First Time doing Pastrami and First Time doing pr0n, please be gentile

So I was showing off some of my pictures from my BBQ last year to me coworkers. After some time they convinced me to do a cook for them. I figured why no do Pastrami, easy to serve great food and I thought how hard could it be.

Well after reading through the steps I still went through with it and almost 3 weeks later I threw it on the smoker this morning.

One up side is I recently invested in a Guru (Party Q). So far I am liking it and it seems to be working well.

One question on it for any one that knows, I have a WSM, and previously I have used the Minion method for burning coals. For this smoke that is what I did, but was wondering if that is the way I should still be doing it with the Guru. Any feed back would be great. and now the pr0n.....

Ill have more through out the day....

Yea was on my game plan but the wife has her ideas of what I need to do this AM, the good ol honey do list.

So the first two pictures is approx 60# of brisket that has been trimmed and separated.

I then did a wet cure of Pink Salt #1, salt brown sugar and pickling spices; whole black peppercorns, cinnamon sticks, dill seeds, hot red pepper flakes, mustard seeds, coriander seeds, celery seeds, bay leaves, dried thyme, ground ginger, whole allspice berries, whole cloves, cardamom seeds, juniper berries, and anise.

That all set for approx 1 week and yielded the next two photos. I placed the "corned beef" in water over night to get excess salt off of it. I also boiled two small pieces to try as if it was corned beef. The flavor was spot on and the best part is I did not end up with botulism! LOL

The final two pictures are of the pastrami rub, which is Coriander, black pepper, mustard powder, praprika, onion powder, and garlic powder.

I put them on this AM, the rain is holding off which is good. Based on the weather reports I should be okay. It was approx 60F out with little to no wind, and all is going good at this time. The guru is holding the temp nice, though a small temp diff from my maverick (approx 7-8F)

I have the WSM set for 260 and will go for about 8 hrs on the first batch, smallest pieces went on first.

Hi Cheese said:

Looks good! I sent my wife for a "corned beef brisket" so I could try another pastrami Saturday and she comes home with a fresh brisket. :twitch:

A few months ago I sent her for a "fresh brisket" and she comes home with a corned beef brisket. :mrgreen:

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I guess youll need an extra week or so so you can turn it into corned beed your self!! lol

And as for doing 60# I have a habit of over doing things, my first Brisket was actually 2 16# whole packers.....

MS2SB said:

How many people are you planning to feed at work?

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about 30-40 people, Im hoping that I actually have enough to feed em and have left overs

Well the first batch is done and off the smoker. Had a little trouble with the Temp control but it still came out great!!

Next batch going on in a little bit for an over night smoke. Hopefully I can get the temp issue under control. Even with the Guru the temps kept running Hi but anyways enjoy the Pr0n and Ill let you know how it comes out !!!