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Fathers Day Pastrami (First One) with QView

post #1 of 9
Thread Starter 

First and foremost thanks to all who have posted on briskets and pastrami.  Those have been invaluable in my learning to date. 

 

Prior to venturing to a full brisket, I thought I would start off with a small corned beef that I had in the freezer to use as a "test run" of sorts.

 

I will be doing this along with a pork shoulder which can be found here;

 

 

http://www.smokingmeatforums.com/t/164516/fathers-day-pork-shoulder-first-one-with-qview

 

Started with a small 3.3 lb flat that I had in the freezer.

 

Last night I rinsed real well and soaked for almost 24 hrs changing the water periodically.

 

 

 

My rub consits of roughly equal portions of 

fresh ground coriander and

black pepper

then I added some

 

Granulated Garlic ( coarser than onion powder I would normally refer to these as powders, but I saw some actual garlic powder at the store and it looked like talc)

Granulated Onion

with dashes of Paprika and Cumin. 

Then right before the rub I threw in some dark brown sugar.  The thought being that the sugar may counter the saltiness. 

 

Here is the Corned Beef/Pastrami after the rub. 

 

 

 

Wrapped in plastic wrap and it is in the fridge next to the pork shoulder for tomorrow AM

 

Will post pics tomorrow as well as a schedule of how things are progressing.

 

Thanks again

post #2 of 9

I did 2 corned beefs on the smoker turned out great. mine where from aldis didn't soak'em and used the season packets that came with'em and used a little black pepper. they didn't last long and everybody loved it. also it didn't seem anymore salty than conventional cooking. good luck with your cook.

post #3 of 9

It will be great.   I use corned beef all the time.

 

ALWAYS soak in water for 24 hours.

 

Here was my first.

 

http://www.smokingmeatforums.com/t/151707/first-time-pastrami

post #4 of 9
Thread Starter 

Update:

 

Its 0600 CDT Father's Day and into the smoke.  I have not been preheating the MES 30, simply plug it in set temps/time, add chips and then add the meat.

 

I set the temp to 220F and the time to 24 hrs. 

 

I know it will not need that long but will turn it off manually when it is done.  I do not believe the unit turns on unless you set a (edit) TIME  At least the heating light does not go on if you don' set a (edit) TIME

 

Pastrami is on the top.  The Pork Shoulder (with temp probe) is on the bottom.  No water in the pan yet.

 


Edited by HEUBrewer - 6/15/14 at 4:11pm
post #5 of 9
Thread Starter 

Upadate

 

5 hrs in and the IT of the Pork Shoulder is at 171. 

 

I have been debating on whether to wrap the items or not so now is the time to decide...

 

This smoke I am going without the wrap.

 

The water pan is filling up with the natural juices of the meat and it is pretty humid in the smoker. 

 

post #6 of 9
Thread Starter 

Instant read thermometer read 190F so I pulled it off the smoker at 5:50 basically a 12 hr smoke.

Shoulder is at 183 and is still in the smoker

 

It is now wrapped in foil and towels and sitting in the cooler

 

post #7 of 9
Thread Starter 

The "plan" was to have the shoulder for dinner and the pastrami for lunches.

 

The shoulder is still in the smoker, so we had the Pastrami for dinner.  Held in a cooler for 1 hr then sliced.

 

Still steaming hot....

 

WOW!  The flavor was amazing and we finished the entire (all be it small) pastrami.

 

Extremely tender

 

I like the addition of the brown sugar in the rub.  Just a hint of sweetness in several spots.

 

Furthermore, the pastrami WAS NOT SALTY AT ALL!!

 

Highly recommend the 24 hr soak.

 

All in all it took a lot longer than I planned, but as I have read here the Q is done when the Q is done.

 

Thanks for looking

post #8 of 9

Looks great.

 

Need to make more the next time.    Thumbs Up

post #9 of 9

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves



try this next time when you brine the meat . I let it soak for 24 hrs before smoking . 

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