Smoked Corned Beef With Pastrami Rub Food

More about "smoked corned beef with pastrami rub food"

MONTREAL SMOKED MEAT RECIPE :: THE MEATWAVE

First is the cut of meat—smoked meat is often made with the whole brisket, letting customers choose between the fatty deckle or the more lean flat, …
From meatwave.com
Servings 10-12
Total Time 104 hrs

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.

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SMOKED PASTRAMI [RECIPE] - THEONLINEGRILL.COM

How long to smoke pastrami. Pastrami needs to be smoked for a total of 7 hours. After you have prepared and cured it, smoke it at 250°F for 5 …
From theonlinegrill.com
5/5 (3)
Category Appetizer, Main Course, Side Dish
Cuisine American, BBQ, Italian
Total Time 152 hrs

Add black peppercorns, mustard seeds, and coriander to a dry skillet over high heat. Keep pan moving so ingredients can cook on all sides. Toast until fragrant.
Heat up water in large pan.. Add all brine ingredients except ice, plus ¼ cup of the pickling spice.
Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.
Heat up smoker to 250°F. If you are using a charcoal grill, set up for indirect grilling and keep a close eye on temperature.

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SMOKED PASTRAMI RUB - SMOKED BBQ SOURCE

Instructions Combine all of the ground peppercorns, brown sugar, paprika, coriander powder, garlic powder, onion powder and mustard...
From smokedbbqsource.com
3.3/5 (6)
Category Condiment / Sauce
Author Joe Clements
Calories 225 per serving

Fold the cloth and then use a heavy pan or rolling pin to smash the seeds. You want them to be cracked but not completely turned into a powder.

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SMOKED PASTRAMI RUB [SPICE SEASONING RECIPE ...

smoked-pastrami-rub-spice-seasoning image

Ingredients 4 tbsp black peppercorns 4 tbsp coriander seeds 1 tbsp brown sugar 1 tbsp paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp yellow …
From theonlinegrill.com
4.5/5 (2)
Category Dry Rub
Cuisine American, BBQ
Total Time 5 mins

Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.

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SMOKED CORNED BEEF [TRY THIS EASY STEP BY STEP RECIPE]

smoked-corned-beef-try-this-easy-step-by-step image

Good corned beef is a salty, flavorful delight that works well on a sandwich or just plain sliced. Smoked corned beef is even better because the …
From meateatingmilitaryman.com
Category Main Course
Estimated Reading Time 4 mins

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HOMEMADE PASTRAMI RUB: COMPLETE GUIDE TO DRY …

Minimalistic Pastrami Rub Recipe. Peppercorns, black, 2 tbsp; Seeds, coriander, 1/4 cup; Sugar, turbinado, 1 tbsp; Paptrika, smoked 2 tbsp; …
From grillmasteruniversity.com
4.5/5 (2)
Category Side Dish
Cuisine American
Calories 57 per serving

Transfer the contents to an air-tight container so that you can preserve the seasonings’ flavors for as long as possible.

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SMOKED PASTRAMI RECIPE - HOWTOBBBQRIGHT

Smoke the pastrami until it hits 150 degrees internal. I keep a probe thermometer in it the whole time, but it usually takes about 3 hours. When it …
From howtobbqright.com
Estimated Reading Time 4 mins

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INSANELY GOOD SMOKED CORNED BEEF WITH PASTRAMI RUB …

Directions: 1. Remove the corned beef from the package and rinse under cool running water. In a large baking dish or pot, place the... 2. Remove a rack from …
From mrecipes.com
4/5 (151)
Servings 8
Cuisine British
Category Main Course

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SMOKED CORNED BEEF RECIPE - THE SPRUCE EATS

Set your smoker for 275 F. Unwrap the corned beef brisket and place it directly on the grill grate, fat-side up. Slow cook the corned beef brisket …
From thespruceeats.com
Ratings 79
Calories 581 per serving
Category Entree, Dinner

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SMOKED CORNED BEEF BRISKET (PASTRAMI) - LEARN TO SMOKE ...

