Pastrami Band wagon, I'm hopping on

[jcam222]

In for the ride! Looks like the start of something awesome.

 

[SmokinAl]

Thanks Al for the like and the comment

I was going to message you about this , I have went over the post you did way back, but I must have missed it , what temp did you smoke the meat at. I was thinking 225 Deg. but was going to ask you.

Eye of round Pastrami, mucho q-view!!

I was at Sam's a couple of weeks ago looking for some salmon to make lox. They really didn't have any that looked good so while looking around I found a 5# eye of round, Angus choice. I have been wanting to make pastrami with a round roast for some time. I grabbed it. No trimming necessary. I...

www.smokingmeatforums.com

David

You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.
Al

 

[DRKsmoking]

In for the ride! Looks like the start of something awesome.

Thanks Jeff for the likes and the laughs and the comment

Yes I think this will turn out fine, now just have to think of a good sub bun to
make for these as I am not a real big Rye bread guy. But I do love a good Ruben


David

 

[DRKsmoking]

You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.
Al

Thanks Al for getting back to me .
That is what I thought but was not sure. Wanted to try yours completely
as so many others in your post over the years said it was fantastic

Thank you
David

 

[DRKsmoking]

Thanks
BrianGSDTexoma

For the like

David

 

[DRKsmoking]

Just don’t take the IT past about 145

SmokinAl
Thanks for the like
One more question, the IT of 145, is that for toughness or for doneness. You say do not go beyond

David

 

[SmokinAl]

SmokinAl
Thanks for the like
One more question, the IT of 145, is that for toughness or for doneness. You say do not go beyond

David

It is for texture & mouth feel. If it doesn’t suit your taste that is OK, just try it this way then adjust for your own taste & texture, then it is your recipe!
Al

 

[TNJAKE]

Looking forward to the finish David. What's in the brine?

 

[gmc2003]

Looks like a good start David. I'm in for the ride also. Something about that new pastrami smell that gets to me.

Point for sure
Chris

 

[DRKsmoking]

Looking forward to the finish David. What's in the brine?

Thanks for the comment Jake

You and I both looking forward to this.
This is from SmokinAl 's post back in 2016. It had a lot of comments and many repeat people doing.
So thought I would do it exact for the first run , and like Al said them change as I fell for my tastes

Here is what I / Al put in the brine
1 gal water
1/3 cup pickling salt
1/3 cup( I used brown sugar )
2 tablespoons Cure # 1
1/3 cup pickling spice
2 bay leaves
1/8 cup garlic

then I poked the crap out of it , and into the brine for 14 days

I can hardly wait

David

 

[DRKsmoking]

Looks like a good start David. I'm in for the ride also. Something about that new pastrami smell that gets to me.

Point for sure
Chris

Thanks Chris for the like and the comment

I can hardly wait as I really enjoy a good pastrami, and I am sure by folling Al's way it will be

David

 

[Steve H]

Nice start David! I'm in for the ride too.

 

[DRKsmoking]

Nice start David! I'm in for the ride too.

Thanks Steve for the like and the comment

I am also looking forward to this, Now I just have to make a
nice sub bun to go with it in a couple weeks.
Lots of time to look for a good recipe, as I'm not a big rye bread fan, but would eat it if someone put it in front of me. lol

David

 

[DRKsmoking]

Well it has been 14 days, 2 extra not a problem . Been way too busy for my liking , lol

Out of the fridge and rinsed off, into the ice bath for 5 hours, SMELLS great
Mustard coating than black pepper. Back into the fridge until ( overnight ) Saturday, when
it has a date with some Hickory and Black Cherry

back tonight with the round up of the smoke , slices and maybe a big sandwich

Thanks for following

David

 

[tbern]

should be good!! will be watching

 

[SmokinEdge]

Looks good David, you will soon be rewarded handsomely.

 

[DRKsmoking]

should be good!! will be watching

I am sure it will be good , following SmokinAl 's way for my first time .
Just put in the smoker with Cherry and Hickory.
Ready in 4-5 hours I hope

David

 

[DRKsmoking]

Looks good David, you will soon be rewarded handsomely.

I am sure I will be .... can't wait . I really like Pastrami

David

 

[DRKsmoking]

Thanks
Steve H , TNJAKE , SmokinEdge
For the likes

Thank god for the " Smokers Shed " it is warm here but very high winds and heavy rains

Here it is just in smoker at 11 am ready in 4-5 hours ..

.

On the inkbird . 4 probes .1 for in shed it is at 68 F
3 are in the smoker just hanging around ,
so 1 of the 3 is in the meat starting at 43 F

I should be able to keep around the 225 deg. F
looking for 145deg. F for the Pastrami

David

 

[DRKsmoking]

So not sure why but the Pastrami took almost 7 hours to come to 145 deg.F
Stayed at 125 - 129 for an hour or so
My probes are pretty accurate and no problem with them
Letting the meat set for couple hours , Than I think I will wrap and in the fridge for the night and slice tomorrow.

Smells wonderful

So while it was smoking I grilled up some burgers while keeping an eye on the smoker in the background
So a couple burgers for me , 1 for Mona and extra for snacks
Burger fries and gravy, Fried onions and bacon,

Stay tuned , will slice tomorrow. I hope it is ok

David