First Pastrami Success Thanks to...

[ghost9mm]

Larry aka KyNola....I have never tried making a pastrami and after someone last week posted their success making pastrami, I mention that I would like to try it, it wasn't long till I received a PM from Larry with all the instructions and ingredients (rubs) on how to be successful preparing a pastrami...here is a picture of the results, darn near made myself sick from eating to much pastrami...lol..had a couple of the blue mountains to heal myself...thank you Mr Larry it is magnificent...

[OU812]

Lookin gooood.  :o

I need to make some more,,,, I used my last package in a fattie.

[classicrockgriller]

Larry is always willing to Help.

A++++ for both of you Guys. Nice job.

[ADH]

Looks amazingly good.  I would like to try making it one day.

[Ka Honu]

That pastrami looks terrific.  Too bad you didn't have any beer to go with it.

[KyNola]

Gary, you KILLED that pastrami.  That pic of the sliced pastrami with pickles on each side with the proper beverage just to the left says it all.  Awesome job.

One thing I want to make sure that folks know, all of the pastrami making that I know.....I learned on this forum.  Habs taught me tons about how to handle that corned beef both before and after coming out of the smoker.  I apologize to the member who taught me that you can use a store bought corned beef brisket flat and make pastrami as I can't remember who that was.  You know who you are so thank you very much.

My friends, that's what this forum is all about.

Once again Gary, awesome job.

[SoCalBuilder]

Man does that look tasty. My smoking to-do list is almost as long as the honey-do list. This just moved near the top. Thanks for sharing!

[SouthernSmoked]

Man Oh Man!! Nothing but MONEY!!!

[SnellySmokesEm]

Nice Job!  Awesome forum, awesome Guys!  I'm slicing into my pastrami tomorrow!

[Tenpoint5]

Larry is that this recipe your using or a different one?

Pastrami from Corned Beef
First discard the little packet of seasoning, drain the juice from the package and rinse. Then soak in cool water (in a plastic container or zip top bag in the fridge), no less than overnight or up to 48 hours, changing water at least two or three times (extracts some of the injected solution).  Dry with paper towel and lightly score the fat side with a knife to mark the grain direction, apply rub to all sides. Back to the refrigerator overnight wrapped in plastic. On cooking day, bring to room temperature; re-season all sides with a sprinkle of rub. Then smoke/cook to 165o IT followed by some FTC time and a day or so in the fridge before slicing paper thin (across the grain).

Basic pastrami rub
     2 tablespoons peppercorns
     1/2 tablespoon onion powder
     1 teaspoon paprika
     1/2 tablespoon coriander seeds
     1 teaspoon thyme, dried
     1 teaspoon garlic powder
          (Rough grind the peppercorns and coriander before adding)

[Ka Honu]

Hmmmm, now that looks like a familiar recipe.

[OU812]

Nice Job!  Awesome forum, awesome Guys!  I'm slicing into my pastrami tomorrow!

Bout time.  ;D

[KyNola]

Larry is that this recipe your using or a different one?
Pastrami from Corned Beef
First discard the little packet of seasoning, drain the juice from the package and rinse. Then soak in cool water (in a plastic container or zip top bag in the fridge), no less than overnight or up to 48 hours, changing water at least two or three times (extracts some of the injected solution).  Dry with paper towel and lightly score the fat side with a knife to mark the grain direction, apply rub to all sides. Back to the refrigerator overnight wrapped in plastic. On cooking day, bring to room temperature; re-season all sides with a sprinkle of rub. Then smoke/cook to 165o IT followed by some FTC time and a day or so in the fridge before slicing paper thin (across the grain).

Basic pastrami rub
     2 tablespoons peppercorns
     1/2 tablespoon onion powder
     1 teaspoon paprika
     1/2 tablespoon coriander seeds
     1 teaspoon thyme, dried
     1 teaspoon garlic powder
          (Rough grind the peppercorns and coriander before adding)

Not exactly but a similar procedural version.  Beside procedural differences I now buy Uncle Louie's Pastrami Rub rather than make it.  I have made a lot of pastrami rub using the rub recipe you show.  I simply prefer the ready made from Uncle Louie's.  For my personal taste it has a little more zip and flavor to it.

100 ways to skin a cat. ;)

[Ka Honu]

...100 ways to skin a cat.

I always wondered what anyone would do with a skinned cat. Now I find that KyNola makes them into pastrami.  I think I'll skip that particular recipe.

[Tenpoint5]

As noted above I got that one from a wandering Turtle!!