My 99 cent corned beef with Q view

Discussion in 'Beef' started by reinman, May 2, 2009.

  1. reinman

    reinman Fire Starter

    Well today is the day to turn my 99 cent a pound corned beef into pastrami. I soaked out the corned beef for about 8 hours yesterday, and then applied a rub with corriander, black pepper, brown sugar, paprika, garlic, and mustard seed last night.

    Here they are wrapped up and going back to the fridge for the night.

    And here they are at 9:30 this morning getting ready to go in the smoker.

    I'll keep you updated.
  2. reinman

    reinman Fire Starter

    Well we've been in for about 2 1/2 hours, and are at 126 degrees. Still have some nice smoke, so that makes me feel good. This time around I threw in some chunks of soaked hickory, and put some dry apple on top. The apple was coarse sawdust picked up from chainsaw cuttings. With smoke for 2 1/2 hours I'm guessing the apple started smoking pretty quick and the hickory kicked in later.
  3. Looking great so far. Can't wait to see the finished product.
  4. reinman

    reinman Fire Starter

    Just checked, at 4 1/2 hours we're at 154 degrees. It was 151 an hour earlier when I started mowing the lawn, so it went up 3 over the last hour.
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Lookin good so far reinman. Are you spritzing?
    Just did my last 2 corned beefs I had frozen the other day (still need to post that one) but I didn't soak them for nearly long enough. Only about an hour then did them up, big mistake, they were realllllyyyyy salty.
    Good luck with yours, can't wait to see the end result.
  6. rivet

    rivet Master of the Pit OTBS Member

    Very very nice so far! Looking forward to the end and the eating [​IMG]
  7. reinman

    reinman Fire Starter

    At the 6 hour mark we hit 165 degrees. I didn't do any spritzing. Didn't open the door to the smoker till it was time to take them out.

    They are now foiled and in the oven. Can't wait to slice one and see what I got.
  8. reinman

    reinman Fire Starter

    Pulled them out at 195 and tented in foil and a towel to rest.

    Wasn't very salty, so they came out pretty good. Looking forward to some good sandwiches.
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    points for an outstanding smoke!
  10. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    That is come great pastrami!!! Good work!
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    great looking pastrami. I have the mustardand bread. So where are you again? I'm on the way
  12. billbo

    billbo Master of the Pit OTBS Member

    Looking good reinman! Gotta try me some pastrami.
  13. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    You did a great job!
  14. jaye220

    jaye220 Meat Mopper SMF Premier Member

    That looks great...nice work. I gotta do one of those soon.
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Fantastic looking pastrami. Congratulations. I've got a 4 pounder in the freezer waiting for a day I have the time to do it. You get points from me for this!

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