Pastrami from scratch on the Smokin It #3

[dert]

Eight hour rest in the cooler...

 

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After trimming and brining the weight is 13.625 pounds.

 

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On the smoker with hickory and apple at 10:30

 

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4:15 and the IT is 160...

 

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Money shots

 

[dert]

 

[dert]

Yum...

Probably not the most cost effective way to eat pastrami, but this was excellent!

 

[dert]

 

[dert]

Ended up with 78oz of finished product...after a meal for four.

So probably just over 5#... $70 for meat, plus spices, time and electricity...somewhere north of $14/ pound and lots of time invested.

Money well spent, as this was fantastic pastrami!

Lessons learned:

1. Buy bigger briskets, 8.5# is not enough
2. Start before 10:30 AM

Brine/ salt/ spice was perfect!

 

[akdutchguy]

Looks amazing another thing to add to the list
Jason

 

[roller]

Looks real good been awhile since I have done that...nice job !

 

[bluebombersfan]

WOW!!  Great job!  That strami looks awesome!!

 

[veryolddog]

That looks so good. I would love to have it sliced thin, steamed and served on rye bread with a big green pickel.

with kind regards,

Ed

 

[kathrynn]

Yummmm.....Looks wonderful.....I really love doing the pastrami!  My family loves it....its my claim to fame!  LOL  

Kat

 

[sound1]

Vac packed, something looking that good wouldn't last that long  around here. Nicely done.

 

[smoke slinger]

That really looks good, something I will have to put on my "Yes I want to try that list" thanks for sharing.

 

[dougmays]

Looks amazing!! 

 

[rippinntearin]

Yes sir!!!  Drooling....

I'll even help you with those end pieces if you like?!?!?

 

[got grits]

real nice job. color looks nice ( in and out ). the finish product makes it all worth it.

 

[driedstick]

Dang nab it man that looks good,,,,,,, great job 

GOT BEER? - you da man

Steve