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First Pastrami

lancerh

Newbie
11
10
Joined Sep 2, 2010
Thanks to other people's posts I decided to try a pastrami this weekend. I bought a 4lb. corned beef and soaked it overnight to remove the salt. I did not do the fry test but changed the water about 3 times. I made a rub consisting of mostly black pepper and corriander but added a little garlic powder and mustard seed, I also added the spices that came with the corned beef.

Started smoking about 8:30 in the morning in the MES at 225 using cherry wood.



It took a good 11 hours to reach 165 where it was pulled and then into the oven over a pan of boilig water and wrapped in foil at 250 degrees. I decided to do this after reading some other posts and since my last two beef briskets turned out a little on the dry side.



After 3 hours in the oven the pastrami was wrapped in foil and I let it rest for a couple of hours before slicing.



My son and I shared a sandwich at about midnight. Delicious if I do say so myself. Since it was my first one I only made one so the next day it was gone. Next time I will make two!

 

tyotrain

Master of the Pit
2,407
19
Joined Mar 31, 2010
Man that looks good I have got to put that on the list the month.. Nice job
 

les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
Nice looking pastrami....I too just made my first from a brisket flat a few days ago!!
 

venture

Smoking Guru
OTBS Member
6,949
73
Joined Aug 1, 2008
My first pastrami was sheer accident.  My other half had a corned beef in the slow cooker when the power went out.  What to do?  Being the genius and cheapscate that I am, I fired up the smoker and finished it off.  Way back then, I didn't even know I was making pastrami.  It sure came out good.  Now I am making pastrami the better way all the time.  LOLOL

Good luck and good smoking!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,625
8,173
Joined Jun 22, 2009
Nice job! The sammie looks delicious. Pastrami is one of my favorites. I have a brisket in the fridge thawing out right now. It's destined to be pastrami.
 

scubadoo97

Smoking Fanatic
900
14
Joined Sep 28, 2008
Excellent job!.  I use the same rub and steaming the meat near the end of cooking is a winning method for me.  My daughter was in town for the Gasparella parade.  She really enjoyed the pastrami I made when she was home for winter break.  I cooked one up for her and prepackaged it in individual packages.  I love it when my kids want me to make stuff for them.  I love the stuff, my wife hates it.  At least I have one person I can cook it for besides myself.
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
I can't wait until they go on sale here. I am going to smoke a bunch of them this year for sure. Looks great.
 

scubadoo97

Smoking Fanatic
900
14
Joined Sep 28, 2008
$2.99/lb at the local megamarts.  I still have 3 from last year in the freezer.  Need to do one real soon.
 

ak1

Master of the Pit
OTBS Member
2,373
70
Joined Feb 23, 2010
Wow!!!! That looks so tasty. Congrats on a great job.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
62
Joined Oct 17, 2009
Very Nice! A whole lot better that store bought. I like to stock up on them in March for the rest of the year, I figure 1 a month in the freeze, I just smoked my last one from last year in Feb.
 

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