Some Pastrami just because I had the craving!

rbranstner · Sep 5, 2011

I have fallen in love with pastrami so when St Patties day came around last year I stocked up on corned beef when it was on sale. I got a hinkering for some Pastrami a week or so back so I decided it was time to take it out of the freezer and smoke some up. I thawed two corned beef and soaked them over night in water to remove the salt then I rubbed them with some garlic & onion powder, pepper, a touch of Old Bay and the package of seasoning that comes with the meat.

Here are the two corned beef all rubbed up and waiting patiently for the smoker.

Here they are right before they go onto the UDS just chilling out next to the rack of Spares I threw on as well.

Here is the UDS running for the first time with the dome lid attached. Man I love this dome lid and I don't know why I didn't fit this baby months ago to fit my UDS.

Ready to rest in the cooler.

Here is the loot ready for the freezer. Sorry no slicing pics with my slicer.

I have already used one package to make some Reubens (sorry no pics) and they were wonderful. A Reuben sandwich is probably my favorite sandwich by far. Enjoy!

teeznuts · Sep 6, 2011

Haven't tried smoking pastrami yet but I love Reubens. Looks good. Maybe a smokey Reuben is something to put on my list.

SmokinAl · Sep 6, 2011

Looks good Ross!

Pastrami is one of our favorites too.

tjohnson · Sep 6, 2011

Looks Great Ross

How much weight do you lose during smoking?

What temp and what wood did you use?

Todd

rbranstner · Sep 6, 2011

TJohnson said:
Looks Great Ross

How much weight do you lose during smoking?

What temp and what wood did you use?

Todd

I smoked them at 225 because I was doing ribs and I think I used a mix if hickory and cherry wood. I'm not sure how much weight I loss but I don't think it was to much.

venture · Sep 6, 2011

Great job!

Good luck and good smoking.

Bearcarver · Sep 6, 2011

Awesome Ross!!!

Just Plain Awesome!!!

Gotta love them Reubens!!!

Bear

mballi3011 · Sep 6, 2011

Your pastrami looks awesome but you should really take it to the next level. Now make your own corned beef and then pastrami. It's really pretty easy all it is, is a brine that you leave the brisket in for a 7-10 days I like 14 days for mine. Then you can make one or the other anytime you have the feeling again.

gros cochon · Sep 6, 2011

Very nice. Definately on my " to do list".

ejbreeze · Sep 6, 2011

Man you need to come to So Cal when you have snow on the ground and teach me how to do this. Nothing better than a pastrami on a sourdough roll.

rbranstner · Sep 7, 2011

mballi3011 said:
Your pastrami looks awesome but you should really take it to the next level. Now make your own corned beef and then pastrami. It's really pretty easy all it is, is a brine that you leave the brisket in for a 7-10 days I like 14 days for mine. Then you can make one or the other anytime you have the feeling again.

I have been throwing around that idea but I just haven't made the plunge yet. Is it that much better? I'm guessing it must be from what I hear.

roller · Sep 7, 2011

It is in your mind because you did the whole shabang...I have done it once and it was good..Yours looks very good.. I love Pastrami....

realtorterry · Sep 7, 2011

Man I've been thinking of Pastrami for weeks your killing me

homebrew · Sep 7, 2011

I need to get some corned beef quickly. That looks and sounds fantastic. Cannot wait to try.

Thanks

alelover · Sep 7, 2011

Looks great Ross. I don't know if corning your own brisket is better than smoking a store bought corned beef. I've never done it with a store bought corned beef. But I do know the made from scratch one tastes like the pastrami I used to get up north.

jc1947 · Sep 7, 2011

Now that makes my mouth water!

Nice work.

thebarbequeen · Sep 7, 2011

I did one the other day, too! Love it, so easy, and my hubby's favorite lunchmeat now. I haven't brined my own yet, but plan to eventually. The good quality store bought ones are fine. I've soaked a couple, the first few I did, I just rinsed them well and patted them dry; they weren't too salty, and better than any store bought pastrami by far! I've started giving them a rub of horseradish sauce along with the spices-really like what it adds. I'll get a post up soon, Cheers!

billyj571 · Sep 8, 2011

Man that looks good need to try one. Whats a good brine.reciepe ?

rbranstner · Sep 8, 2011

billyj571 said:
Man that looks good need to try one. Whats a good brine.reciepe ?

I've never brined one myself so I can't help you on a recipe. I'm sure there are several recipes out there if a guy does some digging.

alelover · Sep 8, 2011

Here are a few I did from scratch.

http://www.smokingmeatforums.com/t/...day-for-some-pastrami-and-cb-and-pictures-too

http://www.smokingmeatforums.com/t/103281/making-my-1st-pastrami-qview

http://www.smokingmeatforums.com/t/...ribs-and-some-almonds-step-by-step-big-q-view

Some Pastrami just because I had the craving!

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