Corned beef into pastrami

Discussion in 'Beef' started by hambone1950, Apr 7, 2014.

  1. hambone1950

    hambone1950 Master of the Pit Group Lead

    Had a 3.25 lb point cut CB in the fridge for a few weeks and figured it was time to smoke it. Fired up the WSM and after a good soak to lower the salt content I rubbed it with black pepper and sprinkled on the spice packet that came in the package....figured that would spice it up in a pastrami sort of way.


    Took it off when it hit 200 and let it cool...then double wrapped it in foil and swaddled it in a couple of towels , popped it into a cooler and it's currently waiting to be sliced for tonight's supper. I will post a pic of the sliced meat if I remember....
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I bet that will taste so good.  I do 3 or 4 of these every year.  Yours looks very good and hope you get sliced pics :)
     
  3. That looks really good man  [​IMG]   I'll hang around & hope that you take some pics when you slice it  [​IMG]
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    whoops ! almost forgot!



     
     
    Last edited: Apr 7, 2014
  5. [​IMG]   Looks really good man!  [​IMG]   So how was it?
     
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Excellent. Juicy and tender. Dee licious. Love the point.
     
  7. Good deal! Glad it was as good as it looked  [​IMG]
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks really tasty ! Thumbs Up
     

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