Sunday, March 7, 2010

Smoked Cornbeef Pastrami

Hey everyone!

It was a beautiful day out here today in Georgia, and where I live, a beautiful day means a day to smoke something on the Chargriller! St. Patty's day is coming up so I figured I'd smoke some corn beef brisket with a pastrami rub for some Reuben sandwiches, those pictures will follow.

There is not much to say about this smoke do to the fact that its fairly simple to do. Go to your local grocery and buy a prepackaged corn beef brisket, you want to try and get one that has a shape to it. When you get home with it you want to open it and get rid of the spice pack, it won't be needed. Now you want to soak your corn beef in a nonreactive (plastic/glass) container of water to get rid of some of the salt content for about 30 minutes.

For the Pastrami rub you want to use the following recipe,

3 tablespoons of freshly ground black pepper
1 teaspoon of granulated garlic
1 teaspoon of freshly ground coriander.

After you have soaked the corn beef you want to pat it dry to soak up any of the retained water, specially the top of the meat where the rub will be applied. Now you want to liberally spread the rub on top of the meat. I took a different approach and just spread as much as I could around without having to actually rub it in to the meat, covered the top of the meat, and just patted the rub into the meat.

Now all you have to do is get your grill up to 225-250 and smoke away for about 6 hours, to an internal temperature of 165.

I suggest using 2 chunks of a fruit (cherry,oak, pecan) wood in your smoke, it'll give the meat a great flavor.

After reaching 165 you'll want to wrap your meat in tinfoil, wrap that in towel, and set in a cooler, fat side up, and let the meat rest for 2 hours.

Now you are ready to slice and enjoy!

When we make the sandwiches I will definitely post pictures!
Happy Grills!

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