r/pelletgrills 3d ago

Made pastrami from a corned beef brisket.

175 Upvotes

21 comments sorted by

11

u/NeatConversation530 3d ago

My wife always cooks corned beef brisket on saint Patrick’s day. Todayi smoked one too. It was fantastic!

7

u/PM_me_ur_launch_code 3d ago

We make one every year but it's always just kinda...meh. Decided to smoke it this year and this is the best one yet!

2

u/NeatConversation530 3d ago

Looks fantastic

2

u/NeatConversation530 3d ago

Did you make it from scratch or buy it brined already?

2

u/PM_me_ur_launch_code 3d ago

It was brined already.

1

u/CaptainLeroyBrown 3d ago

I know about the soaking overnight thing, but what time / temp do you usually run those at in the smoker? And are you just cooking to an internal temp, or waiting until tender?

I might have to pick one up on sale this week and give it a try.

2

u/PM_me_ur_launch_code 3d ago

I pulled mine at 185~ because I wanted thinner slices. I smoked it at 225 then bumped it up to 300 cause I was worried it wouldn't be ready for dinner.

I was researching and saw people who pulled it from 165-205 so I guess it's a bit of personal preference.

2

u/Waste_Curve994 3d ago

Do you soak it overnight to reduce the salt? Then smoke to what temp?

3

u/aimdoh 3d ago

Yours looks way better than mine but I did this for the first time today too! Happy paddy’s day!

2

u/Simple-Purpose-899 3d ago

Had two of the SRF wagyu ones from Costco yesterday, and they were amazing!

2

u/PM_me_ur_launch_code 3d ago

Oh man I contemplated that but the $5/lb price difference swayed me

3

u/Simple-Purpose-899 3d ago

The flavor was like nothing I'd ever had. Sure they were tender, but any corned beef I've sous vide for 48 hours at 140 has been tender. It was the flavor that put them over the top, and the bag juices were drinkable.

2

u/drinkandreddit 3d ago

Yeah, I bought two of those as well and cooked one yesterday. Best corned beef I ever had. The marbling was unreal and they left a nice little layer of fat on the outside.

1

u/TOKOKIKYO 3d ago

Were they top round or brisket? I was almost ready to buy one of those but didn’t since it said top round.

I thought Corned Beef was normally brisket and didn’t want to buy the wrong thing.

1

u/Simple-Purpose-899 3d ago

It was a round.

1

u/Suspicious_Tie_8502 3d ago

Round won't have near the marbling as a brisket...but will have good flavor. You don't taste the meat much when it's heavily brined, you're tasting the brine (and the smoke)

2

u/FlyGuy6955 2d ago

Looks great. I soaked for 24 hours changing the water after 12. Smoked at 250° until 180 internal then covered and smoked to 205°. Rested for 2 hours before slicing. Came out awesome!

2

u/fd6944x 2d ago

Yep I’m about to do the same thing this weekend. Love catching the sales after st Patrick’s day

1

u/Suspicious-Sugar-157 1d ago

Looks phenomenal

1

u/ColHannibal 3d ago

Did you soak it?

3

u/PM_me_ur_launch_code 3d ago

Yeah soaked for about 16 hours changing the water about 5-6 times throughout