Smoked Pastrami

Greeting YouTubers! This video shows my first attempt at making smoked pastrami on the offset BBQ.

Here we take a 3.5 pound corned beef, rinse off some of the salty brine, spice it up and set it on the smoker for a few hours.

I have to give a shout out to a few people for the inspiration. After watching these three videos I knew I had to give this a try.

Smoked Pastrami:
JB showing how he gets pastrami done!
http://www.youtube.com/watch?v=DMjSZlnMdYM

Joe using his electric smoker!
http://www.youtube.com/watch?v=wzd4Y-mmJmg

Smoker Mods:
Tom had a video showing a propane conversion on his offset smoker. I have to say it worked great!
http://www.youtube.com/watch?v=Lc2MuCcCSEg

I had also filmed the making of some killer stuffed jalapenos, but due to time constraints, that will have to put up as a stand alone show.

Thanks for watching!

http://www.tangospice.com/

Category:

Howto & Style

Tags:

• Smoked
• Pastrami
• corned
• beef
• brisket
• pork
• loin
• jalapeno
• good
• eats
• smoker
• mod
• outdoor
• cooking
• back
• yard

[WankenZeFurious]

You are awesome!

The video is very well made and edited, but what makes you twice the man is the fact that you post the links which gave you inspiration, nice!!!

[TangoSpiceCompany]

@WankenZeFurious Thanks for stoppin in and watching the video.

I like to post the links when I can, makes the whole internet thing way more fun!

[haruhistnumber5]

I'm only just learning how to cook red meat, and frankly, you're awesome. Thanks.

[TangoSpiceCompany]

@haruhistnumber5 Thank you so much for stopping by!

[TangoSpiceCompany]

@haruhistnumber5 Thank you so much for stopping by!

[chainlinkdreams]

I though I was the only one who still used the wet hand/dry hand method! also I retro fitted my offset nearly the same way but got rid of the "pot holder" and just use the burner as a wood/charcoal starter, maybe not the ease of going all the way with one touch, but it sure takes alot of sweat out of starting cimneys full of coals ever few hours!!

[TangoSpiceCompany]

@chainlinkdreams Thanks so much for stopping by and leaving a comment.

Ah yes, the old wet hand/dry hand method. That does come in handy in quite a few recipes.

[TangoSpiceCompany]

@HypeTingStudio Thanks so much for stopping over and checking out this video. I really appreciate your input.

[HypeTingStudio]

This is the only video I have seen where it actually looks how it should. All the other vids do not look like like this but anyone watching should use the look of his final cuts as a reference.

[TangoSpiceCompany]

@stpierreorama I think I am going to ask Santa for a meat slicer this Christmas, that will be a big help.

Thank you for taking the time to watch this video.