Rinse the corned beef brisket under cold water. Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess. Brush …
From smoking-meat.com
4.8/5 (4)
Servings 6
Cuisine Hot Smoking
Category Entree

Set up your smoker for cooking indirect at 225-240°F using cherry wood if you have it. Any there smoking wood will work fine.
When the meat is done cooking, it can be held for 3-4 hours (if needed) wrapped in foil until dinner time as long as it is kept at or above 140°F.

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CHEATER PASTRAMI FROM A CORNED BEEF BRISKET - GRILLING 24X7

Mix pepper and ground coriander and rub all over the rinsed corned beef. Set up smoker for higher heat 275-300 degree smoking. Smoke corned beef until internal …
From grilling24x7.com
5/5 (2)
Estimated Reading Time 3 mins

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HOW TO MAKE SMOKED PASTRAMI {A STEP-BY-STEP GUIDE

How To Smoke Pastrami. When the coals are ready to cook, place the corned beef on the hot grate over the drip pan, fat side up. Sprinkle the other fat cap with the …
From themountainkitchen.com
Category Dinner, Main Course
Calories 504 per serving
Total Time 6 hrs 50 mins

To help the curing salt penetrate the meat, you can use a meat injector, to inject the brine into the brisket. This step is optional and may or may not help the cure.To inject the meat, you will need about ½ cup of the brine solution. Inject some of the brine every one to two inches, about halfway into the thickness of the meat to form small pockets.
The flavors inside the corned beef have already begun to develop from the brine. To take the flavors a step further we developed a rub. This will help the pastrami form a flavorful crust (also known as bark)on the outside of the smoked pastrami.

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HOW TO SMOKE PASTRAMI USING A CORNED BEEF PACKER - DAD ...

In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your …
From dadwithapan.com
4.3/5 (47)
Total Time 14 hrs 20 mins

Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.
Smoke at 225 for about 6 hours, or until the internal temperature is 160. Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!

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SMOKED PASTRAMI - MAKE YOUR OWN PASTRAMI FROM CORNED BEEF ...

Place corned beef brisket flat in large container and cover with cool water. Keep container in refrigerator for 12 hours changing the water every 4 hours. Preheat Big Green …
From howtobbqright.com
3.3/5 (36)
Estimated Reading Time 4 mins

Place corned beef brisket flat in large container and cover with cool water. Keep container in refrigerator for 12 hours changing the water every 4 hours.
Preheat Big Green Egg or other smoker/grill set up for indirect cooking. Bring temperature to 275⁰ and add chunks of pecan and cherry wood to hot coals for smoke.
Combine Black Pepper, Sugar, Garlic, Coriander, Mustard, & Onion Powder. Apply rub mixture over entire surface of brisket.

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6 STEPS TO MAKE YOUR OWN PASTRAMI ON A SMOKER

From grillingcompanion.com
Estimated Reading Time 3 mins

Choose the Right Brisket. Obviously, everything rides on this step, picking the right protein! You are looking for a pre-brined (cured), vacuum packed corn beef brisket, flat cut.
Soak It. These pre-brined corned beef briskets are obviously cured in a very salty solution. Smoking that bad-boy will bring out even more of that salt flavor and you’ll have to drink a glass of water with every bite of your sandwich.
Trim the Fat. Most of these beef briskets have a thick layer of fat. Most of the time, we welcome that fat when smoking but in this case, we don’t need it or want it in our sandwich.
The Rub. No need to get crazy with the pastrami rub, there is so much flavor already from the corned beef and the smoke. You certainly don’t need any more salt!
Smoke the Corned Beef. Now it is time to apply some heat to this thing! I like to smoke my pastrami with Apple wood. Harsh woods like hickory will overpower the meat.
Slice Thin Against the Grain. Now we have a delicious, smokey pastrami roast. Time to slice it thin for sandwiches. If you have a meat slicer, please write in about how great it is so that I can use it to talk my wife in to buying one!

