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First Pastrami

post #1 of 9
Thread Starter 

I picked up a couple of point cut corned beef last week on sale after seeing on SMF you can make these into pastrami. Since it was my first attempt I figured I would take the easy way and get a few already corned, instead of doing my own. I was not inpressed with the cuts of meat hidden inside the wrapper, but thats what you get when you take the easy way I guess.. I will definatley be selecting and corning my own cuts from now on!

I soaked these in water for 12 hours with 3 water changes, and did a fry test to check saltiness, it was just right. I patted them dry and applied yellow mustard, black pepper, garlic powder, 12 pepper seasoning, and ground coriander and put them in fridge overnight. At 5am they went on the smoker at 225F with hickory and cherry wood. I sprayed them with apple juice every time I added wood. I pulled the first one after 16 hours at 192 internal temp, the second one took 18 hours and I pulled that one at 185 since it was now 11pm. This one was a very tough looking chunk of meat to begin with and I had it on the second shelf, so I figured it would take longer. I tried a small piece when I brought them in, and it was awesome! I had to work my 24 at the FD next day so I wrapped these in saran wrap and foil and put them in fridge until this morning when I got done with work. Into the slicer they went making slices about 1/8 to 3/16 thick. I had to warm up a few pieces to try, and even though they didnt look the prettiest, they tasted mighty fine! This will be tonights dinner, sammiches with homeade sauerkraut, and homeade 3 bean baked beans with a bunch of bacon in. I can't wait!

Pictures are not the best and its not the prettiest, but im happy for a first attempt.


Thanks for everyone for all the ideas and recipies I was able to use to make this possible!!








post #2 of 9

Looks real good. I'd eat it. The point is the fattier cut from the brisket. That's why they are cheaper. I usually use the flat for pastrami and smoke the point.

post #3 of 9
Thread Starter 
Originally Posted by alelover View Post

Looks real good. I'd eat it. The point is the fattier cut from the brisket. That's why they are cheaper. I usually use the flat for pastrami and smoke the point.

I definatley have some learning to do yet as far as meat cuts!! O well, I will just pop an extra cholesterol pill tonite!! biggrin.gif


post #4 of 9

That's what we're here for Deuce. You can always trim some of the fat when you make your sammies. Looks like you got a nice slicer there.

post #5 of 9
Thread Starter 

Will do some fat trimming for sure, I would probably eat it that way (maybe thats why I take cholesterol meds biggrin.gif) but the wife will want some fat trimmed off! The slicer works great, I just got it 2 weeks ago on sale from cabelas.

post #6 of 9

 Those look great, and I bet the day rest just allowed the flavors to meld even better.

post #7 of 9

It looks great  they will do great Sammie's with kraut and cheese (+1 pill biggrin.gif)

post #8 of 9

That is some tasty looking strami right there even with the fat 

post #9 of 9
Nice ! drool.gif
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