quickstrami

Discussion in 'Beef' started by irie, Apr 3, 2012.

  1. finally gave pastrami a try with some store bought corned beef flat. It turned out great flavor wise but I should have trusted my gut and finished it with a toothpick test. I took it up to 195 IT and it wasn't tender enough for my liking I think for thicker hand cut slicing 200-205 IT would have been better. But regardless It still tasted great fresh out of the smoker!

    rubbed with mustard, dusted with garlic and onion powder and a thick black pepper crust.

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    and in case you were wondering about the pork shoulder in the beginning....

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    thanks for looking! more pics here: http://notomatoesbbq.blogspot.com/2012/04/big-smoke.html
     
    Last edited: Apr 3, 2012
  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Great lookin Pastrami. I only cook mine to 170 but I use a slicer and cut it very thin, Next time I'm going to cook til 195-200 and see how they come out.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    That came out great. I have one in the fridge waiting for me to get time to do it. 
     
  4. hows the texture at 170 bamafan? I would imagine you need to cook it a little on the short side if you a slicing super thin.

    Scar definitely smoke that thing when you have a chance, fresh from the smoker these things taste great. I would test a small piece first and decide whether or not it needs to be soaked in fresh water for a bit. Mine was super salty straight from the bag so I soaked it over night and it made a big difference in how salty the end results where.
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good !!!
     
  6. thanks man, im going to smoke another one this weekend and try taking it up to 205* this time around and see how easy a toothpick goes in.
     

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