Who likes Pastrami? W/Qview

Discussion in 'Beef' started by txbigred, Sep 15, 2009.

  1. txbigred

    txbigred Meat Mopper

    Well, I made one of these last week and it was so good, I had to make another.

    I started out with a corned beef I got at Sams Club. 3.84 lbs.

    I soaked it ice water for 6 hours, with a change in water after 3 hours to get the excess salt out.

    Took it out of the water and dried it off. Rubbed it with molasses to get the spices to stick good.

    All spiced up with a blend of Coriander, Black Pepper, White Pepper, Mustard Seed, Onion & Garlic powder.

    Into the MES smoker it goes, at 225*

    All done after about 6.5 hours, and sitting on the counter to rest. Took it to 165* At this point, there was only 2.3 lbs. left.

    After sitting in the fridge all night, I sliced it up this morning. Man is this stuff good!! Going to have this on toasted French bread with deli mustard and Swiss & Provolone cheese melted on top. Mmmmmmm

  2. lph

    lph Newbie

    Looks great Dave!

    Care to share the measurements of the spices? This is on the long list of things to try. Thanks!
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looking good - it is amazing how much they shrink up.
  4. txbigred

    txbigred Meat Mopper

    Sure, but I am always trying new blends. On this one I used 3 TBS CBP, 2 TBS coriander ( cracked), 1 TBS Mustard seed (cracked), 1 TBS each of white pepper, onion powder, garlic powder, & paprika.

  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice lookin pastrami, bet that sndwich you are fixin' to have is gonna be good. [​IMG]
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome [​IMG]
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    Nice looking pastrami.

    I did one last Saturday. A 3 lb flat. In the MES at 230 for 9 hrs to 170 deg. Finished in the oven over steam to 200 deg. Final weight of the pastrami 1.5 lbs
  8. Great looking cut of meat, and the finished product is impressive. I've done a few 'strami smokes this summer but hadn't heard of rubbing with molasses applying the cracked spices. Thanks for the tip & for sharing the Q-view!

    They may shrink a good deal, but that just means the flavor is that much more concentrated : )

    Aside to Pineywoods - Glad to see you back on the boards today and posting. Hope your health continues to improve.
  9. hemi

    hemi Smoking Fanatic

    I ain't but 3-4 states away.. Hell, I just might join you for supper..
    I can be there in about a week....

    Shor looks good from here.. nice job.[​IMG]Hemi..
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats one fine looking hunk of pastrami there Bigred. [​IMG]
  11. I like Pastrami!
  12. fire it up

    fire it up Smoking Guru OTBS Member

    Me too, me too!

    Looks great by the way, nothing better than smoking your own pastrami. Went to grab a full packer the other day to cure and smoke but of course they were all out, delivery day is tomorrow so crossing my fingers on that.
  13. txbigred

    txbigred Meat Mopper

    I better put another one on, this one will be Looooonnngggg gone by then. [​IMG]


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