or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Starting a Pastrami
New Posts  All Forums:Forum Nav:

Starting a Pastrami - Page 2

post #21 of 25
Thread Starter 
Quote:
Originally Posted by ErikZ View Post

Nice!  I might use this method.  I just picked up an already brined brisket point from the local meat market... freshley brined, not one of those small cryovac'd flats you get at the grocery store.  I'm digging the smoke and then steam method.  

The steaming really makes a difference, thanks!
Quote:
Originally Posted by Dert View Post

Looks good, I have two prime packers going now...

I'll try the rub too...

Looking forward to some qview, rub was great.

Quote:
Originally Posted by SmokinAl View Post

Nice job!!

Great looking strami!!

POINTS!

Al

thanks!
post #22 of 25

So I am not currently doing an eye of round, but doing a brisket flat. It is in the fridge in a brine as we speak curing. It should be ready to smoke after Easter. I have a 5.3# pork belly dry curing in the fridge as well. Happy days. 

 

I did my first pastrami this weekend using a store bought corned beef, and it was quite good. Didn't last long at the church pot luck after Mass today. Can't wait to taste my own. 

post #23 of 25

Looks Awesome

 

Nice Post. POINTS!!!

post #24 of 25

Beautiful stuff!

 

Points for a great colour.

 

Disco

post #25 of 25
Thread Starter 
Quote:
Originally Posted by SmokinPapist View Post
 

So I am not currently doing an eye of round, but doing a brisket flat. It is in the fridge in a brine as we speak curing. It should be ready to smoke after Easter. I have a 5.3# pork belly dry curing in the fridge as well. Happy days. 

 

I did my first pastrami this weekend using a store bought corned beef, and it was quite good. Didn't last long at the church pot luck after Mass today. Can't wait to taste my own. 

Awesome! Looking forward to some qview.

 

 

Quote:
Originally Posted by twoalpha View Post
 

Looks Awesome

 

Nice Post. POINTS!!!

 

Quote:
Originally Posted by Disco View Post
 

Beautiful stuff!

 

Points for a great colour.

 

Disco

 

Thanks! I'm trying to leave the leftovers alone in the freezer but I don't see that going very well lol.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Starting a Pastrami