Pastrami

[RubberToe]

Anyone else ever make pastrami? I love the stuff! I've made it 3 or 4 times now and it's super easy. Rub a corned beef with peppercorns and coriander and smoke it. Of course making pastrami can be as easy as doing this with a pre packaged corned beef, or by first curing a fresh beef brisket. I've used a couple different kinds of packaged corned beef, and this one was made with some from 2 Boys (aka Chris Brothers).

Click the photos for more details.


Pastrami Rub by Hot Pepper Daddy, on Flickr


Pastrami Rub by Hot Pepper Daddy, on Flickr


Corned Beef for Pastrami by Hot Pepper Daddy, on Flickr


Corned Beef Rubbed by Hot Pepper Daddy, on Flickr


Wrapped Up by Hot Pepper Daddy, on Flickr


Ready for the Smoker by Hot Pepper Daddy, on Flickr


Smoked Pastrami by Hot Pepper Daddy, on Flickr


Pastrami by Hot Pepper Daddy, on Flickr


Dinner! by Hot Pepper Daddy, on Flickr

Dinner went down great with some Nugget SMASH.

I should have smoked this one lower and slower. I only gave it about 250F for 3 hours or so and it was on the tough side. The next time I do the one from 2 Boys I'll put it on 225F for 8 hours. I had a different experience with the Maple Leaf corned beef and another brand of salt beef from the Superstore. Those two were tender after 2 to 3 hours and I think this was likely due to how processed those ones are to start.

I am thinking of making some beef heart or tongue pastrami next, curing it myself of course.

-Rob

[mr x]

[canuck]

Looks fantastic!

[Graham.C]

[LeafMan66_67]

That looks awesome! I've read where guys will let the meat rest overnight after coming off the smoke and then steam it the next day to 165 - 195 degrees and it gives them a tender piece of meat. Then again, they are using inside round in lieu of brisket as well.