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I have been reading up on pastrami, and it seemed so difficult, and way too time consuming. Then I ran into a couple of posts, and one in particular struck my interest, Woodburner talked about using the corned beef that you can buy at the supermarket, and turning it into pastrami.

So away I went to my butcher, where he personally seasons and prepares his own corn beef, I got a 5lb seasoned piece of meat. The butcher said that he had been brining it for seven days already and it was ready to go.

So the next day I removed it from the packaging, and saved as much of the seasonings as possible, then soaked the meat in water for about an hour and half to remove some of the salt. While it was soaking I mixed up some more seasoning, a little onion powder, garlic powder, paprika, coriander seed, mustard seeds, whole pepper, and smashed it all together in a mortar.

Here is what the meat looked like after soaking:

After I dried the meat I rubbed it with the wet seasonings I had removed earlier, then rubbed it with the dried seasoning that I had made.

I used 4 oz of Hickory, set the temperature on my Smokette to 225, the time was 4pm and I was shooting for an internal temperature of 185.

By the time I went to bed 10pm, the internal temperature was 154. And by about 1pm it hit a plateau and sat at 165 for about 2 hours. At 5am when the dogs needed to go out, the temperature was at 175, so I kicked the temperature up to 250. At 175 the temperature probe slid in easily. At 7:30am, the meat finally hit 185. Below are the results.

My father who 5 months ago said �you don�t need a smoker� is begging for more! Big Grin

If I had it to do all over again, I would I change anything? Well not at this point.

Cheers, Doxie!
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Hey Mainely, fantastic documentary and the pastrami is making me salivate. As to finding the grain direction, that's not always real easy once a piece of meat is cooked, especially with a nice dark crust like you've got. My Pa was in the meat business and always sliced the roasts at family gatherings. He told me, if you can't figure out the grain just make a thin cut and see what you've got if ain't right just try from another direction. I've always followed that advice and it's worked pretty good.
Thanks. I'll add it to my ever growing list of bbq accessories to purchase. I think accessories I want are gonna cost more than the smoker!

Smokette: $450
Cover: $50
Taylor: $20
Misc. thermometers $15
Jerky Rods: $15
Stainless Steel Injector: $25
Gloves: $10
Brining Vessel: $10
Granton Carving Knife: $50
Foodsaver: $200
Freezer: $200
Grinder (for sausage making)$60
Weber Grill(for finishing chicken)$500

Yikes! Don't tell the wife, I'll never get to buy a boat this year. (to catch trout, etc. to smoke in the Smokette)

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