Smoked Pastrami

Discussion in 'Beef' started by smokin vegas, Mar 11, 2012.

  1. smokin vegas

    smokin vegas Smoking Fanatic

    Hardest part of making a Pastrami is to wait for it to finish brining for 10 days but well worth waiting for.  Finally!!!!  And here it is! 

    Tri Tip Fresh out of the brine!!!


    Coated with EVOO and blend of pickling spices and other herbs and spices


    Fresh out of the smoker!!!  By the way I made the baking dish in Pottery class.


    Here is the Pastrami Sliced and ready for sammies!  [​IMG]
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks great!  Absolutely delicious!
  3. Yum! Mine is on the smoker as I type. Looks great!
  4. harleysmoker

    harleysmoker Smoking Fanatic

    Looks good, I want to try this.
  5. venture

    venture Smoking Guru OTBS Member

    Nice job!

    Good luck and good smoking.
  6. smokin vegas

    smokin vegas Smoking Fanatic

    If you have never made your own pastrami it is a must do for avid smokers!!!  I started making our own lunch meat when hubby and I got together.  He breaks out in hives because of some of the ingredients in commerical lunch meats.  So I started making my own.  I have a website and I am  going to starts ad on 3-15 in fact there is a button on the right of the page on smoking forum.  click on the my button on this site and it will take you there.  I have a kit there of everything you need including recipes for pastrami, brining turkey, chicken etc.    Check it out you at least you will see the ingredients that you will need. 

    Ivie (smokin' vegas)
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking pastrami!
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man it looks great
  9. Looks GREAT...Pastrami is ON MY LIST!!!!!!

  10. Looks great. What made you decide on using a tri-tip? I bet it's awesome.
  11. smokin vegas

    smokin vegas Smoking Fanatic

    We have had better luck with tri tip and just like tri tip better than brisket.  We found it to be moister and more tender.  Basically it is what worked for us.
  12. That's a good cut. I'm sure it makes great strami.

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