Pastrami time

Finally decided to take my first shot at a pastrami..

I cheated on the curing part by picking up a 4 lb corned beef brisket. While it turned out great, next time I'll definitely start from scratch with TQ.

Started off by soaking it in ice water for 5 hours, changing the water several times, to remove some of the sodium.

Rubbed on a little evoo and a rub that consisted of:

1/2 cup whole black peppercorns
2 TBS coriander seeds
1 tsp each dry mustard, onion powder, and garlic powder
3 tsp of chipotle powder that I made earlier in the year.



and then into the fridge overnight to rest..




Smoked it in the drum with cherry wood for 6 hours, and rested for a couple hours..



Here it is sliced up as thin as I could get it ..





Turned out great! Probably better than any store bought I've ever had..

Thanks for looking!

jgbmgb said:

Nice lookin pastrami, Blackened!! Tell me how your large vent does on your UDS in your avatar. I'm building another one now and was gonna try a single 2" vent ending directly under center of my charcoal basket. Was wondering if this worked as good or better than three 3/4 pipe nipple vents?

Click to expand...

It works great.. I only need to keep it opened 1/4-3/8" to lock in the temp..