My turn at Pastrami

[RAD]

This is my first run at doing pastrami and after lunch I will give an update on the results. 


I soaked it for about 4 hours changing the water every hour or so


Made a rub that consisted of kosher salt, paprika, coriander seeds, brown sugar, black peppercorns, yellow mustard seeds, and minced garlic



Rubbed and ready to go in the smoker. I wanted to use a light wood so I went with applewood.



After a couple of hours smoking at 210-220 the IT was close to 165ish. I pulled and foiled until it was cool enough to plastic wrap and re-foil.

It’s been in the fridge overnight and should be ready for lunch today on a nice freshly baked loft of Rye.

The toothpick is where I was going to start to slice the Pastrami since it is the corner against the grain but after looking at the results I am going to start on the other end.  I would prefer to have even length slices

[smokeasaurus]

Can't wait for lunch

[RAD]

Update:

I think it is too tough and too salty. I will try this again but need a better rub and what am I doing wrong on the toughness of the meat?

What can I do with it now to make it a meal? In the CP for a couple of hours.

[smokeasaurus]

The last one I tried was way too salty as well and I haven't tried one since.  If it is tough, do you think steaming it a bit would help.......

[Keymaster]

I think slicing it thinner may have helped with the toughness but Smoke may be on the right track with a little steam. Looks good!!

[ACW3]

Steaming is the way I finish my pastrami or corned beef.  I find it gets closer to that deli taste to me.  I have been steaming to about 190, then cooling overnight before slicing.  One of these days I will stop the cook around 155/160, foil and cool overnight.  The next day I will slice and then finish in the steamer before consuming.  Either way, I believe it is all good.

Art 

[RAD]

Looks like my first run at pastrami turned into a taco lunch. And no, not pastrami tacos, beef taco.




I have it in the CP now hoping to tenderize it some but next time I will try the steam method after smoking. 

One of the reasons I like this site, I get pointers on how to improve a bad cook not slams on a bad cook.

Thanks Guys

[teesquare]

It certainly gets an "A" for looks!

Couple  that I have done that worked for me -is soak in fresh water longer - about 8 hours, changing the water every hour. And use no salt in the rub. Start with 1/2 cracked coriander and 1/2 coarse black pepper. You could add a little paprika, garlic, - even coffee to give the crust a nice color and depth of flavor that works well with the smoke. I like pecan, cherry, peach or maple for mild smoking.

[smokeasaurus]

Looks like my first run at pastrami turned into a taco lunch. And no, not pastrami tacos, beef taco.




I have it in the CP now hoping to tenderize it some but next time I will try the steam method after smoking. 

One of the reasons I like this site, I get pointers on how to improve a bad cook not slams on a bad cook.

Thanks Guys

Dang, that is a darn good looking plate of tacos     I like your plan B a bunch 

Oh, I have had my share of bad cooks...sometimes I get in a rut and have more bad cooks than good....... ..........I just get back in the saddle the following weekend 

[ACW3]

I found some pictures of my steamer for my pastrami.  Years ago I bought a stainless steam pot with two baskets to be able to steam several foods at one time. This turns out to be the perfect tool for the next step, steaming the pastrami until they reached an IT of 190.



The bottom pan holds the water and the next two baskets each hold a pastrami.  I found that I needed to swap the two baskets periodically to allow each pastrami to steam evenly.



Love this steamer. 

Art

[RAD]

I have a stemer pot sort of like that and will put it to good use next time.  How long do you need to steam and how hot do you get it?

[ACW3]

I steam to an IT of about 190.  With the steam as hot as it is, it won't take too long to get to temp.  Definitely need to monitor what's happening.

Art

[bbqchef]

Did you make the corned beef for the pastrami or use store-bought?

[Sam3]

I have to agree with Tee. Soak longer and use no salt in your rub.
Last one I did, I soaked for 24 hours. It was a store bought Corned Beef flat.

[ACW3]

The easy way is to use store-bought corned beef when it goes on sale after St. Patty's Day.  I have started from scratch with a bare brisket, but it really goes much faster with the store-bought corned beef.  The finished product is hard to beat.

Art