Corned Beef Brisket Pastrami on a UDS (w/ pics)

I read a few posts on making pastrami, so I thought I would give it a try.

Like others, I used ThirdEye's recipe: http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html.

So, blame Griffin (and Dyal_SC) if this post makes you want to make you own pastrami.

It has to be good, it has BEER on the wrapper. My wife picked these up on sale last weekend.



It turned out two packages yielded four brisket points.



The worlds largest piece of Tupperware...



Everybody out of the pool!



After a good rub down...



It was a little cold outside this morning.



Bacon. It is not just for cooking anymore.



The pit has been running for two hours. I used pecan and hickory. More to follow.

2.5 hours into the run. 152*F.



Sure smells good!

3.25 hrs into the run they hit 170*F. I pulled them, wrapped them and they are resting in a cooler.

Nice!!!! So, how'd it turn out? Bacon-flavored vodka...jeesh!!

It was awesome!




I am stuffed!

Those sandwiches look terrific...there are very few things in the world that're better than corned beef/pastrami and Swiss on rye!

I know there's a corned beef point in my freezer and it might've just moved to the top of the "what's cooking next" list!

Brad

Nicely done!! My wife has been harping on me to do them again. I would like to wait until I get a slicer, but I might have to if I want to keep the lil woman happy.

ThirdEye sure knows what he's talking about and has a great site.

Looks great, Thanks for sharing!

I really love making Pastrami from Corned beef, a lot easier than from Brisket and taste is better than the store bought mass produced stuff.

Trying to read the label to see what the sodium count was. How long did they soak?

Just wondering, why did you pull them at 170*, do you not take these to 190* like a normal brisket? It looks great no matter what, I'm just curious as to the temp. you pulled at.

Looks good. @ Nick, I know when I make corned beef or pastrami I pull at 170. That is a good temp for slicing. To tender it may fall apart when trying to slice thin. At least that is my reason. I could be wrong.

Joe Grod wrote:

Trying to read the label to see what the sodium count was. How long did they soak?

36 hours of soak time, 3 water changes.

Nick wrote:

Just wondering, why did you pull them at 170*, do you not take these to 190* like a normal brisket? It looks great no matter what, I'm just curious as to the temp. you pulled at.

Monkey see...

From ThirdEye's recipe NOTE: The most important part of the instructions for the final internal temperature or "finish temp" on my site are "Cook until the internal temperature is 165° to 170° and the pastrami is tender. Rest before serving. Remember to slice against the grain". So.....monitor the internal, and also confirm the tenderness with a toothpick. You may need to go to 180° internal, but remember you are usually slicing pastrami thin, which helps with the tenderness. Also different brands of corned briskets can be different, once you find a brand you like stick with it.

I can never find point cuts for corned beef in the store. Looks like you did a marvelous job with that pastrami. I think it's time I made some more.