How I turn Corned Beef Brisket into Smoked Pastrami
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- How to smoked your own Pastrami on the grill
For more barbecue and grilling recipes visit: howtobbqright.com/
For this recipe I’m taking a Corned Beef brisket flat and turning it into fresh Pastrami. I picked up a 4.5lb flat from my local grocery store this week to start the process.
First you want to get most of the salt out of the corned beef for Pastrami. Place the flat in a large plastic container and cover it with cool water. It’ll need to hang out in the refrigerator for at least 12 hours, and the water needs to be changed every 4 hours to remove the salt.
Once we’ve removed most of the salt, the flat is ready for a good Pastrami rub:
½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder
Combine these ingredients in a bowl and place in a dredge shaker.
Pastrami needs a good bit of rub, so don’t hold back when applying it. You want a heavy coat on all sides of the flat. Let it hang out at room temperature while the smoker comes up to temperature.
Today I’m firing up The Big Green Egg for this smoke but you can use any smoker set up for indirect cooking. Run the pit at 275 degrees and add a few chunks of Pecan and Cherry www.grillewood.com to the hot coals for smoke.
When the grill stabilizes at 275⁰, place the flat on the cooking grate and close the lid for 3 hours. At this point it will have absorbed plenty of smoke flavor and the bark should be just right. The internal will be somewhere around 160-165⁰.
Now it’s time to tenderize the Pastrami, and we do this by creating steam. You’ll need a ½ size aluminum pan and a cooling rack. Sit the rack in the bottom of the pan and pour in 2 cups of beef broth. The liquid should cover the bottom but not come over the rack. Place the pastrami flat on the rack and insert a probe thermometer into the thickest part. Cover the pan with aluminum foil and continue cooking. The target internal temp is 202⁰ and it’ll take about 2 more hours to get there.
When the alarm goes off remove the Pastrami from the pan and place it directly on the cooking grate. It’ll be really hot, so you’ll want to wear some nitrile gloves with cotton liners. The steam softens the bark, so it needs about 15 minutes back on the grate to dry out.
Now the Pastrami is fully cooked but it needs to rest a little while before slicing. Just let it hang out on the cutting board for 20-30 minutes. You can cover it loosely with foil but don’t wrap it tight.
Slice the Pastrami across the grain with a sharp roast carving knife and cut it into whatever size slices you prefer.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
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This dude is one of my top 2 go to guys when i want ideas, or learn how to smoke a certain meat! Every time I look up something I want to do, and I see a HowToBBQRight video in the list, that's the one I click on.
I'm just saying, I watched this guy BBQ two whole pigs and it was incredibleto watch. I'd trust him on any BBQ related matter.
I’ve elevated my bbq game by watching this man and getting recipes and tips from my buddy Nomad out in Texas. The techniques with a proper Texan rub is crazy good
who is your number 1?!?!
Hey Malcolm! This is the first recipe of many of yours I made. All I owned at that time was a second hand Sunbeam square charcoal barbecuer. I did it with charcoal, offset to one side. I didn't even own a meat thermometer back then! But it came out back then, and I'm coming back around to doing it again. This time, I have an offset smoker, and a UDS to choose from. Since my wife has developed a taste for pastrami, and loves Reubens, I figured it was time to make our own and put some up in the freezer.
Anyway, it's been quite a few years, and I'm still watching and smoking! Thanks for all you do.
Malcolm, love the bump in production value you've added to your videos. They've always been great, but the voice over, the new mic and the music really tightened everything up! Great looking pastrami
Thank you Mr. Reed. I made this today and it blew my mind. Your videos make all of us novices look like we know what we are doing.👍👍👍
I was planning to do pastrami this weekend. I just wanted see Malcolm's spin on it. He's the BBQ boss. Nicely done Malcolm.
Thinking the same lol
I come back to this one all the time. This is def the favorite from all of my guests!
Did this a month ago for a gathering and it evaporated! Fan-freaking-tastic! The rub is awesome! I'm making 2 more briskets this weekend, though with a much longer pre-soak. The briskets have been in the freezer for several years and are taking a nice, long, 48 hr bath before smoking in a MasterBuilt Cabinet with apple and pecan wood. Can. Not. Wait!
Love the videos man. I've made at least 20 racks of ribs using your recipe and they are a huge hit with the family. Keep them coming!!!!
Thanks! I snagged the last corned beef brisket piece that my butcher had on Monday; made this on my Traeger on Tuesday. Took about 5 hours total; that steaming step really helps counter drying out a smaller piece of meat. So good!
That sandwich at the end of this video is a real sandwich. Thankyou for teaching me how to make pastrami. Love your channel. Cheers, from Australia
Malcolm, I love your videos. Every time I watch one of your videos I start to get hungry and wish I could produce the food you do. I've always loved bbq and you are the king of bbq. Keep up the good work and never stop barbecuing.
