bobissmokin
Well-known member
Yeah buddy!
Smoked Corned Beef
- Thread starter brewersfan73
- Start date
Steve In Pa
Well-known member
The left overs might be the best part. Had some last night, nuked and it was tasty. The smoke flavor really stands out. So we’ll be doing that again.
Also, had to smoke at the 250 range due to a late start but it was just fine
Also, had to smoke at the 250 range due to a late start but it was just fine
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smoked Corned Beef is called "Pastrami" 
You didn't use nearly enough "rub". it should be covered. Did you ever see a pastrami? It has a thick black cruse.
The smashing is a bad idea. Use a coffee grinder. I don't l;ike big peppercorns in my mouth when I'm eating pastrami, so I grind them down quite a bit. Not to a powder, but nearly. I also add ground espresso which adds a bit of different flavor that. you may or may not like.
You guys are being WAAY too cheap with the coating (its not really a "rub") I use about 1/3 coriander, 1/3 black pepper and 1/2 Pepper Supreme (wich has white, red and green peppercorns). And I grind some dried garlic in as well; then a spoonful of finely ground espresso. I originally found a recipe with the espresso and brown sugar but I didn't like the sweetness. Pastrami shouldn't be sweet.
The day after St Pats is the only time you can get the store bought for a reasonable price. I picked up 2 for $3.49 /lb and 1 for $2.97/lb; with shrinkage and the cost of the pellets it's still $10 a sandwich.
You didn't use nearly enough "rub". it should be covered. Did you ever see a pastrami? It has a thick black cruse.
The smashing is a bad idea. Use a coffee grinder. I don't l;ike big peppercorns in my mouth when I'm eating pastrami, so I grind them down quite a bit. Not to a powder, but nearly. I also add ground espresso which adds a bit of different flavor that. you may or may not like.
You guys are being WAAY too cheap with the coating (its not really a "rub") I use about 1/3 coriander, 1/3 black pepper and 1/2 Pepper Supreme (wich has white, red and green peppercorns). And I grind some dried garlic in as well; then a spoonful of finely ground espresso. I originally found a recipe with the espresso and brown sugar but I didn't like the sweetness. Pastrami shouldn't be sweet.
The day after St Pats is the only time you can get the store bought for a reasonable price. I picked up 2 for $3.49 /lb and 1 for $2.97/lb; with shrinkage and the cost of the pellets it's still $10 a sandwich.
OP
OP
brewersfan73
Well-known member
Although I used many of the same flavor elements as a pastrami, a smoked corned beef is not always pastrami, although it is definitely the most common type of smoked corned beef. Please get your facts straight before you add misinformation to this post.
And if you would have read my posts closely, the last thing I wanted was a thick coating of spices on my smoked corned beef. In fact, I'm going for even less next time so I can taste the smoke and the corned beef.
I was inspired by a local food truck that has smoked corned beef as part of their regular menu, and it hardly has any type of rub or crust on it, and it is delicious.
And if you would have read my posts closely, the last thing I wanted was a thick coating of spices on my smoked corned beef. In fact, I'm going for even less next time so I can taste the smoke and the corned beef.
I was inspired by a local food truck that has smoked corned beef as part of their regular menu, and it hardly has any type of rub or crust on it, and it is delicious.
Calling a smoked corned beef with black pepper and coriander something other than pastrami is the only misinformation here.
There is a level of amusement in someone being inspired by what likely was leftover corned beef that they smoked to get rid of
There is a level of amusement in someone being inspired by what likely was leftover corned beef that they smoked to get rid of
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