About Pastrami / Smoked Corned Beef

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YankeeBBQ

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I've been reading some stuff on the web about Pastrami and it seems traditionally the Pastrami is Steamed whole for about 3 hours after it is smoked. The famous Deli's in NYC buy their Pastrami already smoked and steam it in the restaurant.

I see that a lot of people smoke their Pastrami to 170 to 180 degrees. Those of you who have done this do you steam the Pastrami after you smoke it ? I was just thinking maybe I should only cook to 165 to 170 Degrees.

Steve
 
I do not know for sure but I think i read the steaming is more of a NY city tradition. I have never been there so I am not sure. I take mine to 180-185 and the broil it w/ swiss cheese. I like mine dry not wet.
 
Ive made and ate pastrami all my life including making my own pastrami (article and procedures to do so are located on my blog..) I have never steamed my pastrami, about as close as I have come to doing that is letting it get happy in the old crock pot. Usually just smoke it slice it and serve it.
 
I steam mine for a few minutes before it goes on the sandwich. I do them like Firehouse Subs. Layer some pastrami, squirt a little italian dressing over it, top it off with some provolone. When it gets all hot and gooey, slap it on a toasted bun with mayo and spicy mustard.
 
I don't steam it. I take it to 170, wrap it in foil and add a little beef broth. Back in the smoker to 195. Slice and serve.

Steve
 
Steve, Katz's, Second Avenue and Sarges "Hold" the meat in a steam locker to keep temp, because they sell so much it really does not stay around that long to break it down to pot roast consistancy. I have never steamed one after cooking it. it is much better reheated in foil the second day however.
 
I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound.
NUTZ
 
Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen :icon_wink
Cooled, then slice on the deli-slicer. It tastes great!
 
I have never gotten the same texture and tissue breakdown when steaming pastrami at home that I have eaten in deli's. I think that deli's are using steamers which are more like a steam cabinet. Possibly the steam is hotter or can circulate more effeciently...

I have been pressure cooking for 20 minutes following smoking to 150* or so and although not quite like deli steamed, I really like it. The internal temperature will rise into the 180*'s during the pressure finish.
 
The Anchorman said:
Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen :icon_wink
Cooled, then slice on the deli-slicer. It tastes great!
Click to expand...

Is Pastrami normally cold smoked ?
 
yelonutz said:
I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound.
NUTZ
Click to expand...

I may give that a try sometime. This is my first time trying the corned beef thing and I've already purchased the meat.
 
The one I did recently I had some straight off the pit and then also the next day I steamed a couple leftover chunks. I liked the steamed better, it broke down and tenderized the pastrami a bit more.
 
ique said:
The one I did recently I had some straight off the pit and then also the next day I steamed a couple leftover chunks. I liked the steamed better, it broke down and tenderized the pastrami a bit more.
Click to expand...

That's what I was thinking. That's why I'm wondering what temp I should cook them to if i plan on the steaming stage. How did you steam it ? I was thinking of putting it right over the waterpan on the backwoods to steam, maybe put a hotel pan over it ??
 
YankeeBBQ said:
That's what I was thinking. That's why I'm wondering what temp I should cook them to if i plan on the steaming stage. How did you steam it ? I was thinking of putting it right over the waterpan on the backwoods to steam, maybe put a hotel pan over it ??
Click to expand...

I cooked it at 250* until 180 internal on my Backwoods. Let it cool off stored overnight in the fridge. Next day just brought a few inches of beef broth to a simmer in a pot and put the pastrami chunks in, covered until warmed through.

If you want to do it all in one step I would wrap in foil at the end with a cup of liquid.
 
YankeeBBQ said:
Is Pastrami normally cold smoked ?
Click to expand...

I follow the recipe from the Culinary Institute of America, Garde Manger text. I have done it this way atleast 8 times and always satisfied.

You know us fancy book learnin' cooks, always following a recipe.
 
This weekend I took an eye round corned beef, soaked it in water and changed the water twice, rolled it in black pepper, garlic powder, onion powder and coriander. Smoked till 190, wrapped in foil. I put it in the frig and had it on St. Patrick's day. I steamed it to heat up. Came out awesome, wife said the the pepper was too hot, it was a fresh batch, just bought.
 
I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.

www.thebbqodyssey.blogspot.com
 
YankeeBBQ said:
I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.

www.thebbqodyssey.blogspot.com
Click to expand...
Looks great! I notice on you blog pictures of the pastrami your use of a faster and more accurate BLUE thermapen.
 
I get my pastrami from my local grocery store and take it home and boil it in a water and spicy mustard mixture. When it's done, I pat it dry and make a sandwich with saurkraut and some extra mustard.
 
From what I've heard if you boil/steam your pastrami you are more likely to also steam/boil your ribs. (Not my point of view, just something I've heard. Somewhere. From someone.)
 
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