First time Pastrami

[Willy2763]

Had to try it since the local BBQ joints are now serving it. Monkey see monkey do I guess. I generally lob off the thin end of a brisket flat and make corned beef so it wasn't a stretch to just cure the whole thing. I did the foil boat method ala Chud for the cook. Worked great and only took ten hours at 270-320*. I gave it a long rest and the texture was everything I wanted it to be. I just used a generic pastrami rub recipe off the net and it worked well. Lots of pepper, coriander and garlic. Smoked on my Bandera with oak. Overall I'm very happy with it. Thanks for looking.

 

[Smoking Piney]

Killer! :thumb:

 

[ssv3]

Looks awesome! After doing one myself, I don't want to do regular brisket anymore.

 

[Groundhog66]

One of my favorites, nicely done, I really need to make it at some point.

 

[Groundhog66]

Looks awesome! After doing one myself, I don't want to do regular brisket anymore.

After you accomplish making a nice pastrami, you are correct, there is zero reason to cook a regular brisket again.

 

[Stingerhook]

From the looks of it there are many more in the future Joe.

 

[cowgirl]

Nice job! It looks delicious!

 

[Itsdone]

After you accomplish making a nice pastrami, you are correct, there is zero reason to cook a regular brisket again.

There is still a place for smoked brisket on butter toasted kaiser topped with coleslaw and a drizzle of blues hog original or blues hog 50/50.


But yes, a good corned beef on deli Rye with mustard is hard to beat.

 

[roademier]

Looks phenominal.
I have to look up the Chud method.
I've only done mine old school New York (Katz's ) style.
Brine Smoke Steam

 

[ModelMaker]

It looks pretty juicy for a Pastrami, I usually see it drier than juicy?
Ed

 

[Willy2763]

It looks pretty juicy for a Pastrami, I usually see it drier than juicy?
Ed

This was not at all dry, but that might have been helped by the foil. There was a ton of juice in the foil when it finished resting.

 

[thirdeye]

Looks fantastic. :mrgreen:

I'm guessing you used a wet curing brine to corn the brisket, and since you have that process dialed in you can also corn a pork butt and use it to make Porkstrami. It's really good too.

 

[snadamo]

WOW. Excellent job!

 

[creek bottom]

Outstanding!!! :clap2:

 

[Big George's BBQ]

That looks fantastic