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A HOMEMADE SMOKED PASTRAMI RECIPE THAT'S CLOSE TO KATZ'S

After wet curing, the pastrami is then coated with a secret rub that tastes to be mostly black pepper and coriander, and then it is refrigerated for a day or two. Then it is …
From amazingribs.com
Category Dinner, Lunch, Main Course
Calories 292 per serving

Prep the corned beef. If possible, make your own corned beef. It is just plain better than storebought. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8" and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.
Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally, about 4 tablespoons per square foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don't wrap it. The rub just sticks to the plastic wrap. Normally I say you do not need to let meats marinate in a rub, but the wait seems to help this particular rub adhere.
Fire up. Set up your grill in 2 zones for smoking or set up your smoker. If you can, use a charcoal smoker. It produces a deeper darker crust than any other cooker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.

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HOW TO MAKE PASTRAMI IN 7 SIMPLE STEPS

From thespruceeats.com
Author Derrick Riches

Making Pastrami. Pastrami is simply smoked corned beef. If you buy corned beef, it's incredibly easy to make your own pastrami. Of course, you can also make homemade corned beef from scratch if you have three weeks to let it cure.
Inspecting Your Corned Beef. Use a corned beef that is of consistent thickness and square in shape. This will give an even smoke across the corned beef and produce good pastrami.
Soaking Your Corned Beef. Corned beef is made by curing large beef cuts in a saltwater brine for a couple of weeks. This salted beef is too salty to eat, so you will need to soak it for several hours to draw out most of that salt before you smoke it.
Pastrami Rub. Pastrami has a unique flavor and there are many variations to the spice rub that goes on it. At the heart of most of these seasonings are black pepper and ground coriander.
Smoking the Pastrami. Traditionally, pastrami is cold smoked. This means that it is smoked at cold temperatures around 60 F. This technique calls for hot smoking the pastrami, but at a fairly low temperature, around 225 F. You will need to smoke the pastrami for about 1 hour per pound.
Finishing the Smoke. Your pastrami is done when the internal temperature of the corned beef reaches 165 F. The outside of the meat should be nearly black and the corned beef should have shrunk down by 10 to 20 percent.
Slicing Pastrami. Once the pastrami is done, it's time to start slicing. If you don't have a meat slicer, then you will have to do this with a sharp knife.

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HOW TO SMOKE PASTRAMI FOR A NEW YORK DELI ... - GRILLGIRL

4 lbs store-bought corned beef. Pastrami rub. Makes approx. 1/2 cup — enough for a small packer corned beef. 3 tbsp whole black peppercorns* 3 tbsp coarse ground black …
From grillgirl.com
Estimated Reading Time 5 mins

Preheat your grill to 250 degrees. I like to cook mine on my Big Green Egg on indirect over lump charcoal and cherry wood chunks. If using a gas grill or other type of two charcoal grill, set it up for two-zone cooking.

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BEST EVER SMOKED CORNED BEEF BRISKET - FOOD FLAVORZ

Ingredients. 3.5 lbs Corned beef brisket. 3 tbsp Pickling spices. 2 tbsp Olive oil. 2 tbsp Paprika. Instructions. Wash the brisket in the cold water and transfer into a large pot. …
From foodflavorz.com
4/5 (1)
Total Time 2 hrs 25 mins
Category Main Course
Calories 498 per serving

Next day pull out the brisket from the fridge and prepare for seasoning. Rub it with two tablespoons of olive oil on each side. For the rub use three tablespoons of pickling spices and two tablespoons of paprika. I put mine into a food processor and blend it for about ten seconds to crack all the seeds. That, in turn, will release great aroma and it will smell fantastic.
Transfer the brisket to a smoker. I use charcoal pit barrel smoker. It's a 30-gallon drum that smokes in a vertical position. It took me 1.5h to bring the brisket to an internal temperature of 160 F.
Pull the brisket from the smoker and transfer into a large pot with steam basket. Steam for about 45 minutes or until internal temperature reaches 200 degrees F. Let it rest for 15 min, slice afterwards and enjoy!

