First Time Pastrami

ndwildbill

Smoke Blower

Original poster

Apr 20, 2015

86

14

Fargo, ND

• Jul 27, 2015

• #1

Made pastrami out of a store bought corned beef over the weekend.  Soaked in ice water for a couple of hours with a couple water changes to get the salt out, dried good.  Rubbed with a mix of pepper, coriander, garlic powder, onion powder, mustard powder.  Wrapped, let sit overnight.  Smoked at 230 on my MES 30 to an IT of 170.  Sorry about not taking pictures during the process, but the finished product turned out very well...looks and tastes great!

I also had some ABTs and Moink balls in the smoker at the same time...good eats!

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• ndwildbill
• Jul 27, 2015

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• ndwildbill
• Jul 27, 2015

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• ndwildbill
• Jul 27, 2015

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Jul 27, 2015

• #2

That looks great! If you are 100% happy, stick with what you have done. Just some FYI, many of us take Pastrami up to the point that a Therm Probe slides in with little to no resistance, an IT typically between 185 and 195°F. The meat is butter tender but not falling apart...JJ

 

Last edited: Jul 27, 2015

dirtsailor2003

Epic Pitmaster

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Oct 4, 2012

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Bend Oregon

• Jul 27, 2015

• #3

Tasty looking pastrami, gonna be some fine Reubens! Great looking App's too!

 

ndwildbill

Smoke Blower

Original poster

Thread starter

Apr 20, 2015

86

14

Fargo, ND

• Jul 27, 2015

• #4

Thanks Chef Jimmy....This sliced nice, but could have been a bit more tender...I'll try taking it up to 190 or so next time.

 

driedstick

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Nov 3, 2011

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N. Central Idaho

• Jul 30, 2015

• #5

Dag it man that looks good - Great job and nice post!!

A full smoker is a happy smoker

DS