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Blackened
11-16-2009, 06:35 PM
Finally decided to take my first shot at a pastrami..

I cheated on the curing part by picking up a 4 lb corned beef brisket. While it turned out great, next time I'll definitely start from scratch with TQ.

Started off by soaking it in ice water for 5 hours, changing the water several times, to remove some of the sodium.

Rubbed on a little evoo and a rub that consisted of:

1/2 cup whole black peppercorns
2 TBS coriander seeds
1 tsp each dry mustard, onion powder, and garlic powder
3 tsp of chipotle powder that I made earlier in the year.

http://img690.imageshack.us/img690/8375/pastrami0027887651.jpg

and then into the fridge overnight to rest..

http://img69.imageshack.us/img69/3080/pastrami0058279294.jpg


Smoked it in the drum with cherry wood for 6 hours, and rested for a couple hours..

http://img697.imageshack.us/img697/5502/pastrami0069169490.jpg

Here it is sliced up as thin as I could get it ..

http://img198.imageshack.us/img198/9213/pastrami0016463538.jpg

http://img694.imageshack.us/img694/9333/pastrami0046500393.jpg

Turned out great! Probably better than any store bought I've ever had..

Thanks for looking!
OcalaScott
11-16-2009, 06:50 PM
Looks nice, I think I will cheat on my first one also.

Scott
jgbmgb
11-16-2009, 07:37 PM
Nice lookin pastrami, Blackened!! Tell me how your large vent does on your UDS in your avatar. I'm building another one now and was gonna try a single 2" vent ending directly under center of my charcoal basket. Was wondering if this worked as good or better than three 3/4 pipe nipple vents?
landarc
11-16-2009, 07:41 PM
That looks great. Might be time for me to get another pastrami going.
MikeR
11-16-2009, 07:45 PM
That looks great- added to the "to do list".
Blackened
11-16-2009, 07:50 PM
Nice lookin pastrami, Blackened!! Tell me how your large vent does on your UDS in your avatar. I'm building another one now and was gonna try a single 2" vent ending directly under center of my charcoal basket. Was wondering if this worked as good or better than three 3/4 pipe nipple vents?

It works great.. I only need to keep it opened 1/4-3/8" to lock in the temp..

http://img5.imageshack.us/img5/5624/mailgooglecom8582075.jpg
SirPorkaLot
11-16-2009, 07:51 PM
I bet it was good!
Big George's BBQ
11-16-2009, 07:55 PM
That looks awesome
smknhotmama
11-17-2009, 06:00 AM
Looks real good!
Divemaster
11-17-2009, 08:14 AM
Looks good... Almost time for me to do another fresh one, but first I have to use up the couple of pounds I have in the freezer from the last one.