Going for Fauxstrami

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wormraper

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ok guys, going for my first Pastrami/Fauxstrami... got a couple of corned beef briskets at about 3-4 lbs each... that's about 7 lbs total on the grill.

1. how long should I soak the briskets in water to pull some of the salt out before grilling

2. do I cook for 7 hours (an hour a pound) or do I calculate the smoking time PER individual brisket (say 3-4 hours because that 's the individual poundage).

lastly, I like WET pastrami so should I steam the pastrami AFTER brining to 180-190 degrees or do I just steam the slices for a bit before serving to add some moisture
 
I would give them a good 2 days soaking--change the water every couple hours when you can.

Cook time will be per individual hunk of meat, not total.
 
wormraper said:
ok guys, going for my first Pastrami/Fauxstrami... got a couple of corned beef briskets at about 3-4 lbs each... that's about 7 lbs total on the grill.

1. how long should I soak the briskets in water to pull some of the salt out before grilling

2. do I cook for 7 hours (an hour a pound) or do I calculate the smoking time PER individual brisket (say 3-4 hours because that 's the individual poundage).

lastly, I like WET pastrami so should I steam the pastrami AFTER brining to 180-190 degrees or do I just steam the slices for a bit before serving to add some moisture
Click to expand...
I only soaked my 9.72 lb. Corned Beef for 7 hours, dumping the water and starting fresh every 1 to 2 hours. It turned out really good. (Of course I also simmered mine for an hour so that took even more of the salt out but reduced my cook time) When I do it again, I’ll do the soaking overnight in the fridge and skip the simmering part so the meat can absorb more smoke in the kamado.

Cook time will be by IT of each piece of meat, not by time.

Here are the details on my Fauxstrami / Pastrami cook.

http://www.bbq-brethren.com/forum/showthread.php?t=160257
http://www.bbq-brethren.com/forum/showthread.php?t=160277
 
DerHusker said:
I only soaked my 9.72 lb. Corned Beef for 7 hours, dumping the water and starting fresh every 1 to 2 hours. It turned out really good. (Of course I also simmered mine for an hour so that took even more of the salt out but reduced my cook time) When I do it again, I’ll do the soaking overnight in the fridge and skip the simmering part so the meat can absorb more smoke in the kamado.

Cook time will be by IT of each piece of meat, not by time.

Here are the details on my Fauxstrami / Pastrami cook.

http://www.bbq-brethren.com/forum/showthread.php?t=160257
http://www.bbq-brethren.com/forum/showthread.php?t=160277
Click to expand...

very nice, I had seen your "part 2" section in the forum but not your part 1. looks similar to how I was considering doing mine. I'm almost shaking I'm anticipating this sucker so much. hot pastrami sandwiches are a major weakness of mine so I got all the fixings at the store today including spicy german mustard,, thin sliced dill and some provologne.
 
Oh and another thing: I didn’t realize I was out when I started so I made do with what I had but the rub should’ve included ground Coriander seeds.
 
DerHusker said:
Oh and another thing: I didn’t realize I was out when I started so I made do with what I had but the rub should’ve included ground Coriander seeds.
Click to expand...

kewl, beans, I got a tone of coriander so I'll make sure that's in the rub
 
here's the stuff before and after

dsc02647i.jpg


dsc02648e.jpg


dsc02649d.jpg





I made home made french bread rolls while the meat was smoking (not in pics)... makes the best pastrami sandwiches with those things
 
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