I picked up a couple corned beefs with the idea of making pastrami out of one. I wanted to try the pre corned from the store so when Patty's day is over, and they go on sale and I can then decide if I want to stock up.
Started with one of these and soaked over night
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-16_15-08-58_731.jpg)
Using Hab's recipe for the dry rub (from recipe site) My spice grinder burnt out so had to do the old way
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-16_08-15-32_41.jpg)
Dry rubbed and wrapped for over night
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-16_15-07-58_644.jpg)
I have a corned beef in the fridge also. Let me know how it turns out. I will do mine next week.
Mmmmmmmm..... Pastrami!!!!
Finally got it done.....After 3 days wrapped in spices, I smoked(hickory) it for 2hr at 150* with some Mock Soy Vay jerky(I didn't want to waste smoker space). Then jerky came out(put in dehydrator) and bumped up to 225* for another hour of smoke. Took it out and steamed in oven until IT of 165* Let cool, wrapped in plastic and foil overnight. I would definitely look for the sales on the corned beef now. But also want to make Habs full recipe. This pastrami is outstanding!
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-19_11-28-38_860.jpg)
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-20_09-25-50_834.jpg)
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-03-20_17-14-11_817.jpg)
Heck Yeah !!! you really done good, it looks awesome, the money shot is killer...
What did you soak it with overnight (prior to seasoning/smoking)? I started with a corned beef brisket, but figured since it was already corned, I didn't need to soak, I just rinsed and applied my rub. How did you steam it? just in a pan/cover with a little water in the bottom? Thanks.
If you have a large enough steamer, you can use that.
If not; here is how I steam mine:
Steaming Pastrami (http://www.susanminor.org/forums/showthread.php?575-Steaming-Pastrami)
I did one a couple weeks ago. I put an onion in the food processer with some of my dry rub and garlic, blasted the heck out of it, rubbed on the piece of corned beef and soaked overnight. Then I smoked and steamed. Best one I have done so far. Wish I would have taken pictures of it. Not really the proper way to do Pastrami but hey, if you like it, you did good.
looks awesome! If I did this I would need to invest in that meat slicer I have had my eye on!!
Nice Job, I gotta do one of these !!
I was doing a chicken at the same time as My Pastrami, and the IT got up to 175 before I took it off. Because it was that high, I didn't steam it, just FTC. Tasted great the next morning, would the steaming just keep it a little juicier? Wondering what I missed out on by skipping that step.
(http://i670.photobucket.com/albums/vv66/NathanFong/Pastrami.jpg)
I have prepare pastrami them either way, fully cooked in the smoker, or finished by steaming. Steaming does tend to plumb up the meat and the final product is more moist.
Quote from: fong0041 on April 10, 2012, 09:37:11 AM
What did you soak it with overnight (prior to seasoning/smoking)? I started with a corned beef brisket, but figured since it was already corned, I didn't need to soak, I just rinsed and applied my rub. How did you steam it? just in a pan/cover with a little water in the bottom? Thanks.
I soaked in water overnight, changing it a couple of times to take some of the saltiness out. I just used a roast rack for steaming in large pan covered with foil (foil not touching meat). I did find it very moist. As it is the only way I have done it, I will probably keep doing it that way. I also threw the spice packet in the steaming water...not sure if it made a difference, but why waste it lol. We liked it so much I picked up 6 more yesterday on sale. Got 2 soaking now.
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-04-12_11-10-28_941.jpg)