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First Pastrami

post #1 of 8
Thread Starter 
I have been looking at everybody's pastrami posts and they always look so good. I am not the best at making brisket so I have learned to stick with pork and chicken. When I saw people using the pre-brined corned beef cuts from the supermarket and getting good results, I decided I had to give it a try. I got a 4.5lb flat cut and I found a rub from "Smoke and Spice" for deli brisket that had corriander, mustard seed, black pepper, salt, and garlic powder. I toasted the corriander and mustard seeds and ran all the corns through a pepper mill. The smell of the rub was awesome. I did not get a picture of the flat before I put it on the ECB. A couple of the pics did not turn out so good. I will get better pics as I go along.
LL
post #2 of 8
Good luck with your first pastrami. Sounds like a good rub you've got there too and especially toasting some of the ingredients, that really adds a nice level of flavor.
post #3 of 8
Thread Starter 
I meant to attach a couple more pictures but they didn't come through for some reason. These are the ones that are not so good. Hopefully they will get better as it goes along.
LL
LL
post #4 of 8
Thread Starter 
Stalled at 150F for about 1.5 hours. I want to hurry up and get it foiled cause its gettin real cold around here.
LL
post #5 of 8
Thread Starter 
Here it is at 165F and getting foiled with a little red wine, garlic, worcestershire, rub, and olive oil. I will pull it out at 190F and into the cooler for an hour or so. Cant wait till tomorrow to sample this stuff. It smells sooooo good.
LL
post #6 of 8
I like the wine idea. Good luck
post #7 of 8
Awesome job! Keep the pics coming!
post #8 of 8
Thread Starter 
I'll have more pics tomorrow, when I get to sample a little. I assume it will freeze well like regular brisket. I think I will package it up in foodsaver bags and freeze whatever I dont eat tomorrow. icon_smile.gif
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