Hey everyone! As I said on my roast beef post, I also did a pastrami right after the roast beef. I know, I know, I need to stop listening to the voices in my head, but they make so much sense!! For this pastrami (my first), I used a store bought corned beef flat. I rinsed it and patted it dry with paper towels. I trimmed a section off the on side that was thin as I was worried it would dry out to much before the rest was finished. In hindsight, I should have trimmed the fat cap on the top down a little. (You'll see why when I show you the slices) Once it was all trimmed up, I rubbed it with some CBP, the spice packet that came with it, and some extra pickling spice that I had. I already had the smoker (MES 40) going at 225 for the roast beef so when it was done, I took it out and put the corned beef in. I smoked it to an IT of 190 with cherry chips. I pulled it and immediately wrapped it in double foil and put it in the fridge. I didn't let it rest outside of the fridge because it was already at 190 so I didn't think it needed it. Please correct me if I should have let it rest outside the fridge first. This morning I took it out and sliced it alongside my roast beef. SOOOO TASTY! I didn't soak it first cause I like it salty, but it is a little salty. If I was planning on eating it by itself (which I admit that I did sample while slicing
), I probably would soak it first to get some of the salt out, but in a sandwich, I don't think you will be able to tell as much. This will probably also make it to the deer shack so the guys should be even happier!
Here's the Q View (sorry my camera work sucks - and no it isn't the camera's fault!!):
Rinsed and patted
Trimmed up (no I didn't throw that piece away, that would be sacrilege, I seared both sides in a pan and put it in the oven at 350 until it was tender enough to eat. TASTY)
All rubed up. I didn't let it sit in the fridge overnight. I just rubbed it and put it in the smoker.
pickling spice on top with CBP and the spice packet that came with it.
Fresh out of the smoker
So hard not to just cut up and eat! But I controlled the voices and wrapped it and put it in the fridge overnight
Freshly sliced
As you can see there is a lot of fat on top that I will probably trim when making my sammies. SHould have done that ahead of time. Hindsight's always 20/20.
Thanks for looking and keep your stick on the ice,
Bigfish
Here's the Q View (sorry my camera work sucks - and no it isn't the camera's fault!!):
Rinsed and patted
Trimmed up (no I didn't throw that piece away, that would be sacrilege, I seared both sides in a pan and put it in the oven at 350 until it was tender enough to eat. TASTY)
All rubed up. I didn't let it sit in the fridge overnight. I just rubbed it and put it in the smoker.
pickling spice on top with CBP and the spice packet that came with it.
Fresh out of the smoker
So hard not to just cut up and eat! But I controlled the voices and wrapped it and put it in the fridge overnight
Freshly sliced
As you can see there is a lot of fat on top that I will probably trim when making my sammies. SHould have done that ahead of time. Hindsight's always 20/20.
Thanks for looking and keep your stick on the ice,
Bigfish
