Here is My First Attempt at Homemade Pastrami

[Daba's BBQ]

Well, Here goes. I just placed the meat on my rig.

It is set at 270 and I'm gonna let it roll for about 3 hours. I'll post progress pics throughout the cook

 

[Daba's BBQ]

The end results were amazing!

 

[RustyJake]

Envious, that looks great.
Any details as to what you did? Was it from scratch, did you use a prepared corned beef? What spice mix did you use for the pastrami?

 

[Daba's BBQ]

I used a store-bought corned beef from BJ's. I desalted it for 18 hours in cold water.

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

Here is the rub I used...

• 2 tablespoons whole black peppercorns
• 1 tablespoon fresh coarsely ground black pepper
• 1 tablespoon whole coriander seeds
• 1 tablespoon coriander powder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon whole yellow (white) mustard seeds
• ½ teaspoon mustard powder

 

[RustyJake]

I used a store-bought corned beef from BJ's. I desalted it for 18 hours in cold water.

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

Here is the rub I used...

• 2 tablespoons whole black peppercorns
• 1 tablespoon fresh coarsely ground black pepper
• 1 tablespoon whole coriander seeds
• 1 tablespoon coriander powder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon whole yellow (white) mustard seeds
• ½ teaspoon mustard powder

Thanks. I know there will be others on here wanting to do something like this too
That rub sounds good. Not having salt is a plus when making pastrami, the corned beef is already salted and doesn't need anymore

 

[Daba's BBQ]

Glad I could help. I never made this before. So I do what I always do, I come to the Forums, check YouTube videos, and figure out how to do it. I have a food journal where I keep all my cooks. I use this as a guide for future cooks. It includes the basic info such as time, temps, IT, weather conditions, etc. I make side notes as to the outcome - texture, doneness, etc.

The next time I do this, I will do away with the foil pan, and bring it up to an IT of 200-205, then pull it. I wanted a darker, crunchier bark, and when it is steamed, it causes the rub to become soft. Although it tasted amazing, I want to give it another try using a different method.

 

[RustyJake]

You can always wrap in butcher paper when it hits about 180°. That gives it a bit more time to darken. The paper wrap my not be as harsh with softening the bark as steaming. I know I had the same issue with some of the ones I steamed.

 

[BobbyQ]

I used a store-bought corned beef from BJ's. I desalted it for 18 hours in cold water.

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

Here is the rub I used...

• 2 tablespoons whole black peppercorns
• 1 tablespoon fresh coarsely ground black pepper
• 1 tablespoon whole coriander seeds
• 1 tablespoon coriander powder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon whole yellow (white) mustard seeds
• ½ teaspoon mustard powder

Glad yours came out good. I basically followed the same method except for the aluminum pan with broth. Mine never got past 170 even after nine hours and a boost up to 300. Tasted good but it was kind of tough. Just one of those things with the brisket

 

[magoo40]

The next time I do this, I will do away with the foil pan, and bring it up to an IT of 200-205, then pull it. I wanted a darker, crunchier bark, and when it is steamed, it causes the rub to become soft. Although it tasted amazing, I want to give it another try using a different method.

I smoke for a about 3 hours, then I wrap in foil at the stall and place it in the oven no extra liquid i find there is still enough in the meat to create the steaming effect, (I don't see the point in burning pallets when the meat is wrapped). To improve the bark after the steaming i remove the foil wrap and place back in the oven at a low temp to dry the bark out it comes up nice and crunchy