First try at pastrami (Q-view).

Discussion in 'Beef' started by brandon91, Jun 5, 2014.

  1. brandon91

    brandon91 Meat Mopper

    I'll be updating this as I go.[​IMG]

    Plan is to smoke to IT of 165F tonight, refrigerate overnight then steam to 203F tomorrow.

    Mixed up some Pastrami rub:

    4 tablespoons fresh coarsely ground black pepper
    2 tablespoons coriander powder
    1 tablespoon brown sugar
    1 tablespoon paprika
    2 teaspoons garlic powder
    2 teaspoons onion powder

    Corned beef flat and what I think is part of the point that was packed with it,

    soaked about 36hrs in water.

    Slathering with coarse ground dijon.

    Rubbed down

    Into the smoker! Couldn't decide on which wood to use so I went with a 

    mix of some of my favs oak, cherry and hickory. Hopefully the little

    point piece wont turn to jerky.

    Heres where I'm sitting at about 40min after adding to the smoker.

    Hoping it will hit 165 in about 5-6hrs.
    Last edited: Jun 5, 2014
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks like a good start. I have used a similar recipe from and I found I got the best results smoking until about 195 or whenever it's probe tender, and then sitting it in the fridge for a few days and steaming it.
  3. brandon91

    brandon91 Meat Mopper

    That's good to hear, did you use the flat as well? I was thinking 165 because I know the flat is lean and didn't want it to dry out. Got a Q-view you can direct me to?
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I've done that method with both flats and points and they both came out moist and tender. The steaming pretty much guarantees moist meat. In one smoke I did both at the same time. Overcooked the point a little and it became like pulled pastrami when i steamed it which was still pretty awesome.
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

  6. brandon91

    brandon91 Meat Mopper

    That looks great, I guess I'll let it go all night until it hits 190ish then. Pulled pastrami actually sounds really good [​IMG]. Updates in the morning.

  7. brandon91

    brandon91 Meat Mopper

    Well here is how it turned out, good flavor but a bit on the dry side.

    I'm going to get a point or a packer and try again soon, the flat I got had no fat to speak of on it and even with the steaming it turned out sorta dry. Made a pretty good sandwich but I think I can do better. Perhaps I'll look into curing my own as well.

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