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11 posts • Page 1 of 1
Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.
Were you thinking of something like pastrami. Like this?Cdub wrote:Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.
Just took it out of a 3 week brine and smoked it last Saturday.
Sure can. I borrowed liberally from a YouTube video by FlamingRoosterBBQ. He was trying the Franklin method (being from Texas, you may have heard of him). Here is the link:Sleebus wrote:That looks exactly like what I'm after...what's your process?
Pastrami on the Big Green Egg
I cut a 4 lb section off the point to save for a later smoke and used a 7 lb section of the flat for the pastrami. He details the process and recipes in the video but I usually tweak it for my tastes. It's a 3 week brine, smoked at 275, pulled and wrapped after the stall and cooked to an IT of 203.
Good crusty exterior with a moist interior - served with homemade rye bread, sourkraut, German potato salad and 4 hungry adults - leaving little for leftovers.