Good afternoon! I used your rub recipe to the “t”. I did the smoking on my Pit Boss KC Combo. I ran it on “S” for two hours then brought the temp up to 225. My IT began going up pretty quickly so I turned it back to 200. It hit IT of 165 after seven hours. I put in a pan with water and covered it tightly with foil at 275 until IT got to 203 about an hour longer. I put in the fridge until lunchtime the next day. The meat by itself is just a tad salty. I soaked the commercial corned beef I bought overnight prior to smoking. I probably should have changed the water when I got up the morning of the smoke. Flavor is really good. I will do this again. Thank you for the informative video.
the seasoning packs that come in commercial corned beef contain minced bay leaf. These do not soften w cooking, even when in liquid. So if you want to use as rub, it would be a good idea to spin in spice grinder a few secs to pulverise. Nice rub on pastrami. Thanks for posting.
Can't wait to smoke a pastrami once our weather is back above freezing. I have 2 large moose roasts from last hunting season I will be using! I will be using your recipes for the brine and rub and will let you know how they go!
Young man,...you have perfectly set down the proper way to do smoke corn beef,...and pastrami. The only thing I would add is,...changing the water that your corn beef is soaking in over night about half way through,...and then rinse it off when done soaking,...then patt dry. The only reason I say this is I have become extremely salt sensitive as I have gotten old, it may be helpful to others. I do grind my spices that come with the corn beef, adding it to both sides of the brisket,...and the remainder in the unsalted beef broth when I put the brisket in a pan. Great video,...thanks for sharing.
What a beautiful cook! That pastrami looks so damn good I just told my wife that’s what we’re having this weekend! Thanks for the video keep them coming they’re awesome!
Have done a few more pastramis since my post 2 months ago. We have seen heaven. I never thought I could make anything as flavorful as this without doing an apprenticeship in a NY deli. Thanks again for the video. Cheers!
Looks like the real deal! I can’t believe it’s that time of the year already I remember watching your video last year like it was yesterday. I ended up trying it with a pork loin and it definitely had everyone needing water.
I'm doing Meathead's Pastrami right now, BTW it's NOT just crushed coriander, it's crushed too. I'm using my 'Bullet' ..... aka Brinkmann, with water in my drip pan, and using apple and apricot wood chunks. Trying the parboiled method he has in the video on his pastrami rub recipe site. Hopefully it's not too dry;-)
Perfect timing on this video, I’ve been wanting to do a smoked corned beef, the pastrami looks really good too. Off topic but I used your brick method for a brisket in my series 3 pellet smoker and it turned out amazing!
It will keep a humid environment in the smoker but it isn't like putting it in a steamer or boiling the meat like some places do for corned beef. I feel it helps the smokiness in meats during long cooks. You should try it if you have not used one before.
@@Grizzleback07 I have a 'Bullet' smoker/steamer made by Brinkmann, it has a water pan under the bottom rack and directly over the charcoal pan. Works great for kahlua pig, pulled pork or pulled beef. Just did a chuck roast, 1/2 with my BBQ rub, the other 1/2 done Mexican Barbacoa style. Using some of it in my slow cooker chili right now.
You were so right to have it soaking in water overnight to get the salt out. I smoked the first one & didn't soak in water long enough and it was salty but oh so tender! Then I soaked another correctly to get the salt out and it worked, but I overcooked it a bit. The problem I had with the flat was one end was 8 to 10 degrees hotter than the other in my pellet smoker and I was rotating it. Guess I should insert the probe into the thinner end (or the first end that hits like 170 degrees) and when it hits like 170 to 175 degrees... put it in the foil pan with chicken stock or water and cover till it hits a final temp of what? 200degrees? Thanks again
This has been on my list for a while. Want to make some good rueben sandwiches. BTW, you get the char logs locally or shipped? I know you’re a Midwest guy, cannot find those anywhere in MI. Great cook man!
Thanks for a great video! Just resumed smoking after about 20 years. Have a WSM 18" and over past weekend, bought a 3 lbs "thick cut" corned beef. Did pretty much everything same as in this video. After 4 plus hours, stalled at 168 F, put in pan with liquid and braised until 202 F. Looked and smelled like a NY Deli, bark was perfect, cut into it, and 80% was fat and gristle. I now realize that the point is also thick cut, and deckle, and 2nd cut and maybe more. The 20% that was edible was delicious. If I had continued to braise, do you think the fat and connective tissue would have broken down? Appreciate any help and thoughts. I know I'll be smoking flat cut from now on. Thanks again.
That fat would eventually break down but the meat would probably be way over cooked by then. You can trim a lot of that deckle fat off next time. The flat is better for sandwiches in my opinion :)
Thank you. I saved up for a long time to buy this one. I’ve wasted a lot of money over the years on smokers sold at the big box stores. This one will last a lifetime 😁
That's one of the best pastrami I've seen you absolutely nailed that one What was the finish internal temperature looks like you picked a good time to pull still has a little bit of strength to it just how I like my pastrami
Hi, Jack. The corned beef turned out excellent... I cooked that one until it was fall apart tender. I like your idea of Samuel Adams cherry wheat. The cherry wood gives it an awesome flavor and I'll bet that Sam Adams would take it to the next level.
