Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on March 14, 2015, 01:42:41 PM
-
Mar 13 2015
I have never been lucky enough to eat one of Katz’s NY Deli sandwiches like Pappy and some of you! When Pappy recently posted about eating there I had a pastrami marinating in the fridge.
I have used Hub’s quick and easy recipe for a long time now and I have never been disappointed. I have had good luck buying a corned beef from Wal Mart, either a point or a flat. This time I bought a point and it was only two pounds, now I wished I had bought a bigger one.
I put it in to soak in the fridge Monday afternoon and changed the water twice overnight. Tuesday afternoon I rinsed and dried it and in the fridge to air dry about an hour. I cut back on the amount of rub since it was just 2 pounds. I used 2 Tbs. ground black pepper and 2 Tbs. ground coriander. I added a Tbs. of yellow mustard seeds for a change. I sprinkled on some of Penzey’s roasted garlic and smeared the dry rub over. I double wrapped it in plastic wrap and in a zip lock bag and in the fridge for two nights. I turned it several times.
I had got my new auger motor installed Wednesday so I was all set to smoke the pastrami Thursday. I did it for four hours at 225 deg. Then it was double wrapped in foil and in a zip lock bag and in the fridge overnight.
I made some red skin potato salad and some Lexington style red slaw to have with the sandwiches. I baked the pastrami, in the foil at 250 deg. for 4 ½ hours and let it rest for 10 minutes before slicing. I had some good light rye bread for the sandwiches and toasted some for my wife’s Rachel. I smeared on a mix of Kraft thousand island dressing and mayo, topped with the pastrami and some sauerkraut.
I just wanted mustard on my sandwich and did not toast the bread. My wife thought the mustard seeds were a little too much heat for her but I liked the extra depth of heat. The potato salad was good but my red slaw was not that great, back to the drawing board on that.
Now Pappy these were not Katz’s but at about $2.50 each they were pretty darn good!!! ;)
Seasoned and ready for the fridge Tuesday
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3094226_zpsfudhvlqp.jpg)
On the Smoker 4 hours Thursday
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3124236_zpsraqm8vbb.jpg)
New controller working great!!!
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3124237_zpsglubj0g4.jpg)
Done smoking and ready for the fridge overnight
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3124242_zpse8cffudk.jpg)
Slicing
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3134244_zps9o9aqf3h.jpg)
Wife's Rachel
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3134245_zpssrsa8ptz.jpg)
Mine on rye with mustard
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_3134249_zps2xyoytfs.jpg)
Smokin Don
-
Great minds think alike! Mine is a flat and has about 90 minutes to go in the oven. Hope it comes out as good as yours. I really wanted a point, but I couldn't find any. Might go look at Walmart
-
I bought a point from Wally World..think I will go get another one for Hub's Pastami..since I'm doing it. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
that is a great looking sandwich. Now I need to do one.
-
I'll definitely take a plate just like yours ! ! !
BD
-
Had some corned beef point yesterday. Leftovers are in the fridge.
-
Delicious looking Pastrami Don! I need to check out Wally World now!
-
Making my mouth water!!!
Art
-
Hub's pastrami always comes out great!
-
In my area it is really hard to find corned briskets of any size. I went to three stores and would up with four little flats, three of them in the 3 pound range and one a little over two. Prices weren't that great either, but they go down AFTER St. Patrick's Day ::)
Hub
-
I have made earlier posts on this subject. If I smoke at 225 for 4 hours and then put in SV at 134, how long do you think that I need to SV before it is done?