Pastrami without a smoker?

I was wondering if any one has tried doing the CS pastrami without a smoker but rather using their techniques of smoker-less smoked meat. Would it be possible with a combination of liquid smoke and smokey salt?

Thanks in advance and happy thanksgiving!

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tshewman

I did it using a stove top smoker (placing it in the oven). Took allot of babysitting and was delicious. Would be interesting to see the result with a smokerless approach.

Afonso_Tito_de_Morais_164825

Been wondering bout this too. If you don't have a smoker you could smoke it in hay. Very cheap & easy to do, but ofc there's not much penetration into the meat. Would still give it a shot if I was doing Pastrami tho!

Shivam_Daryanani_92859

Thanks for the tip, I'll try the liquid smoke variation and see how that turns out.

Shivam_Daryanani_92859

I ended up doing this using liquid smoke and replacing all the salt with smoke salt. Added 40g/kg(weight of meat) of liquid smoke to the brine. For the rub I replace all the salt with smoked salt. Amazing! Will definitely be doing this again.