Pastrami

[NewHeart]

With all the corned beef in the stores this time of year, I decided to make my first pastrami. I got a small piece of corned brisket, about 3 1/2 lb. and soaked it overnight to de-salt it.

Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that).

Smoked it about 7 hours just over 220º until it was about 165 internal.

First sammy on some rye bread with Webber's mustard.

I keep going back to the fridge for "just another slice".

 

[bbquzz]

For some reason the pictures are not showing up NewHeart, but I'm betting it looks good!

 

[Nick Prochilo]

Buzz, you're wrong......the pictures aren't showing up.

 

[bigwheel]

Thankfully some of us aint visually oriented cept with it come to large floppy breasted yankees...but it sure sounds good. Now tell us..did the overnight soak really work? I have followed that alleged rumor with various oversalty stuff and did not find it productive. Do you think maybe I have just been unfortunate? Thanks.

 

[NewHeart]

I can't find the edit button for my original post, but here's the pictures.

BW, I couldn't say for sure, but every source I Googled said to soak it, and as you well know, if it's on the internet, it must be true.

 

[Vermin999]

Nice pastrami!!! Whenever I smoke a corned beef I will soak it too and change the water out at least once

 

[bbquzz]

Pictures were worth the wait Dave, I believe I soaked and rinsed 4 times the last I did pastrami and it was not too salty.

 

[DJ]

Nice Job, Looks great!!
dj

 

[Green Hornet]

That looks awesome! I should never look at stuff like this around lunch!
That Webber mustard is some good stuff too. I am nursing my last jar of it now.

 

[Nick Prochilo]

I'd eat that!

 

[bigwheel]

Ok..I am starting to believe you can soak the salt out of that stuff just a little more than I did..lol. Will say it depends on how strong is the brine/pump a person is trying to alleviate. A big hunk exposed to strong brine for long periods do not desalt itself well on an overnight freshwater soak. Least enough for most folks taste buds. Throw a stout whammy on a piece of meat it needs to be simmered out. That is why drunk Irishmen invented corned beef and cabbage I think. The salty simmer water is just right to cook cabbage. lol.

 

[LarryWolfe]

Deeeelicious!

 

[cookking]

Looks great! Now I want a big pastrami sandwich!!!!

 

[Tri Tip]

That looks awesome!

 

[Griff]

That looks awesome. I haven't done pastrami for year. need to remedy that.

 

[bigwheel]

The Little Bride picked up all the fixings for Rubens for tonights supper. Sure she bought the deli corned beef. This might be a good time to snag some in the cryo but last few years Kroger has sold flat out of the stuff by this time. Apparently a lot of drunk Irishmen shop in there for St. Paddys day.