Backstrap Pastrami


 
Adam Terhune

Adam Terhune

TVWBB Member
I finally got around to making pastrami with some of the backstrap from my son's first buck he took last Jan. Here are some pics. He was impressed with how it turned out so we figured we'd share a post.

Mini-WSM setup for low-heat smoking:
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Honey Pepper Glaze before smoking:
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4 hours in:
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hand slice:
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lunch:
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It cured for 6 days in the brine/pickling solution. For the recipe I'm going to point you to the gentleman who I got it from (Bryan Derr). In exchange for sharing the recipe his only request was that I don't share it, but that if anyone asked to share his http://www.youtube.com/watch?v=7VyFr5qbAV0 video instead. I found his video and emailed him. He's a super nice guy and he sent me the directions after I emailed him. His email address is at the end of the video.
 
WOW! Just, WOW!

The pastrami alone looked amazing, not to mention that hand slicing. Then you go and turn out a sandwich like that? Home run!
 
It's a SJS mini-WSM and with the vents wide open I was able to run it at 180-185 for the last two hours. The first three hours I was shooting for 150 and it took me while to get it dialed in. I had never attempted a low heat on the mini so this was a trial by fire cook...
 
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Looks Fantastic!
What type of wood scraps did you use?
Wouldn't you want like chunks of wood instead of chips??
 
Cherry chips. I will try some chunks on the other two pieces I have in the brine. Not knowing how difficult it would be to low-heat smoke on the mini I was initially concerned about the burn getting to hot using chunks.
 
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