• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My First Pastrami Q View

dirtworldmike

Meat Mopper
260
74
Joined Sep 25, 2009
Well as of a couple weeks ago I had no idea what a Pastrami was, couldn't even spell (pastrami.) . I don't think I ever even tasted any.Guess I've lived a sheltered life out here in the sticks. I've had corned beef before and loved it. so after reading all the great threads on here and drooling over the Q's I figured I'd give it a go. 

This site and the people on this site  are the greatest. Look and you shall find. Ask and you shall get answers.  I now have had my first taste of the goodness !!.

Last week I bought a 3 lb CCB point and a 5 lb flat at Wally World for this venture. Here be da details.

Soaked the CCB's for 8 hrs in water. 5 water changes.

Rubbed heavy with a mix of course black pepper, Old Bay, garlic and onion power and the little packs of bird seed that came with the CCB's. I didn't have any EVOO to coat with so I just used cooking oil. Wrapped in plastic and refrigerated over night.

Into the smoker with cherry wood @ 230.

My plan was to smoke to 165. Foil, then pull @ 190- 2 or so. rest for a few hrs.in a cooled then into the fridge overnight for slicing the next day.  Started raining so I had to finish in the oven after foiling.

Times:

(Point ) smoked to 165 @ 230.                      7 hrs.

Foiled,finished in [email protected], pulled @ 193    2hr.

                                                    total time  9 hrs.

(Flat.)   smoked to 165 @230                           9 hrs

Foiled,finished in oven @240. pulled @ 192      4 hrs

                                                     total time    13 hrs.   I didn't think this thing was ever gonna get done!!!!

I have no idea if mine turned out the way their suppose to, but all I know is IT WAS KICK A$$ GOOD! I'm amazed.

Thanks for all the help and for looking. Hope you enjoy the Q's as much as I am enjoying my newly found love for this stuff!!

Ready for the smoke



I thought they were close to foil time. Ya right, talk about a stall !!



while this point was resting in the cooler. I was looking and droolin over Alelover's pastrami Q's..I couldn't take it any longer. I broke down and violated this one with a dull knife for a couple quick sammys. My first taste!!  WOW



The sammys were just there a minute ago?



The point sliced up this morning.



The flat this morning after chillin overnight. It goin in the freezer.

 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
I'm warming up the truck as we speak to head to the store and pick up some corned beef that is on sale. I'm going to fill the freezer up.
 

alelover

Master of the Pit
OTBS Member
4,855
142
Joined Jul 9, 2010
Looks good to me. Way to go jumping into the unknown with both feet. If that doesn't inspire people to make there own pastrami I don't know what will.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,982
8,429
Joined Jun 22, 2009
Great job there Mike! Now you know you will never be able to buy a corned beef or pastrami sandwich again, now that you have tasted the real deal!
 

chef willie

Master of the Pit
OTBS Member
3,199
364
Joined Dec 31, 2010
Hmmmm, may to go get one of these myself and freeze it. With St. Patricks Day tomorrow CB is everywhere....I expect a big sell off on Friday to get rid of them
 

thebarbequeen

Smoking Fanatic
877
12
Joined Aug 22, 2010
Wow! Those came out super nice!!  LOVE doing pastrami - I was going to stock up today, but I like Willie's strategy, too.  hmm. better get some more Guiness, too.
 

cassman

Fire Starter
54
10
Joined Aug 2, 2010
Al I agree with you once you have the real stuff it's hard pay for a sandwich. Great job Mike nice Q-view.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,982
8,429
Joined Jun 22, 2009
Hey Barbie, I'm with you Guiness & pastrami. Yea it doesn't get any better than that, except for some slaw to go with it!
 

i is a moose

Smoking Fanatic
357
14
Joined Feb 14, 2011
so many pastrami threads, all of them looking amazing.

I admire your willingness to jump in head first, and the results look incredible, I nearly took a bite outta the monitor at that first slice pic!

is 0525 PST too early for a ruben?
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
73
Joined Jul 26, 2009
Great job - very nice looking pastrami and I am heading to the store for some today
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,807
14,185
Joined Sep 12, 2009
Beautiful Job, Mike!

Nice run-down on the times too!

Your sammies look a little light on the meat and bread, etc.

Bear
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.