smoked corned beef

A Smoked Pastrami Recipe That's Close To Katz's

corned beef, preferably

pastrami rub

This homemade pastrami recipe is complex and smoky, but not in the way that other smoked meats are smoky. The smoke in this beef pastrami is not overt. It is blended in thoroughly. Much like Katz&#039;s pastrami, this is highly seasoned, but the black pepper and coriander rub is never domineering, and swimming across all your buds are a range of other herbs and spices. Once you try this recipe you may need to open your own deli!

Simple And Smoky Homemade Pastrami Recipe

corned beef, preferably our homemade recipe

Prep the corned beef. If possible, make your own corned beef. It is just plain better than storebought. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8" and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.

Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.

Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally, about 4 tablespoons per square foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don't wrap it. The rub just sticks to the plastic wrap. Normally I say you do not need to let meats marinate in a rub, but the wait seems to help this particular rub adhere.

Fire up. Set up your grill in 2 zones for smoking or set up your smoker. If you can, use a charcoal smoker. It produces a deeper darker crust than any other cooker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.

Cook. Place the meat on the smoker or on the indirect heat side of the grill. If you plan to steam it before serving for maximum tenderness, you only need to smoke it with indirect heat until it reaches the stall at about 150°F. You can wrap in foil and refrigerate for a week if you wish or proceed to the steaming step. The downside is that steam softens the crust. You can skip the steaming and smoke it up to 203°F and have a nice firm smoky bark, but the meat will not be quite as tender. But it will be tender. And delicious. Your call. Try it both ways and pick the method that suits you best.

Steam (optional). If you want to steam it for maximum tenderness, if you have a bamboo or metal steamer in which the meat will fit, you can use that. If not, you can make a steamer by putting a wire rack in a baking pan. If necessary you can sit the rack on wads of foil to keep it out of the water. Unwrap the meat and put it on the foil in which it was wrapped or the steam will wash off much of the rub. Do not slice the meat first.

If you made a steamer with a baking pan, cover it with foil. If the pan is steel don't let the foil touch the meat. The salt, the water, the steel, and the aluminum can interact and create electrical charges that can melt the foil! This is a phenomenon called the "lasagna cell" because it happens to lasagna often.

Put the pan on a burner, turn the heat to medium low, and steam it an hour or two until heated through to 203°F. Add hot water as needed, making sure the pan never dries out. Don't rush this. Take it all the way to 203°F. Note that the crust tends to get soft when you steam. No doubt about it, a hard crust is more appealing. So you can firm the crust by putting it on a hot grill or in the oven or under the broiler for a few minutes. The best crust comes from smoking up to 203°F and skipping the steam. The big puzzlement is how does Katz's retain the hard crust even though they boil the meat just before serving. Dr. Blonder speculates that they pack the meat in so tight that the crust remains hard. I'm skeptical.

Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.

Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices and a few shreds of sauerkraut is nice but not necessary. Now this is going to sound weird: It may need a light sprinkling of salt. The soaking process occasionally removes too much. So taste it and if you wish, sprinkle it on lightly. At Katz&#039;s they put about 1 pound of meat on each sandwich, and the Carnegie Deli uses even more. That&#039;s just too much for me devour without unhinging my jaw. 1/2 to 3/4 pound per sandwich is more than enough for home use. If you want, you can make a Rockin&#039; Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there&#039;s no rule that you can&#039;t make one from pastrami. In fact, I highly recommend it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!

The best recipe for the ultimate Reuben from Meathead of AmazingRibs.com.  Learn More: https://tinyurl.com/acq59mj

Meathead of AmazingRibs.com shows you how to elevate the world's best sandwich, the Reuben, by converting corned beef to smoked pastrami, as close to Katz's deli pastrami as possible without a trip to Manhattan.

Get a free 30 day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster

Get tested recipes, proven techniques, ratings and reviews, and so much more at https://amazingribs.com

How To Make The Best Pastrami And Pastrami Reuben Sandwiches

Tender and delicious Smoked Corned Beef and Cabbage is cooked on the pellet grill before getting braised with cabbage and potatoes for the perfect St. Paddy&#x27;s Day dish!

Smoked Corned Beef and Cabbage

corned beef brisket

apple cider

water

yellow potatoes

carrots

green cabbage

black pepper

parsley

Preheat your pellet grill and set it to...

Preheat your pellet grill and set it to 225°

Remove your brisket from the brine and pat...

Remove your brisket from the brine and pat it dry with paper towels. Find and set aside the packet of spices that comes with the pre-brined brisket.

Place the brisket directly onto the grates of...

Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 4 hours.

Transfer the roast to a Dutch oven and...

Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered.

Add your packet of dry spices, cover, and...

Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°. Otherwise, you can put this right on the stovetop after it is covered since it won't take any more smoke or flavor from the grill at that point.

Prepare your vegetables by cutting your cabbage into...