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PASTRAMI RUB RECIPE - CERTIFIED ANGUS BEEF

Instructions: Combine coriander and mustard seed; coarsely grind in a spice grinder. If grinder is not available, place in a heavy-duty zipper-locking bag and place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken. Combine ground spices with all remaining ingredients.
From certifiedangusbeef.com
Cuisine American
Category Marinades, Rubs & Sauces
Servings 0.5

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WHAT'S THE DIFFERENCE BETWEEN PASTRAMI AND MONTREAL SMOKED ...

Meat in Review. At the end of the day, pastrami and smoked meat have more similarities than differences, and there's plenty of variation among the two products. But some hard differences stand out: pastrami is usually made with dense, fatty navel while smoked meat comes from leaner, stringier brisket.
From seriouseats.com
Author Ben Jay

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HOMEMADE SMOKED PASTRAMI - LANG BBQ SMOKERS RECIPE BLOG

Lay the corned beef fat side down and lightly paint the meat side and the sides with the slather using a pastry brush, sprinkle on the rub. Turn the meat over and repeat the process. Place it on your Lang and cook until the internal temperature is 195º to 205º degrees F. Approximately 8-10 hours. Remove the pastrami, tent with foil and let it ...
From langbbqsmokers.com
5/5 (1)
Total Time 32 hrs

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SMOKED CORNED BEEF BRISKET… PASTRAMI!!! | BBQ SUPPER CLUB

Pastrami is made by smoking a cut of meat after in has been "corned". This can be done to most any cut of meat but beef brisket is used very often. The recipe below uses store bought corned beef brisket flats, instead of the fattier points. TIP: The strength and flavor of the brine or corning…
From kcbbqsource.wordpress.com
Estimated Reading Time 3 mins

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SMOKED CORNED BEEF BRISKET (THE MAKING OF PASTRAMI ...

Step 1: Prep for Cooking. The long, drawn out portion of making pastrami is in the curing of the brisket. Since we are purchasing the meat already ready to go, the final steps in preparing and smoking it is very easy to do and other than taking a little time in the smoker, it is hard to get wrong.
From smoking-meat.com
3.3/5 (3)
Total Time 10 hrs 10 mins

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SMOKED AND BEER-BRAISED CORNED BEEF - GRILLSEEKER

This smoked and beer-braised corned beef recipe is one that combines two different cooking techniques to turn a relatively inexpensive and underwhelming piece of meat into a real showstopper. This recipe, using my go-to rub for corned beef and the techniques used to cook it, could have some people calling it pastrami .
From grillseeker.com
4.6/5 (8)
Category Main Course
Cuisine Irish
Total Time 8 hrs

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QUICK PASTRAMI - SMOKED CORNED BEEF BRISKET - THE VIRTUAL ...

Summary. Choose a corned beef brisket flat using the tips at the beginning of this article. Soak the meat overnight to reduce saltiness. Apply the pastrami rub. Smoke at 250-275°F to 165°F internal temperature. Wrap in foil and continue cooking to 195°F internal temperature. Let rest in foil in an empty cooler for two hours.
From virtualweberbullet.com
Estimated Reading Time 8 mins

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SMOKED CORNED BEEF - VINDULGE

Pastrami versus Corned Beef. Smoked Corned Beef can be considered pastrami. However your classic pastrami has specific spice blends in the rub consisting of herbs and paprika. After the smoking process, pastrami is then steamed. So for an authentic pastrami, there is that extra seasoning and steaming that gives it that flavor and texture.
From vindulge.com
5/5 (3)
Total Time 4 hrs 40 mins
Category Entree
Calories 452 per serving

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SMOKED CORNED BEEF BRISKET (2022) - WEEKEND GRILLING

Set or maintain your temperature at 240° and smoke the corned beef until the internal temperature reads about 190°. I used my Maverick ET-735 Bluetooth 4.0 Wireless Digital Cooking Thermometer – Monitor up to 4 Probes Simultaneously – Compatible with Most iOS & Android Phones – Great for BBQ, Smoker, Grill, Oven, Meat and Food – BLACK that I purchased on …
From weekendgrilling.com
Estimated Reading Time 2 mins

