Pastrami thanks with pic's

[CharlieBeasley]

I do not remember who posted the thread with the pastrami recipe but Thanks. It only had 5 ingredents ground pepper, onion powder, garlic powder, papreka, and ground coreander. Here is my results and I have been asked to cook it again soon! Gone Quick! Again thanks to the poster and sorry to forget!

 

[fnnm358]

looks awesome i can see why they asked for more

 

[we'll smoke u]

I no I keep saying this but I have to try that sometime soon. That stuff look great.

 

[TALEG8R BBQ]

So, which smoker did you use? How long? Etc....

 

[keale]

I can't wait for the St. Patricks day sales!!! That looks great!

 

[KC_Bobby]

Worst thread eva. I'm starvig, have about an hour to go at work then have to sit in rush hour traffic before I can eat something that doesn't look 1/2 as appetizing as that.

 

[Arlin_MacRae]

If it tastes as good as it looks...!

 

[bbqbull]

Looks great Charley.

Will grab a couple on the next grocery run.

Did you use equal amount of the spices or just kinda wing it?

 

[pne123]

Might have been me...

If it was recent post it was probably me.
http://www.bbq-brethren.com/forum/showthread.php?t=37514

It turns out pretty good. I did three this past weekend. Froze 2 of them.

what temp did you take your to? I have been going 195ish but i have seen others pull theirs at 165. Not sure what difference it would make in texture but at 195 it is tender.

 

[wlh3]

Great job on the pastrami. Will be having Pastrami Sammies to night from the one I Qued Sunday. Can't wait for the St. pats Day sales:icon_bigsmil

 

[Mitch]

M-m-m-m! Boy that looks good. I gotta do one. What did you use for cure?

 

[pne123]

M-m-m-m! Boy that looks good. I gotta do one. What did you use for cure?

What he bought was a corned beef which is already brined/cured. soak it remove some the the salt from the brining

 

[CharlieBeasley]

Thanks pne123 Great recipe. I put it in water for about 12 hours (should have changed the water around 6 hours) smoked it in my smokette 008 for 12 hours at 180, got to 140 internal temp and wrapped it in aluminum foil and put it back in for about 4 hours at 220 pulled it at 178 internal and put it wrap and all in the fridge overnight cut it the next evening. I used about 3 oz of hickory during the first part of the cook.

Also pne123's post has the recipe but it is
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
1 teaspoon paprika

 

[NCGrimbo]

Looks great. I'll have to give that one a try soon.