pastrami

Discussion in 'Beef' started by brokenwing, May 25, 2010.

  1. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    I asked the local grocery store to get me in some corned briskets.  I have never ever tried pastrami, but I'm going to give it a shot.  Its already been brined, I just have to soak it in water to get the salt out,  I'm planning on smoking at 225 degrees until it hits 170 degrees.  Then let it cool, place it in the fridge overnight, and slice it the following day.  Steaming it to warm it up.  Now after all this research anyone got a good rub recipe for pastrami.  I have no idea.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Me, I like to hit it with some yellow mustard and the njust hit it with course ground black pepper and call it good!
     
  4. morkdach

    morkdach Master of the Pit OTBS Member

    a good coating of cbp and coriander or use the packet that comes with the brisket[​IMG]
     
  5. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Yup, this ^^^^^
     
  6. I go with the same things in the corn beef seasoning packet plus a couple other things I personally prefer.  The contents of that little pack is mustard seed, corriander seed, bay leaves and a couple whole all spice berries.... I add a little garlic powder, smoked paprika and a ton of crushed black pepper.  I put all that into a coffee grinder and grind until coarse.  Homemade pastrami is my favorite!
     

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