Pastrami w/ Qview

[bud lite]

My thanks to the many contributors on SMF who point the way for us newbies to learn.

Corned Beef - Pastrami 2.76 lbs.

Attachment 21905

The sodium content was 1050mg/ serving. Soaked in water for 24 hrs. Changed water 4 times.
Coated with EVOO and rub consisting of
coriander 1/4 tsp
mustard seed 1 Tbsp
paprika 1/2 tsp
pepper 1/2 tsp
garlic 1/4 tsp
brown sugar 1 Tbsp
onion 1 tsp
and the packet of the pickling spice that comes with the corned beef.

Wrapped in Saran Wrap overnight in refrigerator.

Smoked a little Cajun boudin while we're at it. Thanks to Jeff.

Attachment 21906

In the MES put large alum pan under Pastrami to catch drippings for au jus. Add water. Don't let it dry out.

Start time.... 10:00 a.m. Finished 7:00 p.m. Total 9 hours.

Hickory chips & Wild Cherry chips in the MES.
160 F for 1 hour.
200 F for 1 hour.
225 F for 5 hours. Foiled with apple juice at 5:00 p.m. at 160F.

MES still at 225F. Pastrami temp quickly going up. Pulled, toweled with foil, in cooler at 195F at 7:00 p.m.

Attachment 21907

Unfoiled.

Attachment 21908

Ready for the slicer.

Attachment 21909

Sliced.

Attachment 21910

Plated with au jus, creamed new potatoes & peas, and fresh corn.

Attachment 21911

This is a winner. Will do it again.

 

[forluvofsmoke]

Nice strami! Thanks for the drool-view!

Eric

 

[old poi dog]

Aloha Bud Lite,

Great Info there. Thanks for the q-view. I'm going to try my hand at Pastrami this weekend. I hope it turns out as well as yours. Thanks for the tip on the 24 hour soak. The corned beef I found also has 1050 mgs of sodium per 4 oz. serving. I'll bookmark your post along with the one that answered my corned beef to patrami post for reference. Take care.

 

[the dude abides]

Beautiful looking Pastrami. I've got two in the freezer. Now if only I can find a day to get those babys all smoked up. Thanks for the inspiration. It really does look great.

 

[fire it up]

Looks great Dael, great job. Nothing better than some good smoked pastrami.
Been a little while since I've done one, now I gotta go out looking for a deal.

Dude, you can send them over my way and I'll smoke 'em on up for ya

 

[smokeguy]

Looks great! How was the au jus? I've never caught it with a pastrami because I don't soak them and figured it would be too salty just from my "finger-licking" tests. After the 24 hour soak how did it come out?

 

[ronp]

Nice job on the stramie.

 

[mballi3011]

Great job there bud looks really yummy. I do happen to have one in the freezer.

 

[oneshot]

Good smoke there Bud Lite!!!!!

I've got 2 in the freezer and gonna try doing 1 this week.

 

[billbo]

Wow looks great! I need to get in gear and do one of these!