First Pastrami

Discussion in 'Beef' started by norrell6, Jan 9, 2010.

  1. norrell6

    norrell6 Meat Mopper SMF Premier Member

    I have been looking at everybody's pastrami posts and they always look so good. I am not the best at making brisket so I have learned to stick with pork and chicken. When I saw people using the pre-brined corned beef cuts from the supermarket and getting good results, I decided I had to give it a try. I got a 4.5lb flat cut and I found a rub from "Smoke and Spice" for deli brisket that had corriander, mustard seed, black pepper, salt, and garlic powder. I toasted the corriander and mustard seeds and ran all the corns through a pepper mill. The smell of the rub was awesome. I did not get a picture of the flat before I put it on the ECB. A couple of the pics did not turn out so good. I will get better pics as I go along.
    [​IMG]
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck with your first pastrami. Sounds like a good rub you've got there too and especially toasting some of the ingredients, that really adds a nice level of flavor.
     
  3. norrell6

    norrell6 Meat Mopper SMF Premier Member

    I meant to attach a couple more pictures but they didn't come through for some reason. These are the ones that are not so good. Hopefully they will get better as it goes along.
    [​IMG]
    [​IMG]
     
  4. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Stalled at 150F for about 1.5 hours. I want to hurry up and get it foiled cause its gettin real cold around here.
    [​IMG]
     
  5. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Here it is at 165F and getting foiled with a little red wine, garlic, worcestershire, rub, and olive oil. I will pull it out at 190F and into the cooler for an hour or so. Cant wait till tomorrow to sample this stuff. It smells sooooo good.
    [​IMG]
     
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    I like the wine idea. Good luck
     
  7. billbo

    billbo Master of the Pit OTBS Member

    Awesome job! Keep the pics coming!
     
  8. norrell6

    norrell6 Meat Mopper SMF Premier Member

    I'll have more pics tomorrow, when I get to sample a little. I assume it will freeze well like regular brisket. I think I will package it up in foodsaver bags and freeze whatever I dont eat tomorrow. [​IMG]
     

Share This Page