How long was the whole process from curing to smoking
This was one of the pre-packaged ones so no recipe sorry. Smoke time on this one took about 6 hours and didn’t wrap it.
I want to do this. Great job!
Beautiful !! 🙏🙏🙏
Recipe for the brine/ pickling, please
This was one of the pre-cured ones you can buy at the store. I’ve tried the brining and pickling once before and it wasn’t as good as these. Need to perfect doing it on my own. Brisket is too expensive to right now to be experimenting!
Grobbel’s gourmet traditional flat cut corned beef brisket.
Amazing job!
What type of wood did you use to smoke it?
Mesquite this time. I usually try to do a hardwood (oak, hickory, mesquite) and a sweet wood like cherry or apple.
How is it with the coriander seeds? I usually grind up the spices that come with the corned beef then add some additional. I’m worried they would too hard unless they are boiled.
This was just a pre-marinated store bought one that came with the seasoning packet so I just decided to throw it on there. I didn’t have any crunches with the coriander. The rub was just garlic powder and black pepper and then the seasoning packet.
Awesome, looks great!
Looks absolutely incredible, but it looks as thick as toast! I reckon a large number of thinner slices helps to deliver more flavour.
Looks excellent!
For those of you wanting to make your own, I follow the prep recipe from amazingribs pretty much to the letter. I do 2 pastramis a year and have for about a decade now. The range of results has been from awesome to amazing. The one I did at Thanksgiving I changed it up a little and wrapped in pink butcher paper at the stall. 7/7.
Fine job.
Do you guys smoke straight through or pull and steam as is usually prescribed? Will be starting my first tomorrow.
This was smoked straight through. I believe you steam it after it is fully smoked. Need to try that sometime. I know the legendary Katz deli steams theirs.
Dude, that looks nice!