1st Time Making Pastrami

[kbarnes12]

Happy St. Patrick's Day everyone! In honor of my Irish ancestors, I decided to do a corned beef in the smoker yesterday. I put the brisket flat in the smoker yesterday afternoon about 1:15 and set the temperature to 225° and used cherry wood. A short time later (fifteen and a half hours) I had pastrami. It's magically delicious!

 

[buzzy]

That does look magically delicious. Great job on your first.

 

[robrpb]

Good job. Rob

 

[JLeonard]

thats the pot o' gold at the end of the rainbow. Looks darn good.
Jim

 

[smokerjim]

Looks great, nice job

 

[FillYerHands]

I've got a corned beef in the brine, planning on cooking on Sunday. I will post the results.

 

[jcam222]

Looking tasty!

 

[SmokinAl]

Looks real good!
Nice job on your first try!
Al

 

[MJB05615]

Looks great. We love pastrami. Great job, especially for your first one!

 

[Braz]

Looks good. What was the internal temp when you pulled it out of the smoker?

 

[kbarnes12]

Looks good. What was the internal temp when you pulled it out of the smoker?

203°.