Quick Pastrami - Smoked Corned Beef

TinBoats.net

Help Support TinBoats.net:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

fool4fish1226

Well-known member
Joined
Aug 29, 2011
Messages
2,817
Reaction score
0
Location
South Florida
Gonna start one tonight - heres a link - https://www.virtualweberbullet.com/cornedbeef.html

Anyone ever try this?

I will let you know how it goes :beer:
 

Attachments

  • finished_pastrami-2.jpg
    finished_pastrami-2.jpg
    109.4 KB · Views: 2,195
Here is my results from Friday night / Saturday morning. Put it on at 4pm Friday and pulled it off Saturday morning 3am so that makes it 11 hours.

I will give it a 5 out 10 - good flavor but it could have been alittle more tender. Still getting use to the new smoker


:beer:
 

Attachments

  • IMG_4270.JPG
    IMG_4270.JPG
    73.4 KB · Views: 2,150
  • IMG_4271.JPG
    IMG_4271.JPG
    81.2 KB · Views: 2,150
I can't tell you how glad I am that you posted this. I made this a few weeks ago and it was great! We liked it better than store bought. On a 1 to 10 I have to give it an 8. Only because it had a little too much pepper (maybe because we couldn't slice it thin enough) and becuase I hope it gets better and better each time I make it. I am know the prowd owner of a meat slicer for things like this. It wasn't as tender as store bought but again it wasn't sliced as thin. But it looked and tasted better.
 
I read a little about curing it. I have to admitt, I scared to try it. Something about leaving meat in the fridge for weeks.
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:
RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=318468#p318468 said:
MOE » Today, 12:46 pm[/url]"]
[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:
RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?

Raises the humidity in the cooker without boiling your meat over a steamer. At least that's the thought. :) Seems to work. Gives off just enough steam.
 
10-4

I knew the purpose of water pans, just wouldn't have thought to put it under the meat in an offset as opposed to over the heat source.
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=318466#p318466 said:
MOE » 12 Jun 2013 12:39 pm[/url]"]I read a little about curing it. I have to admitt, I scared to try it. Something about leaving meat in the fridge for weeks.
:LOL2: Exactly!
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=318474#p318474 said:
RiverBottomOutdoors » Today, 14:06[/url]"]
[url=https://www.tinboats.net/forum/viewtopic.php?p=318468#p318468 said:
MOE » Today, 12:46 pm[/url]"]
[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:
RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?

Raises the humidity in the cooker without boiling your meat over a steamer. At least that's the thought. :) Seems to work. Gives off just enough steam.

I agree with river about the humidity, but I do not use a water pan with my offset either, however you would not have to have it under the meat just in the smoker would be enough to raise the humidity, with the pan under the meat it would just be a more direct steam of the meat which works just fine. Everyone has their way and if you ask me they are all good. I think if its tastes good eat it :beer:
 
Because this tread came back to life I am going to try another one this weekend - Its already in the frig rubbed and ready to go - lets compare how they turn out and share the recipes and how they were cooked. Smoke On :beer:
 

Latest posts

Top