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first pastrami, will not be the last one for sure!!!

post #1 of 4
Thread Starter 

once again I want to thank everyone that has posted their thoughts, ideas and results on here. My first pastrami turned out as perfect as it could be . . I am going to hit stores tomorrow and look for some sales...

I started this last night after I got done with my Chuckie, added a few pecan and apple pellets to my AMNPS, I left the hickory pellets in there, figured it had about another hour or so of them before the pecan and apple where used . . . soak the corn beef for a few hours, applied EVOO, rubbed with course ground gourmet peppers, McCormick Montreal Steak seasoning, garlic powder . . . 

MES 30 set at 210, smoked until IT was at 165. increased smoker temp to 235 put in a foil pan, added just a few tablespoons of apple juice and beer, covered and continued to smoke until IT was at 195. FTC for almost 2 hours (I fell back asleep). pulled and put on new foil and placed in the frig . .  sliced up today, by the way everyone hovered around and was dodging my knife they must of liked it also . . not sure if there will be enough for sandwiches  :-)

 

corn beef - pastrami.jpg

 

pastrami at 165 foiling.jpg

Pastrami at 165 IT

pastrami at 205 pulled FTC.jpg

195 IT, ready for FTC

sliced pastrami.jpg

 

 

I welcome any thoughts or ideas

post #2 of 4

First try?  That looks pretty darn good for a first attempt.

 

Got some of my own finishing now, and hope it looks as good as yours.

post #3 of 4

Looks great, thanks for the Qview.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by werdwolf View Post

First try?  That looks pretty darn good for a first attempt.

 

Got some of my own finishing now, and hope it looks as good as yours.


 

if you followed the advise of everyone here it will be just as good . . . the Dudestami was the most helpful advice . .  thanks Dude!!
 

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