First Pastrami

[norrell6]

I have been looking at everybody's pastrami posts and they always look so good. I am not the best at making brisket so I have learned to stick with pork and chicken. When I saw people using the pre-brined corned beef cuts from the supermarket and getting good results, I decided I had to give it a try. I got a 4.5lb flat cut and I found a rub from "Smoke and Spice" for deli brisket that had corriander, mustard seed, black pepper, salt, and garlic powder. I toasted the corriander and mustard seeds and ran all the corns through a pepper mill. The smell of the rub was awesome. I did not get a picture of the flat before I put it on the ECB. A couple of the pics did not turn out so good. I will get better pics as I go along.

 

[fire it up]

Good luck with your first pastrami. Sounds like a good rub you've got there too and especially toasting some of the ingredients, that really adds a nice level of flavor.

 

[norrell6]

I meant to attach a couple more pictures but they didn't come through for some reason. These are the ones that are not so good. Hopefully they will get better as it goes along.

 

[norrell6]

Stalled at 150F for about 1.5 hours. I want to hurry up and get it foiled cause its gettin real cold around here.

 

[norrell6]

Here it is at 165F and getting foiled with a little red wine, garlic, worcestershire, rub, and olive oil. I will pull it out at 190F and into the cooler for an hour or so. Cant wait till tomorrow to sample this stuff. It smells sooooo good.

 

[rw willy]

I like the wine idea. Good luck

 

[billbo]

Awesome job! Keep the pics coming!

 

[norrell6]

I'll have more pics tomorrow, when I get to sample a little. I assume it will freeze well like regular brisket. I think I will package it up in foodsaver bags and freeze whatever I dont eat tomorrow.