Texas pastrami

[dirtyruss]

So I have made corned beef in the past a couple times and love the quality and control of the end product. So the other week I got it in me to commit to taking it further and smoking after the brine ti create pastrami. I was astonished at the result and highly recommend trying this.

 

[dcecil]

That looks great, awesome job

 

[73saint]

Looks awesome! But, I am curious, how were you able to achieve a smoke ring on pastrami. I didn't think that was possible.

 

[SmokinAl]

Looks awesome! But, I am curious, how were you able to achieve a smoke ring on pastrami. I didn't think that was possible.

First of all the pastrami looks delicious, but I was wondering what exactly was your curing process, cause the meat should be a lot more red in the center. It looks to me like it wasn't cured all the way through. Maybe it's just the photo.
Al

 

[chopsaw]

It looks to me like it wasn't cured all the way through. Maybe it's just the photo.
Al

I was thinking the same thing . Nice lookin slice though .

 

[dirtyruss]

I cure it old school, salt and herbs only, thus no pink meat.

 

[NH BBQ Dude]

That looks awesome. I have always wanted to make a pastrami and happened to purchase a corned beef today. Can you send me the recipe? Thanks.

 

[dirtyruss]

I corned my own brisket, once corned the only step left is to smoke it. I used equl parts cardamom and black pepper with a little clove and paprika. Dropped her on the vertical smoker on my pitts and spitts once up to 225 and she hit 180 about 8 hours later. Let it rest then slice and eat!

 

[NH BBQ Dude]

Thanks DR, after I posted my question I realized that you had prepped your own. Something that is also on my list!! Cheers