So with finally a day of decent ND weather I decided I was going to dig the smoker out beings access for ice fishing was near zero again. I have never made pastrami and decided beings prepackaged corned beef was on sale I would give it a shot on about a 4lb and 2lb piece.
Friday night I started my soaking and changed the water about 4-5times with the last time adding the seasoning packets for the overnight. In the morning I rinsed the meat off and gave them a smear of yellow and Dijon mustard then toasted some peppercorns, mustard seeds and coriander seeds and ground them up also added garlic powder and onion powder. Into the smoker using charcoal and chunks of cherry and pecan for about 5hrs at around 250 or so then pulled them with an internal temp of about 160ish and into a pan with a rack and beef stock below and covered with foil and into the oven at about 250-275 till around 200-210 IT and nice and tender. Let the 4lb rest for 30-60min and the 2lb went into the fridge for slicing the next day. I love pastrami but it is hard to find good pastrami and my wife had never had it, we were both supper happy with the results. To go with the pastrami I smoked a head of cabbage and then chopped it up to basically use it as my kraut for pastrami Ruben sammies. For the cabbage I cut the core out as a wedge and put SPGO, stuffed with butter and a few dashes of W-Sauce (Malcom Reed is where I got this from). Saturday and Sunday suppers were just awesome and Sunday afternoon I drove to town to raid the store of more to be smoked at a later date. Enjoy the Pics
Sunday Nights Sammies
Added some Spicy Pickles this time
Friday night I started my soaking and changed the water about 4-5times with the last time adding the seasoning packets for the overnight. In the morning I rinsed the meat off and gave them a smear of yellow and Dijon mustard then toasted some peppercorns, mustard seeds and coriander seeds and ground them up also added garlic powder and onion powder. Into the smoker using charcoal and chunks of cherry and pecan for about 5hrs at around 250 or so then pulled them with an internal temp of about 160ish and into a pan with a rack and beef stock below and covered with foil and into the oven at about 250-275 till around 200-210 IT and nice and tender. Let the 4lb rest for 30-60min and the 2lb went into the fridge for slicing the next day. I love pastrami but it is hard to find good pastrami and my wife had never had it, we were both supper happy with the results. To go with the pastrami I smoked a head of cabbage and then chopped it up to basically use it as my kraut for pastrami Ruben sammies. For the cabbage I cut the core out as a wedge and put SPGO, stuffed with butter and a few dashes of W-Sauce (Malcom Reed is where I got this from). Saturday and Sunday suppers were just awesome and Sunday afternoon I drove to town to raid the store of more to be smoked at a later date. Enjoy the Pics
Sunday Nights Sammies
Added some Spicy Pickles this time
