second try at pastrami

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kaotep

Newbie
Original poster
Jun 18, 2014
8
12
Cebu, Philippines
Hi Folks!

This is my second try at pastrami.  My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok.  I smoked it on a Weber type grill.  I kinda botched this one as I was my first time using that particular type of charcoal briquette.  Anyway, here's what I ended up with that one.


For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef. 

So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water.


Applied dry rub and let it sit for around 2 days (forgot to take pictures)

I didn't have a smoker so I just build one from a can of oil and a portable butane stove.


Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one.

[fast forward a day]

I was craving for a sandwich and I couldn't wait for the second day.  Steamed it to 205F then sliced.



cheers!
 
Last edited:
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Reactions: foamheart
Thanks Richie! I had no choice but to brine it myself as there are no locally available corned beef slabs in my area. I did find one on one occasion but it was ridiculously priced :)
 
thanks Foamheart. the smoker wasn't too good at holding heat so i'm going to have to insulate it somehow so i would potentially save on gas.  I have another can which i'm gonna turn into a charcoal basket area so this would probably turn into a square version of a mini wds.

the square grills i got from a japanese thrift store, i probably should start another thread for that smoker
 
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