Giving pastrami a go.

[Tinnmel]

This is my first pastrami, so I chose a small cut to try.  If it goes well, the next will be much larger.  I started with a 1.7 lb prepackaged corned beef brisket.  I seasoned it last night with salt, paprika, pepper, garlic, coriander, brown sugar, and mustard.  Into the fridge overnight to dry.  This morning I put it into my SRG on low with smoke rolling.  About 2 hrs. and I pulled at 165^o.  Here it is just before wrapping in foil to rest.  Once it cools I'll rewrap in plastic wrap and foil then into the fridge overnight.  I'll slice and give you results tomorrow.

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[Pam Gould]

I'm watching..Pam .☆´¯`•.¸¸. ི♥ྀ. 

[Keymaster]

That looks Great, gonna be even better tomorrow!!

[flbentrider]

I hope it turns out great for you.

IMHO, the flavor you get by curing your own brisket (or whatever cut) for pastrami far exceeds what you get by spicing and smoking a commercially cured corned beef brisket.

[Ka Honu]

Looking forward to seeing the pics and hearing the verdict.  You may find that you prefer soaking some of the cure out of a commercially corned brisket before adding rub and smoking/steaming into pastrami.  Or not.

[Tinnmel]

I hope it turns out great for you.

IMHO, the flavor you get by curing your own brisket (or whatever cut) for pastrami far exceeds what you get by spicing and smoking a commercially cured corned beef brisket.

You are probably right, but I need to take things one step at a time.  If I get this down ok, then maybe in the future I'll start with fresh meat.  I'd also like to try turkey pastrami down the road sometime soon.

[RAD]

Can't wait to see the results

[Sam3]

Watching this one too. I learned a lot from the pastrami I made last weekend. It was my first time as well.

[smokeasaurus]

Last Pastrami I did, I soaked a corn beef over night in water but it was too salty still for me. Should have started earlier and changed the water before bedtime so............

I am watching this one

[Tinnmel]

It's a bad time for me to be updating after FrozenTundra's excellent pastrami post.  However, here's my results.  I was fairly pleased with my first attempt, but I made a big error.  I did not soak the corned beef to begin with.  It's a bit salty, but not as salty as I was afraid it was going to be.  Make no mistake, no deli would be serving this, but I'll have some decent sandwiches for a first go.  I think I will be very very pleased with this method if I soak the corned beef first.

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[teesquare]

It is not to late to steep the slices in some warm water...will not hurt it.

[Tinnmel]

It is not to late to steep the slices in some warm water...will not hurt it.

I'll just eat this batch as is.  It's not overly salty, just slightly salty.  Ok for now, but will be better next time.