Saw this in my grocery store and thought it would be nice to smoke it. The instructions say to use a pressure cooker or slow cooker which is fine but I’d prefer to smoke it.
Would it need to be desalinated before?
Thanks!
by Cboyd104
31 Comments
Dirtfan19
I did one once. Treated it like I would a regular brisket
You effectively make pastrami.
poopwetpoop
Place in distilled water overnight to remove some of the sodium. It’s very heavy in these. Then smoke like a brisket. Now ya have pastrami congrats
pro-taco
Desalinate
I have a corned beef packer in a tub right now. I soak for a day or two to desalinate.
Then I season it with the Pastrami Rub in the link below:
I once did the two day soak with a change of water and it was still too salty. The next one I changed the water 4 times over two days and smoked like a brisket with a Katz deli dupe and it was fantastic. Good luck.
wulfpak04
I did a 12 hour soak last weekend and it came out amazing. Smoked to 160 then wrapped to 205. Ate sandwiches all week, will definitely do again!
prettyokaycake
probably with heat
ExtraEmuForYou
Didn’t smoke, but I oven roasted one a few years back. It was very salty, but good. Would do as others suggested and soak.
External_Koala398
I have had friends try it but its just too damn salty
Temporary_Stranger39
I would go out and get a full-sized one.
TWags1515
Give it a rinse (not soak) and pat dry. Get/make a pepper-heavy rub and smoke for 8 hours or until your bark sets. You should be around 160 internal. Instead of traditional wrapping, put it in an aluminum pan with some beer. Cover it with foil and bring it home to 204.
WestBrink
Soak it for a day in cold water, changing it once or twice. Coat with mustard and then crust with crushed coriander and black pepper.
Smoke for a few hours to set the bark and get some flavor on there and then wrap with aluminum foil until very nearly probe tender. Chill before slicing thin and piling onto rye bread with mustard.
waggletons
You don’t have to desalinate it, but the flavors balance out better if you do. In particular if you want a sweeter one. At least 6-12 hours changing out the water every couple hours.
Amazing ribs has a solid pastrami rub.
PancakesandScotch
Mines been in a water bath overnight. It’s getting my normal brisket rub and smoked for sandwiches today
poo_stain_2015
Doing one as we speak. Started it at 1 am. Soaked it for three days changing out the water each day, let sit on a cooling rack in the fridge overnight to dry out the surface a bit. Put a pepper heavy rub together and let sit for about 3 more hours in the fridge to set the rub. Had it going for about 6 hours now using Jack Daniels charcoal pellets and pecan combination. We’ll see how it turns out, never done one like this before. Lot’s of regular briskets, just never made a pastrami style.
3rdIQ
For pastrami (or traditional corned beef), your soak-out time is personal preference, most people will soak-out between 4 and 8 hours. Use a pastrami rub without any salt. Smoke to an internal temperature of 160° and you have some nice color. Finish by wrapping, steaming, or pressure cooking. Steaming is used by most deli’s because they have a large volume and need to hold it for service. I prefer a pressure finish which is about 45 minutes with a traditional pressure cooker (and I get about 1 or 2 pints of broth). I don’t have an insta pot so can’t help with processing times with that.
Soak for 12 hours, changing water every 4 hours, then rub salt, pepper, coriander, and add the little packet that comes with the brisket. Then smoke it like you would a typical brisket. I’ve done it this way several times, and it has come out amazing everytime.
SuccessfulAmbition33
Dumb question – I have one as well. Not a big coriander fan and feeling a little lazy. Would a regular brisket rub work just as well?
spacebastardo
I boil the salt out of it until pretty tender then put a brown sugar black pepper rub on it after resting and drying. Then smoke it for a few hours. It’s basically pastrami/ Montreal smoked meat at that point.
HotelOne
Get pastrami spices. Make pastrami. Eat.
yooper-al5
Same way I’d smoke any
alexhoward
There’s about a thousand YouTube videos on this that are all pretty much the same that could probably help.
adflam
Desalinate for 8+ hours changing the water at least once. Apply pastrami seasoning and smoke at 225 till 160. Wrap and finish. Either in smoker or oven
emover1
I have ground these up, added a little pastrami type seasoning and made sausages out of it.
Then smoked the sausages.
Same great flavour, ton less cook time.
Angus_Cornwall
I was reading somewhere last night to add a couple of peeled potatoes to your water soak and it will help pull out the salt faster.
Smoked mine last night after a 48 hour soak changing every 12 hours. Just water soak
Amazing Ribs Pastrami Rub after covering with stone ground mustard.
Smoked to internal 180 last night, will steam reheat this afternoon to eat for dinner
Will know the results in about 9 hours 😁
notpejastojakovic
Garlic, black pepper, coriander.
Smoke to 200+
Eat.
Kangabolic
Isn’t smoking a corned beef kinda of odd in that smoking basically negates that it’s a corned beef? Am I missing something? Authentically asking/curious, I don’t know at all, just always been my assumption.
You’re essentially ending up with Pastrami at this point right?
Independent_Bite4682
I wouldn’t waste my time on fake corned beef.
I would do the corning process properly first and then use alder wood for the smoke.
Bubbly_Pear_8044
Definitely desalinate. I sous vide mine for 30 hours, then throw into an ice bath. Put on pastrami rub (with no salt) and throw on the smoker until a bit of a crust forms and meat is heated through.