Just wanted to thank you for generously posting this tutorial. I pretty much followed it to the T, and it couldn’t have come out any better. Cheers.
Thank you! Thank you! Thank you! I truly appreciate your videos. For years friends and family ranked on me for not being able to cook... (and while I still don't profess to be 'a cook' per say) you've helped me shut 'em up'. My spouse found a large Big Green Egg at a yard sale. It needed a lot of work to get it back to functional, which was my job. Thanks to TH-cam for teaching me how to repair it and thanks to you for teaching me how to use it. First, the ribs were the bomb (even though I used another rub). Second, the brisket really got their attention. Third, the pastrami had them looking at yard sales. Now, the beer can chicken and I'm 'the boss.' Can't wait to see what you're cookin' up next. Keep up the good work.
So I made this yesterday - followed recipe to the T and had a 4 1/2 pounder too! Flavor was great but meat was tough. Popped it in oven at 225 for about an extra 2-2 1/2 hours with more stock sitting on a rack and covered with foil. When that bad boy came out it was fantastic, melt-in-your-mouth meat! Love what you do Malcolm, appreciate the ideas!
Hey, I tried your beef broth "sauna" on my last pastrami smoke. Costco USDA prime brisket in my homemade brine for 28 days then into the kamado with oak, hickory, & pecan. The end-product was right up at the top. For 8 years I've been smoking pastrami. Your sauna bath is a super idea. Thanks for passing on that bit of wisdom!
Malcolm, I have been following you for over a year now. Every recipe I have tried (25+) has turned out awesome. You are by far the best instructor on the internet. I have bought several of your rubs and they are great. Keep up the good work my man. Cheers from Austin, TX. Looking forward to seeing some new recipes in 2020.
There's enough pastrami for weeks Malcolm, then i saw the size of those sandwiches....
Fantastic video, i've never been a pastrami fan but i'm giving this a go.
Malcolm, its Sunday morning, & I have the the BGE fired up and my brisket just went on!! Thanks so much for all you do brother!
I skipped the desalination step. Followed the rest of directions exactly. Smoked on my pellet smoker. Came out perfect. Everyone raved about it. Thanks for the instruction.
I typically smoke some kind of meat during the weekend, and this is exactly what I’m doing this weekend. Great video for a knucklehead such as myself.
You are the SMOKER KING!
Great videos
Awesome !! Now THAT'S a Fred Flintstone sandwich ! YUM !
Great video Malcom. I love doing pastrami this way..
Malcolm, I have changed my ways. I always have a good bite to eat before watching any of your videos. I couldn't take the torture anymore. Great job on this one!
Thanks for all your tips and advice MALCOLM 👍🏾
I have been hoping you would do one of theses. Malcom, You are the best. Thanks a lot for this one!
Ineluctable Smith Now, your down here patronizing him like a brown noser
KMA loser.
Hey I watched your other pastrami brisket video, I followed your directions it turned out great, just wanted to say thanks 👍
Another GREAT recipe, thanks Malcolm, keep them coming.
I've been watching your videos for awhile and your most recent ones have been really well narrated and your pace has been excellent. Really enjoyable to watch!
love both corned beef and pastrami
Hey Malcom, great video man. I too luv Pastrami and I'm smoking some store bought Corned Beef today following your recipe. On another note, if you like Pastrami, you'll love a "Sailor Sandwich". It's layered Pastrami with grilled split Knockwurst and melted Swiss Cheese on toasted Rye Bread with your fav mustard (no mayo). This sandwich is extremely popular in Richmond, Va. where it pretty much originated.
Man that sounds amazing. I got to try that sometime :)
When you were cutting it my mouth started watering... TRUTH
I am tryihng this recipe now...I got my BGE late last year and this is the first time using it...thanks for the reciepe...I cook corn beef each year but my kids think it's to strong...starting a new tradition! #firedup
You have made me into a great smoker. Thanks love your videos.
I make pastrami all the time and EVERYONE loves it. I do basically the same thing you did.
Great video and technique, as usual. Also, your production, editing and narration, is really good.
Malcolm, I love your videos! Keep it up, Brother.
Making this tomorrow. I’ve done a few of your recipes and all have been killer. Thanks for all the recipes
Nice video, you do a good job explaining how you are getting the job done. Thanks a bunch!
Dayum! That looks incredible Malcom! Keep the videos coming! I love experimenting with your recipes 🎉
Great American BBQ, thanks for showing us some of your competition grade techniques. I wont be boiling my brisket this year. Cheers!
Love how you use the egg over your other backyard weapons, Great video, don't stop!
I made this yesterday, all I can say is "wow". Thanks so much for this video.
Thanks Malcom for the rack info, thanks for all the great info on your site
I love your new video production style. Great video, and another awesome cook!
This is an absolutely wonderful and informative channel!
Thank you for this video. I have never made my own pastrami but, your version will be my first "go to" version that I will try.
