My first pastrami with Q-view

Discussion in 'Beef' started by chisoxjim, May 3, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Tackled a pastrami yesterday using a store bought corned beef. A 3# flat cut that I soaked in water over night, changing the water out every 4 hours. End product was not salty at all. I rubbed the corned beef right before it went on the smoker with cracked black pepper, garlic powder, and corriander, a 3-1-1 mix with the pepper being the "3" componant. It produced a flavorfull, peppery pastrami.

    A windy day, so my smoker temp was between 245, and 255 all day, I used Cowboy lump, and added a couple mesquite chips ever 45 mins or so. Took a while to get the pastrami up to a temperature I was comfortable pulling it off the smoker. I started at 10:30, and finall pulled the pastrami off the smoker @ 5:30 when I finally got 170 degrees. I then put it on a rack in a pan, added boiling water, and covered with foil. Into the convection oven @ 250, and I pulled it out about 2 hours later when the meat hit 195. I was hungry, and didnt want to wait until 205 degrees. I then double wrapped the pastrami in foil for about 30 minutes, and sliced it. Damn fine product I turned out on a first attempt. Peppery, flavorfull, tender, and juicy, it made for an excellent Rachel sandwich with the Russian dressing I made earlier in the a.m.

    The temperature stall was frustrating, but I wasnt under much of a time constraint other than the White Sox game @ 7:00. I just ook my time, drank 10 or so beers, and a half a flask of tequila, and listened to the blues, and got some sun.

    I enjoyed the smoke, and the end product, mostly due to all the tips I got on SMF, and other sources throughout the week.

    corned beef out of the pack:

    beef after the overnight soak:


    rubbed corned beef:

    Just getting started:

    170 degrees off the smoker:

    after the steam & wrap:




    thanks for looking.

  2. rickw

    rickw Master of the Pit OTBS Member

    That sure looks good, nice job.
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks, it was fun doing something I had not tried before.
  4. scubadoo97

    scubadoo97 Smoking Fanatic

    Your pastrami looks real juicy. Great job!
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thank you,

    Besides alot of patience(and a cooler of cold beer), I owe it all to the tips I read on here.
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking Stramie, thanks for the pics.
  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

  8. reinman

    reinman Fire Starter

    Looks good. Made my first pastrami this weekend too. Not as bad as I thought it might be.
  9. fire it up

    fire it up Smoking Guru OTBS Member

    That does look nice and juicy. Great job!
    Since I made my first pastrami I haven't bothered going back to the deli to buy from them.

    Nice to see a fellow Irishman.
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Yep, this just confirmed it for me. My next smoke will be another try at a corned beef brisket. This looks great. Congrats on another successful smoke.
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks dude,

    go for another try, I think a good soak to get the salt out, a nice rub, and steaming the finished product to get the pastrami as close to 200 are the key for the flavor, and tenderness.
  12. ohm

    ohm StickBurners SMF Premier Member

    Very nice I am sure you enjoyed and thanks for the Q-Views.
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member


    The end result was well worth the time, and effort.

    I am having 50+ people over this weekend for a BYOS(bring your own smoker) party, and potluck. I am doing 5 slabs of BB ribs, and a 5# pork tenderloin( I dont need to feed everyone thankfully). I will marinate the loin in pineapple juice, and either wrap in bacon or banana leaves and then smoke. Other guests are doing rib tips, brined chicken, chicken wings, and Sweet Baby Ray(the bbq sauce & restaurant guy) is bringing a few members of his competition team out to do some chix thighs, and ribs.

    I will post the qview from all of Saturdays participants.
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    I'm a big believer in bring corned beef to 200 for a tender bite. Glad the steaming work well for you. I'll continue to use this method as the results were stellar.
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I tried, but had to settle for 195 before foiling and letting it rest(I am hoping the carryover may have gotten it closer to 200) but it was going on 8:00 and I was starving... [​IMG]
  16. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks great....done a real nice job on it....nice job slicing too!
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member


    I tried, but would have liked it thinner, I think I have to keep an eye out for one of those deli slicers.

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