The Texas BBQ Forum

Picked up 10 pounds of beef plate, and going to make pastrami out of it.

Trimmed and ready for the brine.

I love pastrami! Tried it once, didn't turn out as expected.

Txdragon wrote:I love pastrami! Tried it once, didn't turn out as expected.

Here's a link to a great recipe for pastrami and the process; http://ruhlman.com/2011/09/how-to-make-pastrami/

I have made Pastrami several times,Always smoked. Sliced thin for sandwich meat. Haven steamed or boiled any before. Good looking meat. CF

ChileFarmer wrote:I have made Pastrami several times,Always smoked. Sliced thin for sandwich meat. Haven steamed or boiled any before. Good looking meat. CF

This will be smoked to an internal of 150. I'll refrigerate it until I'm ready to slice. Then it will be steamed to about 175-180. Before it starts the "Hot" smoke, it will get about 3 hours of cold smoke.

I think I speak for the masses when I say that we need an update on this!!

I'll be slicing it this weekend, and posting pics. It looks good, but I haven't even tried any yet.