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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.


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Unread 02-24-2008, 06:23 PM   #1
Divemaster
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Default Pastrami Pron (Lots of pron)

This weekend I decided to try my hand at homemade pastrami. It was driving me nuts seeing all of the great looking pron over the last week or so…

I started out with pre-made corn beef…



The package said ‘Flat Cut’, but what I found was a trimmed out ‘center cut’ of a brisket that contained both the point and flat….




I decided to split the two pieces since there was so little holding them together….



I then seasoned the two with 12 parts fresh pepper, 1 part coriander, 1 part garlic powder, 1 part onion powder, and 1 part paprika….



I smoked it to an internal temp of 195* and let it rest for about 45 minutes before I sliced it…



It had a great bark and was very juicy!!!



I wanted an old fashioned sandwich on rye with Swiss-cheese, mustard, and kosher dill pickles…



Kathy on the other hand, wanted a Rubin….



I would do it the same again (in fact I have two more packages of corn beef in the fridge) but I would cut down on the pepper by a quarter…. Overall, I’m looking forward to the leftovers!!!
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Unread 02-24-2008, 06:26 PM   #2
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Winner, winner Pastrami dinner!

Okay, you've raised the bar...
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Unread 02-24-2008, 06:29 PM   #3
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Wow looks great. Love the homemade pastrami. Made some last week and there is none left! The corned beef I purchased said flat like yours but the point was still attached. I should have seperated it like you did, I also only cooked to internal 165*. Next time will cook to 195* most was very good but one part was pretty tough.
Did you soak yours in fresh water fo leach out the salt?
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Unread 02-24-2008, 06:29 PM   #4
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I'll take mine on a tosted everything bagel with cream cheese please. Man, that looks like some fine eats there. Can't wait to cook some this year too.
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Unread 02-24-2008, 06:31 PM   #5
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Quote:
Originally Posted by wlh3 View Post
Wow looks great. Love the homemade pastrami. Made some last week and there is none left! The corned beef I purchased said flat like yours but the point was still attached. I should have seperated it like you did, I also only cooked to internal 165*. Next time will cook to 195* most was very good but one part was pretty tough.
Did you soak yours in fresh water fo leach out the salt?
Sure did... for about 24 hours and changed/rinsed once in the middle...
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Unread 02-24-2008, 06:34 PM   #6
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Oh man that old fashioned sandwich looks taaasty!! Nice work. Will have to try it.
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Unread 02-24-2008, 06:44 PM   #7
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This crap is killing me! I'm going to wal-mart and picking up one. I'm going to have to smoke it Monday or Tuesday. I hadn't even thought about pastrami till this past week and all this pron has my mouth watering now!!
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Unread 02-24-2008, 06:51 PM   #8
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Man you fellas are good at making that bbq. That pastrami looks awesome.
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Unread 02-24-2008, 06:56 PM   #9
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I am definatly going to do some pastrami the next couple - o weeks!!!

Great lookin' chow Bro!!!!
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Unread 02-24-2008, 07:17 PM   #10
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I need to go load up on that same corned beef while we have it around. Looks like good eats. I haven't smoked in anything in over a week, I think thats a record. Been working so much havent been around, I need to make some time.
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Unread 02-24-2008, 07:18 PM   #11
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So Cal Albertson's have corned beef points for $1.49 (while supplies last), and I have more pastrami!!!!
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Unread 02-24-2008, 07:23 PM   #12
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Quote:
Originally Posted by spicewine View Post
I am definatly going to do some pastrami the next couple - o weeks!!!

Great lookin' chow Bro!!!!
Now that was punny! Yep, pastrami is in my schedule too.
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Unread 02-24-2008, 07:25 PM   #13
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Very nice!
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Unread 02-24-2008, 07:25 PM   #14
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That is some great looking sandwiches - without a doubt, that has persuaded me to get a corned beef and get the smoker going again next weekend!
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Unread 02-24-2008, 07:41 PM   #15
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Quote:
Originally Posted by Jack2u2 View Post
That is some great looking sandwiches - without a doubt, that has persuaded me to get a corned beef and get the smoker going again next weekend!
Jack--I think it is NIKE that says...."Just Do It"!!!

I keep making the same mistake that we all make with fatties.
I never cook enough!
Just this week, I cooked just one commercial corned beef flat into pastrami.
It will not last a week!
I could have cooked a half dozen in the same time for the same fuel!

In the future, I will cook 2 or 3 (at least) and freeze them as described here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=38228

Good Eats and so much cheaper that "Deli cut" pastrami!

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