First Pastrami w/ Q View

Discussion in 'Beef' started by bigfish98, Oct 29, 2011.

  1. bigfish98

    bigfish98 Smoking Fanatic

    Hey everyone!  As I said on my roast beef post, I also did a pastrami right after the roast beef.  I know, I know, I need to stop listening to the voices in my head, but they make so much sense!!  For this pastrami (my first), I used a store bought corned beef flat.  I rinsed it and patted it dry with paper towels.  I trimmed a section off the on side that was thin as I was worried it would dry out to much before the rest was finished.  In hindsight, I should have trimmed the fat cap on the top down a little.  (You'll see why when I show you the slices)  Once it was all trimmed up, I rubbed it with some CBP, the spice packet that came with it, and some extra pickling spice that I had.  I already had the smoker (MES 40) going at 225 for the roast beef so when it was done, I took it out and put the corned beef in.  I smoked it to an IT of 190 with cherry chips.  I pulled it and immediately wrapped it in double foil and put it in the fridge.  I didn't let it rest outside of the fridge because it was already at 190 so I didn't think it needed it.  Please correct me if I should have let it rest outside the fridge first.  This morning I took it out and sliced it alongside my roast beef.  SOOOO  TASTY!  I didn't soak it first cause I like it salty, but it is a little salty.  If I was planning on eating it by itself (which I admit that I did sample while slicing [​IMG]), I probably would soak it first to get some of the salt out, but in a sandwich, I don't think you will be able to tell as much.  This will probably also make it to the deer shack so the guys should be even happier!

    Here's the Q View (sorry my camera work sucks - and no it isn't the camera's fault!!):

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    Rinsed and patted

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    Trimmed up (no I didn't throw that piece away, that would be sacrilege, I seared both sides in a pan and put it in the oven at 350 until it was tender enough to eat.  TASTY)

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    All rubed up.  I didn't let it sit in the fridge overnight.  I just rubbed it and put it in the smoker.

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    pickling spice on top with CBP and the spice packet that came with it.

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    Fresh out of the smoker

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    So hard not to just cut up and eat!  But I controlled the voices and wrapped it and put it in the fridge overnight

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    Freshly sliced

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    As you can see there is a lot of fat on top that I will probably trim when making my sammies.  SHould have done that ahead of time.  Hindsight's always 20/20. 

    Thanks for looking and keep your stick on the ice,

    Bigfish
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks delicious!

    Great job!
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    I love pastrami. I have a few packages still in the freezer that I can't wait to dig into. I bet this won't be your last pastrami.
     
  4. jc1947

    jc1947 Smoking Fanatic

    I love the way you Pastrami looks. Good job.[​IMG]

    JC1947
     
  5. That looks great! am looking to do one this weekend.  Ive been reading some people inject the meat first with a solution which helps. does anyone have any advice on this and what type of brine to use.
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great and it got a great color .well done[​IMG]
     
  7. smokin vegas

    smokin vegas Smoking Fanatic

    Thank you for sharing that with me.  I have used the store bought corn beef and decided to try it from scratch.  There was a big difference in the two.  I preferred the from scratch version plus hubby has an allergic reaction to many of the additives that are in lunch meat/prepared meats/hot dogs/sauage/ham etc.  So much so I had to start carrying bendryl or claritin in my purse.  He is also allergic to sun screen and some mayo's.  He breaks out in big hives and he can feel his throat tighten slightly.  So I said enough is enough and started making my own from scratch.  I wanted to try with no rub on it but put the spices in the brine.  I don't like the texture/grittiness of the rub in the smoker but I do like the flavor.  I bought a coffee grinder to grind the spices into a fine powder so maybe I will like the dry rubs grinding them in the coffee grinder.  I am brining polish sauage to smoke. 

    Beautiful pastriami you made.  Thank you for sharing it with me.
     

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