Quick Pastrami - Smoked Corned Beef


 
M

Matthew Y

TVWBB Fan
2nd cook with my Mini WSM. Bought myself some Corned Beef(brisket). Soaked in water overnight to remove some of the salt. Covered the meat with some crushed coriander, onion power, black pepper.

20 Lit briquettes gets me a perfect 225. Added Apple wood chunks every hour.




Took the brisket off when IT hit 185 @ 8 hours. Was my first time BBQing brisket, thought I was doing something wrong when the meat plateau at 156 for 2 hours.


Steamed for 30 min until IT was 200




Slightly salty, but tasted awesome.
 
Nice pastrami, I've never seen it steamed before, what was the reason for that. I've also found if you soak the corn beef and change the water 3 or 4 times that really helps to get the salt level down.
 
I'm not 100% sure why it needs to be steamed, but I read that the Katz Deli in New York steam it before slicing.

My guess is it re-hydrates and makes the meat more tender.
 
That's some awesome pastrami, like Rich said never heard of steaming it but will give that try. Thanks for sharing with us.
 
Like the looks of that Pastrami! I've never steamed them, but I know that some NY deli's steam them to make a liquor to dip the meat in.
 
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