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 So what am I serving?

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  • Total Posts: 6103
  • Joined: 11/22/2007
  • Location: Emmitsburg, Md.
So what am I serving? Thu, 01/12/12 5:17 PM (permalink)
For the past number of months, I've been getting pre brined brisket, dry rubbing them witb corned beef seasoning from Penzy's, smoking for 16 hours, cooling overnight, slicing, and when ordered putting the slices on a Keating griddle for about 25 seconds a side, it does magic things with the fat on the slices. Now the question is, since I'm smoking it is, is it Corned Beef, which is what it looks and tastes like, but it's brined and smoked, so Pastrami, no?
    Michael Hoffman

    • Total Posts: 17855
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:So what am I serving? Thu, 01/12/12 5:40 PM (permalink)
    I'm guessing you're serving a pre-brined smoked beef brisket. And it sounds delicious.
    (Of course, that's because there's no bacon involved.)

      • Total Posts: 2251
      • Joined: 3/16/2011
      • Location: Kennewick, WA
      Re:So what am I serving? Thu, 01/12/12 5:54 PM (permalink)
      I don't care what you call it, give me two to go...............

        • Total Posts: 6259
        • Joined: 3/22/2003
        • Location: Gahanna, OH
        Re:So what am I serving? Thu, 01/12/12 8:33 PM (permalink)
        I agree!  Call it what you want, just keep on doing it because it sounds marvelous!

          • Total Posts: 4388
          • Joined: 1/28/2004
          • Location: West Peoria, IL
          Re:So what am I serving? Thu, 01/12/12 8:38 PM (permalink)
          According to Wikipedia, you are serving pastrami:
          "Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration.  For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed."

            • Total Posts: 4737
            • Joined: 11/5/2004
            • Location: Stoughton, WI
            Re:So what am I serving? Fri, 01/13/12 8:58 AM (permalink)
            From poking around on the web it seems that traditional pastrami is dry-cured and not brined but brining is apparently more common these days; my bet is that it's for economic reasons.
            I like the term "fauxstrami" to describe smoked corned beef.
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