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My Pastrami

post #1 of 11
Thread Starter 

So I wanted to smoke something different with St. Patrick's day around the corner I thought why not corned beef. One of my fav. meats. I just did not know it was pastrami, my #2 sandwich meat. So here is what I did. MMMMM this has great flavor and smells good.


My Seasonings.

1/4 TSP Curry

1 TBS Paprika

2 TSP Cumin

1 TSP Mustard Powder

1 TBS Garlic Powder

1 TBS Onion Power

1 TBS Sugar

1/4 TSP Cayenne Pepper

1/2 TSP Chili Powder

1/2 TSP Sea Salt

5 TBS Cracked Pepper

2 TBS Dijon Mustard

Finally 5.49 Corned Beef

*mix all of the above, do not mix Cracked Pepper



Fat side down



Spread Mustard over meat



I sprinkled the mixed seasons on the mustard



sprinkle cracked pepper



*** I decided to add a little more of the seasonings on top


Wrap and refrigerate over night



I will be smoking with Apple and Pecan woodchips 50/50. Started at 145pm and was done 4hrs 155 IT (6pm), smoker temp 240 - 245.






post #2 of 11
Fantastic... love the color
post #3 of 11
Great looking strami!
post #4 of 11

That looks great!


A joke on me?  A few years ago I was not a pastrami eater and didn't know it was a smoked corned beef either.  th_dunno-1[1].gif


My other half had a corned beef in the slow cooker and the power went out.


Not wanting to waste the meat, I checked the temp.  It was already over 140.


Fired up the smoker and had the first pastrami I ever made at home. Not the best, but we saved the meat and made it edible.


Now, every St Pats day or week, I buy about a dozen corned beefs on sale at the cheapest price of the year.


We have corned beef and potential pastrami in the freezer for a year!


Good luck and good smoking

post #5 of 11

If you send me a sandwich, I will be very grateful!




post #6 of 11
Very nice ! Tasty lookin stuff ya have there !! icon14.gif
post #7 of 11

It looks really pretty, but I'm kinda scratching my head here. 155˚ IT? Are we not getting the whole story or have you stumbled upon an undiscovered secret? How was the texture? Did you steam it after smoking it? Please fill in the blanks!!

post #8 of 11
Thread Starter 

To Mdboatbum....Yep 155 inter temp, I do not like well done meat, in my cook books 155 - 165 is med rare. I did not steam the meat after smoking. Texture was great, very juicy not tough, right on point. I sliced with elec knife, added krout, rye bread, 1000 island and swiss. I was very satisfied with the result. If i had to change anything it would be to use a meat slicer rather than an elec knife.

post #9 of 11
Thread Starter 

To Disco.....It is in the mail... LOL

post #10 of 11
Looks great buddy!
post #11 of 11
Good looking meat. I also just figured out that pastrami was corned beef. Makes some fantastic sandwiches.

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