gregbooras
Moderator
Smoked Pastrami
Ingredients:
3-4 lb. corned beef brisket flat (store bought)
Yellow Mustard
1 16 oz. Guinness Beer
2 cups beef stock (low sodium)
Seasoning Mix:
4 T Black Pepper (16 mesh)
2 T Coriander powder
1 tsp ground mustard
1 T brown sugar
1 T smoke paprika
2 tsp garlic powder
2 tsp onion power
Remove the corned beef brisket from its packaging and discard the spice packet. Soak the corned beef in water for 6-8 hours changing the water every two hours.
Mix up seasoning mix in a small bowl and cover with plastic wrap until needed.
Once the brisket is done soaking remove from water, rinse and pat dry. Apply yellow mustard to all sides of the brisket and then apply the seasoning mix (I used about 2 T). Place in a non-stick oblong cake pan and cover with foil (you can also use a disposable pan). Put the brisket in the refrigerator overnight, or until you are ready to smoke it.
Set smoker to 180 degrees
Place brisket in the smoker (fat side down) for 3 hours, remove and place in non-stick cake pan. Add the beer and the beef broth to the bottom of the pan (you want the liquid to be about one inch deep). Tightly cover the pan with foil making sure the foil does not touch the meat.
Pre-heat oven 325 degrees
Place brisket in oven for 2-3 hours, you are looking for an internal temperature should be 203℉ on an instant-read meat thermometer. It should be probe tender.
Remove from the oven and allow the meat to rest for 20 minutes at room temperature. Slice across the grain into 1/4-inch slices with a sharp knife and serve immediately.
Notes: This was 3.67 lbs. pre-packaged corned brisket flat from the grocery store. The pastrami reached 203 degrees in 2 hours. Since the pastrami was done early, I removed it from the pan and wrapped it in foil. I then placed it in cooler lined with towels for 90 minutes. The temp of the pastrami was 172 degrees, when I removed it from the cooler.
Turned out great!
Ingredients:
3-4 lb. corned beef brisket flat (store bought)
Yellow Mustard
1 16 oz. Guinness Beer
2 cups beef stock (low sodium)
Seasoning Mix:
4 T Black Pepper (16 mesh)
2 T Coriander powder
1 tsp ground mustard
1 T brown sugar
1 T smoke paprika
2 tsp garlic powder
2 tsp onion power
Remove the corned beef brisket from its packaging and discard the spice packet. Soak the corned beef in water for 6-8 hours changing the water every two hours.
Mix up seasoning mix in a small bowl and cover with plastic wrap until needed.
Once the brisket is done soaking remove from water, rinse and pat dry. Apply yellow mustard to all sides of the brisket and then apply the seasoning mix (I used about 2 T). Place in a non-stick oblong cake pan and cover with foil (you can also use a disposable pan). Put the brisket in the refrigerator overnight, or until you are ready to smoke it.
Set smoker to 180 degrees
Place brisket in the smoker (fat side down) for 3 hours, remove and place in non-stick cake pan. Add the beer and the beef broth to the bottom of the pan (you want the liquid to be about one inch deep). Tightly cover the pan with foil making sure the foil does not touch the meat.
Pre-heat oven 325 degrees
Place brisket in oven for 2-3 hours, you are looking for an internal temperature should be 203℉ on an instant-read meat thermometer. It should be probe tender.
Remove from the oven and allow the meat to rest for 20 minutes at room temperature. Slice across the grain into 1/4-inch slices with a sharp knife and serve immediately.
Notes: This was 3.67 lbs. pre-packaged corned brisket flat from the grocery store. The pastrami reached 203 degrees in 2 hours. Since the pastrami was done early, I removed it from the pan and wrapped it in foil. I then placed it in cooler lined with towels for 90 minutes. The temp of the pastrami was 172 degrees, when I removed it from the cooler.
Turned out great!
