Pastrami

[BGKYSmoker]

Soaked a small corned beef in water for 8 hours, rinsed and drained the water every 2 hours to leach the salt. Patted dry and did a trim on it.

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• BGKYSmoker
• Apr 11, 2015

Rubbed with a simple pastrami rub, wrap and fridge for smoking tomorrow.

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• BGKYSmoker
• Apr 11, 2015

 

[pc farmer]

I am watching. I love pastrami.

 

[BGKYSmoker]

In MES @225, Apple smoke

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• BGKYSmoker
• Apr 12, 2015

 

[smokinadam]

In MES @225, Apple smoke

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• BGKYSmoker
• Apr 12, 2015

looks good nepas! Was your rub store bought like that or mix yourself? I have one in the freezer that I'm going to do pastrami with this Friday or Saturday.
Happy smokin!

 

[BGKYSmoker]

Made my own simple rub

3 T black pepper corns

3 T coriander seed

1 t paprika

Put the seeds in a mortar and smash em up some, add the paprika, mix well and apply to beef. Dont add any salt because the corned beef will still have salt content even after the soaking.

 

[smokinadam]

Made my own simple rub

3 T black pepper corns
3 T coriander seed
1 t paprika

Put the seeds in a mortar and smash em up some, add the paprika, mix well and apply to beef. Dont add any salt because the corned beef will still have salt content even after the soaking.

Thanks! Now you would think one with a full cabinet of seasonings and spices would have coriander seeds but negative... good thing I'm not doing it today. Where you able to mortar peppercorns in your pestle?

 

[BGKYSmoker]

Not very good as the pepper wanted to go all over, so i took out the spice grinder and pulsed em 2x.

 

[daveomak]

Thanks! Now you would think one with a full cabinet of seasonings and spices would have coriander seeds but negative... good thing I'm not doing it today. Where you able to mortar peppercorns in your pestle?

If you grow cilantro, let it go to seed... the seeds are coriander....

 

[boykjo]

 

[BGKYSmoker]

Stalled @ 143*

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• BGKYSmoker
• Apr 12, 2015

Amznps smoking with 0 problems.

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• BGKYSmoker
• Apr 12, 2015

 

[Rafter H BBQ]

Lookin awesome !

 

[boykjo]

 
Stalled @ 143*

Awwwwe... cheese & rice....lol

 

[gary s]

I'm in   

 

[BGKYSmoker]

Pastrami is done smoking. Wrapping in foil at room temp for 2-3 hours. Then unwrap and re wrap in clear wrap, foil and in fridge overnight.

Next time i'm going to do a larger brisket flat with the same dry and added salt.

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• BGKYSmoker
• Apr 12, 2015

 

[gary s]

Nice   Looks Good

Gary

 

[BGKYSmoker]

Pastrami has been wrapped and resting for 3 hours. Now clear wrap and fridge for slicing tomorrow.

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• BGKYSmoker
• Apr 12, 2015

 

[welshrarebit]

Looking forward to the sliced pics...

What temp did you pull it at?

 

[gary s]

I'll be over for Sammie's 

 

[BGKYSmoker]

Looking forward to the sliced pics...

What temp did you pull it at?

Pulled it from smoker at an IT of 158, then wrapped.

 

[dingo007]

Nice one!....That little pastrami would last a day at my house