Is it Pastrami or just brisket?

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Biloxidman

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I picked up a 3 3/4 lb corned beef brisket at Sam's. This will be my 2nd time. The first one I did I soaked in the fridge for 2 days in water to remove the salt, then smoked between 295-310 in a shallow pan for 2 hours till it hit 165, then added. 1/2 cup of dark beer and went till probe tender, about another hour and 15 minutes. I then double wrapped in foil, put it in an oven preheated to 250, turned off the oven and let it sit for 2 hours. That one came out great.

I think I want to try this one without the pan. Anyone have any suggestions?

Is this Pastrami or brisket? Or does it really matter as long as it's good? :clap2:
 
Pastromi is seasoned Smoke to 165 and steamed to tender. What you are doing is akin to smoked corn beef
 
I wouldn't call it pastrami unless you use a pastrami rub. It would need a minimum of coriander and black pepper to meet my definition.
 
After you desalt the corned beef to reduce saltiness. Use a 50/50 mix of coarsely ground Black Pepper and Coriander Seeds. Cover the meat generously and smoke away. Follow your other steps, steaming/resting etc.
 
This is what I ended up with after the first try.

3F3D5DBC-4A0B-495A-BC3F-6CB6FD11A4A2_zpsureqc8kn.jpg


I guess this time I'm doing a hybrid corn beef/pastrami/hunk of beef.

I dried it and rubbed it with Stubbs Beef rub and some ground black pepper, garlic and sea salt and let it sit in the fridge for a couple of hours while I got everything else ready.

Getting ready to go on.

616C2CCC-B748-4A6B-81A2-79DAE16680F6_zpsqrkvsrtm.jpg
 
2 1/2 hours in IT at 156 and Big Joe is steady at 265.

66789E56-0854-4023-B895-45CFD0FD6F42_zpszugubwgb.jpg


I plan to wrap again at 165 and have what I think will work really nicely!
B9DFF45C-B4B7-491F-83A9-049BC08845EC_zps8hg0alf5.jpg


Stone Self Righteous Black IPA! :-D
 
Off the grill and resting now. Final IT 207. Gonna give it till 7:00 or so.

 
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