quickstrami

irie

Meat Mopper

Original poster

Oct 11, 2010

202

16

Southern California

• Apr 3, 2012

• #1

finally gave pastrami a try with some store bought corned beef flat. It turned out great flavor wise but I should have trusted my gut and finished it with a toothpick test. I took it up to 195 IT and it wasn't tender enough for my liking I think for thicker hand cut slicing 200-205 IT would have been better. But regardless It still tasted great fresh out of the smoker!

rubbed with mustard, dusted with garlic and onion powder and a thick black pepper crust.

and in case you were wondering about the pork shoulder in the beginning....

thanks for looking! more pics here: http://notomatoesbbq.blogspot.com/2012/04/big-smoke.html

 

Last edited: Apr 3, 2012

bamafan

Smoking Fanatic

OTBS Member

Jun 4, 2008

822

26

Crestview Fl

• Apr 3, 2012

• #2

Great lookin Pastrami. I only cook mine to 170 but I use a slicer and cut it very thin, Next time I'm going to cook til 195-200 and see how they come out.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,298

73

• Apr 3, 2012

• #3

That came out great. I have one in the fridge waiting for me to get time to do it. 

 

irie

Meat Mopper

Original poster

Thread starter

Oct 11, 2010

202

16

Southern California

• Apr 3, 2012

• #4

hows the texture at 170 bamafan? I would imagine you need to cook it a little on the short side if you a slicing super thin.

Scar definitely smoke that thing when you have a chance, fresh from the smoker these things taste great. I would test a small piece first and decide whether or not it needs to be soaked in fresh water for a bit. Mine was super salty straight from the bag so I soaked it over night and it made a big difference in how salty the end results where.

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,009

41

New Athens IL

• Apr 3, 2012

• #5

Looks good !!!

 

irie

Meat Mopper

Original poster

Thread starter

Oct 11, 2010

202

16

Southern California

• Apr 5, 2012

• #6

thanks man, im going to smoke another one this weekend and try taking it up to 205* this time around and see how easy a toothpick goes in.