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Help! Hooked on making Pastrami, can't help myself....

post #1 of 10
Thread Starter 

Wife loves reubens too much!

I've got 3  approx. 4 lb  hunks of corned beef debrining in a large pot of water.  I'll let them soak for about 12 hours in water, with occasional changes of water.


My first attempt was great, thanks to all the good advice here on the forum. 


Can't wait to smoke some more come Sunday after letting them soak up some good rub for a day.


Cheers and have a happy Holiday Season!

post #2 of 10

Well , a happy Momma means a happy life :biggrin: , Cook that and get some more and Vac-seal and freeze it for her in sandwitch portioned packs ...


You , too , have a Merry Christmas and New Year Season...


Have fun and  . . .

post #3 of 10

that's some good stuff...
post #4 of 10
Thread Starter 

Here's my thread from my 1st try with pics:



post #5 of 10


Happy smoken.


post #6 of 10
Originally Posted by themule69 View Post


Happy smoken.




X 2   :icon_biggrin:

post #7 of 10
Thread Starter 

Three in the fridge at 8 a.m., waiting till tomorrow to start smoken! :drool


Coated w/ Dijon Mustard, then given a rub with mix of:


3T Black Pepper

1T "Fancy" Paprika

3T Coriander powder

1t Garlic powder

1T Mustard powder

(Doubled the amount for the 3 pieces.)





I'll want to use my electronic thermometer (only have one) in the thickest piece, and I'll be using two racks in the MES 30" smoker.  I'm thinking that I should put the thicker piece on the top rack, where it may be a higher temperature inside the smoker.  Do you think there may be that much difference in temp. between the top two racks?  I don't want to overcook the lower two pieces while waiting for the upper piece to hit 170* IT.


Any thoughts or recommendations or am I getting overly concerned?

post #8 of 10

I'll be doing some pastrami for St Patties this coming year.  Looks like a great start.

post #9 of 10
Thread Starter 

It was recommended to put the thermometer in one of the thin pieces till IT is reached, then switch it to the thicker piece.  Sounds like a plan.  Thumbs Up 


2 hours into the smoke.

post #10 of 10
Thread Starter 

Smoked in the MES 30 til pieces reached 170* IT,   Then wrapped the 3 pieces in foil and let them reach 190* IT.  It's pretty amazing how much fat and liquid come off of the debrined corned beef.  Then I let them counter rest for 2 hours before placing in the refridge.


Tonight, the wife and I sliced everything to approx. 1/8" thickness and then vacuum sealed slices for the freezer.  We made up 7 packs of sliced Pastrami.  The packs up front have 12 slices in them.  Those in the back have slightly smaller and fewer slices.  The Foodsaver worked great.   

The wife will have Reubens for a couple of months now.  :30:



Good sandwiches ahead! :yahoo: And a happy wife!  Thumbs Up 

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