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Author Topic: First time pastrami  (Read 608 times)

AmirMortal

  • Smokey Joe
  • Posts: 38
First time pastrami
« on: March 16, 2020, 11:08:48 AM »
So I picked up a couple corned beef in brine that were on sale during this ridiculous time. Turning the first one into pastrami today, since work is cancelled for at least a couple of weeks. 14.5 WSM should do the trick.

Made my own variation on the rub, probably way too much dried hot peppers (Ancho, Hatch, Arbol, Japones, and a single Thai chile), and likely not enough coriander. Maybe too much crushed mustard seed too...We shall see.

Wish me luck!

(Yes that's over paver stones and there's a hose 5' away. It was swept a day ago, it's raining pollen and leaves right now in my part of Florida.)

AmirMortal

  • Smokey Joe
  • Posts: 38
Re: First time pastrami
« Reply #1 on: March 16, 2020, 11:16:21 AM »
2hrs in.

Already 155-160F. About to stall.
« Last Edit: March 16, 2020, 11:20:43 AM by AmirMortal »

cigarman20

  • WKC Brave
  • Posts: 339
Re: First time pastrami
« Reply #2 on: March 16, 2020, 02:16:13 PM »
Looking good!


Sent from my iPhone using Weber Kettle Club

SMOKE FREAK

  • WKC Ranger
  • Posts: 901
Re: First time pastrami
« Reply #3 on: March 16, 2020, 04:57:37 PM »
Looking good!


Sent from my iPhone using Weber Kettle Club

Heck yeah! Spicy pastrami...

I coat mine with black pepper...Lots of black pepper...It works well with the salty meat...

AmirMortal

  • Smokey Joe
  • Posts: 38
Re: First time pastrami
« Reply #4 on: March 18, 2020, 07:20:36 AM »
It came out, and went down amazing. Definitely be doing this again soon.