Pastrami and Chuckie Pron...

Tried a pastrami for the first time and to keep it company on the drum, I also put on a chuckie. The pastrami was a 3.5 lbs., packaged corned beef flat. I soaked it overnight changing the water, about 5 times. After I patted it dried with paper towels, I seasoned with a mix ground coriander, course black pepper, paprika, garlic powder, onion powder and a touch of nutmeg.

The chuckie was about 4 lbs., it was covered with evoo and rubbed with a chicago steak seasoning and garlic salt. When the smoker was ready, both went on the grill and three garlic heads cut opened drizzled with olive oil and sea salt, wrapped in a foil holder. The smoker ran at about 210-230 degrees, KF and a mix of pecan and cherry wood. The pastrami was taken off at 150 internal and wrapped and put in a cooler for later. The chuckie was foiled at 165 internal and then back on the smoker to 195. It was then foiled with some beef broth and also in the cooler.

Meanwhile, I made Black Jack BBQ Sauce, recommend by n8man, in previous threads. Thanks!!

Pastrami was sliced thin and made in to sammy with rye bread and swiss cheese and mustard. Chuckie was pulled and served with garlic mash taters and Black Jack Sauce. Here is some of the pron.

trp1fox said:

That is some mighty fine looking pastrami. Good job on the chuckie too.

Click to expand...

Thanks trp1fox, I followed your advice to soak the corn beef,for at least 4 hours and added potatoes to the water, to help soak some of the salt.

Thanks Hav, for all your help. I appreciate it.

Pastrami Update

Last night, I sliced up the pastrami and made a sammy, but it was a bit tougher than I expected. Today, I found Thirdeye's tips on pastrami and saw the pressure finish tip. So, I took a couple of slices, in the pressure cooker, with 3 cups of beef broth. Ten minutes later, it was done. My wife toasted the rye bread, with garlic butter. Then a little mustard and swiss cheese. Finally, opened up the cooker and the best tasting pastrami I have had, and I grew up in NYC and lived there for 36 years. So trust me, this was the real deal.
Special thanks to All the Brethren Brothers and Sisters for their tips.