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post #1 of 36
Thread Starter 

Well, my son decided it would be nice if I made some pastrami for him to take for lunch next week.

So, a few days ago I picked up 2  2.6lb hunks of corned beef brisket.



All seasoned up & ready for the smoker.



post #2 of 36

I can't wait to pick up a bunch next week when they go on sale. 


post #3 of 36
Thread Starter 

Five and a half hours later, just before going into the fridge to rest overnight.



post #4 of 36
Thread Starter 

I put them on the smoker around 4pm, and pulled around 9:45 pm. At that point they were at 184 degrees. They're all foiled up and resting in the fridge to be sliced tomorrow.


More pics to come tomorrow!

post #5 of 36


post #6 of 36
Thread Starter 
Originally Posted by boykjo View Post


Me too! I can't wait to find out how they turned out!


post #7 of 36

Looks good AK1

post #8 of 36
Thread Starter 

Thanks!  I'll admit we did take a few slices off the end before it went in the fridge. Colour is good, it's got that nice pastrami red colour. Flavour seems good, just a hint of spice from the black pepper in the rub. Son likes it. Hopefully it'll be just as tasty or better once it's sliced up.

post #9 of 36

Looks good nice jobicon14.gif

post #10 of 36

Looks good AK, boy those got done real quick. Most of the pastrami's I have smoked took at least 8 or 9 hours, some as long as 14. Since they went so quick I bet there going to be real tender.

post #11 of 36
Thread Starter 

I was surprised they went that quick. When I stuck the probe in after 4 hrs the meat was at 142 internal, and I thought... oh well, this may take a while. When I went back about an hr later it was 163, so I left and came back to check around 45 mins, and they were at 184. I thought, that's good enough for me!!


I think because they were 2 small pieces, it may have contributed to the quick smoking time.



Anyhow, here's a pic of the one piece all sliced up;



post #12 of 36

Looks GREAT!!!


I just put 2, 3-5 & 4 pound store bought corned beefs on the smoker @ 230 degrees.  I topped them with fresh ground pepper, onion powder, garlic powder & brown sugar.  I hope 7 hours will be enough.


Heck after seeing yours I'm hungry now)





post #13 of 36

Looks great AK. Whatcha rub em with?

post #14 of 36
Thread Starter 



I left the pickling spice that the briskets came in and just rubbed on a bunch of ground black pepper.

post #15 of 36
Originally Posted by AK1 View Post



I left the pickling spice that the briskets came in and just rubbed on a bunch of ground black pepper.

That's exactly how I like em too. I always remember the pastrami I got as a kid always had pepper on the edge. Yours look fantastic!

post #16 of 36
Thread Starter 

Thanks, I was planning to mix some ground coriander with the pepper, but didn't have any. Oh well! Next time.

post #17 of 36

You didn't have any pepper?

post #18 of 36

drool.gifWow that looks great! Okay, another item for my "to smoke list"! 439.gif

post #19 of 36

Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.

post #20 of 36

I soaked mine for about 8 hours and it was still slightly too salty for my liking, not bad though and not complaining, but next time I was going to shoot for 12 hours with at least 2 water changes.


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