Hey Bro! First off I love doing this method........I got a couple points on sale myself. Yours turned out terrific with the high smoke temp. 👍 Interesting idea with your charcoal plate...........was hard to see but I'm assuming there are holed drilled in it? I'm sure I'll be seeing more of it in the future. 👍 Metal On My Cleveland Friend! 🍺 \🔥/
Hi, Ken. No holes in the charcoal plates at all. I got the idea from this video: th-cam.com/video/8MkpK_0rnsw/w-d-xo.html Go to the 4 minute 30 second mark
Good afternoon! I used your rub recipe to the “t”. I did the smoking on my Pit Boss KC Combo. I ran it on “S” for two hours then brought the temp up to 225. My IT began going up pretty quickly so I turned it back to 200. It hit IT of 165 after seven hours. I put in a pan with water and covered it tightly with foil at 275 until IT got to 203 about an hour longer. I put in the fridge until lunchtime the next day. The meat by itself is just a tad salty. I soaked the commercial corned beef I bought overnight prior to smoking. I probably should have changed the water when I got up the morning of the smoke. Flavor is really good. I will do this again. Thank you for the informative video.
just did this recipe on my Oklahoma Joe and WOW! Rye bread and Mustard nothing else is needed, Really remind me of Katz on NY thanks!!
the seasoning packs that come in commercial corned beef contain minced bay leaf. These do not soften w cooking, even when in liquid. So if you want to use as rub, it would be a good idea to spin in spice grinder a few secs to pulverise. Nice rub on pastrami. Thanks for posting.
Can't wait to smoke a pastrami once our weather is back above freezing. I have 2 large moose roasts from last hunting season I will be using! I will be using your recipes for the brine and rub and will let you know how they go!
I follow you from Italy, I drool watching your video 😋😋😋
Thank you! We love our friends from Italy!
Looks like you Nailed It!!! Great video 😁👍👍
Young man,...you have perfectly set down the proper way to do smoke corn beef,...and pastrami. The only thing I would add is,...changing the water that your corn beef is soaking in over night about half way through,...and then rinse it off when done soaking,...then patt dry.
The only reason I say this is I have become extremely salt sensitive as I have gotten old, it may be helpful to others.
I do grind my spices that come with the corn beef, adding it to both sides of the brisket,...and the remainder in the unsalted beef broth when I put the brisket in a pan.
Great video,...thanks for sharing.
What a beautiful cook! That pastrami looks so damn good I just told my wife that’s what we’re having this weekend! Thanks for the video keep them coming they’re awesome!
Have done a few more pastramis since my post 2 months ago. We have seen heaven. I never thought I could make anything as flavorful as this without doing an apprenticeship in a NY deli. Thanks again for the video. Cheers!
That is awesome news! Thanks for the update and I’m glad to hear you are having fun and cooking some great food.
Looks like the real deal! I can’t believe it’s that time of the year already I remember watching your video last year like it was yesterday. I ended up trying it with a pork loin and it definitely had everyone needing water.
I'm doing Meathead's Pastrami right now,
BTW it's NOT just crushed coriander,
it's crushed too.
I'm using my 'Bullet' .....
aka Brinkmann, with water in my drip pan,
and using apple and apricot wood chunks.
Trying the parboiled method he has in the video on his pastrami rub recipe site.
Hopefully it's not too dry;-)
Great job. I am going to make pastrami next week based on your recipe. Thanks for the video.
what kind of wood you use for the smoke
That is hard work! The reward is awesome though!! That looked good.
My in laws want me to smoke pastrami so I appreciate this, and I had no idea you were a Western PA guy until I saw the giant eagle package lol
Great video! Looks amazing
Made it this past weekend on my 14 year old Treager and it was perfect! Soaked it in water
Awesome. Just recently joined the amazing ribs site. Got a pit barrel on the way. Supposedly runs at that temp. Can't wait to try it.
What knife are you using?
Looks really good, thanks for the appetite!
Perfect timing on this video, I’ve been wanting to do a smoked corned beef, the pastrami looks really good too. Off topic but I used your brick method for a brisket in my series 3 pellet smoker and it turned out amazing!
The ol brick trick :) Glad your brisket turned out good.
Nice video, I just love the way you handle the LSG
Thank you, Al! I really enjoy cooking on this thing. I have a lot of content planned around the LSG in the coming months... it’s going to be amazing!
I love my vertcale
Question;
If you have water pans on the bottom shelf isn't that going to steam the brisket? tyvmia
It will keep a humid environment in the smoker but it isn't like putting it in a steamer or boiling the meat like some places do for corned beef.
I feel it helps the smokiness in meats during long cooks. You should try it if you have not used one before.
