Need a good recipe for Pastrami

BobF · 08-11-2008, 04:02 PM

I have seen several discuss making Pastrami from a corned beef. I would to try that. Anyone have a good recipe to share?

BBQ Grail · 08-11-2008, 04:05 PM

Open the corned beef
Soak in cold water, at least four hours (0ver night even)
Replace water every 30 minutes
(You can add potatoes to absorb the salt,if you'd like)

After soaking, season with pepper and/or your favorite rub.

Smoke it at 225 degrees until about 145 degrees.

Remove from smoker and eat.

BBQ Grail · 08-11-2008, 04:06 PM

traditionally Pastrami is smoked with Hickory. I like hickory mixed with cherry.

BIGWILLY · 08-11-2008, 04:13 PM

"(You can add potatoes to absorb the salt,if you'd like)"

Nice Tip!

Ron_L · 08-11-2008, 04:26 PM

Lots of good info in the KCQuer's Roadmao to the QTalk Forum

http://www.bbq-brethren.com/forum/sh...ami#post596482

BBQ Grail · 08-11-2008, 04:31 PM

Quote:

Originally Posted by Ron_L

Lots of good info in the KCQuer's Roadmao to the QTalk Forum

http://www.bbq-brethren.com/forum/sh...ami#post596482

Has anyone told you how awesome you are? So helpful...

BobF · 08-11-2008, 04:32 PM

Quote:

Originally Posted by Ron_L

Lots of good info in the KCQuer's Roadmao to the QTalk Forum

http://www.bbq-brethren.com/forum/sh...ami#post596482

Thanks Ron, I knew I had seen it. What a DA I am. I should have remembered that.

BobF · 08-11-2008, 04:34 PM

Quote:

Originally Posted by trp1fox

Open the corned beef
Soak in cold water, at least four hours (0ver night even)
Replace water every 30 minutes
(You can add potatoes to absorb the salt,if you'd like)

After soaking, season with pepper and/or your favorite rub.

Smoke it at 225 degrees until about 145 degrees.

Remove from smoker and eat.

Thanks trp1fox. KISS just what I need. (no comments needed thats Keep it simple stupid).

Smokin Gator · 08-11-2008, 04:39 PM

I've only done the pastrami thing a couple of times and I followed Thirdeye's directions to the letter. The pastrami turned out great.

http://playingwithfireandsmoke.blogs...-pastrami.html

BobF · 08-11-2008, 04:42 PM

Quote:

Originally Posted by Smokin Gator

I've only done the pastrami thing a couple of times and I followed Thirdeye's directions to the letter. The pastrami turned out great.

http://playingwithfireandsmoke.blogs...-pastrami.html

Thanks Smokin Gator, thats the other place I saw it.

K I N G P I N · 08-11-2008, 04:57 PM

Can't go wrong with Thirdeye's recipe. Made it myself andd came out good.Here's the link:
http://playingwithfireandsmoke.blogs...-pastrami.html

Norcoredneck · 08-11-2008, 05:51 PM

Add a vote for Thirdeye's recipe.

BobF · 08-12-2008, 05:45 PM

Third Eye's it is.
Thanks all.

BobF · 08-12-2008, 05:45 PM

Meat is soaking in water now. Needs at least 1 more day.

BobF · 08-15-2008, 11:12 AM

OK, pastrami went on at noon fat side down. Therm is set to go off at 165 internal. Drum temp is running a little high at the moment, should be down in 10 minutes. About 250 on drum therm (SpiceWine at 9" below top, about 1" below bottom grate or 7 below cooking grate today.
Mostly followed ThirdEye's recipe. Added a little oregano to the rub. Rub is my version of Magic Dust with extra black pepper for pastrami.
Pics coming.
Meat is about 3-4 lbs. anyone have an estimate on cook time?

08-11-2008, 04:02 PM	#1
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA Downloads: 0 Uploads: 0	Need a good recipe for Pastrami I have seen several discuss making Pastrami from a corned beef. I would to try that. Anyone have a good recipe to share? __________________ OTS Kettle, UDS, Sam's Gasser

08-11-2008, 04:05 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Open the corned beef Soak in cold water, at least four hours (0ver night even) Replace water every 30 minutes (You can add potatoes to absorb the salt,if you'd like) After soaking, season with pepper and/or your favorite rub. Smoke it at 225 degrees until about 145 degrees. Remove from smoker and eat. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

08-11-2008, 04:06 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	traditionally Pastrami is smoked with Hickory. I like hickory mixed with cherry. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

08-11-2008, 04:13 PM	#4
BIGWILLY Full Fledged Farker Join Date: 04-22-08 Location: SLO CALIFORNIA Downloads: 0 Uploads: 0	"(You can add potatoes to absorb the salt,if you'd like)" Nice Tip! __________________ [B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle

08-11-2008, 04:26 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Lots of good info in the KCQuer's Roadmao to the QTalk Forum http://www.bbq-brethren.com/forum/sh...ami#post596482 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-11-2008, 04:39 PM	#9
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I've only done the pastrami thing a couple of times and I followed Thirdeye's directions to the letter. The pastrami turned out great. http://playingwithfireandsmoke.blogs...-pastrami.html __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

08-11-2008, 04:57 PM	#11
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY Downloads: 0 Uploads: 0	Can't go wrong with Thirdeye's recipe. Made it myself andd came out good.Here's the link: http://playingwithfireandsmoke.blogs...-pastrami.html __________________ WEBER SMOKEY MOUNTAIN GOSM FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

08-11-2008, 05:51 PM	#12
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Add a vote for Thirdeye's recipe. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-12-2008, 05:45 PM	#13
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA Downloads: 0 Uploads: 0	Third Eye's it is. Thanks all. __________________ OTS Kettle, UDS, Sam's Gasser

08-15-2008, 11:12 AM	#15
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA Downloads: 0 Uploads: 0	OK, pastrami went on at noon fat side down. Therm is set to go off at 165 internal. Drum temp is running a little high at the moment, should be down in 10 minutes. About 250 on drum therm (SpiceWine at 9" below top, about 1" below bottom grate or 7 below cooking grate today. Mostly followed ThirdEye's recipe. Added a little oregano to the rub. Rub is my version of Magic Dust with extra black pepper for pastrami. Pics coming. Meat is about 3-4 lbs. anyone have an estimate on cook time? __________________ OTS Kettle, UDS, Sam's Gasser

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