Pastrami.

Discussion in 'Beef' started by ak1, Mar 12, 2011.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Well, my son decided it would be nice if I made some pastrami for him to take for lunch next week.

    So, a few days ago I picked up 2  2.6lb hunks of corned beef brisket.

    All seasoned up & ready for the smoker.

    [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I can't wait to pick up a bunch next week when they go on sale. 
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Five and a half hours later, just before going into the fridge to rest overnight.

    [​IMG]
     
  4. ak1

    ak1 Master of the Pit OTBS Member

    I put them on the smoker around 4pm, and pulled around 9:45 pm. At that point they were at 184 degrees. They're all foiled up and resting in the fridge to be sliced tomorrow.

    More pics to come tomorrow!
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    Me too! I can't wait to find out how they turned out!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks good AK1
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    Thanks!  I'll admit we did take a few slices off the end before it went in the fridge. Colour is good, it's got that nice pastrami red colour. Flavour seems good, just a hint of spice from the black pepper in the rub. Son likes it. Hopefully it'll be just as tasty or better once it's sliced up.
     
  9. tyotrain

    tyotrain Master of the Pit

    Looks good nice job[​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good AK, boy those got done real quick. Most of the pastrami's I have smoked took at least 8 or 9 hours, some as long as 14. Since they went so quick I bet there going to be real tender.
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    I was surprised they went that quick. When I stuck the probe in after 4 hrs the meat was at 142 internal, and I thought... oh well, this may take a while. When I went back about an hr later it was 163, so I left and came back to check around 45 mins, and they were at 184. I thought, that's good enough for me!!

    I think because they were 2 small pieces, it may have contributed to the quick smoking time.

    Anyhow, here's a pic of the one piece all sliced up;

    [​IMG]
     
  12. smoker21

    smoker21 Meat Mopper

    Looks GREAT!!!

    I just put 2, 3-5 & 4 pound store bought corned beefs on the smoker @ 230 degrees.  I topped them with fresh ground pepper, onion powder, garlic powder & brown sugar.  I hope 7 hours will be enough.

    Heck after seeing yours I'm hungry now)

    JD
     
    Last edited: Mar 13, 2011
  13. Looks great AK. Whatcha rub em with?
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    Hi,

    I left the pickling spice that the briskets came in and just rubbed on a bunch of ground black pepper.
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    That's exactly how I like em too. I always remember the pastrami I got as a kid always had pepper on the edge. Yours look fantastic!
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    Thanks, I was planning to mix some ground coriander with the pepper, but didn't have any. Oh well! Next time.
     
  17. You didn't have any pepper?
     
  18. [​IMG]Wow that looks great! Okay, another item for my "to smoke list"! [​IMG]
     
  19. herkysprings

    herkysprings Smoking Fanatic

    Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.
     
    Last edited: Mar 16, 2011
  20. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I soaked mine for about 8 hours and it was still slightly too salty for my liking, not bad though and not complaining, but next time I was going to shoot for 12 hours with at least 2 water changes.
     

Share This Page