First Pastrami

Discussion in 'Beef' started by lancerh, Mar 6, 2011.

  1. lancerh

    lancerh Newbie

    Thanks to other people's posts I decided to try a pastrami this weekend. I bought a 4lb. corned beef and soaked it overnight to remove the salt. I did not do the fry test but changed the water about 3 times. I made a rub consisting of mostly black pepper and corriander but added a little garlic powder and mustard seed, I also added the spices that came with the corned beef.

    Started smoking about 8:30 in the morning in the MES at 225 using cherry wood.

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    It took a good 11 hours to reach 165 where it was pulled and then into the oven over a pan of boilig water and wrapped in foil at 250 degrees. I decided to do this after reading some other posts and since my last two beef briskets turned out a little on the dry side.

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    After 3 hours in the oven the pastrami was wrapped in foil and I let it rest for a couple of hours before slicing.

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    My son and I shared a sandwich at about midnight. Delicious if I do say so myself. Since it was my first one I only made one so the next day it was gone. Next time I will make two!

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  2. tyotrain

    tyotrain Master of the Pit

    Man that looks good I have got to put that on the list the month.. Nice job[​IMG]
     
  3. les3176

    les3176 Master of the Pit

    Nice looking pastrami....I too just made my first from a brisket flat a few days ago!!
     
  4. venture

    venture Smoking Guru OTBS Member

    My first pastrami was sheer accident.  My other half had a corned beef in the slow cooker when the power went out.  What to do?  Being the genius and cheapscate that I am, I fired up the smoker and finished it off.  Way back then, I didn't even know I was making pastrami.  It sure came out good.  Now I am making pastrami the better way all the time.  LOLOL

    Good luck and good smoking!
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!

      Craig
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job! The sammie looks delicious. Pastrami is one of my favorites. I have a brisket in the fridge thawing out right now. It's destined to be pastrami.
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Excellent job!.  I use the same rub and steaming the meat near the end of cooking is a winning method for me.  My daughter was in town for the Gasparella parade.  She really enjoyed the pastrami I made when she was home for winter break.  I cooked one up for her and prepackaged it in individual packages.  I love it when my kids want me to make stuff for them.  I love the stuff, my wife hates it.  At least I have one person I can cook it for besides myself.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, I love Pastrami...
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    I can't wait until they go on sale here. I am going to smoke a bunch of them this year for sure. Looks great.
     
  10. scubadoo97

    scubadoo97 Smoking Fanatic

    $2.99/lb at the local megamarts.  I still have 3 from last year in the freezer.  Need to do one real soon.
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    Wow!!!! That looks so tasty. Congrats on a great job.
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Very Nice! A whole lot better that store bought. I like to stock up on them in March for the rest of the year, I figure 1 a month in the freeze, I just smoked my last one from last year in Feb.
     

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