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.
http://www.smokingmeatforums.com/t/143358/cured-corned-elk-roast-pastrami
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.
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.
http://www.smokingmeatforums.com/t/143358/cured-corned-elk-roast-pastrami
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.
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