Easy Corned Beef Flat Pastrami

Discussion in 'Beef' started by smokinhusker, Jun 19, 2013.

  1. I've never made pastrami simply because Rock kept saying he didn't like it. So I decided to try it and see what he thought.

    I used two store purchased corned beef flats, rinsed them off, trimmed the fat and put them in fresh cold water and into the fridge to soak out the salt for 24 hours.

    I changed the water 4 times during the soaking process.

    Trimmed and yes those are a couple elk roasts that I cured/corned those will be in a separate thread.


    After soaking, I rinsed them again, patted dry and then gave a light coating of extra virgin olive oil before 

    applying the rub. These went into resealable bags for 7 days in the fridge. 


    Pastrami Rub Recipe:

    Makes enough for 4 lbs

    4 Tbsp fresh cracked coarse ground black pepper

    2 Tbsp coriander powder

    1 tsp dry mustard powder

    1 Tbsp brown sugar

    1 Tbsp paprika

    2 tsp garlic powder

    2 tsp onion powder

    Mix together and apply liberally to meat.

    This is after the 7 days in the fridge with the initial coating of rub. I applied a little more rub before smoking them.

    In the propane smoker at 225°with cherry and a pan of beef broth beneath to an internal temp of 190° (which took 12-14 hours)

    I let it cool, wrapped it and into the fridge for the night. 

    I sliced this all by hand!!!!

    Rock loves Reuben sandwiches. Steamed beef pastrami, German Sauerkraut, Baby Swiss and Gruyere Cheeses on Rye. 

    I kept half and gave the other half to the guys at the company sheet metal shop that helped in building the propane smoker. 

    I also gave them half the beef pastrami, pulled pork, smoked cheddar cheese, jalapeno relish, jalapeno jelly and smoked Chex party mix.
    Last edited: Jun 19, 2013
    mrted likes this.
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Alesia!  That looks completely fantastic. I love your spice rub recipe, I'll have to give that a shot next time.

    Great post, and I'm heading over to read your elk roast post right now!

    Have a great night!
  3. Thanks Clarissa! You have some great threads as well and I enjoy reading them and have saved several!
  4. reinhard

    reinhard Master of the Pit OTBS Member

    I think the guy's at the sheet metal shop will help build you a smoker anytime!! This is another item i have never done. Love the step by step and that sandwich at the end!! Reinhard
  5. Thanks! I did get an email from the shop foreman, who said all the food was great and no one had to bring lunch for 4 days!!!
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Love some pastrami!  Yours looks wonderful!  I have about 5 corned beefs in the freezer....gonna have a 'strami fest soon!

  7. Thanks Kat. I have another 5 or 6 flats in the freezer too!
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Smokin that looks great good job. Still on my to do list
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks wonderful to me!!! [​IMG]
  10. dj mishima

    dj mishima Meat Mopper

  11. Thank you! It's well worth it!
    Thank you...some good stuff.
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member


    I have never had it but I gotta try this.
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your Pastrami looks fantastic! I don't know how I missed this post until now.


    You should put this thread on the FB page.....nice job!
    Last edited: Jun 21, 2013
  14. Did you all check out the Elk Pastrami I made at the same time? Link is above.

    Thank you! It's some good stuff for sure. Makes outstanding Reubens.
    Thanks WC. I'm thinking I should post it there and perhaps on the Carousel too! Thanks for the push to post it. 
  15. s2k9k

    s2k9k AMNPS Test Group

    Great looking strami Alesia!!! The elk too!!!
  16. Looks awesome !!!!!!!
  17. Thanks Dave...they were both delicious. I can't wait for hunting seasons this year...I have an rifle cow elk, muzzle loader mule deer buck, rifle antelope doe and I can also buy an OTC rifle bull elk...then I can make lots of strami!!!
    Thank you. It really not that hard at all to make!
  18. the zil

    the zil Smoke Blower

    I want to try this but don't understand what you mean by steaming it. How do you do that?
  19. Thanks for your rub recipe. I was having trouble getting one I liked. I adjusted it to where I thought the family would like it. I went with 3T of fresh ground pepper a bit finer then coarse. 2T of Coriander seed toasted before doing the same style grind on that. 2t garlic powder. That was it. Instead of Mustard powder I elected to do a light rub of yellow mustard on my pre packaged corn beef. I used a point. Everyone likes it. Your rub recipe made it happen. Thanks.

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