Sirloin Tip Roast Pastrami / Wow finish photos now with details

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

africanmeat

Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
4,730
38
Cape Town South Africa
At the gathering  this year in FL i head the best ever Pastrami made by Solaryellow .

with the help of my Friends (Thanks Joel) i am Trying to get as close to that as possible.

started with a brine for 14 days.

rub of the usual suspects CBP,coriander,garlic powder.

It just now gone in to the smoker, smoking 225 with cherry wood ..

d5c9836b_DSC07286.jpg


c60eca32_DSC07330.jpg


1b227eec_DSC07331.jpg


b80e33fa_DSC07332.jpg


e322292f_DSC07334.jpg


See you in +-14 hours
 
Last edited:
What's in the Brine? That looks great! My last Pastrami came out so good I am smoking a second one today with a 6Lb Fresh Brisket...JJ
 
Looking good Ahron.
What's in the Brine? That looks great! My last Pastrami came out so good I am smoking a second one today with a 6Lb Fresh Brisket...JJ
Jimmy, the brine is water, kosher salt, brown sugar, pickling spice, honey, minced garlic, and cure #1.
 
Looking good Ahron.

Jimmy, the brine is water, kosher salt, brown sugar, pickling spice, honey, minced garlic, and cure #1.
 Thank you my Southern Brother!...JJ
 
Good luck! I've never tried honey before.  

I'm starting two tri-tips today for pastrami. This will be my second time doing it. I can't believe how good this stuff is..

8062e6be_pastrami.jpg
 
When i came back from the USA my wife asked me did you learned something new there  ? i said yes i learned that i still have a lot to learn .

This pastrami is the best i ever made .the only thing next time i will put less salt in the brine.

out of the smoker

392c4df6_DSC07340.jpg


first slices

86eab801_DSC07341.jpg


looks and feel like a good Ham

993bd5b1_DSC07342.jpg


3f36f074_DSC07345.jpg


498eb43b_DSC07348.jpg


bd04ea2d_DSC07350.jpg


For a rainy day

b7ec0f15_DSC07353.jpg


Thanks Joel
 
Last edited:
That's some really good looking pastrami!!! I like the big pieces you get from sirloin tip. The color is awesome!!!

As far as too much salt, did you do a fry test before smoking it? You can always soak it in clear water for awhile to leach out some of the salt, but I'm sure the guys at NFL already told you that, just thought I'd throw it in there for anyone else reading this.
 
I probably should have given you weight measurements instead of volume measurements. Glad it turned out ok Ahron!
 
That's some really good looking pastrami!!! I like the big pieces you get from sirloin tip. The color is awesome!!!

As far as too much salt, did you do a fry test before smoking it? You can always soak it in clear water for awhile to leach out some of the salt, but I'm sure the guys at NFL already told you that, just thought I'd throw it in there for anyone else reading this.
    Thanks . it is not to salty i think it is the Different     type of salt we got here
I probably should have given you weight measurements instead of volume measurements. Glad it turned out ok Ahron!
  thanks wow it is so good i changed it to grams i think it is the salt its more salty  here.
 
WOW... thats some good looking stuff there... you're right.. that was the best strami I've ever had... I want to make some myself...
 
Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ
 
Ahron glad to see it turned out so well. I hope your doing good my friend.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky