Made some pastrami

TheBear · Oct 19, 2011

put in on to smoke at 275

made a quick sandwich shortly after taking it off

a couple of days later I used this monster to slice it up

thanks for looking

colonel00 · Oct 19, 2011

Looks great :thumb: I definitely need to make some more.

aquablue22 · Oct 19, 2011

You probably need a bigger slicer! Nice pastrami, I love making my own!

Grillman · Oct 19, 2011

Pastrami looks very tasty...

Brewer · Oct 19, 2011

Nice freakin slicer - the pastrami looks good too

DirtyDirty00 · Oct 19, 2011

DAMN that stuff looks good!!! i havent made pastrami yet but its on my bbq bucketlist.

sheesh that slicer! does it even have room there to move back and forth!?? :shocked:

boogiesnap · Oct 19, 2011

very nice. looks farkin perfect.

can you elaborate on process?

SmokinAussie · Oct 19, 2011

Outstanding colour on that Pastrami... a recipe would be awesome!

I'm a bit worried about that slicer though. I think it needs a service. Send it to me for an inspection...:becky:

Cheers!

Bill

Crazy Harry · Oct 19, 2011

very nice hunk of meat there

martyleach · Oct 19, 2011

Nice looking Pastrami. Did you steam it? How long did you cook it? I love my Pastrami......

Dallas Dan · Oct 19, 2011

:thumb: Outstanding! Make mine a pastrami on rye thank you :-D

Sammy_Shuford · Oct 19, 2011

Fine looking Pastrami! I think I can smell it!

jbcain · Oct 20, 2011

that looks SUPERB!!! kudos

BBQJack · Oct 20, 2011

Awesome Pastrami -

BigTony · Oct 20, 2011

Being fairly new to allof this,I'd never thought about making pastrami;I love pastrami and corned beef,and country ham also-inspiring photograph!
I've never seen anything in the deli that looked nearly so good,thanks!T:thumb:

TheBear · Oct 20, 2011

Thanks all. @boogiesnap: What I did was buy one that was already brined. Soaked it on water in the fridge for a coue of days, changing the water twice a day. When I was ready to cook I took it out trimmed the fat from on top. It was a full packer brisket. Dried it with paper towel. Slathered mustard and some rub.montreal steak spice and some herbs. Tossed it on with some cherry wood and let it go until it reached 175. Took it off made a small sandwich and then put it in the fridge for a couple of days. I wrapped it enough to discourage me from making another sandwich before I sliced it.ha ha

A couple of days later I called my bro to help me move the slicer.it really needs two people to carry it.

@smokinaussi: where do I send it? Haha
@martyleach: after I sliced it we had sandwiches and that was steamed
@dallasdan: spicy or regular

TheBear · Oct 20, 2011

Thanks for the kind words bigtony. I find it just tastes better when we make it at
Home. Well worth the little effort.

chomper's bbq · Oct 20, 2011

Will you share your marinade and proceedure for spicing the meat prior to the cook. I make corned beef and marinade for about 10 days in the frig.

TheBear · Oct 20, 2011

@chompersbbq: I bought it already brined.

captndan · Oct 21, 2011

I can tell you about cooking pork but this pastrami is all new to me. I do want to learn about doing it so any advise you can give this newbie would be appreciated.

Made some pastrami

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