Heck YES! I am trying this. I alwasy wondered if there was a short cut using a corned beef. Thank you so much.
That looks great! I go the whole route and corn the brisket for a couple weeks then smoke it, chill it and steam it. Yum!!
bro, you make the best videos!! Thanks for what you do!
THANK YOU!!! THANK YOU!!! THANK YOU!!! This is the recipe and directions that i have been looking for!!! Going to make this soon!
Making this right now. Can’t wait!
As usual, fantastic. Came out just as you said, was the hit of the cook out, Thanks Very Much.
Thanks for the recipe Malcolm. You da man!
Love the looks of the recipe. Looks awesome. I'll be making this for St. Patrick's Day! Thx for the video.
I hope you don’t put that much meat on your sandwich
I am all in on this one. I have got to try this on my large WSM. Maybe make two and freeze one.
Cooking this baby up right now
Sweeet…!!!! I am doing this tomorrow… Thanks!!! I already make the most bomb rye caraway sourdough loaves. So looking forward to tomorrow.
The corned beef I found was $3 lb less than their fresh brisket…
I bought 2 big flats and they have been desalinating for about 8 hours now.
Great Video!! Thanks for letting me know about the 12" slicer.
Looks good. That's something I have never made. Will have to try it.
You Sir, are my spirit animal....I can't wait to try this
Looks juicy. You definitely nailed it.
Malcom,
One word.... great!
I wish you would have done this one a few days earlier bother.
That way I could have set my self up to make it for St. Patrics day.
I see your using Kingsford gloves now?
Have a great weekend Mr. and Mrs. Malcom
Cheers Mac
hey malcom i enjoy your show. love the talk thru instructions for cooking. can you do a video on Smoke Pull Turkey, north Carolina style. thanks
Another master piece!!!
great videos Malcolm! I have tried a couple of your recipes they always come out really good.
It's a day after the holiday. I bet you can find these briskets on sale....Great release time on this video. Sure helps to be subscribed!
This is exactly what I needed, I was already smoking ribs and a butt and I stocked up on corned beefs
Superb video! Think I shall give this a go for sure
Looks good. I've been wanting to make some homemade pastrami for a while. Definitely have to try smoking it. Thanks!
This guy is the Goat.when it comes to bbq and smoking meat
Did this today, turned our perfectly!
Im going to smoke one tomorrow. Thanks for the great presentation
I’m ON IT TOMORROW!!! Chillin’ in water now. Thanks Malcome-You da Man!😁👍👍 hated to leave Hernando but after watching your videos I REALLY Regret it!!! 😂
I love it when meat gets happy!!
I'm definitely gonna try this I love pastrami
Looks good I never knew it was that easy
Fantastic Malcom. Thumbs up.
that looks incredibly delicious
Still killin it!
Trying it today, St Paddy's day 2022
I'm doing this today - thanks for the video!
Great video Malcom, gota try this, thanks
Looks ace! I'll have to give this a go!
you da man. love your videos. thanks for your hard work
Love the vid. Pastrami is my favorite sandwich meat choice.
That looks bomb. I hope someone sees this on this old video but could I use beer instead of beef broth, if so, what would be recommended?
local grocer had flats for 399/lb last week I brined for 6 days
i like how you used a regular cut of brined pastrami from the grocer. the alternative is a fresh cut of unseasoned brisket and those are just really expensive. this version allows us to buy the cheaper cuts and still make a delicious meat
Brother, I LOVE your videos! That an amazing corned beef you made there. I’m making one tomorrow. Do you recommend NOT putting inside a pan for the first part of the cook? It just seems a shame to lose all those fine drippings.
I remembered this recipe from a couple years back. figured since me and the wife are home during the Coronavirus pandemic I’m going to make this . While people are buying up toilet paper and water, I grabbed me a huge corn beef brisket for the weekend project. 👍. Thank you for all your recipes 👍🇺🇸
I'm smoking one today on my BGE. :)
BOBOLICIOUS BARNES mine’s about to go on , let me know how your turns out 👍
Yes!!! I like everything about this
watched this yesterday, ran to the store and got a 4# corned beef. soaked it and throwing on the Kamado Joe right now.
MAN WHAT A GREAT PIECE OF CORNED BEEF
I am going to start with a plain whole brisket that I got with my half beef. I will do the corning ala Alton Brown. If I just leave out ( or reduce) the curing salt from the brine can I skip the soaking process? dont want to lose all that wonderful flavor from the corning brine.
Darn....and a bit of mustard......yum
crazy watching this after watching your 2014 one good shit
"enough for several sandwiches" Malcolm puts over half the pile on one sandwich, that's a sandwich!
Wow that's awesome. ? For you Malcom. You have so many smokers how do you decide which ones to use for what? BGE for brisk? Drum chicken? Pellet ribs? Or is it what ever you feel like
I Will Be Making This and SOON!!!