Prepare your vegetables by cutting your cabbage into small wedges, your carrots into 3-inch sticks, and your potatoes in half.

Check your brisket for tenderness and, once confirmed,...

Check your brisket for tenderness and, once confirmed, add your vegetables and let simmer for an additional 30 minutes.

Once your vegetables are fork-tender, pull your brisket...

Once your vegetables are fork-tender, pull your brisket from the pot and slice it against the grain.

Sprinkle with parsley for garnish and serve hot.

Corned beef brisket, a St. Patrick's Day staple, kicked up a few notches by adding delicious smoke flavor!

Smoked Corned Beef Brisket

3-5 pound corned beef brisket

Meat Church Holy Gospel rub, optional recipe

Soak the corned beef

Place the corned beef brisket into a large bowl or container and cover with water. Place in the refrigerator for 2 hours to help remove some of the salt. You can store it in the refrigerator for up to 24 hours.

Fire up the smoker

Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

Season the corned beef

Sprinkle the seasoning evenly over the entire surface of the corned beef brisket.

Start smoking the corned beef brisket

Place the corned beef brisket on the smoker fat side up and smoke at 250°F until it hits an internal temperature of around 175°F in the thickest part of the meat, approximately 3 hours depending on the size brisket. I recommend using a good leave-in meat thermometer (see ingredients section) so you don't have to constantly check the smoked brisket.

Wrap the corned beef brisket

When the smoked corned beef brisket hits our target temperature of at least 175°F, remove it from the smoker, lay it in the center of 2 pieces of partially overlapped butcher paper (lengthwise), and wrap tightly around the brisket. If you don't have butcher paper, you can use heavy duty aluminum foil instead. Just note, the consistency of the finished meat will be a little different as it's not permeable like butcher paper and will partially steam it.

Continue smoking the corned beef

Return the corned beef brisket to the smoker and continue cooking until it's probe tender, approximately 2-3 more hours. The smoked brisket is done when the internal temperature is around 200°F and the meat thermometer slides in and out like a knife slicing through room temperature butter (barely any resistance). Remember to take the temperature in a few places as the corned beef brisket tends to cook slower in larger areas.

Rest the smoked corned beef brisket

Remove the smoked corned beef from smoker and keep wrapped while it rests for a minimum of 1 hour. If you need to keep the meat warmer even longer, place it inside of a good cooler for up to 4 hours and then let it rest on the counter (if needed) until the temperature drops down to the 140°F-145°F range. This will allow the juices to redistribute throughout the meat and provide a much juicier end result.

Served the smoked corned beef brisket

Slice the delicious smoked corned beef brisket, and serve with cabbage and mashed potatoes for an authentic Irish meal!

Fire up the smoker! We&#x27;re making a tender, delicious, smoked beer-braised corned beef brisket. Perfect for serving with cabbage, in soup, in a reuben, or in corned beef hash!

Smoked Beer Braised Corned Beef Brisket

pre-brined corned beef brisket

seasoning packet from corned beef

dark beer

Place the brisket directly onto the grates of your preheated pellet grill. Cook at 225° for 3-4 hours.

Transfer the roast to a Dutch oven and pour two cans of dark beer over the top.

Add your packet of dry spices to the...

Add your packet of dry spices to the top of the meat, cover the pot, and let simmer on medium-low heat on the stovetop for 2-3 hours.

Check your brisket for tenderness before removing from...

Check your brisket for tenderness before removing from the beer braise.

Remove when tender and slice across the grain.

This smoked corned beef recipe gives you a smoky twist on a St. Patrick&#039;s Day classic dish.

Smoked Corned Beef

lbs corned beef brisket

tbsp black pepper

garlic powder

onion powder

mustard seeds

tsp coriander seeds

beef stock

Preheat smoker to 250°F. Remove the corned beef from the brine and rinse with cold water. Pat dry with paper towels.

Mix rub ingredients in bowl and rub outside the corned beef.

Place in the smoker, close the lid and smoke for 3-4 hours or until the internal temperature reaches 165°F.

Remove the corned beef from the smoker and place in an aluminum foil pan with the beef stock. Cover with aluminum foil and place back in the smoker. Continue to smoke until the internal temperature reaches 205-210°F, about 4-5 hours.

Top 6 smoked corned beef recipes from across the web

The most viewed smoked corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

A Smoked Pastrami Recipe That's Clo...

Simple And Smoky Homemade Pastrami ...

Smoked Corned Beef and Cabbage

Smoked Corned Beef Brisket

Smoked Beer Braised Corned Beef Bri...

Smoked Corned Beef

Top 6 smoked corned beef recipes from across the web

The most viewed smoked corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

A Smoked Pastrami Recipe That's Clo...

Simple And Smoky Homemade Pastrami ...

Smoked Corned Beef and Cabbage

Smoked Corned Beef Brisket

Smoked Beer Braised Corned Beef Bri...

Smoked Corned Beef

The most viewed smoked corned beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine