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My first Pastrami


Joined Oct 13, 2013
I'm really happy with the results of my first flat cut brisket Pastrami. It was injected with a brining solution and spices then dry rubbed and sat in the fridge for 4 days being massaged twice a day. On day 5 I added another layer of dry rub and smoked it with oak for 7 hours at 235 (4 hours fat up and 3 hours fat down) to 170 IT then wrapped it in foil with 1/2 cup water and steamed it for another 3 hours to just over 200 IT and the result was perfect, in fact I'm having a Carnegie style sandwich in a few minutes. I think I'm going to try a home made corned beef brisket next, although its not smoked it is brined keeping in line with processes on this site.



Fire Starter
Joined May 31, 2014
Boy, am I glad I came across your post! I've made one "Montreal" style smoked meat, and I wasn't that happy with the results. I couldn't get past steaming it for 4 hours. It just seemed to me that it would dry the meat out, not make it more moist, and I was right.

I hadn't thought of what you did, to wrap it in foil, with some water inside, and then to "steam" it. What a simple change, and what a great idea! I'm motivated to give it a try again! 


1. After you wrapped it in foil, with some water, did you "steam" it in your oven, with a tray of water? Or did you steam it in the smoker with the tray filled with water?



Legendary Pitmaster
OTBS Member
Joined Jul 16, 2008
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