Pastrami

tom c

Smoking Fanatic

Original poster

Aug 26, 2011

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16

Orlando, FL

• Sep 8, 2012

• #1

Soak the Corned Beef for 12 hours with  4 water changes.
All rubbed up with
EVOO
Old Bay
Pickling Spices - slightly ground
course ground pepper

Placed pastrami in the smoker on a sheet of HDF,

 

2338.jpg

• tom c
• Sep 8, 2012

Smoked at 220 till IT reached 165, Foiled the pastrami with Captain Morgan..

 

   

 

Pulled the pastrami off at  IT 185* rinse the excess spices off and refrigerated overnight.

2012-09-03-1.JPG

• tom c
• Sep 8, 2012

 

Last edited: Sep 8, 2012

jarjarchef

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Sep 30, 2010

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Central Florida

• Sep 8, 2012

• #2

Looks good. I am going to try this soon. Just been a bit nuts around here..

 

daveomak

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Omak,Washington,U.S.A.

• Sep 8, 2012

• #3

Tom, morning...  Good looking strami..... 

....    Dave

 

jrod62

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New Athens IL

• Sep 8, 2012

• #4

looks great

 

nozzleman

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Aug 13, 2009

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Texas-near Dallas

• Sep 8, 2012

• #5

Looks really great, could you taste any of the captain morgans in the final product?
 

 

tom c

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Original poster

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Aug 26, 2011

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16

Orlando, FL

• Sep 8, 2012

• #6

nozzleman said:

Looks really great, could you taste any of the captain morgans in the final product?
 

Click to expand...

Not sure I could say you can taste the captain morgan. This is the first time I used the captain on pastrami, I been using it with Beff Ribs  with great results so I gave it a try. This is the best tasting pastrami I made so far, it has a very BOLD Pastrami taste..

 

gotarace

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Jan 27, 2011

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northern wisconsin

• Sep 9, 2012

• #7

Looks great Tom...I could go for a old big sammy of pastrami!!!

 

smokeydan

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Sep 27, 2012

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Brandon, Great Britain

• Sep 29, 2012

• #8

What would be the best cut for this and any other tip would be much appreciated

 

chef jimmyj

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• Sep 29, 2012

• #9

That loos great, but I am curious...Why did you rinse the Spices off? That, for me, makes the Pastrami so much better than Corned Beef...JJ

 

rdknb

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Jan 23, 2010

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Chester (Kent Island), Md

• Sep 29, 2012

• #10

Looks very good.  although I leave the spices on mine also.  But to each their own :)

 

venos

Newbie

Oct 24, 2012

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• Nov 6, 2012

• #11

New to the site but making good use of the info.  Used info in this thread as well as several others and smoked my first pastrami on Sunday.  Wife corned a small brisket over the last week or so and we decided to try for a pastrami.  I soaked and rinsed several times before coating in mustard and then covering with a mixture or CBP, coriander, garlic powder, etc.  Then smoked for a few hours to IH of ~165, wrapped in foil and continued to cook on low heat for another couple of hours.  Not sure what ran out first, me or the fire.  Anyway, Monday, got an email from the wife - "even better cold - should I buy some more brisket so you can get another one going?" 

Needless to say, she really enjoyed it - so does my vacuum cleaner, er rather my son!  I have really enjoyed making this and help from the forum was an essential part.  Thanks everyone!