[Mariner]

It's FAR better than you think...

[avenir]

Thanks, Mariner! Saved in my food files.

[OddLane]

BTTT.

[STARLIT]

WOW! Sounds delicious. I’ll copy it on a recipe card for future use. Have a nice day. Thanks for sharing.

[Larry Lucido]

Whatever you’re smoking, I want some of that.

[The Mayor]

Sounds great!

[elcid1970]

Real question: can it be sliced as thin as deli pastrami?

[pax_et_bonum]

Thank you!

Looks delicious!

[Washi]

Thanks. I've tried this before once, with so-so results.

Is there a reason you do 2 hours in the smoker and 4 in the oven as opposed to cooking all the way in the smoker?

[trisham]

Yum.

[Kirkwood]

I would need to take out a loan to afford the brisket.

[AFreeBird]

B4L8r

[Nifster]

Sounds fabulous. DO you really have to start with a corned beef? Can you start with just plain old brisket?

Thanks for the recipe. It is nice to have something to read that boils me....

[disndat]

The wife loves my sausage. I buy the cheapest pork, usually shoulders. In 10 lbs. I use 1 tblsp coriander, 1 tblspn ginger, 1 1/2 tblspn salt, 2 tablsps black pepper, 2+/- tblsp fresh ground fennel. I have some in the fridge ready to wrap and freeze. Look. (This is about 10 lbs.)

I grind it fairly course. Some people add sage but I don't. All ingredients varied to taste of course.

I have a smoker. Usually do trout or whitefish. Gonna have to give this pastrami a try. bkmk.

[BOOHA]

Here is the recipe I use.
http://grilling24x7.com/homemade-pastrami-recipe/

[Roos_Girl]

I like other meats smoked, but smoked beef is not my favorite. I will take a brisket and brine it and make corned beef though. 1 1/2 cups kosher salt, 1 gallon of water, 1 bulb of fresh garlic with cloves separated and smashed, couple tablespoons each peppercorns, mustard seed, coriander seed, all spice seed, 1 stick cinnamon snapped in half. Put it all in a big pot, make sure the salt is dissolved, weigh the brisket down so it is fully submerged, cover the pot and let it sit in the fridge for a week. You may need to double (or more) the recipe if you’re doing larger pieces of meat. 1 gallon will cover about 4 -5 lbs of brisket. You can roast it in the oven at 225* or boil it in half brine water half regular water. Or smoke it and make pastrami. I also cook the meat to a high temp, around 195 - 200. Sticking a knife in should feel like a knife going through room temp butter.

[Rio]

I’ve been doing a lot of cured and smoked meats, sausages, etc lately. Pastrami is amazing. The only difference I see in what I have done...

The oven portion, I put the smoked pastrami on a rack in a roasting pan. Water in the bottom not touching the meat.
I introduced my kids to reuben sandwiches with that.

[ebshumidors]

I brine mine first to get the red color and use juniper berry instead of mustard seed.