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Pastrami smoked and steamed w/Qview

post #1 of 17
Thread Starter 
Here are some shots of a corned beef I smoked and then steamed.
I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated.

I started it on the MES smoker at 260* until the internal was 170 then placed it on a rack in a disposable aluminum pan filled with boiling water, covered and slipped it into a 250* oven until it hit 205*. Compared to previous attempts, this one was considerably juicier. After it had cooled to 150* I sliced it.

The point

The flat

A mound of good eats
post #2 of 17
MMMMMMMM. That looks great. A little kraut, 1000 island dressing on dark rye. Man, I wish I had a few slices of that.
post #3 of 17
That looks next to perfect Scuba! great job.
post #4 of 17
I have got to try that! That looks absolutely fantastic!
post #5 of 17
Very, very nice.points.gif
post #6 of 17
that looks outstanding!
post #7 of 17
that looks awesome, I am going to try one this weekend as practice for a possible menu item for my BYOS smoker party May 9th.

How many hours did it take you to get to 170 degrees smoking it? Just for reference since I know alot of variables can be involved.

post #8 of 17
Great job on the strami and some really nice pics!!
post #9 of 17
Man that looks great!! icon_eek.gif
post #10 of 17
You have just influenced me to do one this weekend!!! Thanks!
post #11 of 17
Thread Starter 
Thanks for the comments. I think it took around 6 hrs. I did smoke at a set temp of 260*. I've had small 4 lb corned beefs take 10-12 hrs to get to 200 internal at 225 so figured I could push it up. My experience so far is that you don't loose anything except excess time on the smoker when you cook a little higher than the gold standard of 225. If I had a sugar based rub I wouldn't want to smoke at high temperatures but not the case here.
post #12 of 17
great info, I am plotting my version as we speak. I was thinking a little over an hour a pound, I was going to smoke @ 250 degrees, and see how that works. I will either steam it using your method, or wrap it in foil, and put it in a sealed cooler for 2 hours to rest before slicing for some Rachel sandwiches for dinner saturday night.

I am also going to soak the corned beef at least overnight in water to get out some of the salt as well.

thanks again.
post #13 of 17
I like what I see and will give it a try more than likely. It's going up to 90 here today and I don't feel like using the oven. Mmm maybe to the grill on indirect?
post #14 of 17
Thread Starter 
Mine was a Crown brand with 220mg of sodium/ 4 oz. Not necessary to soak with this sodium level but I did for 5 hours since previous Crown corned beefs were good but still a touch salty for my tastes. This one was near perfect.
post #15 of 17
great tip again, thanks.

Some of the other tips I have read on other sites say anywhere from 2 hours to a couple of days(changing the water) is good for getting the salt out if one is concerned.
post #16 of 17
That has a great color to it. Outstanding pastrami. I have a corned beef in the freezer I got on sale the day after St. Patricks Day. I am gonna be trying this. Great post. Points!
post #17 of 17


Oustanding job Scooba, that pastrami looks fall-apart delicious. Thanks for sharing a great new way to cook some. The tips you learned from making it and passing them on were appreciated.

You sure have a mound of feast, there!PDT_Armataz_01_37.gif
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