First Time Pastrami

Discussion in 'Grilling Beef' started by ndwildbill, Jul 27, 2015.

  1. ndwildbill

    ndwildbill Smoke Blower

    Made pastrami out of a store bought corned beef over the weekend.  Soaked in ice water for a couple of hours with a couple water changes to get the salt out, dried good.  Rubbed with a mix of pepper, coriander, garlic powder, onion powder, mustard powder.  Wrapped, let sit overnight.  Smoked at 230 on my MES 30 to an IT of 170.  Sorry about not taking pictures during the process, but the finished product turned out very well...looks and tastes great!

    I also had some ABTs and Moink balls in the smoker at the same time...good eats!

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great! If you are 100% happy, stick with what you have done. Just some FYI, many of us take Pastrami up to the point that a Therm Probe slides in with little to no resistance, an IT typically between 185 and 195°F. The meat is butter tender but not falling apart...JJ
    Last edited: Jul 27, 2015
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking pastrami, gonna be some fine Reubens! Great looking App's too!
  4. ndwildbill

    ndwildbill Smoke Blower

    Thanks Chef Jimmy....This sliced nice, but could have been a bit more tender...I'll try taking it up to 190 or so next time.
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dag it man that looks good - Great job and nice post!!

    A full smoker is a happy smoker


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