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Author Topic: Hub's EZ Pastrami  (Read 3714 times)

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Offline muebe

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Hub's EZ Pastrami
« Reply #-1 on: April 18, 2013, 07:51:37 PM »
Standard Corned Brisket point cut...



Thoroughly rinsed and into a pot of water for an overnight soak in the fridge...



Tomorrow morning will be a water change out and an additional soak.

Stay tuned.

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Offline ACW3

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Re: Hub's EZ Pastrami
« on: April 18, 2013, 07:58:16 PM »
Staying tuned...  I have made Hub's EZ Pastrami a number of times.  The results have always been the same.  Tasted great, didn't make enough!!!

Art
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Offline RAD

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Re: Hub's EZ Pastrami
« Reply #1 on: April 19, 2013, 07:22:58 PM »
Standing by......
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Offline Pappymn

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Hub's EZ Pastrami
« Reply #2 on: April 19, 2013, 07:29:08 PM »
Bring it Muebe. Show that brisket who is boss!
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Offline DK117

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Re: Hub's EZ Pastrami
« Reply #3 on: April 19, 2013, 07:41:23 PM »
personal opinion (every taste / flavor profile is different) the double soaking is unnecessary.  I've done no soak, and half day soak.  Keep the water, use it to boil cabbage, carrots, and red potatoes.   Put the pack of corned beef seasoning that you won't be using for the pastrami into the veggie boil, turns out great.

DK117
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Offline Scott6049

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Hub's EZ Pastrami
« Reply #4 on: April 19, 2013, 08:59:33 PM »
I have never made my own pastrami. I would love to learn how to make it  with the cabbage dish u guys are talking about
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Offline CDN Smoker

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Re: Hub's EZ Pastrami
« Reply #5 on: April 19, 2013, 09:16:13 PM »
Quote from: Scott6049 on April 19, 2013, 08:59:33 PM
I have never made my own pastrami. I would love to learn how to make it  with the cabbage dish u guys are talking about

X2 for sure
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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #6 on: April 19, 2013, 11:23:14 PM »
Well I had dumped the water this morning before work and then added more water. When I got home I dumped out the water again and then dried the briskie with a paper towel...



On comes the spice mixture...



Gave it a complete coating...



Got in late tonight. Went into the Memphis set at 225F @ 8PM. Going to set the alarm for 2AM so I can get the briskie out, double foil, and refrigerate...



To be continued....
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Member #22
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Offline bbqchef

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Re: Hub's EZ Pastrami
« Reply #7 on: April 20, 2013, 06:39:19 AM »
Why a point instead of a flat? I've done it with flats a few times and it turned out great.
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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #8 on: April 20, 2013, 09:51:02 AM »
Quote from: bbqchef on April 20, 2013, 06:39:19 AM
Why a point instead of a flat? I've done it with flats a few times and it turned out great.

It is what I had in the freezer.
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Member #22
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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #9 on: April 20, 2013, 09:54:11 AM »
I pulled it out of the Memphis at 2AM, double wrapped with foil, and put it in the refrigerator.

Here is what it looked like at 2AM after 6 hours at 225F...



It will be cooked later today for another 6 hours.
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Member #22
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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #10 on: April 20, 2013, 01:01:47 PM »
Back on she goes at 250F. See you in 6 hours...

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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #11 on: April 20, 2013, 08:55:18 PM »
After I pulled the pastrami off I put it in the fridge for slicing later. Since the Memphis was already warmed up thought I would toss on a frozen pizza for dinner. Bumped up the temp to 400F...



And 20 minutes later...

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Offline muebe

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Re: Hub's EZ Pastrami
« Reply #12 on: April 21, 2013, 01:10:30 AM »
After several hours cooling in the fridge it comes out of the foil...



It sliced like butter. I sliced it across the grain. The slices still held together pretty well and are super tender...







Man-O-Man the taste was fantastic! Gonna make for some great sammies! This was really easy to do. Thanks to Hub for the EZ Pastrami recipe ;)

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Offline Sam3

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Hub's EZ Pastrami
« Reply #13 on: April 21, 2013, 07:15:30 AM »
Boy, that looks great!
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