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post #1 of 28
Thread Starter 

Picked up a 4.5 lbs already brined Brisket Flat. Spiced it up and set in the fridge for a relaxing night in the rub.


This is a Pastrami Spice Rub I cam up with a while ago and have never used anything else. Why change perfection? Haha

I trimmed a good amount of fat from this guy, I know fat = Flavor, but I Like my pastrami Lean!

Took a little Dijon spread on a thin layer, for the rub to stick too.

All Spiced up and in the container to go into the fridge overnight.

After a night in the fridge and ready for the smoker!

More Q-View to follow.

post #2 of 28
Thread Starter 

Here is a pic of the pastrami @ the 4 hour mark. I used Hickory, Cherry and Maple. IT is @ 145*, I am removing it and going to steam it to a IT of 190*.

I like the look and color.

Time for a steam bath. I added about a cup of hot water to the bottom of this aluminum pan I had.

Double foiled the top and stuck into the oven @ 250*, Until the IT reaches 190*

I will post the finish sliced pastrami.

post #3 of 28
Looks good so far.

Care to share the rub recipe?
post #4 of 28
Thread Starter 

C farmer,


Thanks I hope it taste as good as it looks.  The IT is @ 183* as of right now. So I will be enjoying this Pastrami in a matter of minutes!


I can share with you what is in the rub:





Black Pepper

White Pepper

Mustard powder

Garlic Powder

Onion Powder



Chili Powder

post #5 of 28
All of it sounds and looks good to me!
post #6 of 28

Sounds like you got it made.......

post #7 of 28
Thread Starter 

Ok here is the finished Q-view.


I know it looks blurry but that's the steam.


Hand sliced a few slices before I get out the Meat Slicer.


It was amazing. Making sammies right NOW!!

post #8 of 28

Looks like something I would eat?


Good luck and good smoking.

post #9 of 28

When I do my pastrami by way of a store bought corned beef, I take the seasoning packet that comes in the brisket package, add some whole peppercorns and grind it in my coffee grinder.  That powder becomes my base rub.  Then I add some of my other smoke rubs as a second flavor profile layer.

post #10 of 28
Thread Starter 

That sounds good! I will have to give that a try!


I usually have to soak the store bought corned beef for hours before it desalinates enough where it does not  taste like a salt block!

post #11 of 28

That looks awesome! Thanks for sharing the rub

post #12 of 28

More pastramiporn





post #13 of 28
Good looking 'strami Lew. I always just smoke them straight to the finish temp. Do you still taste the smoke even after it's been steamed?
post #14 of 28
Thread Starter 
Originally Posted by Humdinger View Post

Good looking 'strami Lew. I always just smoke them straight to the finish temp. Do you still taste the smoke even after it's been steamed?

Yes, you do It smoked for a good 4 hrs, that is plenty of time for the meat to absorb that smoky Goodness!  Anything over the 4 hr Mark your just "cooking" the meat in the smoker, I prefer to Steam the meat to temperature, because I feel it adds moisture to final cook time, and partly because I trim all the visible fat off my brisket flats, where is you would usually leave this on because fat=flavor and it helps keep the meat moist during and after smoking/cooking.

post #15 of 28
Thread Starter 

Some Great Looking Strami, SuperDave!

post #16 of 28

Just put some seasoned brisket in for a 4 day cure. That sure looks good

post #17 of 28
Anyone ever use a dry aged brisket for pastrami?
post #18 of 28

I seasoned up the brisket last night and I am going to smoke the meat for 4 hours on Saturday morning.  I then plan to remove it and steam it to 190 IT, how long did that take in you oven to get to 190 IT ?

post #19 of 28

looks great, must add to my to-do list

post #20 of 28

Looks good Lew. What proportions do you use in your rub?

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