Pastrami Experiment

smokin vegas

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Original poster

Jun 21, 2011

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32

Las Vegas, NV

• Mar 26, 2012

• #1

Because we have been eating to much red meat I decided to try to make turkey pastrami.  Found that I like it better that the pastrami made with beef. 

I brined the turkey breast for 5 days just as I would a beef pastrami for 10 days.  I did add extra garlic and found I really like the garlic flavor.  So there is a healthy option if someone needs to watch their cholestral.

Brine

I drained the turkey breast and dried it and rubbed it with EVOO and applied pastrami rub.

Ready to go in the smoker.  I did put a pan of water into the smoker and smoked at 250 degrees for 2 hours. 

 

Last edited: Mar 26, 2012

pops6927

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Jul 23, 2008

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Fort Worth, Tx.

• Mar 26, 2012

• #2

Well, what did you think of it exactly?  It looks great!  What did you use in your brine?  Did you cut down on the salt or keep it full strength?

 

Last edited: Mar 26, 2012

smokin vegas

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Jun 21, 2011

400

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Las Vegas, NV

• Mar 26, 2012

• #3

I actually found I prefer the turkey to the beef.  SHOCKED!!!!!

Used the same brine as for beef but I did add extra garlic

4 cups of water

2 tablespoons of brown sugar

2 tablespoons of salt

1 tablespoon granulated garlic

1 tablespoon of pickling spices

1/2 teasp of cure #1

I did have a bowl water in the smoker to ensure it would be moist.

Brined for 5 days smoked at 250 degrees for 2 hours.

 

Last edited: Mar 27, 2012

s2k9k

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Sep 8, 2011

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SEUSA

• Mar 26, 2012

• #4

It looks really good and a great alternative to beef.

How big was it? What IT did you take it to? Just asking because 2 hours seems pretty short.

 

rdknb

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Chester (Kent Island), Md

• Mar 26, 2012

• #5

Looks good and a good idea, 2 hours does seem short, but as long as it was at the right IT then all is good

 

smokin vegas

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Thread starter

Jun 21, 2011

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Las Vegas, NV

• Mar 26, 2012

• #6

I liked the turkey better than the beef.  It was small two pounds, two and a half pounds at the most.  My meat thermometer broke so I did not have IT.   I have an electric smoker so I can keep the temperature (250)constant.  It was near the heat.  I just had some and if I would had left it in any longer it would have been to long.  Remember that this was boneless I cut the turkey breast off the bone before brining and smoking.

 

Last edited: Mar 26, 2012

diggingdogfarm

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Jun 23, 2011

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Southern Tier of New York State

• Mar 26, 2012

• #7

Looks good!