喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-27-2012, 11:25 PM   #1
MisterChrister
is Blowin Smoke!
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default Easy PASTRAMI Tutorial, Part 2

2 weeks ago, I brined/spiced 2 rump roasts for pastrami and corned beef. I opted for the nitrate/nitrite-free approach which only sacrifices the pink/red color of corned beef/pastrami, but the flavor and tenderness remain unchanged. The 1st thread is here http://www.bbq-brethren.com/forum/sh...d.php?t=145936 . The corned beef thread is here http://www.bbq-brethren.com/forum/sh...d.php?t=146735

For the pastrami, it's a snap. I took the corned beef rump roast from brine, rinsed it off, and soaked it for 30 hours in cold water in the fridge, changing the water 3 times to draw the extra salt back out. (you can also start here with the soaking step with a purchased raw corned beef brisket)



Then I dried it off well with paper towels, rubbed it with some olive oil (many spices are fat-soluble and give off better flavor in the presence of oil), then covered it well with the pastrami rub. I merged a few recipes and came up with this: 4 tbsp coarse ground black pepper, 2 tsp coarse ground coriander, 1 tsp dry mustard, 1 tbsp brown sugar, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp chicago steak seasoning.


Then it gets tightly wrapped in plastic wrap and put in the fridge for 8-24 hours or more (mine was 16 hours) for the seasonings to melt their flavor into the meat.



I smoked it indirect with apple chunks at 275-300 for 4 hours or an approximate IT of 150-ish.




Then I put it on a wire rack in a tented foil-covered pan with beef broth in the bottom to steam for approximately 2 hours until 180-200 IT depending on which cut you use. You don't want the liquid touching the meat or it will wash off your crust and boil the meat. Also try to tent the foil up and off of the meat.




Then let it rest a bit, and slice against the grain and eat warm, or cool and slice and eat later if you are more patient than me!



And a little bit with some of the pan broth



DANG is it GOOD!!! The rest is sliced and resting in the fridge for sammies tomorrow This is SO easy, you CAN do it!!
Thanks for lookin' at my cookin'!!
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Thanks from: --->
Unread 10-28-2012, 02:46 AM   #2
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

That looks absolutely fabulous! Nice cook!
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Thanks from:--->
Unread 10-28-2012, 07:00 AM   #3
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Very nice. You definitely opened up my eyes to a corned beef and pastrami that isn't brisket. I'm gonna try this soon.
__________________
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold
samfsu is offline   Reply With Quote


Unread 10-28-2012, 08:30 AM   #4
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

That looks Great What is the difference in taste between the rump roast and brisket Thought con beef/pastrami is done with brisket
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 10-28-2012, 03:03 PM   #5
MisterChrister
is Blowin Smoke!
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big George's BBQ View Post
That looks Great What is the difference in taste between the rump roast and brisket Thought con beef/pastrami is done with brisket
You're right, brisket is generally used/preferred for corned beef/pastrami. It has more fat content which helps alot in tenderness/etc. Commercial deli corned beef and pastrami is made quite often from round cuts though, so I thought I'd give it a shot. Don't get me wrong, I'd prefer to have used brisket, but we don't buy beef (we get a steer a year from my inlaws), and our briskets were long gone. The tenderness was good thanks to a 2 week brine and patience with the smoking/steaming. I've also done this with chuck/arm roasts with decent results too. I'd rather do this with rumps than make pot roast for sure! I also think they make decent jerky which I hope to do more of soon.
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Unread 10-28-2012, 06:03 PM   #6
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Looks really delicious. Now all you need is a meat slicer!
__________________
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
J-Rod is offline   Reply With Quote


Thanks from:--->
Unread 10-28-2012, 06:07 PM   #7
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Hope you do more too Like looking at your pics
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 10-28-2012, 07:56 PM   #8
MisterChrister
is Blowin Smoke!
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J-Rod View Post
Looks really delicious. Now all you need is a meat slicer!
Amen to that brother! I've been hoping to find a gently used one for a little bit of nothing. These sloppy thick cuts are killing me!
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:04 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.