About Pastrami / Smoked Corned Beef

YankeeBBQ · 03-20-2008, 12:45 PM

I've been reading some stuff on the web about Pastrami and it seems traditionally the Pastrami is Steamed whole for about 3 hours after it is smoked. The famous Deli's in NYC buy their Pastrami already smoked and steam it in the restaurant.

I see that a lot of people smoke their Pastrami to 170 to 180 degrees. Those of you who have done this do you steam the Pastrami after you smoke it ? I was just thinking maybe I should only cook to 165 to 170 Degrees.

Steve

pne123 · 03-20-2008, 12:57 PM

I do not know for sure but I think i read the steaming is more of a NY city tradition. I have never been there so I am not sure. I take mine to 180-185 and the broil it w/ swiss cheese. I like mine dry not wet.

Bossmanbbq · 03-20-2008, 01:21 PM

Ive made and ate pastrami all my life including making my own pastrami (article and procedures to do so are located on my blog..) I have never steamed my pastrami, about as close as I have come to doing that is letting it get happy in the old crock pot. Usually just smoke it slice it and serve it.

Crüe-B-Cüe · 03-20-2008, 01:30 PM

I steam mine for a few minutes before it goes on the sandwich. I do them like Firehouse Subs. Layer some pastrami, squirt a little italian dressing over it, top it off with some provolone. When it gets all hot and gooey, slap it on a toasted bun with mayo and spicy mustard.

hdis2002 · 03-20-2008, 01:43 PM

I don't steam it. I take it to 170, wrap it in foil and add a little beef broth. Back in the smoker to 195. Slice and serve.

Steve

pigmaker23 · 03-20-2008, 02:03 PM

Steve, Katz's, Second Avenue and Sarges "Hold" the meat in a steam locker to keep temp, because they sell so much it really does not stay around that long to break it down to pot roast consistancy. I have never steamed one after cooking it. it is much better reheated in foil the second day however.

yelonutz · 03-20-2008, 02:07 PM

I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound.
NUTZ

The Anchorman · 03-20-2008, 02:08 PM

Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen

Cooled, then slice on the deli-slicer. It tastes great!

thirdeye · 03-20-2008, 02:10 PM

I have never gotten the same texture and tissue breakdown when steaming pastrami at home that I have eaten in deli's. I think that deli's are using steamers which are more like a steam cabinet. Possibly the steam is hotter or can circulate more effeciently...

I have been pressure cooking for 20 minutes following smoking to 150* or so and although not quite like deli steamed, I really like it. The internal temperature will rise into the 180*'s during the pressure finish.

YankeeBBQ · 03-20-2008, 02:32 PM

Quote:

Originally Posted by The Anchorman

Steve, I just did two briskets for pastrami in the Chubby.
I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen

Cooled, then slice on the deli-slicer. It tastes great!

Is Pastrami normally cold smoked ?

YankeeBBQ · 03-20-2008, 02:34 PM

Quote:

Originally Posted by yelonutz

I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound.
NUTZ

I may give that a try sometime. This is my first time trying the corned beef thing and I've already purchased the meat.

ique · 03-20-2008, 02:34 PM

The one I did recently I had some straight off the pit and then also the next day I steamed a couple leftover chunks. I liked the steamed better, it broke down and tenderized the pastrami a bit more.

YankeeBBQ · 03-20-2008, 02:37 PM

Quote:

Originally Posted by ique

The one I did recently I had some straight off the pit and then also the next day I steamed a couple leftover chunks. I liked the steamed better, it broke down and tenderized the pastrami a bit more.

That's what I was thinking. That's why I'm wondering what temp I should cook them to if i plan on the steaming stage. How did you steam it ? I was thinking of putting it right over the waterpan on the backwoods to steam, maybe put a hotel pan over it ??

ique · 03-20-2008, 02:43 PM

Quote:

Originally Posted by YankeeBBQ

That's what I was thinking. That's why I'm wondering what temp I should cook them to if i plan on the steaming stage. How did you steam it ? I was thinking of putting it right over the waterpan on the backwoods to steam, maybe put a hotel pan over it ??

I cooked it at 250* until 180 internal on my Backwoods. Let it cool off stored overnight in the fridge. Next day just brought a few inches of beef broth to a simmer in a pot and put the pastrami chunks in, covered until warmed through.

If you want to do it all in one step I would wrap in foil at the end with a cup of liquid.

