Simple Pastrami this weekend

[old poi dog]

A family friend sent me some juniper berries which I added to my basic pastrami dry rub. I picked up a nice piece of corned beef on Saturday. I let it sit in a bath of water in the refrigerator and changed the water once. I coated it with mustard then applied my pastrami rub and into a 230-250 degree smoker for a few hours.





I foiled it at165 and took it up to 205 before putting it into the cooler for an hour or so.

Then into the refrigerator to firm up overnight. I sliced it this morning and will be having Reubens for the better part of this week.


Thanks for checking my Q-View.

 

[fire it up]

Looks good, especially love the look of that rub.
Did you try any yet, hope taking it to 205 didn't cause it to dry out.

 

[the dude abides]

Sweeet. Got one going now myself!

 

[old poi dog]

Aloha Dude....Just wanted to thank you for getting me started on this.....

Aloha Fire it Up....Tasted great this morning. For snack later on, I'll bring the pastrami to room temperature and make a sandwich with it. This cut of meat doesn't have much marbling as some of the other pieces I've made pastrami with so i'll see later today.

 

[stestardi]

Love the look of the rub -- do you share the recipe for it?

 

[old poi dog]

Aloha..stestardi.. Before I share, I want to give credit to Dude Abides and Fire it up. Its basically their recipe with a few tweaks on my part. Enjoy:

3 T coriander seed
2 T black peppercorns
1 T assorted peppercorns
2 T yellow mustard seed
1 T juniper berries
1 T Pickling Spice

Toast above. Coriander first as it is hardest.
Juniper last and careful not to burn skins
Add Pickling Spice after Juniper berries just to heat through
Cool, then grind them in coffee grinder.

Add:
1 T Garlic Powder
Onion Powder You could substitute 1 T onion flakes ground in grinder
1 tsp Old Bay Seasoning

 

[stestardi]

Thanks, Old poi dog! Will definitely give that a try.

 

[alx]

Very nice pastrami you did......

 

[beer-b-q]

Awesome Pastrami...

Thanks for the recipe...

 

[forluvofsmoke]

That looks perfect, Opd!

Looks like a pretty decent rub recipe and prep, too. I hadn't thought of toasting the spices when I did mine, but then, I kicked up the brine cure of my corned beef quite a bit to make up the difference...either way, mighty fine eating!

Enjoy that 'strami!

Thanks for sharing, bother!

Eric

 

[fire it up]

Hope you remembered to get pics of the sammies...looking forward to your verdict.

 

[cheapchalee]

Nice looking pastrami, good looking qview also.

Charlie

 

[chef jeff tx]

Looks GREAT!!

Just got done toasting my spices for 2 Strami's that'll hit the smoke Thursday!

 

[old poi dog]

Ooops! no pics of the sammies.... oh and the pastrami didn't seem dry. (There was some concern that foiling to 205 may dry out the pastrami.) However, I'm keeping a sample of this Pastrami to compare with another one I'll be smoking next week. I'll foil it at 165 and take it up to 190 before placing in the cooler. I'll do a A/B taste test then.

 

[rivet]

Great pastrami and congratulations.

Glad to see you enjoying your new smoker!