Apple or Cherry smoke for pastrami?

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pit 4 brains

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Dec 16, 2009
2,557
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Summerville, SC
I have a point and a try-tip all corned up and ready for the smoker, just wonder which of these two woods you would use. I haven't smoked anything with either so far. I'll be using the chipbox on a GOSM. Pics to follow..
 
If i only have a choice of those two it would be apple.

I try not to use sweet woods on beef. Save them for pork or fowl.

  would rather have pecan or hickory for beef.
 
Hey Pete....I'd use both. not my first choice but the cherry and apple combo gives a nice flavor...pecan or hickory would be my first choice
 
Hey Pete....I'd use both. not my first choice but the cherry and apple combo gives a nice flavor...pecan or hickory would be my first choice
Didn't even think about blending. I'll give that a try..
 
I would normally use hickory but this is all I have other than mesquite and I don't want to use that for sandwich meat. 
 
Now for the Q-view.. Our new iMac doesn't seem to take my little memory Stick Pro.. Looks like I need to get a new q-view camera. My old pc that accepted this card is T.U.
 
Ok, found the cord for the camera so we're in business..

Got the brisket point and the try-tip all seasoned up..



And here they are out of the smoke and after a nights rest in the fridge..


I sliced up another flat and point that I corned and slow-cooked. I was thinking about making some creamed beef with this, we'll see how long it lasts..



And now the pastrami all sliced up ready for some sammies. The point cut is really fatty so I think I'll reserve it for hot pastrami sandwiches and reubens. The try-tip made an excellent, lean and tender pastrami..


As for the smoke, the combination of cherry and apple smelled really good and didn't impart any kind of sweet to the meat.

Thanks for lookin', now go make some strami!
 
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I have been reading, and have my first bacon curing now.  After I see how that turns out on to cured brisket.  Thanks again.  Steve
Are you using a dry cure or brine for that bacon? Is it a belly or Buckboard? Are you going to cold or hot smoke? 

Making bacon and making corned beef / pastrami are two different things so I would stick to the bacon first. Do a couple before you move on..JMHO
 
I used the dry cure calculator I found here, gonna cold smoke with amns, it is belly with skin on, yes I will get the bacon down pat before trying pastrami.  I am doing all things in 1 step at a time format.  I'm retired and don't really have any pressing things to do.  I want to go slow and get everything right.  I have gained so much knowledge from the people here that my family lets me smoke a lot of things now.  Thanks for your input on this.  Steve
 
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