Pastrami Hack! How To Turn a Pre Packaged Corned Beef Into Pastrami
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- Опубліковано 26 січ 2024
- If your grocery stores are anything like mine, they are already stockpiling pre packaged corned beef brisket packages as St. Patty’s Day approaches…today, we are using one of these inexpensive, abundant corned beefs and turning it into PASTRAMI!
Yes- I know it’s not as good as making your own brine and using a packer brisket that you can trim up yourself. But this too easy and too cheap not to try!
I think you will be surprised with how good this came out…I know I sure was! Hope you enjoy the video, and if you give this a shot, be sure to let me know what you think!
Music Credit:
Song: Walk In The Park
Musician: music by audionautix
#bbq #bbqlife #bbqlovers #offsetsmoker #smokedbrisket #cornedbeef #pastrami #brisket #stpatricksday
Beautiful!
Thank you!!
Awesome cook...keep em coming.
Thanks! Will do!
Looks Great ! Just Saw Your Channel Thanks To U-tube Suggestion After I Saved A Couple Other Pastrami Hacks/Videos ! Good Luck With Channel I'll Be Watching ! 😊😊😊
So awesome to hear! Thanks for following along!
Nailed It!!! New Sub 😁👍👍. Love your presentation & content. It’s NOT CHEATING!!
Just made one on the traeger and it came out great but it was really salty. I think I will soak it in water for a couple days next time and wont use any salt in the rub. Very easy and will def be doing again!
Lesson I learned here is that some people don’t like salt as much as me 😂. Glad it came out good, definitely skip the salt next time! Thanks for watching and for the feedback
I did the exact same thing this weekend with the same corned beef. It was amazing.
Heck yeah! Love to hear it !
Great idea good job
Thank you!
Informative and concise without 20 minutes spent on how to sprinkle! Subbed.
Thank you! Really appreciate the feedback!
Fantastic
Thank you!!
Hay man looks great! I've done it this way for years I actually prefer the flat it seems to me the fat in the point even after it's rendered still has a texture to it because of the brine I guess? Good job ! And no it's not cheating lol in my humble opinion. Have a great week!
Yes! I was thinking the exact same thing you can see the internal fat is rendered but not the same consistency or feel as a regular brisket internal fat. Gotta be the brine
Hey, off topic, maybe this is for a future video, but thanks for the tips on my wings questions!!!
Anytime man! I should film my wing cook this weekend! 🤔
if you are like me, and forget to buy brisket with enough time to "corn" before St Patrick's day, then this is perfect. Not cheating, just another option for folks. Nice video.
Thank you I appreciate it the feedback 👍🏼
Can't go wrong with someone else doing the brine for you. I definitely don't add salt to the rub but that's just my preference
Right?! Doesn’t get any more convenient. I’m all about savory so I didn’t even think to lower my S&P ratio, that’s a good idea
I've done that after soaking in water for a day or two to pull some of the salt out. Ends up pretty good.
Definitely going to keep this in mind if im serving to anyone else. The Thought never crossed my mind before the cook, or while eating. And I had salt in the rub! Realizing people don’t like salt as much as me! 😂. Thanks for the tip and thanks for watching!
Did you desalinate the corned beef?
Looks amazing! I have 3 corned beef but no smoker 😕
Hey there I really enjoyed your video and how to did this cook. I might try this on my pellet smoker and see how it turns out. At that price I don't think I can go wrong. One tip is to slightly up the volume of the sound track when you're not talking to add a little more interest for the viewers. Well done YT video.
You definitely can’t go wrong! Thanks for watching and thanks for the feedback on the audio. Being new to UA-cam, advice like this really helps me fine tune the page. 👍🏼
Just subscribed, great cook there, looks excellent! Yeah the Vevor stuff is hit and miss, i have a vacuum chamber sealer that's a workhorse, but the Vevor stainless table with casters I got for it is garbage. And it's not cheating, it's just being selectively resourceful lol. Looking forward to more videos from you
Thank you very much, love to hear it! I reached out to Vevor when Fahrenheit wouldn’t work on the warmer…with the language barrier, achieved nothing back and forth in emails. Figured I’d save myself the headache and just use Celsius for the settings 😂. Glad that at least works.
I've made jerky from corned beef flats. Just peppered, its already salted. Might try it with mustard next time
Oh dang I bet the jerkey is amazing. May have to give it a try. Any difference in texture with the brine having penetrated so much?
@@Merricks_Meatit comes out like jerky. A bit salty for my taste. Id soak the slices in water overnight next time. Sugar makers jerky softer. Dr. Pepper and jalapenos.
Great cook. I do this same thing around St. Patrick's day each year. I always get the point section. I am defiantly going to get a point, and a flat section this year. Do you think it got slightly over done because you put it in the warmer right away, instead of letting it cool to 150ish and them putting it in? I don't mind if they are a little over. The reuben sandwiches from the left overs are great.
