Cherry smoked Pastrami

[Zippylip]

Decided to take a crack at pastrami. Started out with a 2.5 pound Nathans Corned Beef Brisket. Here it is after soaking in water overnight, patted dry & seasoned with black pepper and garlic powder:

a few hours in, egg was at about 275 or so:

After a total of 5 hours, resting on the board:

A few slices to sample it:

the flavor was unbelievable:

A definite do over. The only thing I'll change is a longer soak to get more of the salt out. This one soaked for about 18 hours and the water was changed 3 times.

 

[mchar69]

Looks good and moist - no need to steam at the end, I guess?
Great pics.

 

[sliding_billy]

That looks beautiful.

 

[MisterChrister]

I knew this was gonna be tasty! Now I'm ready for a sammich!!

 

[Big George's BBQ]

That looks beautiful :thumb:

 

[lennitt]

that is a beautiful sight

 

[Toeter]

Amazing!

 

[Zippylip]

Finally got to use the pastrami, here it is in the Reuban, rye bread, swiss cheese & sour kraut:

buttered up & onto the panini press:

Some Thousand Island dressing:

Ready to go:

It was as good as it looks. I put a lot of smoke on this thing & wondered if I over did it, but the flavor was just perfect on the sandwich with all the other ingredients. Already can't wait to eat another one of these tomorrow for lunch :becky:

 

[DerHusker]

Oooh Heck Yeah! Looks beautiful and tasty. :hungry: :clap: :hungry:

 

[Dadeo719]

So wait you just started with a prepackaged corned beef and then smoked it right?

 

[Zippylip]

So wait you just started with a prepackaged corned beef and then smoked it right?

Yup, that's it.

 

[Dadeo719]

Dude you just made me 30 pounds heavier. Thank you