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-   -   Pastrami, pic heavy (http://www.bbq-brethren.com/forum/showthread.php?t=156390)

FrozenTundra 03-17-2013 10:22 AM

Pastrami, pic heavy
 
Picked up 2 corned beef flats, 3.5 & 3.75 lbs.
http://farm9.staticflickr.com/8511/8...bc8606ea_c.jpg

Soaked in cold water for 30 hours, changed it several times.
http://farm9.staticflickr.com/8365/8...34de0c98_c.jpg

Rinsed and dried.
http://farm9.staticflickr.com/8514/8...7280550e_c.jpg

Oiled and rubbed with:
4 T fresh coarsely ground black pepper
1 T yellow mustard powder
1 T dark brown sugar
1 T sweet paprika
2 T granulated garlic
2 T granulated onion
2 T Kosher Salt
4 T Spice House Corned Beef Spice Mix**
T ground celery seed
**Was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations.
Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.
http://farm9.staticflickr.com/8242/8...78be413d_c.jpg

Vacuum sealed and let it rest in the fridge for 24 hours.
http://farm9.staticflickr.com/8112/8...cf003e1d_c.jpg

Put in the FEC-120 at 160 with AMNPS Tube for 3 hours.
http://farm9.staticflickr.com/8391/8...97df776c_c.jpg

Then upped the temp to 230 for 2 more hours.
http://farm9.staticflickr.com/8527/8...11eb3742_b.jpg

Till the IT hit 152 then foiled and coolered till IT hit 160
http://farm9.staticflickr.com/8386/8...b836a23a_c.jpg

Then it went into the fridge overnight.
Steamed it for 1.5 hours on a rack above beef broth & crab boil.
http://farm9.staticflickr.com/8227/8...c1a858b7_c.jpg

Steamed till the Thermapen probe slid in "slicing easy" in all areas (not as easily as I would have on a packer brisket) the temps were in the 195-200 range.
http://farm9.staticflickr.com/8230/8...d3b83374_c.jpg

Sliced some a little thicker for dinner.
http://farm9.staticflickr.com/8519/8...4a4701dd_b.jpg

Sliced the rest thin for sandwiches.
http://farm9.staticflickr.com/8517/8...9570efb0_b.jpg

Vacuum sealed the leftovers.
http://farm9.staticflickr.com/8097/8...20ced046_c.jpg

It turned out great, although I never had real deli pastrami before so nothing to compare to other than grocery store lunch meat pastrami and this blew that away. Will for sure make it again, might have to watch the newspaper and see who has it on sale after St. Patty's Day and stock up for another batch.

bigabyte 03-17-2013 10:26 AM

Looks absolutely delicious!:hungry:

LMAJ 03-17-2013 10:28 AM

Looks good here!

superlazy 03-17-2013 10:29 AM

That looks good! I have one rubbed rubbed waiting @ $1.99lb cant go wrong

Kazion 03-17-2013 11:41 AM

I usually just lurk, but these pics are worth logging in to respond.

Man that pastrami is making my mouth water!

Oldbob 03-17-2013 11:49 AM

That Looks Fantastic !!

BobM 03-17-2013 12:38 PM

That looks great! :hungry:

fnnm358 03-17-2013 12:48 PM

Re: Pastrami, pic heavy
 
That looks fantastic wish i would have eaten before looking would be less painful

Sent from my LG-MS870 using Tapatalk 2

Smoked Ham 03-18-2013 07:38 AM

I have done pastrami a few times with great results, but what's the deal with using the crab boil during the steam?

FrozenTundra 03-18-2013 08:10 AM

I had seen were a few guys had been using the crab boil for extra flavor so I tried it. It did make the broth much tastier, but I could not taste it in the meat.

MisterChrister 03-18-2013 08:10 AM

I'll be right up! Ya did it right!

NickTheGreat 03-18-2013 08:13 AM

Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?
http://farm9.staticflickr.com/8391/8...97df776c_c.jpg

FrozenTundra 03-18-2013 08:14 AM

Quote:

Originally Posted by NickTheGreat (Post 2412133)
Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?
http://farm9.staticflickr.com/8391/8...97df776c_c.jpg

Pastrami Jerky top 2 shelves and turkey wings on the bottom shelf.

cholloway 03-18-2013 08:21 AM

Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.

FrozenTundra 03-18-2013 08:25 AM

Quote:

Originally Posted by cholloway (Post 2412145)
Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.

I have picked up 3 different brands this year and they all said that, they are brine cured.

http://farm9.staticflickr.com/8110/8...009fde79_b.jpg


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