Pastrami - My first attempt.

Discussion in 'Beef' started by h2so4ca, Mar 11, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper


    This weekend I decide to take a pastrami. Since I have never tried corning my own brisket I cheated and went to one of

    our local restaurant supply commissaries here in town and picked up this 18 lb corned beef brisket. The cost was only about

    $1.60 a pound so not bad and if your going to do something go big or go home. I coated it in a traditional pastrami mix of Course

    Black Pepper and Garlic then onto the smoker at 225 over hickory wood.


    After 15 hours in the smoker and pulled at 195 deg IT.

    The results a very tender and juice pastrami. Here is a sandwich that

    I made for dinner on Sunday. 


    This was a test run for one I'm going to do this weekend for a party.

    If it ones out even half this good it will be the hit of the party.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great from here. I like to slice mine thin on my slicer. Add krawt, dressing and rye bread. Yum
     

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