Pastrami updated w/q-view

[davidhef88]

Made my first pastrami from some brisket. Turned out great. This was made with a pice of prime brisket I took off of a whole packer. It was cured in pops cure for 10 days and slow and low smoked for about 18 hours. Goes great with my homemade sauerkraut.

 

[BB-que]

Made my first pastrami from some brisket. Turned out great. View attachment 436144View attachment 436143

Well done

 

[mike243]

Looks great, I picked up a corned beef and just put it in some water to get rid of some of the salt, need to find recipe for what seasonings I need now. its a pretty small piece that I am going to experiment with.

 

[Jabiru]

Some nice pastrami there, nice work, it’s a great flavour. When hot we have with sauerkraut, delicious.

 

[negolien]

I love pastrami

 

[Inkbirdbbq]

Drooling...

 

[SmokinAl]

It sure looks good!
Nice work!
Al

 

[pa42phigh]

Looks great, I picked up a corned beef and just put it in some water to get rid of some of the salt, need to find recipe for what seasonings I need now. its a pretty small piece that I am going to experiment with.

⦁ 4 tbsp coarse ground black pepper
⦁ 1 tsp garlic powder
⦁ 1 tsp onion powder
⦁ 1 tsp ground coriander
⦁ 1 tsp paprika
⦁ 1 tsp ground mustard seed

 

[mike243]

What temp did you take it too?, just throwed it on the smoker, going to put the inkbird to it with a alarm to wake me up lol

 

[yankee2bbq]

Your pastrami looks awesome! Great job!

 

[SmokinEdge]

Nice pastrami. See, that wasn’t so hard.
great job. Pops brine is very versatile. Works every time.

 

[davidhef88]

What temp did you take it too?, just throwed it on the smoker, going to put the inkbird to it with a alarm to wake me up lol

I brought it up to 165*f then let it cool on the counter for an hour and tossed it in the fridge. I ended up wrapping it in foil at 138*f. It was stalled there for three hours and had already had enough smoke on it.