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

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Murman well done
well done

Posts: 410
Location: Nataqua Territory
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. :lol:

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

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It turned out two packages yielded four brisket points.

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The worlds largest piece of Tupperware...

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Everybody out of the pool!

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After a good rub down...

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It was a little cold outside this morning.

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Bacon. It is not just for cooking anymore.

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The pit has been running for two hours. I used pecan and hickory. More to follow.
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Sun Apr 01, 2012 1:41 pm
Murman well done
well done

Posts: 410
Location: Nataqua Territory
2.5 hours into the run. 152*F.

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Sure smells good!
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Sun Apr 01, 2012 2:27 pm
Murman well done
well done

Posts: 410
Location: Nataqua Territory
3.25 hrs into the run they hit 170*F. I pulled them, wrapped them and they are resting in a cooler.
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Sun Apr 01, 2012 6:11 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Nice!!!! :D So, how'd it turn out? Bacon-flavored vodka...jeesh!! :lol:
Large BGE
CG Duo with SFB

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Post Sun Apr 01, 2012 6:58 pm
Murman well done
well done

Posts: 410
Location: Nataqua Territory
It was awesome!

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I am stuffed!
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Mon Apr 02, 2012 8:51 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
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

Post Mon Apr 02, 2012 11:31 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

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.

Post Mon Apr 02, 2012 12:17 pm
Trollby well done
well done

Posts: 1301
Location: MadCity, WI

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.

Post Fri Apr 06, 2012 9:16 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
Trying to read the label to see what the sodium count was. How long did they soak?
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Post Sat Apr 07, 2012 12:10 am
Nick medium-rare
medium-rare

Posts: 74
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.
Primo XL Oval
BeefEater Discovery 1000e 3-burner

Post Sat Apr 07, 2012 9:54 am
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
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.
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Mon Apr 09, 2012 2:12 pm
Murman well done
well done

Posts: 410
Location: Nataqua Territory
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.
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Mon Apr 09, 2012 2:14 pm
Murman well done
well done

Posts: 410
Location: Nataqua Territory
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.
Weber Smokey Joe
Weber 22.5 Kettle
CharGriller DUO w/SFB
UDS - 55 gal

Post Mon Apr 09, 2012 9:00 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
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.


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