31 Comments
I did one once. Treated it like I would a regular brisket
You effectively make pastrami.
Place in distilled water overnight to remove some of the sodium. It’s very heavy in these. Then smoke like a brisket. Now ya have pastrami congrats
Desalinate
I have a corned beef packer in a tub right now. I soak for a day or two to desalinate.
Then I season it with the Pastrami Rub in the link below:
Then smoke like any brisket.
I learned from https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/
Don’t smoke cured meat. At least not for me.
I once did the two day soak with a change of water and it was still too salty. The next one I changed the water 4 times over two days and smoked like a brisket with a Katz deli dupe and it was fantastic. Good luck.
I did a 12 hour soak last weekend and it came out amazing. Smoked to 160 then wrapped to 205. Ate sandwiches all week, will definitely do again!
probably with heat
Didn’t smoke, but I oven roasted one a few years back. It was very salty, but good. Would do as others suggested and soak.
I have had friends try it but its just too damn salty
I would go out and get a full-sized one.
Give it a rinse (not soak) and pat dry. Get/make a pepper-heavy rub and smoke for 8 hours or until your bark sets. You should be around 160 internal. Instead of traditional wrapping, put it in an aluminum pan with some beer. Cover it with foil and bring it home to 204.
Soak it for a day in cold water, changing it once or twice. Coat with mustard and then crust with crushed coriander and black pepper.
Smoke for a few hours to set the bark and get some flavor on there and then wrap with aluminum foil until very nearly probe tender. Chill before slicing thin and piling onto rye bread with mustard.
You don’t have to desalinate it, but the flavors balance out better if you do. In particular if you want a sweeter one. At least 6-12 hours changing out the water every couple hours.
Amazing ribs has a solid pastrami rub.
Mines been in a water bath overnight. It’s getting my normal brisket rub and smoked for sandwiches today
Doing one as we speak. Started it at 1 am. Soaked it for three days changing out the water each day, let sit on a cooling rack in the fridge overnight to dry out the surface a bit. Put a pepper heavy rub together and let sit for about 3 more hours in the fridge to set the rub. Had it going for about 6 hours now using Jack Daniels charcoal pellets and pecan combination. We’ll see how it turns out, never done one like this before. Lot’s of regular briskets, just never made a pastrami style.
For pastrami (or traditional corned beef), your soak-out time is personal preference, most people will soak-out between 4 and 8 hours. Use a pastrami rub without any salt. Smoke to an internal temperature of 160° and you have some nice color. Finish by wrapping, steaming, or pressure cooking. Steaming is used by most deli’s because they have a large volume and need to hold it for service. I prefer a pressure finish which is about 45 minutes with a traditional pressure cooker (and I get about 1 or 2 pints of broth). I don’t have an insta pot so can’t help with processing times with that.
[https://i.imgur.com/ypppSOm.jpg](https://i.imgur.com/ypppSOm.jpg) [https://i.imgur.com/F3eiIU2.jpg](https://i.imgur.com/F3eiIU2.jpg) [https://i.imgur.com/X5fl4Zb.jpg](https://i.imgur.com/X5fl4Zb.jpg)
Soak for 12 hours, changing water every 4 hours, then rub salt, pepper, coriander, and add the little packet that comes with the brisket. Then smoke it like you would a typical brisket. I’ve done it this way several times, and it has come out amazing everytime.
Dumb question – I have one as well. Not a big coriander fan and feeling a little lazy. Would a regular brisket rub work just as well?
I boil the salt out of it until pretty tender then put a brown sugar black pepper rub on it after resting and drying. Then smoke it for a few hours. It’s basically pastrami/ Montreal smoked meat at that point.
Get pastrami spices. Make pastrami. Eat.
Same way I’d smoke any
There’s about a thousand YouTube videos on this that are all pretty much the same that could probably help.
Desalinate for 8+ hours changing the water at least once. Apply pastrami seasoning and smoke at 225 till 160. Wrap and finish. Either in smoker or oven
I have ground these up, added a little pastrami type seasoning and made sausages out of it.
Then smoked the sausages.
Same great flavour, ton less cook time.
I was reading somewhere last night to add a couple of peeled potatoes to your water soak and it will help pull out the salt faster.
Smoked mine last night after a 48 hour soak changing every 12 hours. Just water soak
Amazing Ribs Pastrami Rub after covering with stone ground mustard.
Smoked to internal 180 last night, will steam reheat this afternoon to eat for dinner
Will know the results in about 9 hours 😁
Garlic, black pepper, coriander.
Smoke to 200+
Eat.
Isn’t smoking a corned beef kinda of odd in that smoking basically negates that it’s a corned beef? Am I missing something? Authentically asking/curious, I don’t know at all, just always been my assumption.
You’re essentially ending up with Pastrami at this point right?
I wouldn’t waste my time on fake corned beef.
I would do the corning process properly first and then use alder wood for the smoke.
Definitely desalinate. I sous vide mine for 30 hours, then throw into an ice bath. Put on pastrami rub (with no salt) and throw on the smoker until a bit of a crust forms and meat is heated through.
Send it to me, and I will take care of it.
Just soak in water for 24 hrs. Season with pastrami rub and smoke like a brisket https://www.reddit.com/r/smoking/s/pow2MJHAs4