My first Pastrami

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kihler

Smoke Blower
Original poster
Mar 14, 2015
133
35
Arizona
I have been making my own corned beef for several years but have never went the last step and made pastrami. Here is my first try. I think I'll give myself at least an 8 on this first attempt. There is lots of info and most of has lots of variations on brining time, smoke time and cooking time.  I read them all and did it my way. I bought UDSA prime beef brisket. Note the price. I used my corned beef brine and left it in the brine for 7 days. Air dried it in the frig over

night and smoked it at 225 about 4 hours. Got the IT to about 140. Than I moved it to the oven turkey roaster, a little water on the bottom, and left it in the oven for 7 hours at 190. I think it turned out great. Nice flavor and texture.

I would like any feed back you can give. This is my first try,

Here are the pictures

USDA prime for $3.49 a lb

 
I used the flat end for the pastrami and the large end for corned beef.


Taking a brine bath


One is ready for the smoker the other for a slow simmer.


Air dried with pepper and coriander


ready for the smoker, I used apple and hickory chips.


About 3 - 4 hours in the smoker


About 6 hours in the oven. Nice flovor and texture. 

 
  • Like
Reactions: mowin and SmokinAl
That looks great. :drool.. I smoke mine to 160* then steam to a IT of 200-205. Usually takes a few hrs @ 225*.

:points:
 
Very nice!

It pays to start out with a good piece of meat!

I got mustard & rye bread!

Come on over!

points.gif


Al
 
Not to hijack your thread, but any ideas what I did wrong with my corned beef?  Brine recipe is from Ruhlman's Charcuterie book, but I left it in the brine for 14 days.  Too long?  

 
I guess I was expecting a more uniform look.  Not to worry, it will be cooked...
 
It does look a little off color. I think 14 days is to long. I never go more than 7 days. I have the same book and it calls for a 5 day brining. I found that to little, the center of the brisket always had a dark spot. The dark spot indicates the brine didn't make it to the middle of the meat. How did it taste? Were there issues after it was cooked?   
 
Haven't cooked it up yet.  I'll simmer half for corned beef sammies and the rest goes on the smoker tomorrow.
 
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