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My First Pastrami - Temp battle!!

post #1 of 9
Thread Starter 
Seeing as St. Patty's day has come and gone, I planned ahead and bought two Corned Beef Briskets. One was for St. Patty's day and the other was turned into Pastrami using Jeff's method on Smoking meat.com

I had a Point cut Corned Beef Brisket cut that weighed about 4-1/2 pounds. I soaked it overnight with three changes of water. I trimmed it well removnig about a pound of fat. It ended up in two pieces.

I then made a batch of Jeffs Rib Rub minus the salt. I coated the brisket with Mustard and then loaded it up with Rib Rub.

I put it on the smoker with some Pecan chunks and had a tough time with temps, as it was around 35* and the wind was blowing. Smoker temp hovered around 200* or slightly less once it balanced out after adding more lump charcol.

It plateaued at 156* for about 1-1/2 hours, then it started to rise again.... It got to 173* and then started dropping, even though the smoker was at 200*....icon_question.gif I added another chimney full of fuel and it went to 185* in about 40 minutes after that.....

I was dumbfounded when the temp dropped....

I pulled it at 185* and let it sit for about an hour and then foiled it to rest. Put it in the fridge overnight.

After church, we raced home to have us some Reuben Sammies!!!!biggrin.gifbiggrin.gifbiggrin.gif

Sliced it

And loaded the Cast Iron skillet with Sourdough Rye Bread, 1000 Island Dressing, Hot Pastrami, Sour Kraut, and Swiss Cheese. Toasted 'em up nice and sat down to a wonderful lunch!!

Oh Boy!! Was that good!! No more buying Pastrami at the store anymore.

Gonna Try one from scratch very soon!!
post #2 of 9

Looks great

That's some mighty fine looking pastrami, great job PDT_Armataz_01_37.gif
post #3 of 9
that does look good, we did the same on saturday loved it
post #4 of 9
Looks wonderful. We will dine on my first one tonight. Never having done a brisket of any kind before I relied on information from this forum to wait out the temp stall. I smoked this pastrami in my newly completed UDS and had no temp problems. I too used Jeff's method. The whole smoke took over 10 hours but I think the results will be worth the effort.
post #5 of 9
Loooks great!! I have one in te freezer that I plan to do soon. I was wondering, seems like most traditonal pastramies are rolled in crack pepper. Haqs anyone tried that instead of a rub?
post #6 of 9
Looks great! It's amazing how something so simple comes out sooooo good. PDT_Armataz_01_34.gif
post #7 of 9
Thread Starter 
My thought exactly....
I will probably add a lot of CBP to the one I do from scratch. I figured that on this one I would do as Jeff said to get a feel for doing a "Quick" Pastrami. Hopefully someone around my area is gonna have Brisket's on sale soon!!!
post #8 of 9
I use a combo of black pepper corns, coriander, yellow and brown mustard seeds and garlic powder. The whole spices are ground coarse and mixed with the garlic powder. I've used yellow mustard as a base to hold the rub on. You could use oil, mayo or just let the moisture of the meat hold it on.
post #9 of 9
I ate dinner a couple hours ago, and just had an apple...looking at those pics is making me want to eat....ONE OF THOSE SANDWICHES!!!!!
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