Pastrami and Meatloaf

[Tommymick]

Don't have one... I just get the packaged corn beef and smoke those. This round I used maple burboun pellets. In the days of wood, I would have used a mix of apple and maple.

Thanks.

 

[RustyJake]

What recipe do you use for the pastrami? I have a brisket curing right now.

Meathead is usually a good source of information. I have used his recipes to take a brisket through the brine to corned beef and then pastrami from his website. The pastrami turned out great
His pastrami rub

A Pastrami Rub Recipe That Rivals New York's Famed Katz's Deli

Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error...

amazingribs.com

His pastrami recipe

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

You already have one in a corned beef brine, so you shouldn't need that recipe
If nothing at all, it gives an idea of the process and some ingredients. Plenty of recipes out there, so no shortage of ingredient suggestions. I have made Meathead's Montreal Smoked Meat recipe as well, another good one to try

 

[Data_Dan]

Just wondering aloud...What if you put the loaf directly on the grates? You'd have a lotta grease on the drip tray, but I line mine with foil so just throw it away afterwards. You could also pick up the loaf when done with a couple of spatulas. Dunno. Maybe Timmy's grill tray is a better idea.

I just wrap it in bacon to hold it’s shape!

 

[Tommymick]

Meathead is usually a good source of information. I have used his recipes to take a brisket through the brine to corned beef and then pastrami from his website. The pastrami turned out great
His pastrami rub

A Pastrami Rub Recipe That Rivals New York's Famed Katz's Deli

Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error...

amazingribs.com

His pastrami recipe

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

You already have one in a corned beef brine, so you shouldn't need that recipe
If nothing at all, it gives an idea of the process and some ingredients. Plenty of recipes out there, so no shortage of ingredient suggestions. I have made Meathead's Montreal Smoked Meat recipe as well, another good one to try

Thanks. Looks like I should try this one.

 

[MBS72]

I usually let the meat mixture set up in the fridge for about an hour then wrap it in bacon. My big difference is I use venison and a little bit of ground pork and roll it up ina flexible cutting sheet. Smoke for 3-4 hours then crank up the heat. By the time the bacon is crispy it’s done through. And I think it’s a pretty impressive presentation

 

[MBS72]

I usually let the meat mixture set up in the fridge for about an hour then wrap it in bacon. My big difference is I use venison and a little bit of ground pork and roll it up ina flexible cutting sheet. Smoke for 3-4 hours then crank up the heat. By the time the bacon is crispy it’s done through. And I think it’s a pretty impressive presentation

The lemur pics are on the house. I have fat fingers….

 

[MBS72]

The lemur pics are on the house. I have fat fingers….