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My first Pastrami

Discussion in 'Beef' started by kicker, Oct 23, 2013.

  1. 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.

  2. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Looks fantastic, great job!
  3. Great lookin pastrami!!!!
  4. 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?

  5. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

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