Suggestions on How to Make Pastrami

[Slider]

I LOVE pastrami. Who doesnt! I always wanted to make my own, but have no clue where to even begin.

I've read through scores of recipes. Some are as difficult as an SAT, some are simple.

I thought I'd come here to get some real world advice on how to actually do this.

Thanks in advance.

 

[Solly]

Here's what I did, pretty straight forward, I just used a store bought corned beef, I did soak it in water for a day in the fridge changing the water one time, then I seasoned it with pastrami rub put it in the Pit Boss at 225 until a internal temp of 165 degrees ( about 3 hrs , depends on size of corned beef ) then I removed it from smoker placed in a foil pan with water in bottom and brisket elevated on a cookie cooling rack and pan covered tightly with foil and placed in the indoor oven at 275 to steam for about 2 hrs , removed it from pan and presto pastrami !! P/S tip if your rack has shallow legs and you don't think it is above the water enough make 4 foil balls and put one on each corner under the rack .You could put it back on the smoker but I could see no reason to waste pellets when it had already received all the smoke it was going to get.. here's the rub I used

Pastrami Rub Seasoning​

• 4 tbsp black ground peppercorns
• 4 tbsp ground coriander seeds
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground yellow mustard . There are several Pastrami rub recipes on the net ,this one gave real good results. GOOD LUCK !!!!!!

 

[mixed up]

cool thanks for posting that with cornbeef on sale know

 

[Slider]

Here's what I did, pretty straight forward, I just used a store bought corned beef, I did soak it in water for a day in the fridge changing the water one time, then I seasoned it with pastrami rub put it in the Pit Boss at 225 until a internal temp of 165 degrees ( about 3 hrs , depends on size of corned beef ) then I removed it from smoker placed in a foil pan with water in bottom and brisket elevated on a cookie cooling rack and pan covered tightly with foil and placed in the indoor oven at 275 to steam for about 2 hrs , removed it from pan and presto pastrami !! P/S tip if your rack has shallow legs and you don't think it is above the water enough make 4 foil balls and put one on each corner under the rack .You could put it back on the smoker but I could see no reason to waste pellets when it had already received all the smoke it was going to get.. here's the rub I used

Pastrami Rub Seasoning​

• 4 tbsp black ground peppercorns
• 4 tbsp ground coriander seeds
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground yellow mustard . There are several Pastrami rub recipes on the net ,this one gave real good results. GOOD LUCK !!!!!!

what size corn beef are you using?

 

[Jooster]

I LOVE pastrami. Who doesnt! I always wanted to make my own, but have no clue where to even begin.

I've read through scores of recipes. Some are as difficult as an SAT, some are simple.

I thought I'd come here to get some real world advice on how to actually do this.

Thanks in advance.

I buy a corned Silver Side ( what we call it in Australia). Rub with lots of pepper.

Smoke till 165 then wrap in Butcher paper until internal 205. Testing with meat probe to make sure it’s soft. Let it rest then slice. It’s delicious

 

[Slider]

I just bought a 6-pound corned beef and will attempt to convert this to "real" pastrami. I can only imagine how bad I'm gonna screw up this one!

 

[Ol' Smokey]

Let us know....good or bad. Id like to try that someday...

 

[Solly]

you wont screw it up, the size of the pastrami shouldn't matter because remember your cooking to temp not time, about 165 degrees on the smoker
then the steaming process if you do it in the inside oven 2 hrs at about 275 will stay the same (no sense in wasting pellets in the smoker for this step since the smoker has already done its job) let us know !! who knows you could give Katz deli a run for their money !!!

 

[Slider]

Well, as a native New Yorker, coming anywhere near Katz is as close to pastrami nirvana as one can get. I'm making it next week. I'll keep you posted.

Thanks

 

[Slider]

Well, Here goes. I just placed the meat on the PB. It is set at 270 and I'm gonna let it roll for about 3 hours. I'll post progress pics throughout the cook

Thanks

 

[Slider]

It was absolutely awesome!

 

[Slider]

Well, Here goes. I just placed the meat on the PB. It is set at 270 and I'm gonna let it roll for about 3 hours. I'll post progress pics throughout the cook

Thanks

It was absolutely awesome!

 

[Solly]

Fantastic !!! looks delicious !!! I told you you would not screw it up ! did you do the steaming step ? move over Katz here comes Slider !!!

 

[Slider]

No. I did the following...

• 3 hours at 270
• Pulled when IT hit 165
• Placed in an aluminum pan and added 2 cups of beef broth and 2 cups of water
• Covered with foil
• Cranked up the PB to 325 for an additional 2 hours when IT hit 200-205
• Let rest for 30 minutes at 170 in my over

 

[Ol' Smokey]

Looks fantastic...

Did you use sollys rub mix?