Let's Talk BBQ

Recipes => Recipes => Beef Recipes => Topic started by: Tinnmel on March 16, 2013, 11:56:51 AM

Title: Giving pastrami a go.
Post by: Tinnmel on March 16, 2013, 11:56:51 AM
This is my first pastrami, so I chose a small cut to try.  If it goes well, the next will be much larger.  I started with a 1.7 lb prepackaged corned beef brisket.  I seasoned it last night with salt, paprika, pepper, garlic, coriander, brown sugar, and mustard.  Into the fridge overnight to dry.  This morning I put it into my SRG on low with smoke rolling.  About 2 hrs. and I pulled at 165o.  Here it is just before wrapping in foil to rest.  Once it cools I'll rewrap in plastic wrap and foil then into the fridge overnight.  I'll slice and give you results tomorrow.

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Title: Re: Giving pastrami a go.
Post by: Pam Gould on March 16, 2013, 01:50:26 PM
I'm watching..Pam .☆´¯`•.¸¸. ི♥ྀ. 
Title: Re: Giving pastrami a go.
Post by: Keymaster on March 16, 2013, 02:06:00 PM
That looks Great, gonna be even better tomorrow!!
Title: Re: Giving pastrami a go.
Post by: flbentrider on March 16, 2013, 02:17:05 PM
I hope it turns out great for you.

IMHO, the flavor you get by curing your own brisket (or whatever cut) for pastrami far exceeds what you get by spicing and smoking a commercially cured corned beef brisket.
Title: Re: Giving pastrami a go.
Post by: Ka Honu on March 16, 2013, 03:15:42 PM
Looking forward to seeing the pics and hearing the verdict.  You may find that you prefer soaking some of the cure out of a commercially corned brisket before adding rub and smoking/steaming into pastrami.  Or not.
Title: Re: Giving pastrami a go.
Post by: Tinnmel on March 16, 2013, 03:35:26 PM
Quote from: flbentrider on March 16, 2013, 02:17:05 PM
I hope it turns out great for you.

IMHO, the flavor you get by curing your own brisket (or whatever cut) for pastrami far exceeds what you get by spicing and smoking a commercially cured corned beef brisket.

You are probably right, but I need to take things one step at a time.  If I get this down ok, then maybe in the future I'll start with fresh meat.  I'd also like to try turkey pastrami down the road sometime soon.
Title: Re: Giving pastrami a go.
Post by: RAD on March 16, 2013, 03:51:21 PM
Can't wait to see the results
Title: Giving pastrami a go.
Post by: Sam3 on March 16, 2013, 05:56:09 PM
Watching this one too. I learned a lot from the pastrami I made last weekend. It was my first time as well.
Title: Re: Giving pastrami a go.
Post by: smokeasaurus on March 16, 2013, 05:59:01 PM
Last Pastrami I did, I soaked a corn beef over night in water but it was too salty still for me. Should have started earlier and changed the water before bedtime so............

I am watching this one
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg)
Title: Re: Giving pastrami a go.
Post by: Tinnmel on March 17, 2013, 03:04:04 PM
It's a bad time for me to be updating after FrozenTundra's excellent pastrami post.  However, here's my results.  I was fairly pleased with my first attempt, but I made a big error.  I did not soak the corned beef to begin with.  It's a bit salty, but not as salty as I was afraid it was going to be.  Make no mistake, no deli would be serving this, but I'll have some decent sandwiches for a first go.  I think I will be very very pleased with this method if I soak the corned beef first.

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Title: Re: Giving pastrami a go.
Post by: teesquare on March 17, 2013, 03:46:21 PM
It is not to late to steep the slices in some warm water...will not hurt it.
Title: Re: Giving pastrami a go.
Post by: Tinnmel on March 17, 2013, 04:25:40 PM
Quote from: teesquare on March 17, 2013, 03:46:21 PM
It is not to late to steep the slices in some warm water...will not hurt it.

I'll just eat this batch as is.  It's not overly salty, just slightly salty.  Ok for now, but will be better next time.