Pastrami from scratch, lots of Q-view!

[smokin vegas]

Looks great!!!  Nothing like home made pastrami!!!!!!   I have not ever tried putting mustard on the meat and then applying seasoning before smoking.  I have some mustard I made that has some real heat to it bet it would be really good.  I usually use bottom sirloin known as tri tip in Vegas.  After brining I usually dry the meat apply EVO and apply a thick layer of selected herbs and spices mainly  pickling spices and lots of crushed black pepper.

 

[saugeyejoe]

WOW!  That looks great.  Nice job Al!

 

[hmcm]

You Da Man!!

 

[boykjo]

Don't know how I missed this one but awesome looking pastrami Al.... I definitely need to try one. Thanks for the step by step..................

Joe

 

[SmokinAl]

Thanks guys!

 

[cody6262]

Great job Al you got me thinking I can make Pastrami now.

 

[shnax]

Hey Al, what is that you're using to hold the fat on the top rack?

 

[SmokinAl]

Hey Al, what is that you're using to hold the fat on the top rack?

It's a disposable grill grate, Walmart sells them.

 

[alelover]

Looks great Al. I notice only pepper for the rub. No coriander or juniper berries?

 

[billdawg]

That looks amazing Al!  Thanks for breaking it down in steps like that. You sure make it look easy! 

 

[big twig]

How did I miss this? Great post AL, that is some really good looking pastrami!

 

[SmokinAl]

Looks great Al. I notice only pepper for the rub. No coriander or juniper berries?

All the spices were in the brine, including coriander, but no juniper berries, and it sat in them for 10 days so the flavor penetrated the meat quite well. 

 

[backyard bbq]

NICE.  HAVE TO ADD THAT TO THE TO DO LIST.  THANKS!

 

[coacher72]

Thanks Al !! This is something that I have wanted to do for a long time. With your great tutorial I might have the confidence to try it.

Thanks again

 

[alelover]

I'm sure it was awesome Al. I didn't see coriander so I had to ask.

 

[SmokinAl]

I'm sure it was awesome Al. I didn't see coriander so I had to ask.

It was in the pickling spices. I just used a bottle of McCormick pickling spices.

 

[kdsoup]

That is a total inspiration to all of us...man; I wished I would have seen this thread when I was off for the Holiday. Too busy to login in and now I see what I missed and just cannot believe my eyes and what I see when you cut in to the meat...WOW!

AWESOME JOB AL!!!

Darrin

 

[SmokinAl]

Thanks Darrin!

 

[snowmanin1]

Awesome looking pastrami! Thanks for the great pics and info. I will be trying this one soon.

 

[hoity toit]

Looks great!!!  Nothing like home made pastrami!!!!!!   I have not ever tried putting mustard on the meat and then applying seasoning before smoking.  I have some mustard I made that has some real heat to it bet it would be really good.  I usually use bottom sirloin known as tri tip in Vegas.  After brining I usually dry the meat apply EVO and apply a thick layer of selected herbs and spices mainly  pickling spices and lots of crushed black pepper.

When I smoke my slabs of pork ribe I always coat them with mustard. It seems to dissappear somehow during the cooking process. I feel like it helps "seal" the meat and keepr it from drying out.