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Another pastrami thread

post #1 of 10
Thread Starter 

Seems like there are lots of folks doing pastrami lately. Here is one more to have a look at. Picked up a corned beef brisket at the store on sale this week and figure I would do some pastrami for sammies for lunch at work. Soaked it in water for about 12 hours and changing the water a few times to leach out the salt. Got it rubbed up with black pepper, coriander, onion powder, garlic powder, and some pickling spice and then wrapped in foil to chill in the fridge overnight.

 

Woke up late this morning because of the time change (forgot to set the clocks forward), so I didn't get it in the smoker until 9:00 am. Here is where I am now.

 

Rubbed and going in the smoker at 9:00 am this morning.

IMG_1058.JPG

 

 

After about 4 hours in

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Foiled it at 165* and poured a shot of Shock Top Belgian White beer in the foil.

IMG_1062.JPG

 

The old lady dog is salivating at the thought of a treat off the smoker

Dahra.jpg

 

I will post an update once it comes off. It will go in the cooler for a couple of hours and then into the fridge. I am off tomorrow, so I will slice it and update again in the morning. Thanks for looking!

 

post #2 of 10

Looks great so far, can't wait to see the sliced pics!

post #3 of 10
Quote:
Originally Posted by SmokinAl View Post

Looks great so far, can't wait to see the sliced pics!


me 2 me 2

post #4 of 10
Thread Starter 

So here are the after pics. This is after coming out of the cooler last night. Went into the fridge overnight.

IMG_1066.JPG

 

Got it all sliced up.

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Had a damn good sandwich and then packaged the rest up. Two for the freezer and one for the fridge.

IMG_1069.JPG

 

Thanks for looking!

post #5 of 10

I am confused. In one thread someone stated he pulled it off at 140 degrees, but you state you foiled it at 165.

I bought three corned beef flats and want to make pastrami, but I do not know what temp to take them out of the smoker.

Help?

 

 

 

post #6 of 10
Thread Starter 

I foiled at 165* and then back in the smoker and then did a toothpick test starting at 195* (if a toothpick slides in with no effort, it is done). Pulled it at 200*. Basically the same way you would do a normal brisket. 3.8lb brisket and it cooked for 9.5 hours at 225-230*. Hope this helps!

post #7 of 10

Looks great .this sliced pastrami is drool.gif

post #8 of 10
Quote:
Originally Posted by Billdawg View Post

I foiled at 165* and then back in the smoker and then did a toothpick test starting at 195* (if a toothpick slides in with no effort, it is done). Pulled it at 200*. Basically the same way you would do a normal brisket. 3.8lb brisket and it cooked for 9.5 hours at 225-230*. Hope this helps!


Thanks Billdawg. icon14.gif
 

 

post #9 of 10

Looks great!

post #10 of 10
Thread Starter 

Thanks guys!

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