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First Pastrami w/q-view

post #1 of 11
Thread Starter 
Here's my first pastrami (or mock-pastrami). I used a store-bought corned beef brisket tip, applied the rub, and smoked. Came out great as you can see!
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post #2 of 11
Looks tasty *yum*

A story:

Last summer I was trolling the meat case (I am fortunate to live near a real butcher shop who will do cuts on demand for me) and I came upon the corned beef. I asked the butcher guy if he thought a corned beef would do well in the smoker. He informed me that that's what pastrami was - smoked corned beef.

I did not know that.

So I took that boy home (the meat, not the butcher), soaked it, peppered it and smoked it up and it was truly the best pastrami I've ever had. The intent was to make reubens, but my pals didn't let it get that far.
post #3 of 11
Looks great. My cousin (LC in VA) did one a few weeks ago. A little salty for a main course but great on a sub with slaw the next day.
post #4 of 11
oh boy does that smell good or what! how long did it take?
post #5 of 11
I bet it was as good as it looks.
post #6 of 11
Looks damn good.....Good job........
post #7 of 11
Pastrami is pastrami no materr who corned the beef!icon_eek.gif

Looks good!PDT_Armataz_01_37.gif
post #8 of 11
Looks awesome PDT_Armataz_01_34.gif

I deffinately gotta try this, it's been a while since I've made ruebens.
How long did you soak for?
Smoke with the usual 225?
What internal temp did you go for?
post #9 of 11
Your got it Breck. I love a good Reuben. Made with homemade Pastrami would be the bomb.
post #10 of 11
Looks great! How long did you soak the corned beef?
post #11 of 11
Thread Starter 
Thanks for all the kind comments.

I soaked the corned beef overnight, changing out the water several times. Smoking took 10 hours at around 225 (longer than I expected), but I did take it up to 190
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