• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pastrami QView

will85w4

Newbie
9
10
Joined Mar 22, 2011
Hello all!  This is my first QView ever, so I hope you enjoy!

I decided to try out Jeff's recipe for Pastrami yesterday.  I will say right now, that if you like pastrami, this recipe is for you.

I purchased a Wally World corned beef brisket and the other necessary supplies I needed for the sammies.  

Here is my list:

Jewish Rye Bread

Boar's Head Provolone Cheese

Sauerkraut in a jar

Dijon Mustard

Thousand Island Dressing

1/2 Sweet Mayan Onion

Two cloves of garlic

One 3lb corned beef brisket

First, I didn't soak the pastrami in water for hours...I may try this next time as the saltiness of the brisket was present in the finished product, but the saltiness was countered by the other ingredients.  I rinsed the brisket under cold water for about five minutes and then placed it on my cutting board.  I spread a layer of Dijon mustard over one side of the brisket and turned it and layered the other side.  I wrapped this in saran wrap and placed it in the fridge overnight.

                                                                                             

The next morning, I fired up the smoker to about 225 degrees and placed the brisket on for the long haul.

                                                                             6 1/2 hours later...I had pastrami.

                                                                   

                     I pulled the pastrami off the smoker and let it rest for 1 hour before placing it in the fridge for another 2 hours.

          After the pastrami had cooled down a bit, I pulled out the meat slicer and started slicing pieces that were about 1/16th to                          

                                                                          1/8th of an inch thick for the sammies... 



                I sauteed the onion, garlic, and sauerkraut together in a skillet for about 20 minutes and placed the rye bread with mayo and provolone on a griddle pan.  Once the cheese started to melt, I placed the strami and sauerkraut mixture on the strami...

                                                                          Finished product...'strami sammies...

 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,877
50
Joined Jan 23, 2010
yummy that looks so good, I have 2 corned beef in freezer I just may have to make some Sunday
 

rbranstner

Smoking Guru
OTBS Member
5,700
37
Joined Oct 18, 2007
Looks great. I just made two as well on Wed.  I can't wait to make a reuben sandwich this weekend.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,658
6,305
Joined Jun 22, 2009
Excellent job on your first Q-view! The pastrami looks awesome. You'll never be able to buy pastrami in the store again!
 

will85w4

Newbie
9
10
Joined Mar 22, 2011
Thanks for the comments!  I've received positive feedback from friends and family members on this as well!  It's funny how when you start cooking with a smoker you plan your leftovers and who you are going to share with! :)
 

big twig

Smoking Fanatic
541
16
Joined Mar 24, 2011
Nice looking pastrami! I wish I had some of that right now, I am starving, why do I stare at great food and not feed myself?
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.