Second smoke ever. Smoked Pastrami (With Q-View)

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gotalotgoingon

Newbie
Original poster
Feb 1, 2015
18
18
Bought 4 corned beef points at the grocery store when they were on sale for St Paddy's day, 

Pastrami Rub

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powderPastrami Rub

I found this recipe here: http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html 

Soaked corned beef for 24hrs, changing the water every 2 hours for the first 6 hours and then once every 4 hours. After 24 hours I removed from the water and patted them dry. Then I applied a small amount of olive oil so the rub would stick and then got rubbin.


I then left it in the frig uncovered for 24 hours.

This morning I fired up the MES 40 and used my A-MAZE-N filled with a blend of hickory, cherry and maple. Set the MES to 275F, let it heat up and put them in. I waited until the internal temp was 195F per my Maverick ET-732 before removing.


Rested for 2 hours uncovered before slicing. I can say with certainty that I will never eat corned beef any other way other then from the smoker.

 
Terrific looking 'strami!

points1.png


Disco
 
Thanks Gentlemen. I couldn't have done it with lurking around here first and soaking up on the tips and tricks. Best thing I did was get an AMNPS and using it instead of wood chips. Really glad I found this site!
 
Second Smoke Ever   Wow that is great  looks Super     
points1.png


Gary
 
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