Pastrami smoked and steamed w/Qview

Discussion in 'Beef' started by scubadoo97, Apr 25, 2009.

  1. scubadoo97

    scubadoo97 Smoking Fanatic

    Here are some shots of a corned beef I smoked and then steamed.
    I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated.

    I started it on the MES smoker at 260* until the internal was 170 then placed it on a rack in a disposable aluminum pan filled with boiling water, covered and slipped it into a 250* oven until it hit 205*. Compared to previous attempts, this one was considerably juicier. After it had cooled to 150* I sliced it.



    The point


    The flat


    A mound of good eats
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    MMMMMMMM. That looks great. A little kraut, 1000 island dressing on dark rye. Man, I wish I had a few slices of that.
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks next to perfect Scuba! great job.
     
  4. jack2u2

    jack2u2 Smoke Blower

    I have got to try that! That looks absolutely fantastic!
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very, very nice.[​IMG]
     
  6. meat magician

    meat magician Smoke Blower

    that looks outstanding!
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    that looks awesome, I am going to try one this weekend as practice for a possible menu item for my BYOS smoker party May 9th.

    How many hours did it take you to get to 170 degrees smoking it? Just for reference since I know alot of variables can be involved.

    thanks
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great job on the strami and some really nice pics!!
    [​IMG]
     
  9. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Man that looks great!! [​IMG]
     
  10. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    You have just influenced me to do one this weekend!!! Thanks!
     
  11. scubadoo97

    scubadoo97 Smoking Fanatic

    Thanks for the comments. I think it took around 6 hrs. I did smoke at a set temp of 260*. I've had small 4 lb corned beefs take 10-12 hrs to get to 200 internal at 225 so figured I could push it up. My experience so far is that you don't loose anything except excess time on the smoker when you cook a little higher than the gold standard of 225. If I had a sugar based rub I wouldn't want to smoke at high temperatures but not the case here.
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    great info, I am plotting my version as we speak. I was thinking a little over an hour a pound, I was going to smoke @ 250 degrees, and see how that works. I will either steam it using your method, or wrap it in foil, and put it in a sealed cooler for 2 hours to rest before slicing for some Rachel sandwiches for dinner saturday night.

    I am also going to soak the corned beef at least overnight in water to get out some of the salt as well.

    thanks again.
     
  13. I like what I see and will give it a try more than likely. It's going up to 90 here today and I don't feel like using the oven. Mmm maybe to the grill on indirect?
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    Mine was a Crown brand with 220mg of sodium/ 4 oz. Not necessary to soak with this sodium level but I did for 5 hours since previous Crown corned beefs were good but still a touch salty for my tastes. This one was near perfect.
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    great tip again, thanks.

    Some of the other tips I have read on other sites say anywhere from 2 hours to a couple of days(changing the water) is good for getting the salt out if one is concerned.
     
  16. wutang

    wutang Smoking Fanatic OTBS Member

    That has a great color to it. Outstanding pastrami. I have a corned beef in the freezer I got on sale the day after St. Patricks Day. I am gonna be trying this. Great post. Points!
     
  17. rivet

    rivet Master of the Pit OTBS Member

    Oustanding job Scooba, that pastrami looks fall-apart delicious. Thanks for sharing a great new way to cook some. The tips you learned from making it and passing them on were appreciated.

    You sure have a mound of feast, there![​IMG]
     

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