First attempt at corned beef & pastrami!

[GrumpyGriller]

I feel like Lt. Columbo with "just one more thing"....

I have Pit Boss Pecan, Classic, Competition, Mesquite, Hickory, and Fruitwood blends to choose from for the smoke. In figuring that there's plenty of flavor in the corning and then rub/smoking process, I'd probably use Pecan and/or the Classic/Competition blend pellets.

Thoughts...please ?

 

[DougE]

Pecan, or maybe pecan/cherry blend.

 

[Steve H]

I've always used a comp blend. In regard to wrapping and letting it sit in the fridge. I wouldn't wrap it prior to smoking. Let the pellicle form.

 

[GrumpyGriller]

I've always used a comp blend. In regard to wrapping and letting it sit in the fridge. I wouldn't wrap it prior to smoking. Let the pellicle form.

Steve - Are you suggesting that I pull it, apply the rub and then let it sit overnight, or apply the rub after it sits overnight?

 

[Steve H]

Steve - Are you suggesting that I pull it, apply the rub and then let it sit overnight, or apply the rub after it sits overnight?

I add the rub the night before. It'll stick well then. I just use freshly ground pepper and coriander. I like a course grind. But that's me. Give it a good layer of it. Then smoke at 225- 250 until it probes tender. Usually around 203-205 IT

 

[GrumpyGriller]

Just an update....

I realized I put it in the brine on 1/30, so today (2/9) would be 10 days, but I am thinking that I'll let it stay in until Friday, rub it down and smoke it on Saturday. Does that seem reasonable?

And taking cues from a from a few recipes, here's my planned rub mix:
I plan to toast the peppercorns, coriander, and mustard seeds, then fresh grind them

• 4 TBS Ground Black Pepper
• 1 tsp Ground Coriander
• 1 TBS Ground Mustard Seeds
• 2 tsp Paprika
• 2 TBS Brown Sugar
• 1 TBS Garlic Powder
• 2 tsp Montreal Steak Seasoning
• 1 tsp Onion Powder

 

[GrumpyGriller]

Opening Pandora's box now :)

I searched SMF for thoughts on IT for the pastrami I am smoking tomorrow, and saw everything from 150 to 205 - that's quite a range!!!

Status as of 2/11 - wet cure for 10 days, will remove tonight and apply the rub (previous post) and let it sit and form the pellicle before tomorrow's smoke.

While it may not be needed for this, I do have a slicer, so I wouldn't want it to fall apart, so I was thinking maybe going to 175?

 

[Fueling Around]

Sorry to add my 2 cents this late.
I make pastrami ocassionally.
My favorite rub is closer to your first post in #11 except I omit the salt and sugar. I like the flavor and aroma of coriander
I lightly pan roast whole mustard and coriander seeds and then coarse grind it.
edit: forgot to include coriander seeds in the pan roast. Tried pan roasting peppercorns and they got harsh to my taste.

Steve - Are you suggesting that I pull it, apply the rub and then let it sit overnight, or apply the rub after it sits overnight?

After the brine, I always wipe the meat dry and put in the fridge on a rack uncovered for 1-2 days. The surface gets a nice stickiness (pellicle) as Steve noted.
I add the rub immediately before going in the smoker.

 

[GrumpyGriller]

Sorry to add my 2 cents this late.
I make pastrami ocassionally.
My favorite rub is closer to your first post in #11 except I omit the salt and sugar. I like the flavor and aroma of coriander
I lightly pan roast whole mustard seed and then coarse grind it.

After the brine, I always wipe the meat dry and put in the fridge on a rack uncovered for 1-2 days. The surface gets a nice stickiness (pellicle) as Steve noted.
I add the rub immediately before going in the smoker.

Thanks for the input - any thoughts on final IT?

 

[MJB05615]

The few times I've made Pastrami, I smoke to an IT of 175-185. When it's pretty tender, but not too tender that it falls apart. We let it cool for a few hours, then slice as thin as possible with electric slicer.
Then we steam portions at a time to serve hot via steaming. The steaming keeps it moist and very tender from the thin slicing. I did the best one ever after 6 attempts over 3 years recently and I'll be posting it this weekend. Make sure you post up some pics of yours.

 

[Fueling Around]

Sorry, I forgot to finish

MJB05615 has you covered

 

[GrumpyGriller]

Out of the brine and in fridge to form the pellicle

 

[SmokinEdge]

View attachment 525523View attachment 525524
Out of the brine and in fridge to form the pellicle

Looks great.

 

[GrumpyGriller]

Looks great.

Whew...was concerned the couple of red spots meant I goofed

 

[SmokinEdge]

Whew...was concerned the couple of red spots meant I goofed

Nope. Those spots are where the meat was touching meat or was touching plastic. No oxygen was present and no oxidation occurred in those spots. It’s normal.

 

[Sven Svensson]

The few times I've made Pastrami, I smoke to an IT of 175-185. When it's pretty tender, but not too tender that it falls apart. We let it cool for a few hours, then slice as thin as possible with electric slicer.
Then we steam portions at a time to serve hot via steaming. The steaming keeps it moist and very tender from the thin slicing. I did the best one ever after 6 attempts over 3 years recently and I'll be posting it this weekend. Make sure you post up some pics of yours.

I agree on the temps. I’ve done too many that end up as hash, which isn’t bad, but when you’re going for slices it doesn’t work.

I look forward to seeing your post on how you do it. I’m interested in the steaming.

 

[GrumpyGriller]

Wohoo…smoked and sliced! It did come out quite tasty Tudor all the help!

I did steam to reheat on he stove, wrapped in aluminum foil on a rack with water underneath for about 5 minutes.

 

[SmokinEdge]

Wohoo…smoked and sliced! It did come out quite tasty Tudor all the help!

View attachment 525646View attachment 525647View attachment 525648

That looks fantastic! Nice work for sure.

 

[MJB05615]

Looks excellent! Great work.

 

[jaxgatorz]

Beautiful pastrami !!