Pastrami.

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ak1

Master of the Pit
Original poster
OTBS Member
Feb 23, 2010
2,373
73
Stoney Creek, Ontario, Canada
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.

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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!
 
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.
 
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.
 
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;

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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
 
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Hi,

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


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!
 
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.
 
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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.
 
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