Pastrami

[roller]

Thanks everyone...nothing like some good Pastrami...and I think that it is even better after it sits in the frig for a couple of days...the texture of the meat gets better...

 

[hooligan8403]

Thanks everyone...nothing like some good Pastrami...and I think that it is even better after it sits in the frig for a couple of days...the texture of the meat gets better...

I agree. I wouldnt even slice it till it sat in the fridge for a bit.

 

[roller]

Thank you all !!!

 

[stovebolt]

I have never seen corned points...wish they did make them 'cause I like the texture is so much better than flats...JJ

    Here's one I pulled out for dinner tomorrow.

   Chuck     

 

[grabber]

Did you have smoke on it for the entire time.  Also, how long would all night be.  Going to do One for the Mrs. for Valentine's Day and just wondering if I could do it during the day, let it rest and serve that night. 

 

[smokin - k]

Great work Roller... Never tried buying store bought Corned beef. Sounds super easy. Just add smoke.

At Grabber I smoke mine for about 4 to 6 hours of the first part of the cook / smoke. Unless you want a texas style pastrami then smoke it longer. Happy Smoking, Smokin - K

 

[venture]

Yep!

St Patty's coming up real quick here.

You can often buy the commercially produced corned beefs on sale that week much cheaper than buying brisket to corn yourself.

Good luck and good smoking.

 

[laveen1]

I'm drooling just from looking. I've done some in my oven wrapped in (lots of) foil, but I would love to smoke one.

What smoker did you use?

Did you put the meat in a pan, or wrap it after ?? hrs?

What temp at the grill?

 

[roller]

It took around 18hrs total and I smoked it for about 12 hours with the AMAZNPS . My smoker temp was around 235* I used an electric smoker..When it got to temp I took it out of the smoker and just sat it on the counter and let it cool down to room temp then wrapped it in foil and put it in the frig to let it get cold. That changes the texture of the meat and makes slicing ideal..good luck with yours..

 

[venture]

Sorry to miss the updates on this thread.

Last year the points were going a little cheaper than the flats.

They had both.  If you could trust that they cut them right?

But during St Patties day sales, they were both dirt cheap as compared to trying to buy a brisket.

Good luck and good smoking.

 

[redclaymud]

    Here's one I pulled out for dinner tomorrow.

   Chuck     

I'm not seeing it at this price in my neighborhood.  I looked at a corned beef yesterday and it was $3.49 a pound.

 

[al swearingen]

wait until the day after St. Patty's day, you can pick it up at a discount.

 

[laveen1]

It took around 18hrs total and I smoked it for about 12 hours with the AMAZNPS . My smoker temp was around 235* I used an electric smoker..When it got to temp I took it out of the smoker and just sat it on the counter and let it cool down to room temp then wrapped it in foil and put it in the frig to let it get cold. That changes the texture of the meat and makes slicing ideal..good luck with yours..

I should have my 22.5 WSM by next week and I plan to try a pastrami then. I picked up 1/2 dozen or so corned beefs last year when they went on sale @ $1.29/lb. I have already done 2 from that batch and found that whoever cut them really needs to go back to butcher school, and whoever packed them is really good at hiding a badly trimmed piece of meat. At least they taste good.

I'm really anxious to get that WSM and fire it up. I have a Weber 22.5 OT Platinum that I've been using (mostly steaks, burgers, hot dogs, etc.) until recently. Now that I'm doing some smoking I'm looking forward to more cook space, and easier temperature control. I currently have a small 2.5 lb chuck smoking @ 250 for tonights dinner. The grill temp is holding very nicely for a change, but my Maverick dual probe remote thermometer keeps losing the signal (it's a PITA, but not a big issue with stable temps). I read somewhere that an antenna wire can be added that will extend the range. That's a project for another day when my work load eases up (I prepare taxes).

Anyway, I'm really pleased at the way others jump in to help and I want to thank everyone.
 

 

[smokin vegas]

That pastrami looks so good don't know how I missed it!!! I am going to put more pepper in my pastrami spices.  Beautiful piece of meat!!!!

 

[rsetina]

Wow! This is my first post here and the first post I viewed. I'm going to like it here. I love pastrami too and yours look very appetizing. 

 

[stovebolt]

I'm not seeing it at this price in my neighborhood.  I looked at a corned beef yesterday and it was $3.49 a pound.

 This was bought last year around St. Patrick's day when they are so affordable. I have one more in the freezer to hold me until this year.

 

[bluto]

I've been real happy with the corned beef from Sam's Club, and all my kids will eat it, when you have 3 small kids that find one thing that they will all eat, you have to stick with it.  :-)

This was my 1st attempt at Pastrami made from one from Sam's, I think I need to make another run to Sam's soon.  I too can't stay away from good Pastrami.

 

[rsetina]

It took around 18hrs total and I smoked it for about 12 hours with the AMAZNPS . My smoker temp was around 235* I used an electric smoker..When it got to temp I took it out of the smoker and just sat it on the counter and let it cool down to room temp then wrapped it in foil and put it in the frig to let it get cold. That changes the texture of the meat and makes slicing ideal..good luck with yours..

To what internal temp did you take it? You didn't say.

 

[call the hogs]

Wow Pastrami sounds really good! Just told the Wife I need to try one soon around St Pattys Day, and she said we have one in the Freezer...

  What type of Smoke is usually used for pastrami.?

Thanks For the Help....

 

[redclaymud]

You're going to love that 22.5 WSM.  Had not I done my grocery shopping late today I would have fired mine up for the first time in months, the weather is perfect for it and I've got the ribs, but it's late.   I tend to defer to the 40" Mastercraft when there's snow on the ground, but given a good day, Weber fever hits you.  Spring is coming.  Yea for that.
 

I should have my 22.5 WSM by next week and I plan to try a pastrami then. I picked up 1/2 dozen or so corned beefs last year when they went on sale @ $1.29/lb. I have already done 2 from that batch and found that whoever cut them really needs to go back to butcher school, and whoever packed them is really good at hiding a badly trimmed piece of meat. At least they taste good.

I'm really anxious to get that WSM and fire it up. I have a Weber 22.5 OT Platinum that I've been using (mostly steaks, burgers, hot dogs, etc.) until recently. Now that I'm doing some smoking I'm looking forward to more cook space, and easier temperature control. I currently have a small 2.5 lb chuck smoking @ 250 for tonights dinner. The grill temp is holding very nicely for a change, but my Maverick dual probe remote thermometer keeps losing the signal (it's a PITA, but not a big issue with stable temps). I read somewhere that an antenna wire can be added that will extend the range. That's a project for another day when my work load eases up (I prepare taxes).

Anyway, I'm really pleased at the way others jump in to help and I want to thank everyone.