My Pastrami

Discussion in 'Beef' started by rmoranojr24, Mar 8, 2014.

  1. So I wanted to smoke something different with St. Patrick's day around the corner I thought why not corned beef. One of my fav. meats. I just did not know it was pastrami, my #2 sandwich meat. So here is what I did. MMMMM this has great flavor and smells good.

    My Seasonings.

    1/4 TSP Curry

    1 TBS Paprika

    2 TSP Cumin

    1 TSP Mustard Powder

    1 TBS Garlic Powder

    1 TBS Onion Power

    1 TBS Sugar

    1/4 TSP Cayenne Pepper

    1/2 TSP Chili Powder

    1/2 TSP Sea Salt

    5 TBS Cracked Pepper

    2 TBS Dijon Mustard

    Finally 5.49 Corned Beef

    *mix all of the above, do not mix Cracked Pepper

    Fat side down

    Spread Mustard over meat

    I sprinkled the mixed seasons on the mustard

    sprinkle cracked pepper

    *** I decided to add a little more of the seasonings on top

    Wrap and refrigerate over night

    I will be smoking with Apple and Pecan woodchips 50/50. Started at 145pm and was done 4hrs 155 IT (6pm), smoker temp 240 - 245.

    disco likes this.
  2. sqwib

    sqwib Smoking Guru OTBS Member

    Fantastic... love the color
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking strami!
  4. venture

    venture Smoking Guru OTBS Member

    That looks great!

    A joke on me?  A few years ago I was not a pastrami eater and didn't know it was a smoked corned beef either.  [​IMG]

    My other half had a corned beef in the slow cooker and the power went out.

    Not wanting to waste the meat, I checked the temp.  It was already over 140.

    Fired up the smoker and had the first pastrami I ever made at home. Not the best, but we saved the meat and made it edible.

    Now, every St Pats day or week, I buy about a dozen corned beefs on sale at the cheapest price of the year.

    We have corned beef and potential pastrami in the freezer for a year!

    Good luck and good smoking
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    If you send me a sandwich, I will be very grateful!


  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Very nice ! Tasty lookin stuff ya have there !! Thumbs Up
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    It looks really pretty, but I'm kinda scratching my head here. 155˚ IT? Are we not getting the whole story or have you stumbled upon an undiscovered secret? How was the texture? Did you steam it after smoking it? Please fill in the blanks!!
  8. To Mdboatbum....Yep 155 inter temp, I do not like well done meat, in my cook books 155 - 165 is med rare. I did not steam the meat after smoking. Texture was great, very juicy not tough, right on point. I sliced with elec knife, added krout, rye bread, 1000 island and swiss. I was very satisfied with the result. If i had to change anything it would be to use a meat slicer rather than an elec knife.
    Last edited: Mar 9, 2014
  9. To Disco.....It is in the mail... LOL
    Last edited: Mar 9, 2014
  10. treez250

    treez250 Newbie

    Looks great buddy!
  11. scarps23

    scarps23 Meat Mopper

    Good looking meat. I also just figured out that pastrami was corned beef. Makes some fantastic sandwiches.

    Sent from my SCH-R530U using Tapatalk

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