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Pastrami on the WSK
- Thread starter DanHoo
- Start date
Bob Bailey
TVWBB Gold Member
Good choice Dan. Shenson is one of the best brands around. Bet it'll be great!
DanHoo
TVWBB Olympian
Slice, vac seal freeze.
Jim_Hineline
New member
How was the salt level? I am smoking several tomorrow but I have had them soaking to pull some of the brine back out.
DanHoo
TVWBB Olympian
Not sure. I chilled them so I could cook dinner.
I soaked it for 24 hours changing the water 3 or 4 times.
Jeff Andersen
TVWBB Fan
Looks off the chart good.
DanHoo
TVWBB Olympian
Thanks for the kind words. This is my third corned beef to pastrami cook. The first two were SRF Wagyu round ( not brisket ).
Some notes ( maybe just for me for next time )
Thursday - soaked in water overnight with 3 or 4 water changes
Friday - made the rub, rubbed and put in fridge
Rub was meathead's pastrami rub.
1.15pm started smoke, 275F to 280F grate ( Thermoworks smoke ambient probes).
3.45 pm pulled and wrapped. Temp was 155F to 163F internal ( instant read )
rested, wrapped in foil on the counter with a towel. ( FTC without the C ) for 2 1/4 hours
6:00 Moved to the fridge for about 2 hours to chill
830 pm Sliced and back in the fridge.
I wish I could compare this side by side with the SRF Wagyu. I believe this cook has better mouth feel, but I think the SRF may have had better flavor. I have one SRF still in the freezer so I may smoke it soon to compare. I recall letting the SRF go to 170 or 175 internal which may be a bit too high for the round.
Plan is to vac seal them today into sammi sized servings.
Some notes ( maybe just for me for next time )
Thursday - soaked in water overnight with 3 or 4 water changes
Friday - made the rub, rubbed and put in fridge
Rub was meathead's pastrami rub.
1.15pm started smoke, 275F to 280F grate ( Thermoworks smoke ambient probes).
3.45 pm pulled and wrapped. Temp was 155F to 163F internal ( instant read )
rested, wrapped in foil on the counter with a towel. ( FTC without the C ) for 2 1/4 hours
6:00 Moved to the fridge for about 2 hours to chill
830 pm Sliced and back in the fridge.
I wish I could compare this side by side with the SRF Wagyu. I believe this cook has better mouth feel, but I think the SRF may have had better flavor. I have one SRF still in the freezer so I may smoke it soon to compare. I recall letting the SRF go to 170 or 175 internal which may be a bit too high for the round.
Plan is to vac seal them today into sammi sized servings.
Last edited:
Tim Campbell
TVWBB Diamond Member
Outstanding, Dan. Love the cook. I keep a jar of Meathead's rub at all times.
.
DanHoo
TVWBB Olympian
Same here.