After reading threads on this forum, as well as seeing an episode of Steven Reichlin's Project Smoke, I decided to try making pastrami from a brisket "flat" of prepared corned beef.
I soaked the corned beef in ice water for a few hours and changed the water attempting to remove some salt from the corned beef flat. Next time I'll do this for a longer period - perhaps over night.
I used a simple rub of black pepper, paprika, onion and garlic powder, and ground coriander.
I removed the fat cap from the brisket.
Smoked the meat on a gas grill at ~235F to 165F internal temperature. I didn't get a dark crust/bark. Maybe a higher temperature for the last 20 minutes ir so would create a bark.
The meat was very good for a first try. I'll definitely do this again.
Fat cap removed and rub added
Off the grill
Sliced. Looks good!
Fabulous, albeit simple, meal.
I soaked the corned beef in ice water for a few hours and changed the water attempting to remove some salt from the corned beef flat. Next time I'll do this for a longer period - perhaps over night.
I used a simple rub of black pepper, paprika, onion and garlic powder, and ground coriander.
I removed the fat cap from the brisket.
Smoked the meat on a gas grill at ~235F to 165F internal temperature. I didn't get a dark crust/bark. Maybe a higher temperature for the last 20 minutes ir so would create a bark.
The meat was very good for a first try. I'll definitely do this again.
Fat cap removed and rub added
Off the grill
Sliced. Looks good!
Fabulous, albeit simple, meal.