Pastrami Pastrami Pastrami

Larry Wolfe · Mar 22, 2008

I bought a corned beef brisket flat, well at least that's what they call a flat. It actually had a point that was just about the same size as the flat! No biggie, so I separated them and soaked in water for 3 hours, changing the water every hour. Then coated them with fresh ground coriander seeds, fresh cracked pepper and a good amount of granulated garlic.
Fired up the Junior with Royal Oak and two small hickory chunks. D-plates in position, piece of heavy duty aluminum foil to catch the drippage. Set the Digi Q at 225*, 6 hours later I had pastrami! Very very good! Best one I've made!

pat · Mar 22, 2008

Pastrami looks great! Just did my first last Monday and I am hooked. That sandwich looks killer. I would eat that for breakfast.

Kevin · Mar 22, 2008

I just plugged in my biscuit chitter and the pastrami is going in soon. Lazy Q today. Didn't expect to get Saturday off.

thunter · Mar 22, 2008

Excellent! Looks sooooo good!

Mokin Bandit · Mar 22, 2008

I'm gonna have to try this!

fnnm358 · Mar 22, 2008

WOW that looks great thanks for the sharing of the process

Time to go eat you made me hungry

BBQ Grail · Mar 22, 2008

Nice job Larry. Looks very tasty, first thing on a Saturday morning.

jeffjenkins1 · Mar 22, 2008

Great looking pastrami!

Larry Wolfe · Mar 22, 2008

I just had a follow up sammich for breffus and it's even better cold the next day! :mrgreen:

YankeeBBQ · Mar 22, 2008

I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.

YankeeBBQ · Mar 22, 2008

Two hours into cook. (please note superfast and accurate BLUE thermopen) In case you were wondering it's an FE100 Pellet smoker. I cooked the first couple of hours on the smoke setting which fluctuates from 160 to 180 degrees on my cooker. I just bumped it up to the 240 setting.

SmokeInDaEye · Mar 22, 2008

Looking good! I just picked up two corned beef points for $1.49 a pound. Gonna give this a shot next weekend.

gotwood · Mar 22, 2008

YankeeBBQ said:
I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.

I thought juniper was the "pastrami" ingredient

Kevin · Mar 22, 2008

gotwood said:
I thought juniper was the "pastrami" ingredient

Juniper berries are what makes Canadian bacon "Canadian" LOL. I just sliced my Pastrami. Tasted fantastic, but didn't look as nice as Larry's or Steve's, so no pics.

YankeeBBQ · Mar 22, 2008

gotwood said:
I thought juniper was the "pastrami" ingredient

Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?

Kevin · Mar 22, 2008

YankeeBBQ said:
Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?

Correct. I've used gin to season Canadian bacon when I couldn't find Juniper berries.

gotwood · Mar 22, 2008

Looks like Juniper berries are used in the brine....coriander in the rub.

YankeeBBQ · Mar 22, 2008

4 Hour mark. Getting there...

Larry Wolfe · Mar 22, 2008

Those are looking good!!! I agree, the coriander does make the pastrami, pastrami!! :biggrin:

Jorge · Mar 22, 2008

Steve, have ballpark proportions on the seasoning you used?

Pastrami Pastrami Pastrami

Larry Wolfe

Guest

is One Chatty Farker

Quintessential Chatty Farker

is Blowin Smoke!

Mokin Bandit

Guest

fnnm358

Guest

somebody shut me the fark up.

Babbling Farker

Larry Wolfe

Guest

is Blowin Smoke!

is Blowin Smoke!

SmokeInDaEye

Guest

is one Smokin' Farker

Quintessential Chatty Farker

is Blowin Smoke!

Quintessential Chatty Farker

is one Smokin' Farker

is Blowin Smoke!

Larry Wolfe

Guest

somebody shut me the fark up.

Similar threads