I nailed the pastrami last Sunday.

Trawlerdog · 11-29-2012, 08:20 AM

Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there.
Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge.
Sunday I threw in the NB with some other stuff.
Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours.
After cooling in the fridge over night and I sliced it up.

I nailed it.

Bluehawg · 11-29-2012, 08:52 AM

Wow, that looks really nice. I would like to try my hand at making pastrami some day but have never gotten the nerve up to spend the cash on the stuff to make it.

Great photo as well... Must warn you though, with the title of this thread you should be prepared for the possibility that this train may be on the way to derailment. LOL

neuyawk · 11-29-2012, 09:57 AM

Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.

Clayfish · 11-29-2012, 10:04 AM

It looks the business, how did it taste?

Phubar · 11-29-2012, 10:08 AM

Looks great!

slammmed · 11-29-2012, 10:17 AM

looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?

Sub-80 · 11-29-2012, 10:20 AM

Awesome looking Pastrami! Ever since I visited Katz's deli I've wanted to make my own pastrami...this fuels that desire...well done!

aawa · 11-29-2012, 10:44 AM

Looks great, feel free to send me so for sampling!

Moose · 11-29-2012, 10:56 AM

Quote:

Originally Posted by neuyawk

Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.

I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.

Here's a link to my most recent pastrami cook that details the steaming and slicing:

http://www.bbq-brethren.com/forum/sh...d.php?t=140226

Trawlerdog · 11-29-2012, 10:59 AM

Quote:

Originally Posted by neuyawk

Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.

I did not steam it but did double wrap it in butcher paper and packed in a cooler with a large pork butt and chuck that I had smoked. I'm sure that helped.

Trawlerdog · 11-29-2012, 11:00 AM

Quote:

Originally Posted by Clayfish

It looks the business, how did it taste?

Great! At least to me and the wife.

Trawlerdog · 11-29-2012, 11:07 AM

Quote:

Originally Posted by slammmed

looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?

I was fighting the wind on Sunday and having some difficulty keep the temps up on the 'cool side' of the NB. The brisket was actually in the smoker for about 8 hours and probing tender to the touch at the end even though the interior temps never got over 180. I finally said 'enuf' and pulled it.

Trawlerdog · 11-29-2012, 11:10 AM

Quote:

Originally Posted by Moose

I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.

Here's a link to my most recent pastrami cook that details the steaming and slicing:

http://www.bbq-brethren.com/forum/sh...d.php?t=140226

Wow! Yours looks great. Thanks for the link. Mine went right to the Food Saver in portions and into the freezer for another day. I'll steam it before serving.

Big George's BBQ · 11-29-2012, 11:11 AM

You certainally did I loved the Pastrami that I did

Bonewagon · 11-29-2012, 02:39 PM

Sweet! Looks delicious.

11-29-2012, 08:20 AM	#1
Trawlerdog Knows what a fatty is. Join Date: 10-01-12 Location: Columbia, Missourah Downloads: 0 Uploads: 0	I nailed the pastrami last Sunday. Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there. Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge. Sunday I threw in the NB with some other stuff. Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours. After cooling in the fridge over night and I sliced it up. I nailed it. __________________ New Braunfels El Dorado USA, The BEAST whole hog rotisserie, Weber Smokey Joe, The Mini Beast , Thermapen, Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. *You can't always be young, but you can always be immature.*

11-29-2012, 08:52 AM	#2
Bluehawg Full Fledged Farker Join Date: 11-07-11 Location: Richton, MS Downloads: 0 Uploads: 0	Wow, that looks really nice. I would like to try my hand at making pastrami some day but have never gotten the nerve up to spend the cash on the stuff to make it. Great photo as well... Must warn you though, with the title of this thread you should be prepared for the possibility that this train may be on the way to derailment. LOL __________________ BBQ ADDICT and Ag Teacher

11-29-2012, 09:57 AM	#3
neuyawk Take a breath! Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

11-29-2012, 10:04 AM	#4
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK Downloads: 0 Uploads: 0	It looks the business, how did it taste? __________________ 22" WSM, 22" OTG, WSJ, Mini WSM, WGA, Maverick ET-732, Red Thermapen and a ten year old gasser which hasn't come out of the shed since I got a taste of charcoal!

11-29-2012, 10:08 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks great! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

11-29-2012, 10:17 AM	#6
slammmed On the road to being a farker Join Date: 09-04-12 Location: Boca Raton, Fl Downloads: 0 Uploads: 0	looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?

11-29-2012, 10:20 AM	#7
Sub-80 On the road to being a farker Join Date: 05-02-12 Location: Batavia, IL Downloads: 0 Uploads: 0	Awesome looking Pastrami! Ever since I visited Katz's deli I've wanted to make my own pastrami...this fuels that desire...well done!

11-29-2012, 10:44 AM	#8
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Looks great, feel free to send me so for sampling! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

11-29-2012, 11:11 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	You certainally did I loved the Pastrami that I did __________________ 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

11-29-2012, 02:39 PM	#15
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Sweet! Looks delicious. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen