Pastrami 1.0 w/ Q-Views

Discussion in 'Beef' started by smokin - k, Dec 29, 2011.

  1. smokin - k

    smokin - k Meat Mopper

    This was 8 pounds of Brisket purchased from the local meat market... I have to say this is my best tasting project to date and probably the most fun. My wife gave me the green light to do it again so I actually bought 15 more pounds of brisket and have it raring to smoke tomorrow... Enjoy the Q-views.... Happy Smoking, Smokin - K

    Breif narative:

    8 pounds raw beef brisket

    followed this recipe

    after injected and rubed with Rub #2 flipped the meat every day for 5 days this is so the salt is even

    After day 5 I rinsed the now corned beef and let soak in ice water for two hours (to help pull a little of the salt out)

    Then let the meat dry over night on a drying rack in my beer fridge and then applied Rub #1 prior to smoke

    Day of Smoking:

    Started at 11:00am and pulled the brisket at 2:30am that next morning (14 hour cook time)...

    Smoker was set to 230*F

    I only smoked it for the first 4 hours of the 14 hour project (apple pellets in my AMNPS) then it was just heat and beer steam

    Last two hours of the project the pastrami was tented with foil on a turkey rack and steamed with beer in my oven..

    Pulled at 165*F

    Let the Q-Views begin:

    Injected with brine


    Rub #1 is needed to make Rub #2 (kind of confusing at first)


    Rub #2 applied after injection


    This is the start of my 5 days of curing - flipped every day


    Rinsed and soaked in ice water for 2 hours then - Let dry over night before applying final rub


    Rub #1 applied and ready for smoker.. Smoked / cooked at 230* w/ Apple Wood smoke for first 4 hours 


    Thanks to my ET-732 I noticed the heat was dropping on my smoker..


    Internal at 156* and ran out of propane


    Due to no propane I finished it with beer steam in the oven for the last 2 hours


    Done cooking... Pulled it at 165*


    Bear View


    Hobart ready to go!



    Pile O' Pastrami


    Hangover cure!


    Breakfast Rueben with home made kraut with fried egg... Bloody with home made pepper jerky



    The End
    Last edited: Jan 5, 2012
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Can you fed ex me one dem sammys cuz looks freaking awesome.

  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    O man punish us some more!!  I got to try your recipe. Nice work looks great [​IMG]
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    You are living right my man !What a way to start the day !    Very nice pictures.

  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Awesome plate K!!!!

        I big slicer makes life easy dont it....

  6. smokin - k

    smokin - k Meat Mopper

    It sure does Craig... I bought it off craigslist for $400... Pretty sure I stole it... LOL! K
  7. venture

    venture Smoking Guru OTBS Member

    Excellent!  And I want that slicer!

    Good luck and good smoking.
  8. smokinal

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

    Awesome pastrami!!
  9. smokin - k

    smokin - k Meat Mopper

    Thanks Dexter, Merv and Al! Pastime is king of the cured meats I'm reminded! Forgot to mention that the rueben sandwich also had smoked pepper jack on it... Happy Smoking, Smokin -K
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks yummy i love pastrami great job
  11. kydave

    kydave Smoke Blower

    WOW - Now I'm inspired.

    I saw a slicer like that on CL for the same price, I should have picked it up. Darnit.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Like they ALL have said that some awesome looking pastrami you have there K.
  13. bigcase

    bigcase Smoke Blower


    Awesome job, my mouth wont stop watering...
  14. smokin - k

    smokin - k Meat Mopper

    Thanks guys! Just pulled 15 more pounds off the smoker this last Friday night... Turned out awesome! I learned that I didn't properly separate the flat from the tip. Had a bunch of trimming to do prior to slicing on this big packer... Live and you learn. Saved the fat trimmings for my next sausage party. Happy Smoking, Smokin - K

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