Pastrami on the WSM!

[blazinfire]

Hey everyone, hope everyone is having a good week! Picked up a Grobbel's Gourmet Flat Cut Corned Beef Brisket last night decided to make Pastrami.

I used Thirdeye's recipe. It can be found here:
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Soaked it in water from 9 p.m. to 3 a.m. Changed the water 3 times. Roughly every 1 1/2 hours.

Applied the rub after drying the meat off with a paper towel. 3 a.m. Then wrapped it in plastic wrap and put it back in the fridge.

10 a.m. I pulled the meat and unwrapped it. dusted the light spots with seasoning.

Right now I have the WSM dialed in at 225-250 Will smoke til it hits 150+ then wrap in foil! See you guys when its finished!

 

[Ron_L]

Is it done yet?

:becky:

 

[blazinfire]

Is it done yet?

:becky:

Not sure how long it takes to hit 150. Its only been on for a hour. I'll probe it soon just to see. Don't have a fancy wireless set up!

Update: I just checked It its sitting 125. Good question, should I wrap at 150? Or should I just let it ride uncovered to 190-195? What is the difference?

 

[mattmountz94]

just picked one up at the grocery store excited to see how yours turns out

 

[pga7602]

Nice Start!

Is there a break down on what "2 teaspoons Canadian/Montreal Steak seasoning" is, or do you actually have to buy that? I like rubs that use scratch material rather than a commercial rub. It defeats the purpose I think.

** never mind, found my answer http://www.food.com/recipe/copycat-mccormick-montreal-steak-seasoning-366083

 

[Ron_L]

Not sure how long it takes to hit 150. Its only been on for a hour. I'll probe it soon just to see. Don't have a fancy wireless set up!

Update: I just checked It its sitting 125. Good question, should I wrap at 150? Or should I just let it ride uncovered to 190-195? What is the difference?

I've done pastrami with and without foil and it comes our fine both ways. toss a coin and see what happens :-D

One note... I don't foil that early. For regular briskets I foil based on bark color. For Pastrami I foil at 165. I'm not sure if it matters that much, but that's worked well for me. I cook at 250-275 normally for pastrami if that matters.

 

[Ron_L]

Nice Start!

Is there a break down on what "2 teaspoons Canadian/Montreal Steak seasoning" is, or do you actually have to buy that? I like rubs that use scratch material rather than a commercial rub. It defeats the purpose I think.

** never mind, found my answer http://www.food.com/recipe/copycat-mccormick-montreal-steak-seasoning-366083

I just buy McCormick Montreal Steak Seasoning or the equivalent Canadian Steak Seasoning at Sam's Club. By the time I would buy the components I'd probably spend more money that the original :-D

 

[blazinfire]

I've done pastrami with and without foil and it comes our fine both ways. toss a coin and see what happens :-D

One note... I don't foil that early. For regular briskets I foil based on bark color. For Pastrami I foil at 165. I'm not sure if it matters that much, but that's worked well for me. I cook at 250-275 normally for pastrami if that matters.

Thanks Ron. I'll probably let it ride to at least 165 then. I figured 150 was a little to short to have decent bark.

The WSM is holding a steady 250, which is unusual. That thing likes to run 275 no matter what I do! Be back later. The wife requested Cornish hen's so I'm gonna start prepping them.

Update: Sorry I was wrong. The WSM finally crawled towards 275! locked in now! Perfect for the Cornish hens!

 

[blazinfire]

Corned beef is at 150 degree's. I just put on the Cornish hens. Rubbed with Oakridge gamebird+Chicken and injected with a few squirts of Tony C's creole butter!

 

[daninnewjersey]

Lookin good!!

 

[cheez59]

I'll be right there!

 

[Learning to BBQ]

Looking good Blazin! I've been eyeing these corned beef briskets at the grocery store lately too and been wondering what to do with it. I'm gonna give this a shot too now.

 

[blazinfire]

Here we go! Lets start you guys off with a nice picture of the Cornish hens!

Gonna let the hens rest for a few minutes. The hens and the Pastrami came off the cooker at the same time! Awesome!!

Here's the pastrami

What should I do with all the juices??! I'll provide slice pictures in the next coming hours. Gonna let it rest for a while

 

[mattmountz94]

My mouth is watering

 

[blazinfire]

Still letting the pastrami rest and cool down. Here's a teaser for you guys! Sorry the hen was missing its legs :thumb:

 

[daninnewjersey]

The pastrami has rested enough....:biggrin1::biggrin1:

 

[blazinfire]

Man we devoured the Cornish hens! They were amazing!

Now for the pastrami! I'm very pleased with the flavor. I can't wait to do it again.

 

[blazinfire]

Here's another shot! Thanks for the help!

 

[Jason TQ]

Looks awesome!

 

[KevinJ]

Going to have to try pastrami, those birds look really good.