Another pastrami thread

Discussion in 'Beef' started by billdawg, Mar 11, 2012.

  1. Seems like there are lots of folks doing pastrami lately. Here is one more to have a look at. Picked up a corned beef brisket at the store on sale this week and figure I would do some pastrami for sammies for lunch at work. Soaked it in water for about 12 hours and changing the water a few times to leach out the salt. Got it rubbed up with black pepper, coriander, onion powder, garlic powder, and some pickling spice and then wrapped in foil to chill in the fridge overnight.

    Woke up late this morning because of the time change (forgot to set the clocks forward), so I didn't get it in the smoker until 9:00 am. Here is where I am now.

    Rubbed and going in the smoker at 9:00 am this morning.

    [​IMG]

    After about 4 hours in

    [​IMG]

    Foiled it at 165* and poured a shot of Shock Top Belgian White beer in the foil.

    [​IMG]

    The old lady dog is salivating at the thought of a treat off the smoker

    [​IMG]

    I will post an update once it comes off. It will go in the cooler for a couple of hours and then into the fridge. I am off tomorrow, so I will slice it and update again in the morning. Thanks for looking!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far, can't wait to see the sliced pics!
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    me 2 me 2
     
  4. So here are the after pics. This is after coming out of the cooler last night. Went into the fridge overnight.

    [​IMG]

    Got it all sliced up.

    [​IMG]

    Had a damn good sandwich and then packaged the rest up. Two for the freezer and one for the fridge.

    [​IMG]

    Thanks for looking!
     
  5. I am confused. In one thread someone stated he pulled it off at 140 degrees, but you state you foiled it at 165.

    I bought three corned beef flats and want to make pastrami, but I do not know what temp to take them out of the smoker.

    Help?
     
  6. I foiled at 165* and then back in the smoker and then did a toothpick test starting at 195* (if a toothpick slides in with no effort, it is done). Pulled it at 200*. Basically the same way you would do a normal brisket. 3.8lb brisket and it cooked for 9.5 hours at 225-230*. Hope this helps!
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks great .this sliced pastrami is [​IMG]
     
  8. Thanks Billdawg. [​IMG]
     
     
  9. Thanks guys!
     

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