Pastrami

DieselkW

The first time I smoked a corned beef and magically made pastrami, I was given a pat on the head and told I gave it a really nice try.
The next few times I experimented with different recipes. Emeril boils it after it comes out of the smoker. I don't see that happening here today - but I could be persuaded to steam it, perhaps to tenderize it some more. I made an outstanding pot roast yesterday, if I do say so myself. (Pictures in another discussion from yesterday)

Anyway, it's early. I've got my corned beef rinsed last night, set in the fridge uncovered to dry overnight. This morning I mixed up brown sugar and garlic, white peppercorns, mustard seed, and coriander seeds. Trimmed the hard fat off the top of the point, spread the seasoning mix that came with the corned beef on the meat side, and covered the fat side with this morning's sugary mixture.

I'm planning on 225f for 4 hours, starting at 10am. Pastrami sandwiches on rye at 3pm.

Anyone got advice, tips, tell me I'm doing it wrong, tell me I'm doing it right, whatever comments are welcome.

Pictures:

Chowman

Sounds good but I would start earlier for more smoke and allow 1 hr for steam. Did that last week.

Chowman

I followed this , using method 3 , http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
But with 5 hrs smoke.  You might use temp at 275 , I think I did.

grege345

I've never tried that rub so I'll leave that to someone else to comment. I did a pastrami last weekend (my 6th time) and always have good results. So this is what I did. Cooked meat to an internal temp of 180 degrees. This is key for me because I don't want my meat to fall apart. Once the meat is done I remove from the egg and let rest at room temperature or put in the fridge before slicing. No FTC for me when it comes to pastrami. Now that the pastrami is cooled its time to slice. Obviously you want to slice thin since it is for sandwiches. Now this is the part that is key for me. I put a steamer pot on the stove and take the thin slices and place in the steamer basket. As the slices steam I start to assemble my sandwich and heat up my cast iron pan. I lightly buttter the tops of the rye bread. When the meat is hot and steamed I place one of the buttered pieces butter side down in the cast iron pan. Then i add sauerkrout, thousand island dressing, meat, cheese and another slice of bread. I place weight on top of my sandwich to press it but thats me . Hope this helps. It turns out great everytime. So good my freezer is packed with a recent sale on corned beef. Family favorite. 

DieselkW

I brought the egg up to 300f to pre-heat the inside, grate, platesetter, drip pan. That hunk of hard fat I cut off this morning is in the drip pan.

I'm wondering if I can steam this pastrami in the drip pan when it comes time to take it off... I can add some water after the meat comes to temp, and foil over the top of the drip pan for a half hour with the pastrami inside.

I have a pressure cooker, and can do that, but I like what @grege345 suggested and steam up the slices.  I don't know what FTC means.

@chowman - good link - and I put it on a half hour early in case it does take longer than I expect... good plan. I'll watch the temp and pull it at 175 - 180. You never know when a brisket is going to stall and for how long.

Chowman

I think FTC is wrapping in foil, then wrap a towel around it and put in a cooler for an hour until dinner .  Hope it went well, and I would finish with a pressure cooker if available.

DieselkW

I did finish in the pressure cooker - about a half hour... turned out "okay". I'm not happy with the tenderness - it's a bit chewy, but easy enough to eat.

Thanks for your help @Chowman