First try pastrami

[billham]

Well trying pastrami for the first time today looking forward to the end results

[Travis]

Enjoy your cook!!


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[HoosierKettle]

Your going to love it!  I made a half hearted attempt and it still came out great. Corned beef has so much flavor.


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[HoosierKettle]

How long did you soak?


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[Josh G]

Anyone have a good recipe for pastrami?

[stev]

This is ironic. Five minutes ago I decided to smoke a corned beef brisket Monday. I have a point cut in the freezer and a flat in the fridge. Any thoughts on which to use? Plan to soak overnight. I'm thinking of oak for smoke and snake for method, coriander & pepper for rub.

[Maxmbob]

I'm also smoking a pastrami today.

WTB Blue SSP,  Blue mbh, Blue Mlh.

[billham]

I soaked about 24 hrs changed water 3 times came out pretty good


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[Maxmbob]

Looks great, billham.

WTB Blue SSP,  Blue mbh, Blue Mlh.

[HankB]

Anyone have a good recipe for pastrami?

Yes. False modesty aside, I've done several (6, acually) this last week and I'm thrilled by the results. I started with two corned beef flats about 5 lb each early in the week. They came out so good, I bought 4 points about half the size each and did them yesterday.

Here's my process.

• Soak at least overnight in several changes of water to leach out some salt.
• Rub with ground whole black pepper, coriander and mustad (about 3:2:1 proportions.)
• Smoke until the internal temp is about 165°F My 14" WSM reads about 200°F and that takes about 4 hours. I burn lump with some oak chunks.
• Put in a covered cooker (covered broiler pan, covered Dutch oven) in a 300°F oven. I pour a little quality beer - Torpedo IPA in this case - over the briskets and drink the rest.
• Cook in the oven until the briskets are tender. Their IT is about 205-210°
• Enjoy!

Briskets. Plural. If you're going to fire up a cooker, fill it! I portion and freeze in Food-Saver bags.

[Qreps]

Looks great thanks for the run down on how to smoke one I've been thinking of cooking one.


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[SMOKE FREAK]

Only thing I can add...And I speak from experience...Like any brisket, slice against the grain...It will melt in your mouth...