@@Grizzleback07 I have a 'Bullet' smoker/steamer made by Brinkmann,
it has a water pan under the bottom rack and directly over the charcoal pan.
Works great for kahlua pig, pulled pork or pulled beef.
Just did a chuck roast,
1/2 with my BBQ rub,
the other 1/2 done Mexican Barbacoa style.
Using some of it in my slow cooker chili right now.
Wow that was an amazing video. Just found this Chanel, who makes the smoker?
Beautiful looking meat
Can’t beat a good hot pastrami sandwich! 🍽👍🏻🙂
You were so right to have it soaking in water overnight to get the salt out. I smoked the first one & didn't soak in water long enough and it was salty but oh so tender! Then I soaked another correctly to get the salt out and it worked, but I overcooked it a bit. The problem I had with the flat was one end was 8 to 10 degrees hotter than the other in my pellet smoker and I was rotating it. Guess I should insert the probe into the thinner end (or the first end that hits like 170 degrees) and when it hits like 170 to 175 degrees... put it in the foil pan with chicken stock or water and cover till it hits a final temp of what? 200degrees? Thanks again
What temp on the pastrami do you start to wrap in the foil pan with water? I understand that its usually done at 200 or 204 degrees. Thanks
If you want to braise it in water after smoking it you can do that once it reaches about 165 degrees F
Hey man got a chuck roast a pork butt and experieramenting with some stew meat chunks for burnt ends keep up the good work.
Have a 2 lb’er from White Oak Farms on the Pit Boss Pro Series 4 now. Left off the chipotle as others in the family don’t like spicy.
Another great video! Where did you get your cutting board?
Thank you, Daniel. Check out Epicurean Cutting boards
This has been on my list for a while. Want to make some good rueben sandwiches. BTW, you get the char logs locally or shipped? I know you’re a Midwest guy, cannot find those anywhere in MI. Great cook man!
Thank you. I found the char logs at Ace Hardware.
Looks amazing.!
Thank you, Brian!
Thanks for a great video! Just resumed smoking after about 20 years. Have a WSM 18" and over past weekend, bought a 3 lbs "thick cut" corned beef. Did pretty much everything same as in this video. After 4 plus hours, stalled at 168 F, put in pan with liquid and braised until 202 F. Looked and smelled like a NY Deli, bark was perfect, cut into it, and 80% was fat and gristle. I now realize that the point is also thick cut, and deckle, and 2nd cut and maybe more. The 20% that was edible was delicious. If I had continued to braise, do you think the fat and connective tissue would have broken down? Appreciate any help and thoughts. I know I'll be smoking flat cut from now on. Thanks again.
That fat would eventually break down but the meat would probably be way over cooked by then. You can trim a lot of that deckle fat off next time. The flat is better for sandwiches in my opinion :)
Many thanks! Went to butcher and just bought a flat and will be doing it again hopefully with better results.
That’s awesome
Awesome as usual. I have been thinking about converting to an offset smoker. Now to just save up the cash.
Thank you. I saved up for a long time to buy this one. I’ve wasted a lot of money over the years on smokers sold at the big box stores. This one will last a lifetime 😁
That's one of the best pastrami I've seen you absolutely nailed that one
What was the finish internal temperature looks like you picked a good time to pull still has a little bit of strength to it just how I like my pastrami
Thank you. I pulled it at about 200 F. I think if it went up another couple degrees it would have been completely pull apart tender.
i subscribed because of your hoodie....LOL
TIP: Poke holes in the fat cap with the tip of a sharp knife to let spices and smoke penetrate. Don't pull at 189°, it will be tough. Go to 203°.
Very nice, how did the corned beef turn out? I usually use a bottle of Samual Adam’s cherry wheat instead of water!
Hi, Jack. The corned beef turned out excellent... I cooked that one until it was fall apart tender. I like your idea of Samuel Adams cherry wheat. The cherry wood gives it an awesome flavor and I'll bet that Sam Adams would take it to the next level.
That wa a good looking samich
Super...!!!
Hey Bro! First off I love doing this method........I got a couple points on sale myself. Yours turned out terrific with the high smoke temp. 👍
Interesting idea with your charcoal plate...........was hard to see but I'm assuming there are holed drilled in it? I'm sure I'll be seeing more of it in the future. 👍
Metal On My Cleveland Friend! 🍺 \🔥/
Hi, Ken. No holes in the charcoal plates at all. I got the idea from this video: th-cam.com/video/8MkpK_0rnsw/w-d-xo.html
Go to the 4 minute 30 second mark
Hash for breakfast !
You know it, Bubba!
Didn’t know Kenny Powell was a TH-camr .
Has anybody told you, you look like Mark "chopper" Read with those aviators. Came here for the recipe but my first thought when I started the video.
I get that a lot. They call me the Chopper Read of BBQ lol
good 1 butt not close 2 katz deli in new york the best butt 30.00 sanwich spendy
Ruined it by not toasting the bread
The temperature difference is probably due to the thickness of the pastrami, at least an inch thicker.