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MAKE HOMEMADE PASTRAMI FROM CORNED BEEF

Remove corned beef from water, discard water and dry off the surface of corned beef. Coat corned beef generously with 1/4 cup pastrami rub and preheat smoker to 275°F. Smoke beef 6 hours or until the internal temperature of the pastrami reaches 190°F. Remove pastrami from smoker, tent with foil and allow to rest 30 minutes before slicing.
From certifiedangusbeef.com
Cuisine American
Category Roasts, Old-School Classics, On The Grill
Servings 8

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HOMEMADE SMOKED PASTRAMI RECIPE - MASTERBUILT RECIPES

Corned beef is the basis for making the classic deli meat known as pastrami. Once brined, the meat is then rubbed with a spice mixture and smoked for a long time until tender. The brining process takes 6 days for optimal results. The good news is that you only have to tend to the beef for less than a minute a day during the process. If you are intimidated by this step of the …
From mrecipes.com
4.4/5 (7)
Servings 6
Cuisine American
Category Main Course

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SMOKED CORNED BEEF - OKLAHOMA JOE'S

Season the beef brisket on both sides with the rub mixture. 4. Place the corned beef brisket in your smoker and toss a few wood chunks onto hot coals for smoking. 5. Cook the brisket until the internal temperature reaches 165°F on an instant read thermometer, about 3 to 4 hours. 6.
From oklahomajoes.com
4.3/5 (48)
Servings 4-6
Cuisine American
Category Entree

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SMOKED CORNED BEEF WITH PASTRAMI RUB RECIPES

2018-03-14 · Smoked Corned Beef Brisket (The Making of Pastrami) Jump to Recipe Print Recipe On St. Patrick's Day, there's no better way to get your “Irish” on than by making a couple of smoked corned beef … From smoking-meat.com 5/5 (1) Total Time 10 hrs 10 mins Estimated Reading Time 9 mins
From tfrecipes.com

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SMOKED CORNED BEEF IS PASTRAMI - DATE NIGHT DOINS BBQ FOR TWO

Ingredients: Smoked Corned Beef is Pastrami. Corned beef (we did 2) Ingredients: Rub (This will do 2) 1 cup coarse Black pepper; ½ cup steak seasoning; ½ cup dry crushed garlic; 2 Tbsp. Paprika; 2 Tbsp onion powder; 2 Tbsp. Dry Mustard; Smoked Corned Beef is Pastrami A Wood Pellet Grill Recipe Our Ingredients . The Rub Cooking Directions: …
From datenightdoins.com

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SMOKED CORNED BEEF | SMOKING MEAT FORUMS - THE BEST ...

Meat Mopper. 227. 154. Joined Jan 16, 2020. I came across some decent looking corned beef flats at Costo's and picked 2 up. After a small amount of trimming, the one was 5.5 lbs. I did a 10 hour desalination, changing the water 3 times. I smoked at 225 for 7 hours, wrapped with B paper at the tail end of the stall and for the remaining 8.5 hours.
From smokingmeatforums.com

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PASTRAMI RUB RECIPES

Minimalistic Pastrami Rub Recipe Peppercorns, black, 2 tbsp Seeds, coriander, 1/4 cup Sugar, turbinado, 1 tbsp Paptrika, smoked 2 tbsp Garlic, granulated, 1.5 tbsp Powder, chili, ancho, 1 tsp Directions Grind all of the spices up in either a grinder, mortar and pestle or even a food processor. A Note on Corned Beef and Applying the Rub
From tfrecipes.com

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RUB FOR SMOKED PASTRAMI - ALL INFORMATION ABOUT HEALTHY ...

