Pastrami Pron (Lots of pron)

Divemaster · 02-24-2008, 06:23 PM

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!!!

BBQ Grail · 02-24-2008, 06:26 PM

Winner, winner Pastrami dinner!

Okay, you've raised the bar...

wlh3 · 02-24-2008, 06:29 PM

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?

Bigdog · 02-24-2008, 06:29 PM

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.

Divemaster · 02-24-2008, 06:31 PM

Quote:

Originally Posted by wlh3

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...

pat · 02-24-2008, 06:34 PM

Oh man that old fashioned sandwich looks taaasty!! Nice work. Will have to try it.

Bigjim4x · 02-24-2008, 06:44 PM

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!!

Qucifer · 02-24-2008, 06:51 PM

Man you fellas are good at making that bbq. That pastrami looks awesome.

spicewine · 02-24-2008, 06:56 PM

I am definatly going to do some pastrami the next couple - o weeks!!!

Great lookin' chow Bro!!!!

Jaberwabee · 02-24-2008, 07:17 PM

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.

Biggun · 02-24-2008, 07:18 PM

So Cal Albertson's have corned beef points for $1.49 (while supplies last), and I have more pastrami!!!!

Kevin · 02-24-2008, 07:23 PM

Quote:

Originally Posted by spicewine

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.

Norcoredneck · 02-24-2008, 07:25 PM

Very nice!

Jack2u2 · 02-24-2008, 07:25 PM

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!

The_Kapn · 02-24-2008, 07:41 PM

Quote:

Originally Posted by Jack2u2

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!

TIM

02-24-2008, 06:23 PM	#1
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	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!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-24-2008, 06:26 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Winner, winner Pastrami dinner! Okay, you've raised the bar... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-24-2008, 06:29 PM	#3
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	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? __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

02-24-2008, 06:29 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	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. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

02-24-2008, 06:34 PM	#6
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA	Oh man that old fashioned sandwich looks taaasty!! Nice work. Will have to try it. __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

02-24-2008, 06:44 PM	#7
Bigjim4x On the road to being a farker Join Date: 12-05-06 Location: Ville Platte LA	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!! __________________ I'm Having So Much Fun, When I Die I Want To Come Back As Me! Hurricane Smokers Cooking Team [URL="http://www.bbqrsdelight.com"][/URL]

02-24-2008, 06:51 PM	#8
Qucifer Knows what a fatty is. Join Date: 02-19-08 Location: Oklahoma City, OK	Man you fellas are good at making that bbq. That pastrami looks awesome.

02-24-2008, 06:56 PM	#9
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	I am definatly going to do some pastrami the next couple - o weeks!!! Great lookin' chow Bro!!!! __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

02-24-2008, 07:17 PM	#10
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	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. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

02-24-2008, 07:18 PM	#11
Biggun On the road to being a farker Join Date: 09-04-06 Location: Orange Co Calif	So Cal Albertson's have corned beef points for $1.49 (while supplies last), and I have more pastrami!!!!

02-24-2008, 07:25 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Very nice! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-24-2008, 07:25 PM	#14
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	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 -www.jrcsbbqandseasonings.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
First Pastrami...pron	sfbbqguy	Q-talk	13	02-09-2010 06:28 AM
Weekend pron (lots o pron)	Smokey Al Gold	Q-talk	7	12-14-2009 01:48 PM
Lots of cookin on da BDS...Lots o PRON, too!	Desert Dweller	Q-talk	13	08-23-2009 09:11 PM
Pastrami PRON	zydecopaws	Q-talk	14	03-18-2009 09:52 PM
Pastrami and Chuckie Pron...	Mad Max	Q-talk	13	08-17-2008 10:55 PM