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DUWho’s team corned beef and who’s team pastrami? 👇🔥
INGREDIENTS (WITH AMOUNTS)
Protein
- 1 store-bought raw corned beef brisket, 10–12 lb (cut into two equal pieces)
Corned Beef (Braised)
- 1 half brined corned beef
- Water (enough to fully submerge)
Pastrami (Smoked)
- Cold water (for rinsing and optional soaking)
- ½ cup coarsely ground black pepper
- 2 tbsp coarsely ground coriander
- 1 tbsp granulated garlic
- 1 tbsp onion powder
- 1 tsp brown sugar (optional, subtle balance)
Ultimate Combo Sandwich
- Sliced corned beef
- Sliced pastrami
- Rye or sturdy sandwich bread
- Creamy coleslaw
- Duce’s Original Mustard
- BBQ potato chips (hot out of the fryer)
- Dill pickle spears
METHOD
Part 1: Corned Beef (Braised)
1. Preheat oven to 325°F
2. Place corned beef in a deep roasting pan or Dutch oven.
3. Cover completely with water.
4. Cover tightly with foil or a lid.
5. Braise for 4 hours, until fork-tender.
6. Rest 20–30 minutes, then slice against the grain.
Part 2: Pastrami (Smoked)
Step 1: De-Salt (Critical)
1. Rinse corned beef very thoroughly under cold running water.
2. Optional but recommended: soak in cold water 30–60 minutes, changing water once.
3. Pat completely dry.
Step 2: Season
- Combine all pastrami rub ingredients.
- Coat brisket liberally on all sides. (No binder needed.)
Step 3: Smoke
1. Preheat smoker to 250°F
2. Wood: oak, hickory, or a blend
3. Smoke fat-side up until internal temp reaches 175°F
4. Wrap in butcher paper.
5. Return to smoker and cook until 205°F internal. Total cook time: 8–10 hours
6. Rest wrapped for at least 2 hours
7. Slice thin and against the grain
#bbq #stpatricksdayfood #cornedbeef #pastrami #sandwich
@duceraymond