Yes definitely a possibility…i didn’t think it would be an issue since I pulled it around 190° but definitely could have been the reason it was falling apart at the edges
I ended up doing Reuben wraps with the leftovers. So good!
Shit looks delicious
1:00 I just bought points from kroger today, $3.99/lb. There are two points per package, so they are very small and odd shaped....all corners and edges. I'll be looking for flats next time. I did flats last year and made awesome reubens.
Also...NO salt in the rub!!!!
That sucks! My point last year was perfect! Salt is definitely a personal preference. I salt pizza so don’t take advice from me 😂
@@Merricks_MeatCostco gets all the best stuff apparently. My nearest Costco is over an hour away, so I've never been to one. I bought a steer from a friend and had it butchered...the briskets were still tiny. The butcher wouldn't let me get beef cheeks or other trendy cuts like tri-tip.
I HAVE BEEN DOING THIS KIND OF THINGS FOR AT A DECADE. YOU TO HAVE TO LET IT SIT ON WATER OVER NIGHT TO LET SOME THE SALT OUT. THE SEASONING PROFILE NEEDS TO HAVE COLANDER. I'M FROM NYC AND KNOW WHAT PASTRAMI SHOULD TASTE LIKE.
Well heck, ive been making pastrami for yrs? Every st. Pats ive been smoking a corned beef. Makes the best dang ruebons we've ever had.
Heck yeah! I made Reuben’s a couple days later with the leftovers from this cook. Cannot beat a home made Rueben in my opinion!
Did you find it to be too salty from not soaking the brisket and adding more salt to the rub?
I didn’t notice it, but I salt everything. If you don’t like salty, definitely don’t add salt in the rub. I’ve never soaked a pastrami
@@Merricks_Meat you don't salt a pastrami. it's been brined. gah.
DUDE, so trying this. What wood do you use?
Let me know how it comes out, can’t go wrong! I use oak- all of the woods surrounding my house are oak and a few hickory. I’m lucky!
What brand warmer you used
It’s a vevor from amazon. It’s ok. Chinese quality for sure. Fahrenheit setting won’t work but when set to Celsius it works fine
You paid $5 a pound. I find these things for about $1.50 a pound after St. Pats. But have to remember to soak in water for a day, get the salt out.
That’s a steal! I gotta go check the grocery store to see if I can find a deal like that
@@Merricks_Meatyeah I work for a Kr0ger company,they always over buy these,sell for $.99lb.for a week after!
I add the pastrami seasoning on my corn beef and taste great in lieu of S&P.
Like the little bag of seasonings that come with it? I did feel bad throwing mine out. Years ago I crushed up the packet and sprinkled on top
@@Merricks_Meat why don't you know how to season a pastrami before you smoke it?
@@jdawkins111 I ’m no expert sir, just a guy with high blood pressure having fun in my back yard. So sorry about the 🧂
thanks for the heads-up. And this by far is not "cheating", you're skipping a whole brining process which can take up space in the fridge, time making the brine, etc. Great for especially feeding bigger crowds like my family where I'll probably need to smoke 5 at once.
Glad you agree! My thoughts exactly. Can’t beat the convenience/price doing it this way!
Is it possible to drown from salivating? You should post a warning. Excellent cook thanks for the video.
😂😂 if it was possible, sure I’d be dead by now. Really appreciate the feedback my friend ! 👊🏼
Great job, it doesn't get any better than that. My method for a packaged CB is to do an overnight soak in tap water, changing the water twice. Rub and smoke for 8 hours (no salt rub). Refrigerate overnight. Next day, shrink wrap with my vacuum sealer and store. When I want to eat it I throw the whole vacuum sealed piece into a pot of boiling water for 3 hours. Cool and slice.
Sounds incredible! I bet that method helps retain a ton of moisture. You keep it at a boil just at the start? Or just let it ride in there the whole time pretty hot ?
It's interesting to me that you added salt and didn't soak some of the salt out of it
I though pastrami had coriander
I tried smoking one of these with no rub and was literally gagging with how salty it was. Soaking the brisket in a couple baths of room temp water for 4-6hours is necessary in my opinion. Idk how you were able to eat this with even more salt
😂 that’s wild. I’ve never desalinated a pre packaged corned beef. I probably coulda done without salt in the rub but I still didn’t notice it 😂
@@Merricks_Meat I wonder if there is a heavy variance in the salt content between the different brands then? 🤔
I was thinking the same thing. Wonder if some companies desalinate on their own? Or if other companies package with more or less brine
Kind of a shit product if they sell it to you inedibly salty. No way that's the norm.
@@JorenMathews it’s not man. Never had to desalinate one.
Not everything is a hack.
Pastrami cheat code!!!
It looks good, but it’s not pastrami.