Andy Dandy Pastrami

[devo]

Saw a friend of mine who I lost contact with over the years. He was going to school to be a chef. Well he now has his own restaurant and we got talking about smoke food, and the subject came up about Pastrami and he asked if I ever made any.  ??? Well yes once but I really wasn't happy the way it turned out but he talked me into trying again. So here it is. A 7 lbs. beef brisket after it spent 5 days in the fridge to cure. Used a wet cure.
This is after I reapplied spice's and before going into the smoker.


After two hours of Hickory smoke and another 5 hours with no smoke it was standing around 150* F and I read someplace to steam it to finish so I did. Got the roaster out and in no time it was at 160* F


This is it cut open, very happy with the curing process. It went all the way trough. And man the kitchen smelt great while it was in the roaster.


A close up pic


Had to taste it and WOW is it good. Going to let it rest in the fridge for a day or so before slicing.
It's called Andy Dandy because his first name is Andy  ;D

[ACW3]

I haven't done a pastrami from scratch, but I have done pastrami using packaged corn beef.  Yours looks fantastic.  I am getting ready to try my hand at corning my own brisket.  We'll see how it turns out.

Art

[SiFumar]

Looks really good!  Really like the packed on coating of spices.

[ghost9mm]

Killer, Killer, Killer....looks just plain awesome...

[mikecorn.1]

That close up pic is $$$!


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[slowpoke]

Those pictures got my taste buds watering.Looks great Devo.

[KyNola]

Wow, nice going Devo.

[beefmann]

nice shot looking good

[devo]

Thanks guys, I'm very pleased with the way this came out.

All sliced up.


And vac sealed for the freezer.