Pastrami but a little different.

[aligator]

Making Pastrami a little different from what I have been doing.Using a Corn beef, 4 1/2 lb.. I usually season it with coriander, black pepper, brown sugar, garlic, capers and red pepper. my daughter brought me back an assortment of spices from her recent visit to Gatlinburg, Tenn. I am using a blend of garlic, tomato powder, onion,pepper, olive oil, rosemary, basil, bell pepper, parsley, chili pepper, lemon and lime zest, coriander, cumin, oregano and thyme, It is call Tuscany Blend from Spiceandtea.com. It is on the Trager Pellet smoker now, will post how it went.

 

[John Cooper]

Mighty fine looking ...... mighty fine!!

 

[Paymaster]

Shoot Yeah!!!!!!!!!!!!!!!!

 

[bigelow]

Very nice.

 

[Moonpie1]

Heck yeah!! Can't wait to see this one through!

 

[georgiadawgs44]

Lookin good so far! Can't wait to see the finished product!

 

[4bob4]

You eat it all already?

 

[aligator]

Sliced it up today will steam it with beer prior to making sandwiches. The spices I used were great.

 

[Paymaster]

Nice!!!!!!!!!!!!! Congrats!

 

[Big7]

I do something VERY similar.

I smoke mine hard for a few, then wrap with aluminum foil
and finish VERY slowly in the oven @ 200f until internal temp is 155f.

Also, a shot of vinegar or lemon will tender it up too.

Looks and sounds great. Bet that's some fine eating.

 

[aligator]

I just got in the habit of smoke at 225, wrap in foil and back on the smoker until IT190. I save the juice which collects in the foil and put it on top of the slices when I am steaming it in a dark beer. Thanks for looking.