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Pastrami 1.0 w/ Q-Views

post #1 of 14
Thread Starter 

 

This was 8 pounds of Brisket purchased from the local meat market... I have to say this is my best tasting project to date and probably the most fun. My wife gave me the green light to do it again so I actually bought 15 more pounds of brisket and have it raring to smoke tomorrow... Enjoy the Q-views.... Happy Smoking, Smokin - K

 

 

Breif narative:

 

8 pounds raw beef brisket

followed this recipe  http://www.randyq.addr.com/recipes/pastrami.htm

after injected and rubed with Rub #2 flipped the meat every day for 5 days this is so the salt is even

After day 5 I rinsed the now corned beef and let soak in ice water for two hours (to help pull a little of the salt out)

Then let the meat dry over night on a drying rack in my beer fridge and then applied Rub #1 prior to smoke

Day of Smoking:

Started at 11:00am and pulled the brisket at 2:30am that next morning (14 hour cook time)...

Smoker was set to 230*F

I only smoked it for the first 4 hours of the 14 hour project (apple pellets in my AMNPS) then it was just heat and beer steam

Last two hours of the project the pastrami was tented with foil on a turkey rack and steamed with beer in my oven..

Pulled at 165*F

 

 

Let the Q-Views begin:


Injected with brine


PASTRAMI.JPG

 


Rub #1 is needed to make Rub #2 (kind of confusing at first)

DSC_0508.JPG

 

 


Rub #2 applied after injection

DSC_0349[1].JPG

 


This is the start of my 5 days of curing - flipped every day

pastrami1.JPG

 


Rinsed and soaked in ice water for 2 hours then - Let dry over night before applying final rub

DSC_0357.JPG

 


Rub #1 applied and ready for smoker.. Smoked / cooked at 230* w/ Apple Wood smoke for first 4 hours 

DSC_0361.JPG

 

 


Thanks to my ET-732 I noticed the heat was dropping on my smoker..

DSC_0362.JPG

 

 


Internal at 156* and ran out of propane

DSC_0363.JPG

 


Due to no propane I finished it with beer steam in the oven for the last 2 hours

DSC_0364.JPG

 


Done cooking... Pulled it at 165*

DSC_0368.JPG

 


Bear View

 

DSC_0395.JPG

 


Hobart ready to go!

 

DSC_0396.JPG

 


 

DSC_0404.JPG

 


Pile O' Pastrami

 

DSC_0411.JPG

 

 


Hangover cure!

 

DSC_0490.JPG

 


Breakfast Rueben with home made kraut with fried egg... Bloody with home made pepper jerky

 

DSC_0497.JPG

 


 

DSC_0495.JPG

 

 

 

 

The End

 


Edited by Smokin - K - 1/5/12 at 12:44pm
post #2 of 14

Can you fed ex me one dem sammys cuz looks freaking awesome.

 

drool.gif

post #3 of 14


O man punish us some more!!  I got to try your recipe. Nice work looks great Looks-Great.gif

Quote:
Originally Posted by Smokin - K View Post

 

This was 8 pounds of Brisket purchased from the local meat market... I have to say this is my best tasting project to date and probably the most fun. My wife gave me the green light to do it again so I actually bought 15 more pounds of brisket and have it raring to smoke tomorrow... Enjoy the Q-views.... Happy Smoking, Smokin - K

 

 

Breif narative:

 

8 pounds raw beef brisket

followed this recipe  http://www.randyq.addr.com/recipes/pastrami.htm

after injected and rubed with Rub #2 flipped the meat every day for 5 days this is so the salt is even

After day 5 I rinsed the now corned beef and let soak in ice water for two hours (to help pull a little of the salt out)

Then let the meat dry over night on a drying rack in my beer fridge and then applied Rub #1 prior to smoke

Day of Smoking:

Started at 11:00am and pulled the brisket at 2:30am that next morning (14 hour cook time)...

Smoker was set to 230*F

I only smoked it for the first 4 hours of the 14 hour project (apple pellets in my AMNPS) then it was just heat and beer steam

Last two hours of the project the pastrami was tented with foil on a turkey rack and steamed with beer in my oven..

Pulled at 165*F

 

 

Let the Q-Views begin:


Injected with brine


PASTRAMI.JPG

 


Rub #2 applied after injection

DSC_0349[1].JPG

 


This is the start of my 5 days of curing - flipped every day

pastrami1.JPG

 


Rinsed and soaked in ice water for 2 hours then - Let dry over night before applying final rub

DSC_0357.JPG

 


Rub #1 applied and ready for smoker.. Smoked / cooked at 230* w/ Apple Wood smoke for first 4 hours 

DSC_0361.JPG

 

 


Thanks to my ET-732 I noticed the heat was dropping on my smoker..

DSC_0362.JPG

 

 


Internal at 156* and ran out of propane

DSC_0363.JPG

 


Due to no propane I finished it with beer steam in the oven for the last 2 hours

DSC_0364.JPG

 


Done cooking... Pulled it at 165*

DSC_0368.JPG

 


Bear View

 

DSC_0395.JPG

 


Hobart ready to go!

 

DSC_0396.JPG

 


 

DSC_0404.JPG

 


Pile O' Pastrami

 

DSC_0411.JPG

 

 


Hangover cure!

 

DSC_0490.JPG

 


Breakfast Rueben with home made kraut with fried egg... Bloody with home made pepper jerky

 

DSC_0497.JPG

 


 

DSC_0495.JPG

 

 

 

 

The End

 



 

post #4 of 14

You are living right my man !What a way to start the day !   Very nice pictures.

post #5 of 14

Awesome plate K!!!!

 

    I big slicer makes life easy dont it....

 

  Craig

post #6 of 14
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

Awesome plate K!!!!

 

    I big slicer makes life easy dont it....

 

  Craig


It sure does Craig... I bought it off craigslist for $400... Pretty sure I stole it... LOL! K
 

 

post #7 of 14

Excellent!  And I want that slicer!

 

Good luck and good smoking.

post #8 of 14

Awesome pastrami!!

post #9 of 14
Thread Starter 
Thanks Dexter, Merv and Al! Pastime is king of the cured meats I'm reminded! Forgot to mention that the rueben sandwich also had smoked pepper jack on it... Happy Smoking, Smokin -K
post #10 of 14

It looks yummy i love pastrami great job

post #11 of 14

WOW - Now I'm inspired.

 

I saw a slicer like that on CL for the same price, I should have picked it up. Darnit.

post #12 of 14

icon_cool.gif

Like they ALL have said that some awesome looking pastrami you have there K.

post #13 of 14

Looks-Great.gif

Awesome job, my mouth wont stop watering...

post #14 of 14
Thread Starter 

Thanks guys! Just pulled 15 more pounds off the smoker this last Friday night... Turned out awesome! I learned that I didn't properly separate the flat from the tip. Had a bunch of trimming to do prior to slicing on this big packer... Live and you learn. Saved the fat trimmings for my next sausage party. Happy Smoking, Smokin - K

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