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second try at pastrami

post #1 of 7
Thread Starter 

Hi Folks!

 

This is my second try at pastrami.  My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok.  I smoked it on a Weber type grill.  I kinda botched this one as I was my first time using that particular type of charcoal briquette.  Anyway, here's what I ended up with that one.

 

 

 

For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef. 

 

So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water.

 

 

Applied dry rub and let it sit for around 2 days (forgot to take pictures)

 

 

I didn't have a smoker so I just build one from a can of oil and a portable butane stove.

 

 

Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one.

 

[fast forward a day]

 

I was craving for a sandwich and I couldn't wait for the second day.  Steamed it to 205F then sliced.

 

 

 

 

 

cheers!

post #2 of 7

Masarap Looks good nice job on brining it your self.

Richie

post #3 of 7
Thread Starter 

Thanks Richie! I had no choice but to brine it myself as there are no locally available corned beef slabs in my area. I did find one on one occasion but it was ridiculously priced :)

post #4 of 7

That is some good looking Pastrami! And I love the special engineering, necessity is the mother of invention!

 

That really does look good!

post #5 of 7
Thread Starter 

thanks Foamheart. the smoker wasn't too good at holding heat so i'm going to have to insulate it somehow so i would potentially save on gas.  I have another can which i'm gonna turn into a charcoal basket area so this would probably turn into a square version of a mini wds.

 

the square grills i got from a japanese thrift store, i probably should start another thread for that smoker

post #6 of 7

Next thing ya know ol'Myron will be going over there judging cook-offs!

post #7 of 7

Great looking pastrami. Wonderful job of innovation too!

 

Disco

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