Pastrami.

sam3 · Feb 3, 2014

Picked up two packages of Corned Beef on Friday. Soaked them over night in the frig, changing the water a few times.
Saturday AM, air drying for @30 min. @7.5lbs total.

Black Pepper seed, Coriander seed and some garlic powder.

Onto the MAK with Oak and a full load of Hickory in the AMZNTS.

Pulled at 165IT. @7 hours.

Double wrap in foil and into the frig overnight. No liquid added.
Next morning, into the oven at 225 degrees so I can run errands.
Pulled @4 hrs later at an IT of 205. A little higher than I would have liked, but it worked out OK.

Sliced.

Forgot to upload sliced pile of Pastrami, but you get the idear.

Made for some good sammiches last night.

Thanks for looking.

Telescopist · Feb 3, 2014

Very nice color. Thanks for the IT info. I've got to try this out!

deguerre · Feb 3, 2014

The crusty part is my favorite. Nailed it. Simply wonnerful. :thumb:

bbqgeekess · Feb 3, 2014

That looks really delicious!

I have some pastrami curing in the fridge right now (salt, brown sugar, cure #1, black pepper, coriander seed, garlic powder). I hope it turns out as good as this

(It's my first time making it.)

DUBBAGA · Feb 3, 2014

Fantastic results. I really like that you used the mortar & pestle for the spices, keeps some big pieces that will pop with each bite

bluetang · Feb 3, 2014

Mighty fine!

gouldina · Feb 3, 2014

Looks amazing.

Question: How long could I store the pastrami in a fridge between the smoking stage and the final oven/steaming/whatever stage? Any ideas? I have a trip planned for easter and I'd love to smoke the pastrami at home, take it with us and heat for supper one night. Would freezing it work?

sliding_billy · Feb 3, 2014

Man, that looks good!

sam3 · Feb 3, 2014

gouldina said:
Looks amazing.

Question: How long could I store the pastrami in a fridge between the smoking stage and the final oven/steaming/whatever stage? Any ideas? I have a trip planned for easter and I'd love to smoke the pastrami at home, take it with us and heat for supper one night. Would freezing it work?

I guess it depends on how long it would be sitting for. If it's a few days, I think you would be fine. What I would do if it's a week or two, is cool it and then vac seal it after your IT of 160 or so, then freeze it. Take it out the day before and defrost in the refrig, then heat it up by steaming it the day of.

robbq · Feb 3, 2014

That looks great!

DerHusker · Feb 3, 2014

:hungry: :clap: :hungry:

gtr · Feb 3, 2014

Beautiful! I just did my first one this weekend and loved it. Can't wait to do more.

Very nice job!

cowgirl · Feb 3, 2014

Looks fantastic!!

Big George's BBQ · Feb 3, 2014

That looks Great Love to do Pastrami

Pastrami.

sam3

is Blowin Smoke!

Telescopist

Knows what a fatty is.

deguerre

somebody shut me the fark up.

bbqgeekess

Babbling Farker

DUBBAGA

is One Chatty Farker

bluetang

somebody shut me the fark up.

gouldina

Knows what a fatty is.

sliding_billy

somebody shut me the fark up.

sam3

is Blowin Smoke!

robbq

is one Smokin' Farker

DerHusker

Babbling Farker

gtr

somebody shut me the fark up.

cowgirl

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

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