The key to excellent smoked pastrami is the rub. Like with any other type of beef seasoning rub, the aim is to add a layer of flavor to the meat that will last through cooking. Ingredients differ from recipe to recipe, but the goal is always to add a …
From therecipes.info

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SMOKED PASTRAMI RUB - SMOKELORDS

It is perfect for cured corned beef and can also be used to rub duck breast, goose, beef short ribs, pork belly, and other foods. Most traditional pastrami rubs are based on freshly ground black pepper as well as coriander.
From smokelords.com

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SMOKED CORNED BEEF | TRAEGER GRILLS

Corned beef should be smoked until its internal temperature reaches 204 degrees Fahrenheit. So the temperature you choose, along with the size of your brisket, will determine how long the process will take. A 3-pound corned beef brisket, smoked at 275 degrees Fahrenheit, will take approximately 4 to 5 hours to reach the desired temperature.
From traeger.com

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17 BEEF BRINE RECIPE IDEAS | HOMEMADE PASTRAMI, SMOKED ...

Jul 9, 2021 - Explore Ivy-Lou Buhrman's board "Beef brine recipe", followed by 186 people on Pinterest. See more ideas about homemade pastrami, smoked food recipes, pastrami recipe.
From pinterest.it

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HOW TO MAKE SMOKED PASTRAMI - THERMOWORKS BLOG

Cook the brisket at 250°F, or up to 275°F (121°C up to 135°C) in your oven with the pastrami set on a rack in a roasting pan with a shallow pool of water in it. (Use pre-heated water in the bottom of the pan. You don’t want to spend cooking time in the oven just slowly heating a pan of water under your meat.)
From blog.thermoworks.com

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100 CORNED BEEF / PASTRAMI IDEAS | PASTRAMI, CORNED BEEF ...

Jul 4, 2021 - Explore Myron Sanderson's board "Corned beef / Pastrami" on Pinterest. See more ideas about pastrami, corned beef, smoked food recipes.
From pinterest.ca

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METRO: IRRESISTIBLES ARTISAN MONTREAL SMOKED MEAT CORNED ...

Metro Irresistibles Artisan Montreal Smoked Meat Corned Beef or Pastrami - $3.49/100 gIrresistibles Artisan Montreal Smoked Meat Corned Beef or Pastrami. get this deal. Selected varieties. Deli sliced or shaved, $15.83/lb. posted: February 24, 2022 @ 12:00am.
From redflagdeals.com

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INSANELY GOOD SMOKED CORNED BEEF WITH PASTRAMI RUB RECIPE ...

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SMOKED CORNED BEEF WITH PASTRAMI RUB RECIPE - ALL ...

Smoked Corned Beef with Pastrami Rub Recipe. 4 - 128 vote[s] Smoking a corned beef brisket with a rub of dried spices and herbs is how pastrami is made. So, we will make a pastrami style corned beef brisket in the recipe here. Pastrami is the ultimate sliced sandwich meat, in my humble opinion.
From therecipes.info

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CORNED BEEF OR SMOKED PASTRAMI - SMOKING MEAT FORUMS

Depending on weather this weekend, I'm either going to just oven cook the brisket flat (3 lb) I've cured this week for corned beef or smoke it for pastrami. The later is preference, but I'm confused on research I've done. Most recipes note the standard smoker 12-16 hours @ 225, but that to me sounds like a recipe for jerkey for this flat.
From smokingmeatforums.com

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WHAT IS PASTRAMI TURKEY RECIPES

This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica that includes our version of their secret coleslaw topping. —Taste of Home Test Kitchen
From tutdemy.com

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SMOKED CORNED BEEF PASTRAMI — MARSH MEAL MAP

Smoked Corned Beef Pastrami Recipe. Ingredients 3-5 lbs. Corned Beef Brisket. Rub: 2 tbsp Brown Sugar 2 tbsp Ground Black Pepper 2 tbsp Coriander Powder 2 tbsp Paprika 1 tbsp Garlic Powder 1 tbsp Onion Powder. Directions. Step 1: Place meat in a bowl and cover with water. Place the bowl refrigerator overnight. *Laurie’s Cooking Tip: Corned beef has a lot of …
From marshmealmap.com

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SMOKED BEEF PASTRAMI RECIPE | TRAEGER GRILLS

Homemade beef pastrami is cured for 5 days, then smoked for 1. The end result is worth the wait and effort ‚Äî get ready for the best pastrami of your life.
From traeger.com

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