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Here's my first pastrami (or mock-pastrami). I used a store-bought corned beef brisket tip, applied the rub, and smoked. Came out great as you can see!
Last summer I was trolling the meat case (I am fortunate to live near a real butcher shop who will do cuts on demand for me) and I came upon the corned beef. I asked the butcher guy if he thought a corned beef would do well in the smoker. He informed me that that's what pastrami was - smoked corned beef.
I did not know that.
So I took that boy home (the meat, not the butcher), soaked it, peppered it and smoked it up and it was truly the best pastrami I've ever had. The intent was to make reubens, but my pals didn't let it get that far.
I deffinately gotta try this, it's been a while since I've made ruebens.
How long did you soak for?
Smoke with the usual 225?
What internal temp did you go for?
I soaked the corned beef overnight, changing out the water several times. Smoking took 10 hours at around 225 (longer than I expected), but I did take it up to 190