Pastrami smoked and steamed w/Qview

[scubadoo97]

Here are some shots of a corned beef I smoked and then steamed.
I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated.

I started it on the MES smoker at 260* until the internal was 170 then placed it on a rack in a disposable aluminum pan filled with boiling water, covered and slipped it into a 250* oven until it hit 205*. Compared to previous attempts, this one was considerably juicier. After it had cooled to 150* I sliced it.



The point


The flat


A mound of good eats

 

[the dude abides]

MMMMMMMM. That looks great. A little kraut, 1000 island dressing on dark rye. Man, I wish I had a few slices of that.

 

[DanMcG]

That looks next to perfect Scuba! great job.

 

[jack2u2]

I have got to try that! That looks absolutely fantastic!

 

[ronp]

Very, very nice.

 

[meat magician]

that looks outstanding!

 

[chisoxjim]

that looks awesome, I am going to try one this weekend as practice for a possible menu item for my BYOS smoker party May 9th.

How many hours did it take you to get to 170 degrees smoking it? Just for reference since I know alot of variables can be involved.

thanks

 

[grothe]

Great job on the strami and some really nice pics!!

 

[bigbaldbbq]

Man that looks great!!

 

[bigtrain74]

You have just influenced me to do one this weekend!!! Thanks!

 

[scubadoo97]

Thanks for the comments. I think it took around 6 hrs. I did smoke at a set temp of 260*. I've had small 4 lb corned beefs take 10-12 hrs to get to 200 internal at 225 so figured I could push it up. My experience so far is that you don't loose anything except excess time on the smoker when you cook a little higher than the gold standard of 225. If I had a sugar based rub I wouldn't want to smoke at high temperatures but not the case here.

 

[chisoxjim]

great info, I am plotting my version as we speak. I was thinking a little over an hour a pound, I was going to smoke @ 250 degrees, and see how that works. I will either steam it using your method, or wrap it in foil, and put it in a sealed cooler for 2 hours to rest before slicing for some Rachel sandwiches for dinner saturday night.

I am also going to soak the corned beef at least overnight in water to get out some of the salt as well.

thanks again.

 

[jerseyhunter]

I like what I see and will give it a try more than likely. It's going up to 90 here today and I don't feel like using the oven. Mmm maybe to the grill on indirect?

 

[scubadoo97]

Mine was a Crown brand with 220mg of sodium/ 4 oz. Not necessary to soak with this sodium level but I did for 5 hours since previous Crown corned beefs were good but still a touch salty for my tastes. This one was near perfect.

 

[chisoxjim]

great tip again, thanks.

Some of the other tips I have read on other sites say anywhere from 2 hours to a couple of days(changing the water) is good for getting the salt out if one is concerned.

 

[wutang]

That has a great color to it. Outstanding pastrami. I have a corned beef in the freezer I got on sale the day after St. Patricks Day. I am gonna be trying this. Great post. Points!

 

[rivet]

Oustanding job Scooba, that pastrami looks fall-apart delicious. Thanks for sharing a great new way to cook some. The tips you learned from making it and passing them on were appreciated.

You sure have a mound of feast, there!