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Pastrami - First Attempt - Annnd Done

HowlingDog

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Went to a local pastrami place with some friends and I decided I could do better (We will see...)

Went to Costco and got a small brisket and separated. The point is for later. Only working with the flat.
IMG_2436.JPG

Seasoned and Cure #1 by weight according to DigginDog
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Let it cure for about 10 days and soak a bit:

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On to the smoker. Cut a corner off to see the color and ...... Hmmmm. I expected a more uniform pinkish color but we will see.
IMG_2475.JPG

I just put it on at about 15 minutes ago. Just threw a hickory chunk on and it is up a bit at 275.

More updates as the smoking rolls on......

HD
 

HowlingDog

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On for about 2 hours. Smoker running about 260 on average. IT up to 154. Looking pretty good.... Wonder when it will stall.

IMG_2476.JPG
 

HowlingDog

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Smoked for about 4 or so hours at about 270 ish. It was 90 here so smoker ran hotter than I was planning for.

Wrapped at 166 IT. I let go till it hit 203 IT and rested for 2 hours.

Done:
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Then sliced.
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For a first try, it is pretty OK. Definitely a pastrami flavor, along with pepper. Texture is fine. I have found that smoked things are a bit better the following day so I am anxious for tomorrow to come. Maybe I can get some rye bread!!!

Fun process and we have some good sandwich meat now.

Thanks for following along!!!

HD
 

JckDanls 07

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Have to say.. looks damn good .. and the hand slicing is spot on... great job ...

Will have to agree with ya about the next day things taste better ...
 

chef jimmyj

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Looks great for a first attempt. You shouls be proud...JJ
 

gmc2003

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You Dog, finally lost your pastrami virginity - looks awesome. You done did good!!!

Point for sure
Chris
 

Chasdev

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Here's the best one I've found.
It's a bit of a chore to make but the results are outstanding.

 

SmokinAl

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The pastrami looks fantastic!
Nice job on the slicing too!
Al
 

JLeonard

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Oh yeah. Load that up on some rye bread with swiss and brown mustard. Eat like a king!
Jim
 

HowlingDog

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Thx everyone for the nice comments, appreciate it.

Had it for lunch - no rye bread yet - and it was really good, surprised myself!! I steamed it to reheat and used only mustard. Yum. Now I think I need to find a deli potato salad recipe for the side.
 

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