Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on April 18, 2013, 07:51:37 PM

Title: Hub's EZ Pastrami
Post by: muebe on April 18, 2013, 07:51:37 PM
Standard Corned Brisket point cut...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130418_163039_zpsf5d38a65.jpg)

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

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130418_163750_zpsd2263bef.jpg)

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

Stay tuned.

Title: Re: Hub's EZ Pastrami
Post by: ACW3 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
Title: Re: Hub's EZ Pastrami
Post by: RAD on April 19, 2013, 07:22:58 PM
Standing by......
Title: Hub's EZ Pastrami
Post by: Pappymn on April 19, 2013, 07:29:08 PM
Bring it Muebe. Show that brisket who is boss!
Title: Re: Hub's EZ Pastrami
Post by: DK117 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
Title: Hub's EZ Pastrami
Post by: 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
Title: Re: Hub's EZ Pastrami
Post by: CDN Smoker 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
Title: Re: Hub's EZ Pastrami
Post by: muebe 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...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130419_185432_zpse6b8858a.jpg)

On comes the spice mixture...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130419_063028_zpsaa2bedbb.jpg)

Gave it a complete coating...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130419_185853_zpscdab2a9e.jpg)

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...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130419_195822_zps9ef228cb.jpg)

To be continued....
Title: Re: Hub's EZ Pastrami
Post by: 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.
Title: Re: Hub's EZ Pastrami
Post by: muebe 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.
Title: Re: Hub's EZ Pastrami
Post by: muebe 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...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_020412_zps1e5256cb.jpg)

It will be cooked later today for another 6 hours.
Title: Re: Hub's EZ Pastrami
Post by: muebe on April 20, 2013, 01:01:47 PM
Back on she goes at 250F. See you in 6 hours...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_095817_zps3cf9cf30.jpg)
Title: Re: Hub's EZ Pastrami
Post by: muebe 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...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_160518_zpsc5ca02d1.jpg)

And 20 minutes later...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_162932_zpse7ea7575.jpg)
Title: Re: Hub's EZ Pastrami
Post by: muebe on April 21, 2013, 01:10:30 AM
After several hours cooling in the fridge it comes out of the foil...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_214234_zps5b8b76ae.jpg)

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

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_214508_zps16b09e45.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_215043_zps10a996bd.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130420_215120_zps281cdd10.jpg)

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 ;)

Title: Hub's EZ Pastrami
Post by: Sam3 on April 21, 2013, 07:15:30 AM
Boy, that looks great!
Title: Re: Hub's EZ Pastrami
Post by: bbqchef on April 21, 2013, 07:37:10 AM
Not much better than home-made pastrami sammies with some home-made Bavarian-style mustard!
Title: Re: Hub's EZ Pastrami
Post by: RAD on April 21, 2013, 07:37:54 AM
That looks great. TIme for me to give it another try.
Title: Re: Hub's EZ Pastrami
Post by: Hub on April 21, 2013, 09:03:08 AM
Glad you like the recipe, muebe!  This was one of those "accidents" due to timing issues I had with the first batch but it turned out well and always does.  About all it takes is some patience -- not much work at all!

Hub
Title: Hub's EZ Pastrami
Post by: Pappymn on April 21, 2013, 09:07:13 AM
Muebe, that looks perfect. Get me some good rye bread and brown mustard and get out if the way.
Title: Re: Hub's EZ Pastrami
Post by: ACW3 on April 21, 2013, 09:08:54 AM
Mike,
Did you make enough?

Art
Title: Re: Hub's EZ Pastrami
Post by: Wing Commander on April 21, 2013, 09:09:45 AM
Quote from: Pappymn on April 21, 2013, 09:07:13 AM
Muebe, that looks perfect. Get me some good rye bread and brown mustard and get out if the way.

And some pickles, please.
Title: Re: Hub's EZ Pastrami
Post by: muebe on April 21, 2013, 09:43:49 AM
Quote from: ACW3 on April 21, 2013, 09:08:54 AM
Mike,
Did you make enough?

Art

After tasting it.... Heck no Art! ;)