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

post #1 of 7
Thread Starter 

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: 


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.


post #2 of 7

Terrific looking 'strami!





post #3 of 7
That looks great ! Nice smoke ! icon14.gif
post #4 of 7
Looks great, this is my favorite smoked meat I think. And it's so forgiving. I just did two yesterday in my MES with hickory in the AMNPS, great minds think alike. Your picks are making me want to eat!
post #5 of 7

Nice looking pastrami, very moist. Great job. Thanks for posting, David.

post #6 of 7
Thread Starter 

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!

post #7 of 7

Second Smoke Ever   Wow that is great  looks Super     points1.png




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