So, I love pastrami but haven't ever made it so decided to take the plunge this weekend. With time being limited I decided to buy a couple of corned beef briskets on sale and follow what others have done with them. Here's what I've done so far.
Soaked them in water for about 12 hours. Didn't have time to change the water very many times but did a few.
Let sit for about a day to get a pellicle and got my spice mixture around:
I used the following for each of the briskets:
coated with mustard
1TBS of Paprika
1TBS of ground black pepper
1TBS onion powder
1TBS ground mustard
1tps fine garlic
1tps whole coriander seed
The wrapped in plastic and let sit for about a day:
On sunday morning I put them into the smoker and didn't turn the heat on since I had a youth wrestling tourney to coach and wouldn't be able to check it:
I ended up cold smoking them for about 7 hours with Terry's pitmasters choice. The tourney went way later than anticipated to didn't get to put heat on until 3pm. Turned the smoker on to 225 and filled the amps again with pitmasters choice.
At midnight the pastrami was still only 147 degrees so I decided to pull it instead of getting up all night and checking. Put it into ziplocs and they're now in the fridge.
Don't know if I'll put them back in the smoker to get to 160 before I steam them, or just steam them now. If anybody has thoughts on that please let me know.
Thanks for looking...