So I have my corned beef flat all rubbed up having sexy time in the fridge! ;D I have read a lot of the post and asked a lot of questions. My last concern before I starting the smoke tomorrow morning deals with the cooking time and temp. From what I read I need to get the IT from 165-180. I figure this will take about 4.5 to 6 hours for a 3lb flat. Does this sound right to you guys?
Any input on the IT and/or cooking time it greatly appreciated. I will be adding pics soon...
Atta Boy Snelly! Time for the first pastrami. I smoke mine for about 3 hours at 220 or so. Continue cooking until the IT reaches 160-165. Your time estimate sounds about right but just pay attention to the IT. That's the key.
You're gonna love the taste of your pastrami. Wish I was smoking one up this weekend myself.
KyNola
Go Snelly!
I'll be a day behind you.. Doing pastrami on Sunday.
Well the rubbed corned beef is in the smoker. Have already made one mistake. My brisket is 5lbs not 3lbs. But I'm not slicing til tomorrow so its no big deal. I just will have to stay up little later drinking beer :P so I i can put it in the fridge after some tlc and ftc.
3 Days of rubbed lovin in the fridge and flipped 2 times per day
(http://i70.photobucket.com/albums/i82/matts887/pastramirubbed.jpg)
After 1 hour of hickory smoke. Smoker IT 225 Meat IT 100
(http://i70.photobucket.com/albums/i82/matts887/pastramismoke01.jpg)
Snelly,
That is looking so good.
Can't wait to see your finished product.
Almost time for ftc
(http://i70.photobucket.com/albums/i82/matts887/pastramismoke02.jpg)
After FTC
(http://i70.photobucket.com/albums/i82/matts887/pastramifinished.jpg)
There was no way I was going to bed without a sample ;D
(http://i70.photobucket.com/albums/i82/matts887/pastramislice.jpg)
Sammie pics later....
Snelly, that looks good you can send some my way if you need help getting it ate.
Looks really tastey!!
Look at that bark... I bet it will explode with flavor!
Sliced Pastrami after a nite in the fridge
(http://i70.photobucket.com/albums/i82/matts887/sliced.jpg)
My Reuben
(http://i70.photobucket.com/albums/i82/matts887/reuben.jpg)
My plate presentation needs a little work but it sure was good!
A few thoughts:
I ended up trimming off the fat cap and next time I will trim it before the smoke
I need to experiment with my pastrami rub a little more. It was good just a little too peppery (is that a word?) for my taste so I'm gonna try STC's rub next time.
I used sour dough bread just because the wife and I dont care too much for rye
I wish I had my slicer >:( I should be here in a few days so I am going to wrap up the left of the pastrami and try out the new slicer as soon as it gets here!!!
But man that pastrami was off the chain and I can see a lot of pastrami making in the future!!!! ;D :) :D ;)
Good idea on trimming down the fat cap prior to applying the rub and smoking. Looks great. I'll bet it tastes even better.
Great job.
I vote for not trimming the fat! ;D
Iwould trim the fat season the pastrami then lay the fat back on top during the cook to be a self baster
SNELLY that looks good send me some. I got bread in oven waiting
seemore
10.5 - Thanks for the fat trimming idea. I will do that the next time I make pastrami.
Thats some killer lookin pastrami you made there Snelly.
I would cut the fat cap off and put it on the rack above the pastrami so it can rain down all the goodness and still get a good bark. Works for me.
Quote from: OU812 on March 08, 2010, 08:45:13 AM
Thats some killer lookin pastrami you made there Snelly.
I would cut the fat cap off and put it on the rack above the pastrami so it can rain down all the goodness and still get a good bark. Works for me.
Great idea! I'll do that next time as well.
That looks great Snelly! I'm comin over! Whens that slicer gonna get here?
QuoteThat looks great Snelly! I'm comin over! Whens that slicer gonna get here?
The slicer should be here by Wed. I thought you were coming over yesterday. Damn them reubens were great. I cant wait to make another sammie when I get home from softball tonight!
I thought so too, the little guy had other ideas for us!
QuoteI thought so too, the little guy had other ideas for us!
Ahh I feel your pain bro. It gets easier, just hang in there!
Pastrami is looking awesome Snelly,
are there any scraps left?
Man what a sandwich!!!!
Good looking piece of meat!
What recipe did you follow?
Quoteare there any scraps left?
Man what a sandwich!!!!
Yes there are scraps left but that was by design. My Chef's choice meat slicer will be here tomorrow and I will be slicing all the pastrami to break in the new addition to the family!
QuoteWhat recipe did you follow?
I started using Hab's rub from the forum but thats about all I used. Honestly I just winged it. I read a lot of forums and talked with Ky and UIS about their methods and then just experimented. Here is the run down:
1 5lb store cured corned beef from Sam's
No soak just rinsed
Habs Rub for 4 days
Smoked with Hickory for 4 hours and cooked until the IT was 165 (I think next time I am going to aim for IT of 155)
9hours total cook time and then 3hrs ftc
I trimmed the fat cap the next day but next time i will trim the fat cap rub the meat then put the fat cap back on the top of the meat when it goes into the ES
Ok well I finally got my Chef's Choice Meat Slicer in so I have the final picture of my first pastrami smoke. I am a very happy guy right now!!! ;D :) :D ;D
(http://i70.photobucket.com/albums/i82/matts887/slicedpastramimeatslicer.jpg)
If anyone is interested in the Chef's Choice here's the link to the tread:
http://forum.bradleysmoker.com/index.php?topic=13798.0
Snelly,
That looks great man! Congrats!
Nice job on your pastrami, looks mighty tasty.