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Pastrami From Corned Beef, Q-view

post #1 of 9
Thread Starter 

We found three store bought corned beef in the freezer so what the heck! Pastrami! I rinsed and soaked for 6 hours then dried and rubbed with ground Lampong black pepper, paprika, garlic powder, ground coriander, ground mustard, and ground juniper berries. Off to the fridge overnight.

 

Smoked in the MES with cherry chips to an IT of 175.


Back in the fridge until this morning and then sliced.

 

The verdict, great flavor but kind of disappointed in the texture. A little chewy. And the huge glob of fat in the middle. Now the fat is my fault because I could tell it was at least part point. I packaged the tougher one separately and plan to steam it before eating it.  Next time I will do this a little different. Smoke to a lower IT and then steam to finish.

post #2 of 9

It sure does look good, I have done a few and it seems like some come out tender, at that temp and others need a lot more to finish.

post #3 of 9
Quote:
Originally Posted by Red Dog View Post


Back in the fridge until this morning and then sliced.

 

The verdict, great flavor but kind of disappointed in the texture. A little chewy. And the huge glob of fat in the middle. Now the fat is my fault because I could tell it was at least part point. I packaged the tougher one separately and plan to steam it before eating it.  Next time I will do this a little different. Smoke to a lower IT and then steam to finish.

 

St. Paddy's will soon be upon us..... and you are just helping us remember the tune up! Thanks

 

BTW I don't think I'd have a problem eatting it! We are always our own worst critics

post #4 of 9
Thread Starter 

Thanks guys, it will get ate! I see a sammy with some smoked cheese and homemade sauerkraut in my future. Got to go find some Deluso's marble rye!

post #5 of 9
Quote:
Originally Posted by Red Dog View Post
 

Thanks guys, it will get ate! I see a sammy with some smoked cheese and homemade sauerkraut in my future. Got to go find some Deluso's marble rye!


May as well get the Swiss and Russian dressing Ruben let me know when mine is ready Yummy

post #6 of 9

You only brought it to 175. That could be the texture issue. And how long was it frozen for? That could also contribute. I bring mine to about 190. Very tender.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by alelover View Post
 

You only brought it to 175. That could be the texture issue. And how long was it frozen for? That could also contribute. I bring mine to about 190. Very tender.


At least one of them had been frozen too long, I'm sure at least a year. It got lost in the shuffle. That may the one that was tough.

post #8 of 9

Man does that look good    Plumb pretty

 

Gary

post #9 of 9
I actually bring mine all the way up to to 203 in the smoker, then put it in the fridge for a couple of days and then steam it back up to 203 again and the tenderness is perfect. I think steaming is essential for maximum tenderness and that delicious fat becauses so easy to eat when steamed!

When you steam it, bring it all the way up and it will turn from disappointment to one of your best smokes. It does look great!
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