Ready To Do My First Pastrami - Suggestions Welocme!

Moose · 07-25-2012, 02:45 PM

I picked up a section of a nicely marbled uncooked corned beef flat the other day. I've noticed a number of recipes, including ThirdEye's, I'm just wondering if you have any specific tips. I plan to soak the beef in the next day or two for 8-12 hours, and change the water about three times during that period, then rubbed, and let sit overnight, then onto the smoker till it hits 190 or so.

I'm thinking of letting the meat cool overnight, then steaming the whole thing for about 30 mins before slicing thin...

(And yes, that was NOT a typo in the title)

GL-BBQ · 07-25-2012, 02:53 PM

I'd like to know to

Cast Iron Chef · 07-25-2012, 04:26 PM

I've followed Third Eyes a couple of times. I steamed after it came off the smoker then cooled to slice thin.

aquablue22 · 07-25-2012, 04:39 PM

I have done quite a few and one of the keys is a proper soak, make sure you change the soak water several times a day with COLD water. The rubs are left up to your particular taste. I like to smoke them with Cherry woods, heavy. I am not a fan of steaming it before slicing, just my particular taste. They are fun and to be honest, nothing better, except maybe homemade BACON.

Moose · 07-25-2012, 05:49 PM

Quote:

Originally Posted by aquablue22

I have done quite a few and one of the keys is a proper soak, make sure you change the soak water several times a day with COLD water. The rubs are left up to your particular taste. I like to smoke them with Cherry woods, heavy. I am not a fan of steaming it before slicing, just my particular taste. They are fun and to be honest, nothing better, except maybe homemade BACON.

Thanks, that really helps!

I'm curious how you think homemade compares to good deli pastrami? Is the flavor profile very close?

Teleking · 07-25-2012, 05:57 PM

Pull at 150 then steam or pressure cook to tenderize. Cooking that hot, cooling, then steaming might end in mush IMO.

I always smoke to 150 and presure cook for 30 mins at 15 psi, cool overnight, slice thin, enjoy.

Crazy Harry · 07-25-2012, 09:11 PM

I smoke it to probe tender (like a brisket) cool overnight in the refrigerator then slice thin. reheat in a steamer if you like, I don't have a steamer.

gtr · 07-25-2012, 09:14 PM

My only suggestion is waiting 'til I get back to the West Coast!

martyleach · 07-25-2012, 10:43 PM

I've done a bunch of pastramis. I started with thirdeyes recommendations. I cook it to 170 IT and then steam in a sealed foil tent to 190 or about 2 hours.
I like my pastramis but am still trying to improve/enhance the flavor.

I use quie a bit more pepper than third eye as well as fresh cracked coriander

07-25-2012, 02:45 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Ready To Do My First Pastrami - Suggestions Welocme! I picked up a section of a nicely marbled uncooked corned beef flat the other day. I've noticed a number of recipes, including ThirdEye's, I'm just wondering if you have any specific tips. I plan to soak the beef in the next day or two for 8-12 hours, and change the water about three times during that period, then rubbed, and let sit overnight, then onto the smoker till it hits 190 or so. I'm thinking of letting the meat cool overnight, then steaming the whole thing for about 30 mins before slicing thin... (And yes, that was NOT a typo in the title) __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

07-25-2012, 04:26 PM	#3
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	I've followed Third Eyes a couple of times. I steamed after it came off the smoker then cooled to slice thin. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

07-25-2012, 04:39 PM	#4
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I have done quite a few and one of the keys is a proper soak, make sure you change the soak water several times a day with COLD water. The rubs are left up to your particular taste. I like to smoke them with Cherry woods, heavy. I am not a fan of steaming it before slicing, just my particular taste. They are fun and to be honest, nothing better, except maybe homemade BACON. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

07-25-2012, 09:11 PM	#7
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	I smoke it to probe tender (like a brisket) cool overnight in the refrigerator then slice thin. reheat in a steamer if you like, I don't have a steamer. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

07-25-2012, 09:14 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	My only suggestion is waiting 'til I get back to the West Coast! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

07-25-2012, 02:53 PM	#2
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	I'd like to know to

07-25-2012, 05:57 PM	#6
Teleking is One Chatty Farker Join Date: 11-10-08 Location: Maine	Pull at 150 then steam or pressure cook to tenderize. Cooking that hot, cooling, then steaming might end in mush IMO. I always smoke to 150 and presure cook for 30 mins at 15 psi, cool overnight, slice thin, enjoy.

07-25-2012, 10:43 PM	#9
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I've done a bunch of pastramis. I started with thirdeyes recommendations. I cook it to 170 IT and then steam in a sealed foil tent to 190 or about 2 hours. I like my pastramis but am still trying to improve/enhance the flavor. I use quie a bit more pepper than third eye as well as fresh cracked coriander __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]