How to Make "Smoked" Corned Beef
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This was amazing, if you can I HIGHLY recommend you sous vide it overnight. I had a few people tell me it was the best corned beef that they have ever had and I know part of that was letting it cook overnight. Plus, using the whole brisket instead of just the flat was nice!
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BTW A smoked Corned Beef is also known as Pastrami…
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Yeah we did a combination of smoking and sous vide but in my mind, the main difference is we didn’t rub it with anything after brining it. Without a rub I don’t see it as pastrami. Now I want to go to Katz’s in NY!
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Black pepper and cracked coriander seeds! I have one in the freezer ready to go. Have you ever checked out AmazingRibs.com? Great site! They have a Katz deli pastrami recipe that is cooked via the “sous-vide-que” method.
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Steve Risse I lived upstate (Albany) and I hated the city, too many people, too loud, too smelly…all of it…but MY GOD the food was good and a Pastrami from Katz’s was near the very top of the best food from there!
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Steve Risse I lived upstate (Albany) and I hated the city, too many people, too loud, too smelly…all of it…but MY GOD the food was good and a Pastrami from Katz’s was near the very top of the best food from there!
Jonathon I make a ‘Katz Deli’ style pastrami weekly at the shop. Prepare your corned beef as you normally do. After the initial cure you will need to rinse and hold in clean water overnight. The following day you will want to rub it down with the spice mixture listed below (I’d advise doubling or tripling the recipe) and hold, uncovered on a rack in the fridge for 2-3 days before going to the smoker. I bring mine up to 160 for deli slicing primarily. After smoking, cool and hold in the fridge. To reheat the Katz way you would then steam it until it reaches 190.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
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Joe Hell That sounds amazing, will definitely be trying that! I have another one soaking and this may well be its ultimate fate!
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Jonathon I make a ‘Katz Deli’ style pastrami weekly at the shop. Prepare your corned beef as you normally do. After the initial cure you will need to rinse and hold in clean water overnight. The following day you will want to rub it down with the spice mixture listed below (I’d advise doubling or tripling the recipe) and hold, uncovered on a rack in the fridge for 2-3 days before going to the smoker. I bring mine up to 160 for deli slicing primarily. After smoking, cool and hold in the fridge. To reheat the Katz way you would then steam it until it reaches 190.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
Joe Hell Used your mix on top of 9 lbs of 12 day old corned beef. Placing in fridge 9-28-21 and then will cold smoke on 9-30-21. Will sous vide the following day/overnight. Thanks for your recipe and rub.
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I made some earlier this year with a brisket flat that I found priced incorrectly.
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I made some earlier this year with a brisket flat that I found priced incorrectly.
HerbcoFood If mine looks anything like that. I will be sooooo pleased. The 2 day wait in the fridge has now ended and both of the flats are being smoked before going into the sous vide bath tonight. Hoping my lucky stars are bright. We’ll see what happens tomorrow.
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Jonathon I make a ‘Katz Deli’ style pastrami weekly at the shop. Prepare your corned beef as you normally do. After the initial cure you will need to rinse and hold in clean water overnight. The following day you will want to rub it down with the spice mixture listed below (I’d advise doubling or tripling the recipe) and hold, uncovered on a rack in the fridge for 2-3 days before going to the smoker. I bring mine up to 160 for deli slicing primarily. After smoking, cool and hold in the fridge. To reheat the Katz way you would then steam it until it reaches 190.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
Joe Hell would it be possible to do the corned beef for a boiled dinner ?
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Jonathon I make a ‘Katz Deli’ style pastrami weekly at the shop. Prepare your corned beef as you normally do. After the initial cure you will need to rinse and hold in clean water overnight. The following day you will want to rub it down with the spice mixture listed below (I’d advise doubling or tripling the recipe) and hold, uncovered on a rack in the fridge for 2-3 days before going to the smoker. I bring mine up to 160 for deli slicing primarily. After smoking, cool and hold in the fridge. To reheat the Katz way you would then steam it until it reaches 190.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
Joe Hell I’ve been experimenting to find a good pastrami recipe for a couple of years now. Thank you for posting this! I’m looking forward to trying this as soon as possible! One question though, are you using the point, the flat or the whole packer?
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Smoked corned beef in the Montreal Smoke Meat style (slight variance in seasoning and process over the traditional Pastrami)
Dr_Pain I see your problem…you need paper towels.
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Dr_Pain I see your problem…you need paper towels.
HerbcoFood said in How to Make "Smoked" Corned Beef:
Dr_Pain I see your problem…you need paper towels.
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My last smoked “corned beef”. You can call it that or pastrami, just a corned beef brisket rinsed then coated with coarse black and smoked for eight to 10 hours, then covered and cooked another six to eight hours at 250 degrees to its goodness.
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My last smoked “corned beef”. You can call it that or pastrami, just a corned beef brisket rinsed then coated with coarse black and smoked for eight to 10 hours, then covered and cooked another six to eight hours at 250 degrees to its goodness.
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My last smoked “corned beef”. You can call it that or pastrami, just a corned beef brisket rinsed then coated with coarse black and smoked for eight to 10 hours, then covered and cooked another six to eight hours at 250 degrees to its goodness.
johnsbrewhouse I did the smoke on Thursday. The sous vide on Thursday night through Friday and then the placement in the fridge. The slicing will happen soon. Daughter came in from out if town to get inducted into her college hall of fame for soccer on Sat and a birthday gathering for my 4 yr old grandson on Sunday. That’s enough reason for me to delay the rest of the work.
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johnsbrewhouse I did the smoke on Thursday. The sous vide on Thursday night through Friday and then the placement in the fridge. The slicing will happen soon. Daughter came in from out if town to get inducted into her college hall of fame for soccer on Sat and a birthday gathering for my 4 yr old grandson on Sunday. That’s enough reason for me to delay the rest of the work.
zbigjeff well congrats to you and your family. Sounds like a great weekend.
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johnsbrewhouse I did the smoke on Thursday. The sous vide on Thursday night through Friday and then the placement in the fridge. The slicing will happen soon. Daughter came in from out if town to get inducted into her college hall of fame for soccer on Sat and a birthday gathering for my 4 yr old grandson on Sunday. That’s enough reason for me to delay the rest of the work.
zbigjeff said in How to Make "Smoked" Corned Beef:
johnsbrewhouse I did the smoke on Thursday. The sous vide on Thursday night through Friday and then the placement in the fridge. The slicing will happen soon. Daughter came in from out if town to get inducted into her college hall of fame for soccer on Sat and a birthday gathering for my 4 yr old grandson on Sunday. That’s enough reason for me to delay the rest of the work.
The sousvide for cooking is the TICKET!!!
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