How to Make an Insanely Good Smoked Corned Beef with Pastrami Rub: The Ultimate Guide — Welcome to the ultimate guide for creating an insanely good smoked corned beef with pastrami rub recipe! If you’re a fan of mouthwatering flavors, tender meat, and a little bit of smoky magic, then you’re in for a treat. Whether you’re a seasoned pitmaster or just starting your culinary journey, this recipe is sure to impress.
In this post, we’ll walk you through everything you need to know about selecting the perfect corned beef brisket, preparing it to perfection, mastering the art of smoking, and finally, serving up a plate of pure deliciousness. But we won’t stop there! We’ll also teach you how to take your smoked corned beef to the next level by crafting the classic pastrami sandwich.
So, get ready to tantalize your taste buds and wow your friends and family with this irresistible recipe. Get your smoker fired up, grab your favorite spices, and let’s dive into the world of insanely good smoked corned beef with pastrami rub. Trust us, you won’t be able to resist coming back for seconds!
Choosing the Right Corned Beef Brisket
When it comes to smoking corned beef to create that delectable pastrami-style brisket, starting with the best-quality brisket is a non-negotiable first step. But how do you ensure you’re selecting a cut that’s up to the task? The answer lies in consulting with the professionals. A knowledgeable butcher is your best ally in this culinary quest. They can guide you towards a brisket that has not been pre-boiled or baked, ensuring that you have the perfect canvas for your pastrami masterpiece.
Avoiding Unwanted Additives
Modern consumers are becoming increasingly aware of the ingredients in their food, especially when it comes to chemical preservatives, nitrates, and nitrites. For those seeking a cleaner eat, it may be worth the extra effort to seek out a chemical-free packaged corned beef brisket. However, if your search comes up short, don’t despair. The option to cure your own corned beef brisket from scratch is a fantastic alternative, allowing you full control over the ingredients and the peace of mind that comes with it.
Preparing Your Brisket
Once you’ve secured a 4-pound flat corned beef brisket that meets your standards, the preparation process begins. It’s crucial to remove excess salt from the meat by soaking it in water for two hours, changing the water halfway through. This step ensures that the final product isn’t overwhelmingly salty and allows the rub’s flavors to shine through.
The Art of Drying and Rubbing
After the brisket has been properly soaked, rinsing and drying it thoroughly sets the stage for the rub application. This is where the magic happens: a blend of yellow or Dijon mustard, coarse ground black pepper, ground coriander seeds, paprika, brown sugar, onion powder, and garlic powder come together to form a crust that’s bursting with flavor. The mustard isn’t just a binding agent for the rub—it also imparts its own tangy kick to the brisket.
Mastering the Smoke
Whether you’re a fan of the traditional charcoal smoker or prefer the convenience of electric or propane, the goal remains the same: consistent low heat to infuse the brisket with smoky goodness. Smoking at 225°F for 4 hours, regardless of your smoker type, is the sweet spot for achieving that perfect pastrami crust with a tender, juicy interior.
Temperature Matters
Pastrami aficionados may debate the ideal internal temperature for the brisket, but for this recipe, a finish between 185°F to 195°F is recommended. This higher range ensures the brisket is cooked just right—yielding a texture that’s neither too tough nor too soft.
Rest and Serve
The importance of resting your smoked corned beef cannot be overstated. Tented with aluminum foil, the brisket continues to cook slightly and reabsorb its juices, leading to a more succulent slice. A minimum of 20 minutes rest time is crucial before you carve into the meat.
Serving Suggestions
While this smoked corned beef can proudly stand alone, it also shines as the star in a variety of dishes. Sandwiches are a classic choice, with the meat’s robust flavor complementing the tangy crunch of coleslaw, or the simplicity of boiled potatoes and cabbage. The versatility extends to leftovers, which can be lightly steamed to rejuvenate their tenderness for sandwiches the following day or frozen for future enjoyment.
Crafting the Classic Pastrami Sandwich
Now, let’s transform that beautifully smoked corned beef brisket into the quintessential pastrami sandwich. This isn’t just any sandwich—it’s a harmonious blend of flavors and textures that creates a truly memorable eating experience.
Creating the Perfect Coleslaw
Begin with the coleslaw, a crunchy, creamy accompaniment that’s easy to make yet adds so much to the sandwich. Combine shredded green cabbage and carrots with apple cider vinegar, mayonnaise, sugar, and sea salt. Let it stand to allow the flavors to meld, creating a coleslaw that’s both tangy and sweet.
The Assembly
Spread a generous amount of spicy brown mustard on slices of rye bread—its bold flavor is the perfect counterpoint to the savory pastrami. Add a layer of warm, thinly sliced pastrami and top it off with Swiss cheese for a touch of creamy meltiness. Crown it all with a heap of your homemade coleslaw for crunch and freshness. Slice the sandwich in half and serve with classic sides like dill pickle spears and potato chips.
Pro Tips for Sandwich Perfection
For an even more indulgent experience, consider heating the pastrami slices before assembling the sandwich. This adds a comforting warmth that makes the cheese melt ever so slightly, integrating the flavors seamlessly. Remember, the quality of your ingredients will shine through, so choose each element with care.
Conclusion:
There you have it—an insanely good smoked corned beef with pastrami rub recipe that’s sure to impress. Whether you’re serving it up in a classic sandwich or enjoying the brisket as is, the key lies in careful selection, preparation, and cooking. Take the time to do it right, and your taste buds (and your guests) will thank you.
FAQ & Common Questions
Q: What is the difference between corned beef and pastrami?
A: Corned beef and pastrami are similar, but pastrami is made by smoking a corned beef brisket with a rub of dried spices and herbs.
Q: How do you make pastrami-style corned beef?
A: To make pastrami-style corned beef, you need a good quality, uncooked corned beef brisket. You then apply a rub of yellow or Dijon mustard, black pepper, coriander seeds, paprika, brown sugar, onion powder, and garlic powder. Smoke the brisket for 4 hours.
Q: What type of smoker can I use for this recipe?
A: You can use either an electric smoker or a charcoal smoker for this recipe. The temperature and cook time should be the same regardless of the type of smoker you use.
Q: How long does it take to make smoked corned beef with pastrami rub?
A: The total time for this recipe is 6 hours, including 2 hours of prep time and 4 hours of smoke time. It serves 8 people.
Q: Can I use a different type of wood chips for smoking?
A: Yes, you can use maple or fruit wood chips for smoking the corned beef. The choice of wood chips can add different flavors to the final dish.
