It is time for pastrami

Discussion in 'Beef' started by sausage joe, Mar 2, 2008.

  1. sausage joe

    sausage joe Newbie

    This is the time of year for pastrami. Here are some pictures of a couple I did yesterday.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. striding man

    striding man Smoke Blower SMF Premier Member

    Those look good Joe. How did they taste and what type seasoning (rub) did you use?
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Dang! I gotta get off my butt and try pastrami some time. Ahhh...sooo many meats sooo little time eh?

    [​IMG]

    Hmmm got some belly lined up for bacon in the bottom of that pic? LOL!
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Joe![​IMG]
     
  5. sausage joe

    sausage joe Newbie

    They tasted great made 4 more. The rub I used is my own concoction. A lot of pepper, coriander,and juniper.
     
  6. striding man

    striding man Smoke Blower SMF Premier Member

    Thanks Joe. They sure do look Yummy!!!!!!!!!!!!
     
  7. fireguy

    fireguy Smoking Fanatic

    Looks Good, Nice Smoker Too.
     
  8. gobbledot

    gobbledot Meat Mopper

    Joe what cut of meat did you use for those? They look great, can ya tell about how long they took and what temp you cooked them at? I am new to the smoking stuff and these look great... Good job.....
     
  9. sausage joe

    sausage joe Newbie

    Those are 2 corned beef flats that I seasoned with pastrami rub and smoked at 225f for roughly 5 hrs. That is when the they reached an internal temp of 160-165f.
     
  10. I have had a brisket flat in brine since Monday and plan to rub and smoke it Sunday. I hope it tastes as good as it smells right now. This is my first serious attempt. This is serious food !!!![​IMG]
     

Share This Page