I got my Pastrami working this weekend

[cameraman]

I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less.

It was a dark and rainy day so I set up my climate control system.

I smoked them with hickory at about 225 for 6 hours or so but when they stalled at 140 I bumped it up to 270. They hit my target of 160 about an hour later.

They had a nice crunchy bark.

A little taste of each was necessary for QA purposes.

I put one up in the freezer and steamed the other today for lunch with a friend.

All in all not a bad meal. I sent my buddy home with the leftovers. I own him now. :wink:

Thanks for looking.

 

[ManakooraMan]

Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.

 

[NorthwestBBQ]

Wow! Great pics and Pastrami!

 

[Titch]

Nice work mate.
Cheers,
Titch

 

[cameraman]

Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.

No doubt. It's on my to do list.

 

[deguerre]

Stellar!!!

Whew! GObels. Not Goebbels. Had me worried for a sec. :icon_blush::becky:

 

[slow-smoker]

Looks tasty. Need to do one of those myself.

 

[Bonewagon]

Looks delicious!

 

[cameraman]

Thanks for the kind words. I think going forward my corned beef pastrami will be made from the point. Fat! I need more FAT!