Going to do another Pastrami

Discussion in 'Beef' started by graywolf1936, Oct 22, 2014.

  1. But the real reason is to show the really nice piece of Corn Beef I just got at our Costco. It is Choice, round  and nice and thick,                                                                                                                                                                                                                                                                                                                                                                                                                                                        

  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I will be watching Gray I love Pastrami made from corned beef. Post pics I am drooling already.

  3. chef willie

    chef willie Master of the Pit OTBS Member

    XLNT...I must go the Costco here and see if we have any in stock. That's the same brand I've seen in Costco here. Let the games begin, huh? You can't beat a home done pastrami even if starting with a corned beef....Willie
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I'm in I still need to do one

  5. jwcnj4502

    jwcnj4502 Fire Starter

    Did a couple of them recently using corned beef. Good results each time.Please show us your results.
  6. While to meat is soaking I made up my rub: Black Pepper, Brown Sugar, Coriander ,Garlic, Paprika and Capers. I will make a paste and cover prior to putting in fridge overnight.

  7. What are you going to cook your internal temperature to on the pastrami?
  8. I been doing 180 but before I serve I steam the whole piece in a make shift steamer, I use dark beer, and cut it by hand, l steam 45 min or so, you can tell when it's ready
  9. Ready to put to bed in fridge over night, thanks for looking,

  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Round? So it's a top or bottom round cut? Never seen that corned commercially.
    Last edited: Oct 22, 2014
  11. Never gave it a thought, looked like a brisket but very lean.  If I get a chance I will give the company a call, I believe they are in San Jose, Ca.
  12. Gave the company a call, they are in the mid-west. They said it was the outside from the round.
  13. 5 hours at 225(bumped it up from the 180 degrees I do most of the time), The IT is now at 180 degrees, will cool and put if fridge until supper Friday. I will steam it for about an hour prior to slicing it.

  14. one eyed jack

    one eyed jack Master of the Pit

    It looks excellent, Graywolf.  [​IMG]

    Do you have any sliced pictures?  Is the steaming simply to finish the cooking, or is there another benefit to the final result?
  15. superdave

    superdave Smoking Fanatic

    I have that piece of meats brother defrosting in the sink and will be smoking it this weekend.  I will post some pics as well.  When I make my rub, I take the 2 spice packets that come with the corned beef and run through my old coffee grinder to make a powder.  It gets mixed in with the rest of my spices as part of the rub. 
  16. Dave, everything I read say, "throw the spice packet away, that corn beef flavor" , you may want to consider a rub "similar" to mine.I think black peppet, coriander, and garlic. Is the key. Show us your when you get going. Joe
  17. superdave

    superdave Smoking Fanatic

    Have you checked the spices that come in the packet?  They are the same as what you are using with the addition of a couple more.  LOL! 
  18. Your right, thats what I get for not paying attention. Next time I will look closer.
  19. rshermaniv

    rshermaniv Newbie

    I want to see the slices!
  20. Me too, my daughter won't be over for dinner until 6 (california time) , I guess I better wait. Ha ha .

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