The Anchorman · 03-20-2008, 03:34 PM

Quote:

Originally Posted by YankeeBBQ

Is Pastrami normally cold smoked ?

I follow the recipe from the Culinary Institute of America, Garde Manger text. I have done it this way atleast 8 times and always satisfied.

You know us fancy book learnin' cooks, always following a recipe.

03-20-2008, 12:45 PM	#1
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	About Pastrami / Smoked Corned Beef I've been reading some stuff on the web about Pastrami and it seems traditionally the Pastrami is Steamed whole for about 3 hours after it is smoked. The famous Deli's in NYC buy their Pastrami already smoked and steam it in the restaurant. I see that a lot of people smoke their Pastrami to 170 to 180 degrees. Those of you who have done this do you steam the Pastrami after you smoke it ? I was just thinking maybe I should only cook to 165 to 170 Degrees. Steve __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.

03-20-2008, 01:21 PM	#3
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	Ive made and ate pastrami all my life including making my own pastrami (article and procedures to do so are located on my blog..) I have never steamed my pastrami, about as close as I have come to doing that is letting it get happy in the old crock pot. Usually just smoke it slice it and serve it. __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

03-20-2008, 01:30 PM	#4
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	I steam mine for a few minutes before it goes on the sandwich. I do them like Firehouse Subs. Layer some pastrami, squirt a little italian dressing over it, top it off with some provolone. When it gets all hot and gooey, slap it on a toasted bun with mayo and spicy mustard. __________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

03-20-2008, 02:03 PM	#6
pigmaker23 is One Chatty Farker Join Date: 08-17-06 Location: Albany, NY	Steve, Katz's, Second Avenue and Sarges "Hold" the meat in a steam locker to keep temp, because they sell so much it really does not stay around that long to break it down to pot roast consistancy. I have never steamed one after cooking it. it is much better reheated in foil the second day however. __________________ [B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I] [B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B] [B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B] [B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B] [B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B] [B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B] [B][I]OK Joe 84" Offset [/I][/B] [B][I]Meadowcreek PR -72 Trailer[/I][/B]

03-20-2008, 02:07 PM	#7
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	I have been making Pastrami for a few years now. This year I tried the corned beef thing. I cut the packer into thirds, flat in half and the point. I soaked that thing for about 48 hours with 5 or 6 water changes until that meat was almost white. After seasoning and smoking it is still too salty for my tastes. I looked at Boss Mans BBQ home page and found his method of making Pastrami is the same one I have used for years. I think it was origonally from a guy named Rick. Anyway, you guys owe it to yourselves to try it at least once. I think if you do, you will leave the corned beef (the first step in the recipe) to the Irish. It makes a far superior product. I sell all I can make for $8.00 a pound. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

03-20-2008, 12:57 PM	#2
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	I do not know for sure but I think i read the steaming is more of a NY city tradition. I have never been there so I am not sure. I take mine to 180-185 and the broil it w/ swiss cheese. I like mine dry not wet.

03-20-2008, 01:43 PM	#5
hdis2002 Knows what a fatty is. Join Date: 12-12-07 Location: Conway, SC	I don't steam it. I take it to 170, wrap it in foil and add a little beef broth. Back in the smoker to 195. Slice and serve. Steve

03-20-2008, 02:08 PM	#8
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	Steve, I just did two briskets for pastrami in the Chubby. I cold smoked them for 3 hours at 80 degrees, Ice in the water pan and a hotel pan of ice in the cooking area. Then I cooked them in the convection oven to 180 degrees. Checked it with my grey thermopen Cooled, then slice on the deli-slicer. It tastes great! __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

03-20-2008, 02:10 PM	#9
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I have never gotten the same texture and tissue breakdown when steaming pastrami at home that I have eaten in deli's. I think that deli's are using steamers which are more like a steam cabinet. Possibly the steam is hotter or can circulate more effeciently... I have been pressure cooking for 20 minutes following smoking to 150* or so and although not quite like deli steamed, I really like it. The internal temperature will rise into the 180's during the pressure finish. __________________ ~thirdeye~ I Play With Fire and Smoke* *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

03-20-2008, 02:34 PM	#12
ique is Blowin Smoke! Join Date: 12-14-05 Location: New England	The one I did recently I had some straight off the pit and then also the next day I steamed a couple leftover chunks. I liked the steamed better, it broke down and tenderized the pastrami a bit more.

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