Pastrami from scratch, lots of Q-view!

smokin vegas

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Jun 21, 2011

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• Jan 4, 2012

• #41

Looks great!!!  Nothing like home made pastrami!!!!!!   I have not ever tried putting mustard on the meat and then applying seasoning before smoking.  I have some mustard I made that has some real heat to it bet it would be really good.  I usually use bottom sirloin known as tri tip in Vegas.  After brining I usually dry the meat apply EVO and apply a thick layer of selected herbs and spices mainly  pickling spices and lots of crushed black pepper.

 

saugeyejoe

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Dec 24, 2010

59

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Findlay Ohio

• Jan 4, 2012

• #42

WOW!  That looks great.  Nice job Al!

 

hmcm

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Dec 14, 2010

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Upland, California

• Jan 4, 2012

• #43

You Da Man!!

 

boykjo

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• Jan 4, 2012

• #44

Don't know how I missed this one but awesome looking pastrami Al.... I definitely need to try one. Thanks for the step by step..................

Joe

 

SmokinAl

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• Jan 5, 2012

• #45

Thanks guys!

 

cody6262

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Dec 19, 2011

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Alvin, Tx

• Jan 5, 2012

• #46

Great job Al you got me thinking I can make Pastrami now.

 

shnax

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Nov 15, 2011

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Atlanta, GA

• Jan 5, 2012

• #47

Hey Al, what is that you're using to hold the fat on the top rack?

 

SmokinAl

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• Jan 5, 2012

• #48

Shnax said:

Hey Al, what is that you're using to hold the fat on the top rack?

Click to expand...

It's a disposable grill grate, Walmart sells them.

 

alelover

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• Jan 5, 2012

• #49

Looks great Al. I notice only pepper for the rub. No coriander or juniper berries?

 

billdawg

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Aug 12, 2011

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Coastal Georgia

• Jan 5, 2012

• #50

That looks amazing Al!  Thanks for breaking it down in steps like that. You sure make it look easy! 

 

big twig

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Mar 24, 2011

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Emerald Isle, NC

• Jan 5, 2012

• #51

How did I miss this? Great post AL, that is some really good looking pastrami!

 

SmokinAl

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• Jan 5, 2012

• #52

alelover said:

Looks great Al. I notice only pepper for the rub. No coriander or juniper berries?

Click to expand...

All the spices were in the brine, including coriander, but no juniper berries, and it sat in them for 10 days so the flavor penetrated the meat quite well. 

 

backyard bbq

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Jan 1, 2012

184

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Wernersville, pa

• Jan 5, 2012

• #53

NICE.  HAVE TO ADD THAT TO THE TO DO LIST.  THANKS!

 

coacher72

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Mar 16, 2010

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Pratt, Kansas

• Jan 5, 2012

• #54

Thanks Al !! This is something that I have wanted to do for a long time. With your great tutorial I might have the confidence to try it.

Thanks again

 

Last edited: Jan 5, 2012

alelover

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• Jan 5, 2012

• #55

I'm sure it was awesome Al. I didn't see coriander so I had to ask.

 

SmokinAl

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• Jan 5, 2012

• #56

alelover said:

I'm sure it was awesome Al. I didn't see coriander so I had to ask.

Click to expand...

It was in the pickling spices. I just used a bottle of McCormick pickling spices.

 

K

kdsoup

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Jul 9, 2011

21

11

Michigan

• Jan 5, 2012

• #57

That is a total inspiration to all of us...man; I wished I would have seen this thread when I was off for the Holiday. Too busy to login in and now I see what I missed and just cannot believe my eyes and what I see when you cut in to the meat...WOW!

AWESOME JOB AL!!!

Darrin

 

SmokinAl

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• Jan 5, 2012

• #58

Thanks Darrin!

 

snowmanin1

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Aug 31, 2011

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Evansville, IN

• Jan 5, 2012

• #59

Awesome looking pastrami! Thanks for the great pics and info. I will be trying this one soon.

 

hoity toit

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• Jan 5, 2012

• #60

Smokin Vegas said:

Looks great!!!  Nothing like home made pastrami!!!!!!   I have not ever tried putting mustard on the meat and then applying seasoning before smoking.  I have some mustard I made that has some real heat to it bet it would be really good.  I usually use bottom sirloin known as tri tip in Vegas.  After brining I usually dry the meat apply EVO and apply a thick layer of selected herbs and spices mainly  pickling spices and lots of crushed black pepper.

Click to expand...

When I smoke my slabs of pork ribe I always coat them with mustard. It seems to dissappear somehow during the cooking process. I feel like it helps "seal" the meat and keepr it from drying out.