Pastrami via SmokinAl's recipe

Discussion in 'Beef' started by diesel, Jan 20, 2012.

  1. diesel

    diesel Smoking Fanatic

    I have been wanting to make this recipe for quite some time now and SmokinAl was the inspiration.  So, Thanks SmokinAl.

    I was at my local grocery and they had eye of round on sale so I picked up a couple that were about 3 lbs a piece.  Here is where I would usually post a picture of the new meat but when I uploaded the picts from my phone I only had the final picts after smoking.  I guess you guys won't mind?  So, for the beginning stages like the prep work and the brine just refer to SmokinAl's recipe he has posted on Pastrami. 

    Here is a shot of the meat after smoking for 6.5 hours.  I brought the IT to 155 deg. and ran the smoker between 180 and 200.  I have a RF 250 gallon by the way.  I start my fires with cheery and black walnut then once I am up to temp I switch to oak and hickory. 

    I coated the beef with Dijon mustard and then rolled it in cracked black pepper, kosher salt, coriander seeds, and a pinch of rosemary.  (I put all of this into a coffee grinder and pulsed about 10 times.)


    I had to cut the end off and give it a taste.  I would like to be better with the camera but the meat took over and all I could do was think about eating.


    As you can see here I have a new toy.  It is the Chef's choice 609 and I love it.  I weighed out a little over 4lbs of meat.  Not really sure of the exact weight because I was eating the slices as fast as I could cut it.



    Rye bread, sauerkraut, Swiss cheese, thousand island dressing and home canned dill pickles from last summers garden.  Very proud papa!


    Thanks for checking it out.  This is a must do recipe if you guys haven't done it yet.  And thanks again SmokinAl!!!  You rock dude!
  2. smokinal

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

    It sure looks great Diesel! I really like the nice crust you have on the pastrami & the sammie looks delicious!

    Great job! I'm sure you will be smoking many more of these in the future!
  3. That looks awesome!!! I really need to add this to my list right away.  What did those eyes cost you?
  4. Mouthwatering! Gotta go find something to eat now! Great job!
  5. diesel

    diesel Smoking Fanatic

    SmokinAl,  Yes.. this will be a regular now.. and I think I will try it with turkey and chicken and venison.


    I got the eye of round on sale for around 7$ for each.  Usually the food lion will mark down meat that has a sell by date that is almost out.  Perfect for this type of process.
  6. smokin vegas

    smokin vegas Smoking Fanatic

    Got one brining right now count down 3 days down 7 more days to go........
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Diesel and what a great new toy too 
  8. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice job Diesel, that looks great, your making me hungry!

    SmokinAl is the Man! He got me going on that post too. I just put a brisket in the brine for some pastrami myself!


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