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my 2nd pastrami

Discussion in 'Beef' started by thebarbequeen, Jan 8, 2011.

  1. thebarbequeen

    thebarbequeen Smoking Fanatic

    Is it still a pastrami if you mess with the seasonings?

    Had a nice little (3.7#) corned beef to cook up for lunch meat. It had very little fat so I just scored it and smeared on a wet rub this time. Couple Tbsp each horseradish sauce (leftover from xmas rib roast) and guldens mustard, mixed with about 1 tsp. old bay (I love that stuff!), 1/2 tsp. onion powder, dash of paprika and chacheres creole, about 20 fennel seeds, and the packet that came with it.

    Rubbed and rested at room temp about 1/2 hour.


    as usual got my garlic heads in, and did a couple onions a la Wntrlnd, too.


    started it at 225, with 2.5 oz pecan chips. planning to foil this time @ 170 and take it up to 190-200.


    man, it's pretty!


    I just had to see the color  [​IMG]happy dance time.
  2. les3176

    les3176 Master of the Pit

    I've never tried pastrami not cooking it or eating it,but looking at yours makes me wonder WHY????? That is really beautiful color wow,i don't use that word too much but in this case it really is beautiful...great job!!!
  3. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Technically... I don't know, but if it pleases you as Pastrami then it is Pastrami and yours looks dang good...
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    That looks awesome - great job I bet it tastes even better
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That looks Awesome Barbe!

    You can call it anything you like when it looks THAT good!

    Only one thing I don't like. It doesn't get any bigger when I click on it.

    I was hoping to Zoom in on that sliced picture !!!!!!!!

  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks great and well you may call it anything you want , well done
  7. thebarbequeen

    thebarbequeen Smoking Fanatic

    aww. THANKS all for your kind words!!
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    Hell yeah it is.  By definition a pastrami is smoked corned beef.  Your seasoning may not be "traditional" but it sure got my attention.  Sounds like it's got a bit of a kick to it.  Hope it tastes as good as it looks!


     You're from PA and never had pastrami?  I always thought that as a Northeastern staple.  Now get out there to a good deli and order yourself a reuben.  Next thing you know you'll be making your own like the queen did.
  9. That is absolutely gorgeous Barbe! I love the horseradish and mustard too, a good cold beer to go along with that spicy corned beef and I would be in heaven!
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Well Barbe you got your answer from our favorite and site expert on Pastrami. What "The Dude" says goes around here when it come to pastrami. But it sure does look awful good to me. The only thing you could call it .......Is GONE if I was anywhere near it. 
  11. nwdave

    nwdave Master of the Pit SMF Premier Member

    I coulda swore I smelt some good smokin' comin' up from the south.  Looks mighty fine to me.  AND the phrase you're looking for when seasoning something is: My PREFERENCE for seasoning is: .......    I've yet to see any two smokers around here do something the same exact way, and that's what I really like about this place, the only lock step routine is food safety and smoker safety.  Everything else is fair game.[​IMG]
  12. thebarbequeen

    thebarbequeen Smoking Fanatic

     I seldom do something the same way twice. Just can't leave well enough alone? I like experimenting too much.  But, I'd do this again! I gotta say, this tastes as good as it looked! Had a little nibble today before putting it in the oven to steam.  A nice porter or Boundary Bay IPA will be just the ticket to go with this!
    Last edited: Jan 9, 2011
  13. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Looking great Barbe! Nothing like a Reuben and some good dill pickles.
  14. The pastrami looks great. You have great taste in beer as well Miss Barbe.
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Im not so sure you can call it pastrami? I think you should send s few slices over & i'll do my best to determine that for you [​IMG]