This is my first try at Pastrami. Got a 5lb. Corn Beef, rinse and soaked for 6 hours. Coated it with Paprika, Coriander, Brown Sugar, Black Pepper, Mustard, Green Pepper ,Garlic and Capers. In the Fridge for about 30 hours, now on the Smoker at about 225 with Hickory.When done I will put in Fridge and have it for dinner Sat. I will steam it prior to slicing.Smoking on a Traeger Jr.
First try at Pastrami
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I will count on it or else
Sandpoint is very beautiful country I my self originally from Grangeville, now live in Lewiston. Had a aunt with property on the lake in Athol swam there a lot as a kid.
Well here it is. The family said it was wonderful. I smoked it for about 5 hours yesterday on my deck but the rain blew so hard it shorted out my extension cord(again). I brought it in, wrapped it in tin foil and put it in the oven at 275 degrees until I got it to 190degrees.Tonight we sliced it and steamed it. While it was steaming I poured some of the juices over the top. I could not get any Jewish Rye in town so we got some San Francisco sourdough bread. Thanks for looking and your suggestions and comments.