Pastrami

[natej]

So after reading heaps of threads on here about pastrami.. the final straw was troutman Reuben thread

This is the first pastrami ive ever smoked so i took the cheaters way out and went and bought some corned silverside from the grocery store, rubbed with coarse pepper, garlic, crushed mustard seeds, Corriander seed and granulated onion

Smoked at 275 on the stick burner till 150 internal temp.. sliced off some for dinner and into the fridge, going to slice up thin on the meat slicer tomorrow.

Absolutely wonderful! Next time I'll definitley be curing it myself

 

[tropics]

Nate That looks great,I have done it that way a few times and once with my own.Points
Richie

 

[natej]

Nate That looks great,I have done it that way a few times and once with my own.Points
Richie

Thanks my friend! I thought id get my feet wet before jumping in the deep end haha

 

[SmokinAl]

Very nice!
I do it both ways too, but when you make it from scratch you have a little more control over the flavor.
When you get a chance try one with an eye of round from scratch. They may even be better than brisket!
Al

 

[PerazziMx14]

Please delete

 

[motocrash]

Keep your eyes open following St.Pat's day for bonzer deals on them.

Bill

 

[troutman]

Nice looking result, agree with others corn your own, worth the effort!! Good job!

 

[sandyut]

would you say a corned beef takes a relatively similar time to get up to temp as a un-corned flat? I have a 4 pounder and I am trying to figure how warm/how much day I need. i am on a 14" WSM, so cold nights and early mornings make it a touch more challenging this time of year for an overnighter.

 

[myownidaho]

Looks great!

Come on in, the water’s fine...:D

 

[Rings Я Us]

would you say a corned beef takes a relatively similar time to get up to temp as a un-corned flat? I have a 4 pounder and I am trying to figure how warm/how much day I need. i am on a 14" WSM, so cold nights and early mornings make it a touch more challenging this time of year for an overnighter.

I would plan on 6-8 hours for the 4 lb. corned beef pastrami to heat to 200 in a slow smoker. You can smoke it a day in advance and finish it the next day on a rack above some steaming water , till it's poke test tender all over. That works good too.

 

[MossEisley]

Outside of curing it yourself would you change your cook at all (time, temp, etc.)?

 

[73saint]

Looks wonderful! I have one curing in the fridge now, smoking it this weekend. I see where you cooked it to 150 internal. Is that accurate? I had planned to bring mine to 200-203. Just curious, that's a beautiful Pastrami regardless!

 

[mlrtym44]

I'm really starting to want to do this on my own.