Finished my pastrami this weekend

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crankybuzzard

Smoking Guru
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Jan 4, 2014
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Montague County, TX
16 days ago I injected and then brined a brisket with Pop's famous solution, stuck it in the frig, flipped it after a week, took it out yesterday, let it dry a while, seasoned it up with Chef Jimmie's pastrami seasoning, and then stuck it in the smoker last night.



Smoked at 220 until 6:30 this morning, IT was 180.



I cut some of it off, chopped it up, and promptly made some corned beef hash and eggs!

After the beast cooled down, I sliced it up and vac packed it into 4 ounce servings.


I was gonna have a Reuben tonight, but after sampling corned beef, sausage, and smoked cheese all day, I'm stuffed! Reuben tomorrow.
 
Looks awesome. Lots of good eating there. Looking forward to the sammie.
 
CB,That looks excellent !!!!!
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Dang Buddy, I wish I lived next door to you, I be over all the time  That looks great    
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Gary
 
I like making it since it combines 3 things I love to do, cure, smoke, and EAT!

The only drawback to making pastrami, or corned beef, is the amount of space it takes up in a frig while it cures.  Other than that, it's really a simple operation.
 
Looks yummy!  Did you steam it before making the sandwich?  Is it tender enough cooked to just 180F IT?  I'm cooking one this weekend and was planning on smoking/cooking it to 160F IT then steaming it in the oven until tender.  I used Chef J's spice mix in the brine...very excited.
 
​CB don't know how I missed this I seen the sandwich and posted on it.I did enjoy making my first awhile back.Thanks again for the recipes 

Richie

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I have been thinking about Pastrami for days & now I see this??
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Love the close up of the seasoning. Care to share Chef's rub?
 
Looks yummy!  Did you steam it before making the sandwich?  Is it tender enough cooked to just 180F IT?  I'm cooking one this weekend and was planning on smoking/cooking it to 160F IT then steaming it in the oven until tender.  I used Chef J's spice mix in the brine...very excited.

I slice it very thin across the grain, so it's pretty easy to bite and chew.

I've steamed in the past, but we like it this way.
 
I have been thinking about Pastrami for days & now I see this?? :drool

Love the close up of the seasoning. Care to share Chef's rub?

Sure. Since he posted it on here before, it should be ok.

2 Tbs turbinado sugar
2 Tbs black peppercorns
1 Tbs coriander seed
1 Tbs dill seed
1 Tbs dry minced onion
1 Tbs dry minced garlic
1 tsp all spice berries
1 tsp mustard seed
1 tsp dry thyme leaves
3 bay leaves crumbled

With the exception of the sugar, garlic, and onion, I put all ingredients into my coffee grinder and pulsed until I got a nice mix. Then mixed it ALL together and rubbed.
 
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