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Finally made a Pastrami w/Qview

post #1 of 22
Thread Starter 
Well it was forcasted to rain today so I figured I would do some smoking instead of fishing. Friday night I took out a corned beef I had in the freezer and figured I would finally try Pastrami.
I soaked it for an hour or so then rubbed it with Jeff's rub and put the package of seasoning that came with the corned beef. I also added a bunch of pepper. I wasnt' watching what I was doing when I was bring my UDS up to temp and it got a bit hot so I was fighting with hight temps all afternoon. So I smoked it for around 6 hours and I was running at temps around 250-260 most of the time. It started to look a bit dry so I put it in a foil containter with some beef broth. I took it to 185 then foiled it and put it in the cooler for an hour then put it the fridge until it cooled so I could slice it with my slicer. It sliced very nicely and was very juicy. I love Rubens so this was a big treat for me.


All rubbed.

Going on the smoker with some TBS.

Added into the tin pan with beef broth.


All sliced up ready to eat.

Finished product.

My wifes sandwich.

Thanks for looking at my pics.

And a big thanks for the nomination into the OTBS today. Its been an exciting day.
post #2 of 22
man those look great, i will try this next weekend definetly, i got the same slicer, works great...i noticed that you have your probe from your thermometer through a peice of wood, i have heard of this on here, is that to keep it off the grill so it wont give a higher reading than what the actual temp is
post #3 of 22
Thread Starter 
Yea I have a dual probe the one you see through the wood is the meat probe but I don't usually probe it until several hours into the smoke. The other probe is hooked to the bottom of the grate on the other side of the meat that that one is for monitoring the smoker temp. The wood keeps it from sitting on the grate and getting a false reading like you said.
post #4 of 22
Yeah I did that last month and am still having leftovers ( I froze some) it is great, yours looks great
post #5 of 22
Welcome to the dark side PDT_Armataz_01_37.gif

Great looking Q. I have been purposely smoking my strami at 250. I think I get a better product out of it.
post #6 of 22
Great looking pastrami and sammitch.
post #7 of 22
Now your talking.......GREAT JOB !!!!!!!
post #8 of 22
thanks...ive seen that and forgoten about it
post #9 of 22
Looks PERFECT. And congrats againPDT_Armataz_01_37.gif.
post #10 of 22
That was a sweet sammie. I can't wait to do a pastrami. And Rueben's are the hot ticket. Let's see........now where did I put those...........oh, here they are. Some points.giffor you. And BIG congrat's on the nomination. It is well deserved!! PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #11 of 22
Very nice there Rbranstner and you will be doing more of them pretty quickly I'm sure. Great Job
post #12 of 22
Nice job! PDT_Armataz_01_37.gif

I dunno if you are missing the guard or not but I am deeply concerned about your fingers. PDT_Armataz_01_01.gif

post #13 of 22
Great looking Pastrami. I made my first one a month or so ago. They are really great homemade.

Agree with above - we need pastrami, not pinky-strami! Watch your hands!!!
post #14 of 22
Thread Starter 
haha Yea thanks for your concern. Yes I do have the guard but it really stinks to use. The meat doesn't want to stay in the tray or push up against the blade very well when I use it so I just use my hand until I get down to the end. Right about when the wife took this picture I put the guard on there to finish the last few pieces.
post #15 of 22
I have the same slicer as well.. Same issue with the gaurd. PIA. Meat slips around and ends up not cutting on the same plane you started. I have a tool from another kitchen appliance that got retired that I tend to use instead. It has teeth that keeps the meat fom rotating.

Again great job and congrats on the nomination! PDT_Armataz_01_37.gif
post #16 of 22
Great looking sandwich. I have 2 corned beefs int he freezer that I want to try this with. Maybe next weekend.
post #17 of 22
those sammiches look good, i never tried it like that with the crout and all with the few i have made, guess i need to do another one soon. What slicer is that? i am looking for a new one. You like it?
post #18 of 22
Great lookin' Pastrami there RB !!!!
Definitely worth a few------->>points.gif


PS: A fellow cabinetmaker friend of mine had a problem with the guard on his shaper, so he removed it.
Now he has trouble shooting his bow & arrow.PDT_Armataz_01_05.gif
post #19 of 22
Thread Starter 
I'm not sure on the model number but it is made by LEM. I like it other than the safety guard that we are talking about. I just can't get the meat to slice very good when using that thing. The blade wants to grab the meat and pull it into the blade then it slides out of the guard and starts going around and around on the blade. I prett much had to grab the meat and put it back into the guard every slice or if it did stay in the right spot it was because the meat wasn't pressed up against the blade good enough and you ended up with about a 1/4 of a slice of meat. I just use my hand until I get to the end and it works great. maybe there is some trick I just don't know but the hand works good. I usually don't go that far to the end before I put the guard on I guess I wasn't paying attention. That is how accidends happen I suppose. I better watch that better since I am pretty partial to my fingers.
post #20 of 22
Yummy looking' eats PDT_Armataz_01_37.gifPDT_Armataz_01_34.gif
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