Mock Pastrami

[Larry Wolfe]

Decided to do a smoked corned beef in an attempt to make something close to pastrami. To my surprise, I came very close and discovered something very tasty.

All I did was, purchased a 5.5lb Corned Beef Brisket from the store. Soaked in tap water overnight, changed the water twice. Then generously coated with black pepper, cooked between 225-235 until internal temp hit 170* wrapped in foil and rested for about an hour. Sliced, made reubens and enjoyed, here are a few pics.

Sliced
Sandwich
Sandwich2

 

[Curt H.]

Wolfe,that looks great!!! my next to do for sure..

 

[Al Silverman]

Larry,

Nice job !!!! Looks like the real deal. New york deli style pastrami. Does it still taste like corned beef with something added or does it taste more like pasrtami? I was thinking of going whole hog and trying to make some from scratch by dry aging a flat and smoking at a temp of 160° then steaming. Anyway, enjoy !!

Al

 

[Dale Perry]

Larry, looks great. What kind of bread did you use?
DP

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does it still taste like corned beef with something added or does it taste more like pasrtami? </div></BLOCKQUOTE>

Al,
I'd say last night when I ate it while it was still warm it tasted more liked smoked corned beef. But I just had a piece cold out of the fridge after sitting overnight and it tastes just like deli pastrami. Fantastic.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Larry, looks great. What kind of bread did you use? </div></BLOCKQUOTE>
Dale, I used Pumpernickel. Reubens are made with Rye but the store didn't have any. Was still great!

 

[Phil D.]

Larry, just out of curiosity, what type and quantitiy of wood did you use for the smoke?
-Phil

 

[Larry Wolfe]

I used 4 small pieces of Hickory.

 

[Jeff T Miller]

Larry that looks excellent. Makin me hungry and I just finished some pulled pork.

 

[Brian H]

Looks fantastic. I was just thinking the other day that corned beef should be rolling in to stores in large quantity soon.

Larry, Is that Guinness better than Bud Select?

 

[Morgan Sziraki]

The best sammich of all time: The Reuben
Not available in the UK or have not found one yet, so I'm forced to make my own, I have to say that looks better than anything I've made to date. Superb. Now Samual Smith's is another story ...

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Larry, Is that Guinness better than Bud Select? </div></BLOCKQUOTE> No comparison!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The best sammich of all time: The Reuben
Not available in the UK or have not found one yet, so I'm forced to make my own, I have to say that looks better than anything I've made to date. Superb. Now Samual Smith's is another story ... </div></BLOCKQUOTE> I got the Samuel Smiths for Christmas and really liked it.

 

[Chris Finney]

Looks and sounds good Larry.
I been doing a lot of reading lately about making pastrami on different sites around the internet. It's about time to just do it.

 

[Larry Wolfe]

Chris,
With St. Patty's day coming up the corned beef briskets will be on sale. Perfect time to try it!

 

[Lisa Martin]

That looks really good. I think I may try that for our St. Patrick's party. About how long did it take to smoke?

 

[Chris Finney]

Larry,

Think I'll just stick with corned beef (and Guinness) and cabbage for St. Patty's Day. Don't want to mess with tradition.

Do the pastrami after.

 

[John Mason]

I've done that a few times. Really liked it. I thought I was actually making pastrami.

What is the difference between this mock (smoked corned beef) pastrami and the real thing?

 

[Joe Ames]

FYI
Corned beef - a beef brisket, cured in a brine containing mixed pickling spice and cooked in moisture.

Pastrami - a beef brisket, cured in a brine. coated with a variety of spices, Sometimes cracked black pepper only. Montreal Seasoning is gaining in popularity. Then cooked using dry heat, smoking, oven, etc.

Joe