My first run at Pastrami.

[Steve H]

So I figured it was time to give this a try. I found a small corned beef point at Walmart yesterday. 2 pounds. And the price wasn't bad. So, I got it home. Gave it a 6 hour rinse with 3 water changes.

Rinsed, trimmed slightly, dried and gave it a good rub of 50/50 pepper and coriander. Then put in the fridge uncovered overnight.

5 hours at 250 with hickory got it probe tender and 180 IT. Slice pics to follow after it rested a bit.

 

[Steve H]

Tried a piece. Nope. The texture and color is not right. And it's way too juicy. Into the oven and I'm bringing it up to 203-205.

 

[Sowsage]

I've always been curious about trying this with a pre cured corned beef like that. Let us know how the texture is at the higher temp!

 

[Steve H]

I've always been curious about trying this with a pre cured corned beef like that. Let us know how the texture is at the higher temp!

I will.

 

[HalfSmoked]

Waiting give enough time to get the rye bread though.

Warren

 

[gary s]

I have been wanting to try Pastrami MMMmmmm

Gary

 

[xray]

Nice Steve. I like smoking the pre cured pastrami, I prefer the flat cut though.

There’s a lot of fat that needs to render from the point, a higher IT will help that....sounds like you’re on your way!

 

[Steve H]

The higher temp worked like a charm. Pulled at 205. Much, much better. Fat rendered nicely. And it tastes great. My next one will be made using a flat.

 

[SecondHandSmoker]

I'll take a pastrami on rye please.

Looks delicious!

 

[jcam222]

Looks great!! Last year I cured a beef knuckle and smoked it for pastrami. Was pretty good but will use a “cleaner” less grisly cut this year.

 

[HalfSmoked]

Looks great Steve.

Warren

 

[HalfSmoked]

Thanks for the like Steve H it is appreciated.

Warren

 

[xray]

Looks great Steve! I see some tasty sandwiches in your future!

The pre cured corned beef you bought also works well with the smoke and sous vide method. It’s worth a try if you have a circulator.

 

[gary s]

Dang, Plumb Purdy !!!!!

Gary

 

[Sowsage]

Looks like it turned out great! Im going to have to give this a try!

 

[smokerjim]

looks great steve, thanks for the thread, I got a couple corned beefs in the freezer I that my wife got a great deal on was planning on trying pastrami.

 

[tropics]

Steve looks good I always use the flat,not a big fan of eating fat.I have 2 flats curing for corned beef dinner on Columbus Day
Richie

 

[gmc2003]

That looks mighty tasty Steve!!! I priced some out a week ago or so and they were still between 15 and 20 dollars a pop. I just couldn't make myself pull the trigger.

Point for sure
Chris

 

[Steve H]

That looks mighty tasty Steve!!! I priced some out a week ago or so and they were still between 15 and 20 dollars a pop. I just couldn't make myself pull the trigger.

Point for sure
Chris

Just a week or so ago they were in that price range. I may stop and see how the flats look.