Pastrami From a Sirloin Tip on the Smokin’-It #3

[dert]

Bought a 5.8 pounder from Costco, followed Pops brine with a bag of pickling spice for 11 days and it was injected.

 

[dert]

Covered it with crushed black pepper and coriander after smearing it with cheap yellow mustard as a binder. Into the Smokin’-It #3 with Apple in Mesquite for the next several hours until it reaches an internal temp of 145°F. More to come…

 

[kilo charlie]

Looks like you're knocking it out of the park so far! In for the finish!

 

[SmokinAl]

Looking good so far!
Al

 

[pushok2018]

Looks good.... Watching....

 

[dert]

In at 10:00 AM at 220 Degrees Fahrenheit it’s now 133… I may pull it off a little early since it’s so flat probably closer to 140… I like to keep it a little rare since I’ll be slicing it up super thin.

I like to keep it a little rare since I’ll be slicing it up super thin.

 

[TNJAKE]

Watching. The start looks great

 

[dert]

Done at 3:00 at an IT if 140.

 

[dert]

Cooled it down overnight and sliced up today:

Makes a clean slicer dirty fast!

Here’s an example of how thin I could get it:

 

[kilo charlie]

Looks fantastic!

 

[dert]

Nice and tender perfectly cooked plenty juicy just a tad sweet and not a lot of pickling flavor. I think in the future I would cut back on the sugar and add more time in the brine.

Quite impressed with my new slicer I wish I could post a video on the site but in automatic mode on setting No. 6 it blew through that roast in no time flat. Very consistent as well unlike my old Hobart.

 

[chopsaw]

Fantastic . I'm all in on the 140 IT . Makes a great slice .
Really nice work .

 

[flatbroke]

Beautiful job

 

[kilo charlie]

I missed the details on your slicer... what did you get?

 

[dert]

I missed the details on your slicer... what did you get?

I have an old Hobart 1712 automatic whose linkage was missing so it was manual. The adjustment guides got all gummed up as well so it was almost impossible to adjust…for sale in Minneapolis if anyone is interested:

My new one is a Globe model 4875 digital and automatic, really like it:

 

[kilo charlie]

Awesome! Thank you for sharing! The Hobart looks cool AF though

 

[bauchjw]

That is some really great work. Oh man, I think if I had a pan of that I’d just watch a movie and eat it like popcorn! Beautiful!

 

[Sven Svensson]

Looks great, and that slicer is massive. Almost looks like it would split logs. Love the paper thin slices!

 

[BrianGSDTexoma]

That is some fine looking Pastrami and nice slicer. Going make some great sammies and meals.

 

[dert]

140 was perfect!

Fantastic . I'm all in on the 140 IT . Makes a great slice .
Really nice work .