Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Pastrami

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default Pastrami

    Picked up a corned beef for a great after St Patrick's day sale. Decided to make pastrami. Soaked the corned beef for several hours in water to remove some of the salt. Changed the water a couple of times. Mixed up the following rub.
    4 tablespoons fresh coarsely ground black pepper
    2 tablespoons coriander powder
    1 teaspoon mustard powder
    1 tablespoon brown sugar
    1 tablespoon paprika
    2 teaspoons garlic powder
    2 teaspoons onion powder
    Applied a thin coat of yellow mustard to help hold the rub.



    Loaded the smoker up with a couple of pecan chunks and a couple charcoal briquettes.



    Into the smoker it goes. Temp set at 225.





    And the magic box begins it work.



    Stay tuned for the finished results.

  2. #2
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    198 and probes like butter. Off to rest and cool before slicing.



    Oh so good.

    Last edited by Sodaking27; 03-20-2016 at 07:25 PM.

  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    113

    Default

    Looks amazing. Guess my invite got lost in the mail.

  4. #4
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Quote Originally Posted by ia_james View Post
    Looks amazing. Guess my invite got lost in the mail.
    Your welcome anytime....

  5. #5
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    113

    Default

    I need to post more pics, I haven't put any up since my Canadian bacon pics.

  6. #6
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    149

    Default

    ia_james,
    Please do post more pics! We love to see everyone's smokin pics!
    Thanks and happy smokin!

  7. #7

    Default

    Looks amazing. I'll definitely try this out. One question - why the charcoal briquettes? I always heard that briquettes are made with chemicals that are not good for the consumer and that you shouldn't cook on them until the chemicals have had a chance to burn off (when they stop smoking they have burned clean). It doesn't seem possible for the briquettes to burn clean in the smoker. Won't this be bad for the meat?

  8. #8
    Join Date
    Feb 2010
    Location
    Lake Richland Chambers in Texas
    Posts
    57

    Default

    Quote Originally Posted by ia_james View Post
    Looks amazing. Guess my invite got lost in the mail.
    Looks great Floyd (sodaking), I guess my invite is lost with James', I'll post your addy for everyone

  9. #9
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Quote Originally Posted by 2tall View Post
    Looks amazing. I'll definitely try this out. One question - why the charcoal briquettes? I always heard that briquettes are made with chemicals that are not good for the consumer and that you shouldn't cook on them until the chemicals have had a chance to burn off (when they stop smoking they have burned clean). It doesn't seem possible for the briquettes to burn clean in the smoker. Won't this be bad for the meat?
    2tall
    I use the briquettes to help generate a smoke ring in the meat. (Not really convinced it adds any benefits yet) Briquettes are made of sawdust and a binder to help hold them together. I believe the " chemicals " you are referring to is the burning off of the lighter fluid used to start the fire . I'm would never use the pre treated briquettes.

  10. #10

    Default

    Approximately how long did it take to smoke?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •