Attempting first pastrami this weekend

[DivotMaker]

I add cure to my brines while it is heating, and it has never "not worked," or been "deactivated."  I'm not sure who came up with that theory, but I don't believe it's a fact.  The meat has never failed to cure with #1 added to a warming brine.  Keep in mind, though, I don't heat my brines to a very high temp...just pretty much steep them to dissolve and blend the ingredients.

 

[Walt]

I add prior as well, with great results. To dissolve the soluable spices, I use an instant hot water heater.

 

[JustChillin]

Happy Saint Patrick's Day! After reading through this topic, I couldn't resist smoking two 3.5+- corned beef flats. They have been soaked in water for about 12 hours, rinsed & dried and rubbed with mustard/seasoning ( seasoning pack ground, pepper, smoked paprika & brown sugar ). They will be headed to the smoker for 3-4 hours @ 225 then wrapped in foil with some beer and back to the smoker until they reach 190-195. If ready, off to the cooler until dinner time. Thanks to all for the great suggestions. IMO, this forum is what makes SI smokers great.

 

[BedouinBob]

Great minds think alike. I just finished a couple of pastramis using Meatheads recipe that is like Katz in NYC. SconnieQ is right, primarily pepper and coriander. See the attached for recipe and method. Plus a couple of pictures to prove I did it......  Turned out great! I used it for sandwiches at work. I know it's supposed to be steamed and all of that but straight up with mustard works too.

 

[Meatball]

Very nice work!

 

[JustChillin]

Bob those look great! Mine turned out wonderful but I took them out of the cooler to slice when everyone was ready to eat and didn't get a chance for photos. Reubens today and I might even do some hash for breakfast.

 

[BedouinBob]

David, pastrami hash? Yum! What's your recipe?

 

[DivotMaker]

Looks great, Bob!

 

[Jimeo]

With all the cheap corned beef around had to try for myself.  Super easy and super good, even better after a few days in the fridge.  Great Ruben! Great pastrami and American omelette! Thanks for the inspiration fellas...

 

[old sarge]

Great looking pastrami noak and Jim.