Pastrami

Cory430

I have Third eye's pastrami getting started and am curious about temp. He calls for a grate temp of 225-250, so would I be correct in assuming a dome temp of 275-300? I do not have a grate temp probe. Thanks.

Grandpas Grub

I don't think I would go as high as 300° dome.

265° or so is good.

You have some good eats ahead of you.

GG

Cory430

Thanks GG, Bout how long time wise do you think? I realize that I am cooking to temp and tenderness, just looking for a round about time for a 3lber. Thanks again

Cory430

BTW, I am using your rub recipe with a small tweak. I am using Raising the Steaks vs Montreal

Grandpas Grub

Doesn't thirdeye give a time guestimate in his write up...

I am thinking/guessing from 4 to 6 hours. I need to start making better notes on my cooks. If thirdeye's site ever went down I would be in deep crap trouble

GG

Cory430

Actually, it does in the bottom guest recipe say about an hour/pound. I didn't see that since I was using the top recipe. Do you prefer the wet finish or the dry?

Grandpas Grub

the recipe is all thirdeye's.

The first time I cooked pastrami I used thirdeyes but I missed read the pepper amount and also I put the entire 'batch' on one brisket.

Holy crap that was peppery but dang good.

It will be interesting to hear how your rub mix turns out, I expect very good.

If you have any left overs make some pastrami burters. Burgers. Put the burger on the bun and then pile high the pastrami and garnish.

GG

Grandpas Grub

I like the wet a bit better. Once in a while I screw the cook up but with one exception the pastrami always comes out great.

The one cook pastrami cook I messed up was when my buddy came over and I wanted him to have a taste. I looked at the pastrami cooking on the egg and cut a little piece off. The internal temp was 145°. Tasted great so I pulled the meat and made some sandwiches. Great flavor but it was like eating shoe leather, tougher than thick hard cooked jerky.

I was going to toss the remaining meat and decided to re cook/heat it. It ended up being a re-cook but it turned out great. A little dryer but really flavorful.

Got to love cooking on the eggs.

GG

Cory430

Thanks, I'll get ya'll a photo when they get done.

GO DAWGS!!!

ChefBrian

I too read thirdeye's blog and then basically winged it from there. Did this Pastrami while camping over labor day-
Started by Brining a bottom Round I found that looked much better than the brisket the butcher had.

Made a rub with corriander, juniper berries, montreal steak, garlic salt and black pepper-

Smoked it for about 8 hours at 220 indirect until internal temp of 165. Was Awesome-