It is time for pastrami

[sausage joe]

This is the time of year for pastrami. Here are some pictures of a couple I did yesterday.

 

[striding man]

Those look good Joe. How did they taste and what type seasoning (rub) did you use?

 

[richtee]

Dang! I gotta get off my butt and try pastrami some time. Ahhh...sooo many meats sooo little time eh?

Hmmm got some belly lined up for bacon in the bottom of that pic? LOL!

 

[cowgirl]

Looks great Joe!

 

[sausage joe]

They tasted great made 4 more. The rub I used is my own concoction. A lot of pepper, coriander,and juniper.

 

[striding man]

Thanks Joe. They sure do look Yummy!!!!!!!!!!!!

 

[fireguy]

Looks Good, Nice Smoker Too.

 

[gobbledot]

Joe what cut of meat did you use for those? They look great, can ya tell about how long they took and what temp you cooked them at? I am new to the smoking stuff and these look great... Good job.....

 

[sausage joe]

Those are 2 corned beef flats that I seasoned with pastrami rub and smoked at 225f for roughly 5 hrs. That is when the they reached an internal temp of 160-165f.

 

[rag]

I have had a brisket flat in brine since Monday and plan to rub and smoke it Sunday. I hope it tastes as good as it smells right now. This is my first serious attempt. This is serious food !!!!