Pastrami Time!

[SnellySmokesEm]

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...

[KyNola]

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

[squirtthecat]

Go Snelly!

I'll be a day behind you..   Doing pastrami on Sunday.

[SnellySmokesEm]

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. 

[SnellySmokesEm]

3 Days of rubbed lovin in the fridge and flipped 2 times per day


After 1 hour of hickory smoke.  Smoker IT 225  Meat IT 100

[KyNola]

Snelly,
That is looking so good.

Can't wait to see your finished product.

[SnellySmokesEm]

Almost time for ftc


After FTC 


There was no way I was going to bed without a sample  ;D


Sammie pics later....

[wally22]

Snelly, that looks good you can send some my way if you need help getting it ate.

[Tenpoint5]

Looks really tastey!!

[squirtthecat]

Look at that bark...   I bet it will explode with flavor!

[SnellySmokesEm]

Sliced Pastrami after a nite in the fridge


My Reuben

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 ;)

[KyNola]

Good idea on trimming down the fat cap prior to applying the rub and smoking.  Looks great.  I'll bet it tastes even better.

[Tommy3Putts]

Great job.

I vote for not trimming the fat!   ;D

[Tenpoint5]

Iwould trim the fat season the pastrami then lay the fat back on top during the cook to be a self baster

[seemore]

SNELLY that looks good send me some. I got bread in oven waiting
seemore