Ny Deli Style Pastrami Food
NY DELI STYLE PASTRAMI
My husband grew up on NY style corned beef and pastrami. Unfortunately, there just aren't any good deli's here. I decided to learn to make pastrami. It's basically corned beef that is covered in a spice mix and smoked. The secret to it being juicy and tender is to steam it after smoking. It sounds like a lot of steps but it's...
Provided by Pamela Rappaport
Categories Sandwiches
Time 12h15m
Number Of Ingredients 4
Steps:
- 1. Remove the corned beef from the package and rinse well. Set in a large bowl of water to soak in fridge for at LEAST 6 hours changing water a few times. This removes some of the salt and is important.
- 2. Drain and dry well.
- 3. Crush your spices in a mortar and pestal or spice grinder. Keep it coarse.
- 4. Cover the meat on all sides with the mix.
- 5. At this point you can go directly to the smoker or wrap it in plastic wrap and refrigerate over night.
- 6. Wen you are ready to smoke, set your smoker at 225.
- 7. Insert meat thermometer into the meat and place directly on the rack, fat side up.
- 8. Add your wood chips or pellets, light wood like apple is good. Hickory is too heavy. Change: I did one today and mixed some hickory with the apple, we liked it. Of course, it's a little heavier smoke taste. Fill you water holder.
- 9. Smoke until the internal temperature is 150. Probably 2 to 3 hours.
- 10. Remove from the smoker to a broiler pan or any pan with a rack. Put water in the bottom of the pan and cover tightly with foil.
- 11. Bake/steam in the oven at 250 until tender. Can take from 3 to 5 hours depending on size.
- 12. Can be served hot. To slice thin, chill overnight and slice on an electric slicer.
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- Two days before you're ready to smoke the brisket, place the (trimmed) corned beef into a large stock pot of cold water and pop into the fridge to draw out all that excess salt they cure it with. (*You must do this or it will be too salty in the end).
- The next day (day #2), in small to medium-sized bowl, combine well all of the spices. Remove the corned beef from the water and place meat side-up onto a baking sheet. Coat meaty side and sides with a thick layer of the spice mixture using about half of it. Place onto sprayed smoker rack that has been placed onto another (clean) baking sheet, placing brisket meaty side-down. Coat top and spots missed with rest of rub mixture patting on thickly. Refrigerate overnight, uncovered. (Don't worry, it won't dry out).
- The day of smoking (day #3): Fill smoker bin with wood chips, prepping if needed according to your smoker. (We used half mesquite and half apple). Add water to the water pan, or as per your smoker's directions, and preheat to 225º F. Let prepared corned beef sit out at room temp while smoker is heating up. (Ours takes about 30 - 40 minutes to preheat). *If yours comes with a meat thermometer, insert probe into thickest part of meat on end of brisket nearest to side of smoker where you'll plug it in. Or just make sure it will reach.
- When smoker is heated, quickly place prepared corned beef already on smoker rack, (fat side-up just as you already have it) into smoker, plug in thermometer, close door, program smoker, and smoke until internal temperature of brisket reaches 190º F.
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