PASTRAMI- (with PRON) I'm amazed

laveen1 · 03-20-2013, 02:54 PM

I'm amazed at how good this turned out! For one thing, this 4.3 lb piece of meat cooked for OVER 10 HOURS and ended up as succulent and juicy as any I ever had from ANY deli.

It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought.

I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg.

I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours.

Although we were having supper shortly I had to try it - and what a treat.

I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.

Hambone1950 · 03-20-2013, 03:03 PM

I have a small point cut left over from st pats and I am inspired to try this....nice looking pastrami.

J-Rod · 03-20-2013, 03:05 PM

Good lookin 'strami. Nice job!

HeSmellsLikeSmoke · 03-20-2013, 03:06 PM

That looks perfectly done from where I sit. Great job.

Oldbob · 03-20-2013, 03:08 PM

That really looks Good !!

gtr · 03-20-2013, 03:12 PM

Looks great - pastrami is the next new thing on my list!

Mdboatbum · 03-20-2013, 03:15 PM

Got one in the fridge I'm planning to smoke Friday. I keep hearing about taking it to 160˚, chilling it, then steaming it to 200˚. I'm a little confused, but think I'll just go with just the smoke and foil method. Yours looks awesome!

Kathy's Smokin' · 03-20-2013, 03:15 PM

I love pastrami! Wow, that looks fantastic. I'm been having quite a craving for Montreal smoked meat and pastrami this past week. Your pron is a good sight for my craving eyes.

Titch · 03-20-2013, 03:17 PM

Nice work,that looks great,Sandwich coming up please

funugy · 03-20-2013, 03:19 PM

that looks GREAT!

Your cook seems simple enough. I am going to have to try it soon. My wife bought a couple extra packages of corned beef for me to try smoking.

I have seen a few other recepies on this site that suggest soaking the brisket in water overnight to remove some of the salt. I assume you did not do this. Do you think it is needed? Was your's salty?

bigabyte · 03-20-2013, 03:35 PM

laveen1 · 03-20-2013, 03:36 PM

Quote:

Originally Posted by funugy

that looks GREAT!

Your cook seems simple enough. I am going to have to try it soon. My wife bought a couple extra packages of corned beef for me to try smoking.

I have seen a few other recepies on this site that suggest soaking the brisket in water overnight to remove some of the salt. I assume you did not do this. Do you think it is needed? Was your's salty?

I rinsed this one with cold water for a couple of minutes and it was fine. I can't really make any suggestions because 1, I like salty, and 2, it all depends on who packed it. This was my first smoke cook. In the past I've done them in the oven - some were salty, some not.

Ackman · 03-20-2013, 03:38 PM

Might have to try that...I have made a lot of them but always take it out arund 165 area then steam it and slice it....I think it worked as you were cooking a point, I suspect if u tried that with a flat it would not come out as moist as you would want..just my 2 cents

superlazy · 03-20-2013, 04:01 PM

Looking good!!!

chicagokp · 03-20-2013, 04:11 PM

Looks good!

03-20-2013, 02:54 PM	#1
laveen1 Knows what a fatty is. Join Date: 11-13-11 Location: Laveen, AZ	PASTRAMI- (with PRON) I'm amazed I'm amazed at how good this turned out! For one thing, this 4.3 lb piece of meat cooked for *OVER 10 HOURS* and ended up as succulent and juicy as any I ever had from ANY deli. It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought. I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg. I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours. Although we were having supper shortly I had to try it - and what a treat. I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking. __________________ [B]Smokin' in Laveen[/B] 22.5 Weber One Touch 22.5 WSM Maverick ET-732 Auber Temp Controller [I]"that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever"[/I]

03-20-2013, 03:03 PM	#2
Hambone1950 On the road to being a farker Join Date: 10-02-12 Location: Boston , Ma.	I have a small point cut left over from st pats and I am inspired to try this....nice looking pastrami. __________________ We call it BAH- buh-cue !

03-20-2013, 03:05 PM	#3
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Good lookin 'strami. Nice job! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

03-20-2013, 03:06 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	That looks perfectly done from where I sit. Great job. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-20-2013, 03:08 PM	#5
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	That really looks Good !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-20-2013, 03:12 PM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Looks great - pastrami is the next new thing on my list! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-20-2013, 03:15 PM	#7
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	Got one in the fridge I'm planning to smoke Friday. I keep hearing about taking it to 160˚, chilling it, then steaming it to 200˚. I'm a little confused, but think I'll just go with just the smoke and foil method. Yours looks awesome!

03-20-2013, 03:15 PM	#8
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	I love pastrami! Wow, that looks fantastic. I'm been having quite a craving for Montreal smoked meat and pastrami this past week. Your pron is a good sight for my craving eyes. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

03-20-2013, 03:17 PM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Nice work,that looks great,Sandwich coming up please __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-20-2013, 03:19 PM	#10
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	that looks GREAT! Your cook seems simple enough. I am going to have to try it soon. My wife bought a couple extra packages of corned beef for me to try smoking. I have seen a few other recepies on this site that suggest soaking the brisket in water overnight to remove some of the salt. I assume you did not do this. Do you think it is needed? Was your's salty?

03-20-2013, 03:35 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	YUM! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-20-2013, 03:38 PM	#13
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	Might have to try that...I have made a lot of them but always take it out arund 165 area then steam it and slice it....I think it worked as you were cooking a point, I suspect if u tried that with a flat it would not come out as moist as you would want..just my 2 cents __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

03-20-2013, 04:01 PM	#14
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	Looking good!!! __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

03-20-2013, 04:11 PM	#15
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Looks good! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis