Pastrami..

Discussion in 'Beef' started by sam3, Dec 30, 2014.

  1. sam3

    sam3 Smoking Fanatic

    his is something the Missus really likes, so I made a bunch that I could vac seal and re-heat later for sammiches.

    5 lb corned beef flat soaked for 48 hrs. I changed the water a few times.
    Did a simple rub of 2TBS cracked Black Pepper, 2TBS of Garlic powder and 1TBS of coriander. Wrapped tightly with Saran wrap and refrigerated overnight.

    Onto the Kettle over the Vortex.


    Wrapped in foil when I hit 165 IT with a little beef broth and threw that back on the kettle. Pulled when I reached 185 IT.

    It went directly into the refrig for a 24 hr rest.
    The next day.


    Sliced.


    And then..




    Boom!


    That was very good! Thanks for looking.
     
    dirtsailor2003 likes this.
  2. brooksy

    brooksy Master of the Pit

    That is one awesome looking sammich!!!
     
  3. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Wow!   Super Job!

    John
     
  4. beefy bill

    beefy bill Meat Mopper

    Wow...nice...
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking pastrami and sandwee Sam!
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks excellent and nice work with the Vortex!
     
  7. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Very nice. Something I want to try in the future.

    What kind of wood did you use for smoke?
     
    Last edited: Dec 31, 2014

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