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Pastrami help

Posted on 11/6/16 at 12:54 am
Posted by cave canem
pullarius dominus
Member since Oct 2012
12186 posts
Posted on 11/6/16 at 12:54 am
Have had a brisket brining for 2 weeks and will be smoking to make pastrami next weekend. Will be smoking along with a packer and a Boston butt.

Never attempted pastrami before but it is requested by the wife, any tips from someone who has done one before?

I was just going to run it the same as brisket but wrap just as one would with a crutch as I am not concerned about a bark.

I don't wrap briskets normally but am thinking this might be the way to go with the corned beef.
Posted by EastCoastCajun
New Bedford Massachusetts
Member since Aug 2015
2190 posts
Posted on 11/6/16 at 6:35 am to
(no message)
Posted by EastCoastCajun
New Bedford Massachusetts
Member since Aug 2015
2190 posts
Posted on 11/6/16 at 6:38 am to
You actually would want a nice bark on pastrami.
Don't know your time constraints, but I smoke my pastrami the day before I intend on serving. I steam to reheat and it comes out fantastic
Posted by unclejhim
Folsom, La.
Member since Nov 2011
3703 posts
Posted on 11/6/16 at 6:49 am to
Go to the Smoking Meat website. Search Pastrami. I did one last yea and it came out pretty good. Just can't find my note right now.
Posted by cave canem
pullarius dominus
Member since Oct 2012
12186 posts
Posted on 11/6/16 at 7:33 am to
quote:

You actually would want a nice bark on pastrami.
Don't know your time constraints, but I smoke my pastrami the day before I intend on serving. I steam to reheat and it comes out fantastic


no time constraints at all, I will be serving the brisket and butt Sunday, the pastrami is for later use as well as sliced for sandwich meat.

I may leave it unwrapped as well and get a bit of bark, this is just a new twist and was wondering who else had done one and if there were any unknown (to me) challenges.
Posted by t00f
Not where you think I am
Member since Jul 2016
102385 posts
Posted on 11/6/16 at 7:47 am to
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