepper, so you might want to cut that back.
My notes also say it came out a little salty, so you may want to soak you brisket in clean ice water for 1 Hr after your done brining. (I only soaked mine for 20 min)
Hope this helps.
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Posted - 08/03/2005 : 20:49:57
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I'VE WORSHIPPED IN DELI'S ALL MY LIFE AND PASTRAMI IS PASTRAMI AND CORNED BEEF IS CORNED BEEF ...WHY MESS WITH THOSE "ALREADY" BEAUTIFUL MEATS ...SAVE THE SMOKE FOR SOMETHING THAT NEEDS SMOKE ....IF YOUR THINKING IMPROVEMENT TO THAT PASTRAMI TASTE...(i THINK) , TIME BETTER SPENT, ON SOMETHING ELSE...
love ya ...billy |
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Posted - 04/19/2006 : 15:49:49
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| Pastrami fat side up in a foil lined pan. Add a few good beers to about 2/3 the way up meat. Top fat side with brown sugar[ I use the light stuff]. Smoke 4-5 hours at 300-325. Don't let the beer dry up, add more if needed during the cook. |
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Posted - 04/20/2006 : 08:46:15
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I did a store bought corned beef last week with very good results.
Soaked in water in fridge for 12-14 hours, changing water 3 times.
Dried and added fresh cracked pepper liberally.
Smoked at 250 to 178 internal(couldn't wait any longer) and let rest for a half hour.
Made some great sandwiches (dark rye, kraut, swiss). Son had it in his school lunch for a couple days and then used the rest for corned beef hash.
Hard to beat when you can find them on sale cheap...
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