Pastrami!!

[cardsfan]

I smoked some pastrami today, and served Texas style. Sour Dough bread, stone ground mustard, and homemade pickled red onion. It's the only way to do it! Soooo good!

 

[SmokinEdge]

Looks fantastic. Nice job

 

[JLeonard]

Thing of beauty!
Jim

 

[smokerjim]

Looks excellant

 

[Wurstmeister]

That looks delicious!
John

 

[PPG1]

looks great!

 

[Brokenhandle]

Looks tasty!

Ryan

 

[KiwiCanuk]

I smoked some pastrami today, and served Texas style. Sour Dough bread, stone ground mustard, and homemade pickled red onion. It's the only way to do it! Soooo good!

Great job! What cut did you use? Thank you.

 

[cardsfan]

Great job! What cut did you use? Thank you.

It was a corn beef brisket flat. That is all I ever use for Pastrami. I always buy a bunch when they go on sale after St. Patricks day and freeze them. I take the frozen corn beef out of the freezer the evening before. Throw the spice packet away, and put the frozen corn beef in cold water to desalinate. Change the water out for fresh water before you go to bed. Remove and pat dry in the morning. Rub with a good amount of black pepper, and I also sprinkle in some garlic powder and onion powder. No salt! Then I smoke it at 250 just like any brisket flat. I wrap in pink butcher paper at 165 and pull when it probes tender. 195-208. Let it rest, and slice at desired thickness. I like my pastrami a little thinner than normal brisket slices. Enjoy!!

 

[gmc2003]

Looks real good from my screen. Nicely done.

Point for sure
Chris