My first Pastrami

Discussion in 'General Discussion' started by kihler, Feb 18, 2016.

  1. kihler

    kihler Smoke Blower

    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. 

    mowin and smokinal like this.
  2. mowin

    mowin Master of the Pit

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

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!

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

    I got mustard & rye bread!

    Come on over!


  4. itstom

    itstom Newbie

    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?  

  5. bfilipowski

    bfilipowski Fire Starter

    Looks fine from here, just needs to be cooked!
  6. itstom

    itstom Newbie

    I guess I was expecting a more uniform look.  Not to worry, it will be cooked...
  7. kihler

    kihler Smoke Blower

    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?   
  8. itstom

    itstom Newbie

    Haven't cooked it up yet.  I'll simmer half for corned beef sammies and the rest goes on the smoker tomorrow.
  9. kihler

    kihler Smoke Blower

    How did the corn beef turn out?

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