First Time Pastrami (Easy Method)

fishman

Newbie

Original poster

Aug 29, 2012

14

10

Washington, Mo

• Feb 8, 2013

• #1

I was recently in New York and had the opportunity try fresh Deli pastrami and just fell in love with it so I have been wanting to try and make some.  I read a bunch of things here at SMF and decided to buy corned beef tips to try first.

So clean and seasoned.  Coriander, Black Pepper and Garlic Powder

Seasoned Pastrami.JPG

• fishman
• Feb 8, 2013

5 hrs later at 250 degree's the get to an internal temp of 160 degrees an i have pulled them.

cooked pastrami.JPG

• fishman
• Feb 8, 2013

Now they are resting in wrapped in fail.  I will post the finale pictures in a few hours.  They sure do smell good.

 

bmr61389

Newbie

Feb 8, 2013

5

10

Tucson, AZ

• Feb 8, 2013

• #2

Looks nice looking forward to final result.

 

fishman

Newbie

Original poster

Thread starter

Aug 29, 2012

14

10

Washington, Mo

• Feb 8, 2013

• #3

Cooled and sliced.  What a good sandwich this made.  Almost as good as Katz deli in NY.  I am thinking next time I might cook a littler hotter.  I am thinking 175 or 180 might get it even more tender.  I am just concerned that it might dry it out.

sliced pastrami.JPG

• fishman
• Feb 8, 2013

 

fishman

Newbie

Original poster

Thread starter

Aug 29, 2012

14

10

Washington, Mo

• Feb 8, 2013

• #4

And the last photo.  The close up.  thanks for looking.

close up pastrami.JPG

• fishman
• Feb 8, 2013

 

opsmokin

Fire Starter

Oct 24, 2012

45

10

Overland Park, KS

• Feb 8, 2013

• #5

I would like to try a pastrami some time. What kind of wood did you use?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Feb 8, 2013

• #6

Yea that's cheating!

Seriously that looks really good!

You should try one from start to finish, it's so much better when you can control the spices you want in the brine/cure!

 

fishman

Newbie

Original poster

Thread starter

Aug 29, 2012

14

10

Washington, Mo

• Feb 8, 2013

• #7

2 parts hickory 1 part wild cherry.

 

fishman

Newbie

Original poster

Thread starter

Aug 29, 2012

14

10

Washington, Mo

• Feb 8, 2013

• #8

.

S2K9K said:

Yea that's cheating!
Seriously that looks really good!
You should try one from start to finish, it's so much better when you can control the spices you want in the brine/cure!

Click to expand...

I agree the problem is every time I buy a brisket the wife want me to smoke it as is. I think it is her favorite food now. So this was the only way to get her to try it. Thankfully she liked it so maybe next I will try the who process

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Feb 8, 2013

• #9

I don't use brisket for pastrami. it's too thin, I like wide slices. I will use a sirloin tip or top sirloin when I can find it on sale. I found whole sirloins on sale today for $2.98/lb so i got two of them. Trimmed one up for pastrami, froze the other and got a surprise, the sirloin still had the tri-tip attached so while I wait a week on the strami I get to eat tri-tip tomorrow!

You can make strami out of any cut of beef, doesn't have to be brisket, tops tips or rounds will work great!