I got my Pastrami working this weekend

I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less.

It was a dark and rainy day so I set up my climate control system.



I smoked them with hickory at about 225 for 6 hours or so but when they stalled at 140 I bumped it up to 270. They hit my target of 160 about an hour later.



They had a nice crunchy bark.



A little taste of each was necessary for QA purposes.



I put one up in the freezer and steamed the other today for lunch with a friend.



All in all not a bad meal. I sent my buddy home with the leftovers. I own him now. :wink:



Thanks for looking.

ManakooraMan said:

Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.

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No doubt. It's on my to do list.

Thanks for the kind words. I think going forward my corned beef pastrami will be made from the point. Fat! I need more FAT!