Pastrami time!

[Steve H]

Morning all!
Got a 3 pound corned beef rolling on the pellet smoker.

Gave it good rub of.
2 tbs toasted and ground corainder
2 tbs of cracked pepper. Hit it a bit too long in the grinder
1 tbs onion powder
1 tbs garlic powder
1 tbs smoked pasprika
Set the smoker for 250.
Will check at 195 IT.

 

[sawhorseray]

GOOD MORNING STEVE-O! IN ALL MY YEARS I'VE NEVER TRIED TURNING A CORNED BEEF FLAT INTO PASTRAMI. I'LL SCORE A FEW FLATS WHEN THE PATTY'S DAY SALE COMES OUT, GONNA GIVE THIS A SHOT USING MY PRO-100, MAYBE SOME HICKORY? THANKS FOR POSTING, BEEN WANTING TO TRY THIS.

 

[Gonna Smoke]

I'm riding shotgun on this...

 

[Steve H]

GOOD MORNING STEVE-O! IN ALL MY YEARS I'VE NEVER TRIED TURNING A CORNED BEEF FLAT INTO PASTRAMI. I'LL SCORE A FEW FLATS WHEN THE PATTY'S DAY SALE COMES OUT, GONNA GIVE THIS A SHOT USING MY PRO-100, MAYBE SOME HICKORY? THANKS FOR POSTING, BEEN WANTING TO TRY THIS.

Good morning Ray
I haven't tried hickory on this. Usually just use comp. blend.

 

[chopsaw]

I'm heading in the same direction now that the rain has stopped .
Clock says I'm already an hour behind !!

 

[indaswamp]

I'm in....I love pastrami! I wanna get some beef naval once and try making the real deal...like Katz...

 

[ifitsdeadsmokeit]

Great start. I have two points waiting for the same plan next weekend. Did you soak them beforehand? Last time I made pastrami it was way too salty and havent tried again until now. Looking forward to the finish.

 

[Steve H]

Great start. I have two points waiting for the same plan next weekend. Did you soak them beforehand? Last time I made pastrami it was way too salty and havent tried again until now. Looking forward to the finish.

Thanks! I should have mentioned that. Since I haven't had this brand before. I did a two hour soak with a chunk of potato in it. Changed the water once.

 

[chopsaw]

I haven't soaked yet . Last one I smoked , I didn't . Which brand was it ?

 

[Jim_C]

Great idea. I like the soak ahead of time to reduce the saltiness. The rub is a nice balance. Added to my to-do list.

 

[sandyut]

Oh yeah! Im in for sure. Looks like a great start!

 

[chopsaw]

Mine says Aldi's premium cut . I just did a fry test on a slice . I'm gonna skip the soak on this one .

 

[chef k-dude]

Flats are all I use for my corned beef. Much better shape and texture in my opinion for slicing. I always soak first.

I am about to smoke a couple here pretty soon. I'm out of pastrami and the St. Patty's day sales are a comin'. Got two flats in the freezer from last year, need to make room for more! Got a point in there too, those go to corned beef and cabbage with onions and potatoes.

 

[Steve H]

I haven't soaked yet . Last one I smoked , I didn't . Which brand was it ?

This is the Cattlemen's ranch. I normally use Grobbels. Which I don't soak.

 

[Steve H]

Oh yeah! Im in for sure. Looks like a great start!

Thanks Dave!

 

[Steve H]

Flats are all I use for my corned beef. Much better shape and texture in my opinion for slicing. I always soak first.

I am about to smoke a couple here pretty soon. I'm out of pastrami and the St. Patty's day sales are a comin'. Got two flats in the freezer from last year, need to make room for more! Got a point in there too, those go to corned beef and cabbage with onions and potatoes.

I agree. But the price got in the way! 3.49 a pound was a deal breaker.

 

[Gonna Smoke]

I agree. But the price got in the way! 3.49 a pound was a deal breaker.

For me, too. I was going to make my own, but $3.49/lb. stopped that project...

 

[MJB05615]

I've not tried this particular method. My several Pastrami cooks came out not so good. Steve, this seems like an easy method. I just got 2 points and 2 flats at our Aldi, Cattleman's. I'm def using 2 for Pastrami with your Method. I'll let you know how it goes. At least I don't have to cure for 2 weeks prior, lol. Thanks for sharing this Steve.

 

[Steve H]

I've not tried this particular method. My several Pastrami cooks came out not so good. Steve, this seems like an easy method. I just got 2 points and 2 flats at our Aldi, Cattleman's. I'm def using 2 for Pastrami with your Method. I'll let you know how it goes. At least I don't have to cure for 2 weeks prior, lol. Thanks for sharing this Steve.

You are welcome. My findings are next.

 

[Steve H]

So, at 195 IT. It is done.

The pastrami is moist and tender. The flavor is spot on with the rub I used.
But, while I really liked it. The salt bite is there. While not bad. And not a big deal for me. But if you are salt sensitive. Then I would go for either a 4 hour. Or overnight soak.
Very much worth the money for these. And I'll buy a couple more for the freezer. Ann just told me to stop chowing on it. Or, I won't be hungry for dinner!!