Second Pastrami...No Flop!

darita · 04-14-2011, 01:29 PM

My first pastrami was almost a complete flop, until I learned that steaming at the end of the cook was the way to go for me. Anyhow, this time the pastrami turned out better than any I've ever had and I've had a lot. It is super moist, slices like butter, but still has some chew to it. It melts in your mouth, but is not mushy at all. Thanks to you guys for all the great advice.

Cast Iron Chef · 04-14-2011, 01:32 PM

I'll take one on rye with mustard and Swiss cheese.

darita · 04-14-2011, 01:38 PM

Quote:

Originally Posted by Cast Iron Cheif

I'll take one on rye with mustard and Swiss cheese.

Actually, I had it on a freshly baked Rosemary and Olive Oil bread, with deviled egg potato salad, a few kosher, deli style pickles and some Maui style potato chips. I'm getting hungry all over again!

Groundhog66 · 04-14-2011, 01:42 PM

Quote:

Originally Posted by darita

Actually, I had it on a freshly baked Rosemary and Olive Oil bread, with deviled egg potato salad, a few kosher, deli style pickles and some Maui style potato chips. I'm getting hungry all over again!

Yeah, I'll have that

Marck · 04-14-2011, 02:30 PM

That looks awesome! Where's the thread with the directions? I like your serving suggestion too.

darita · 04-14-2011, 02:51 PM

Quote:

Originally Posted by Marck

That looks awesome! Where's the thread with the directions? I like your serving suggestion too.

I used Third Eye's rub recipe and slightly modified cooking instructions. I smoked at 225 till IT was 150, foiled, then 250 till IT was 180. From there I went straight into the steamer for 1 1/2 hours. I fork tested the meat at 1 hour, then 1 1/4 hours, then at 1 1/2 hours, it was done. Thanks Third Eye! Sorry, don't have the link.

R2Egg2Q · 04-14-2011, 03:49 PM

Quote:

Originally Posted by Marck

That looks awesome! Where's the thread with the directions? I like your serving suggestion too.

Quote:

Originally Posted by darita

I used Third Eye's rub recipe and slightly modified cooking instructions. I smoked at 225 till IT was 150, foiled, then 250 till IT was 180. From there I went straight into the steamer for 1 1/2 hours. I fork tested the meat at 1 hour, then 1 1/4 hours, then at 1 1/2 hours, it was done. Thanks Third Eye! Sorry, don't have the link.

Well done Darita! It looks tasty!

As requested, link to Thirdeye's instructions.

Marck · 04-14-2011, 04:22 PM

Quote:

Originally Posted by R2Egg2Q

Well done Darita! It looks tasty!

As requested, link to Thirdeye's instructions.

Many thanks!

dannypat21 · 04-14-2011, 04:32 PM

Looks like it came out perfect to me!

bbqbull · 04-14-2011, 04:32 PM

Outstanding looking Pastrami!

Chef Jim · 04-14-2011, 05:18 PM

Looks real good. I have to try another with the steaming method this time.

bluetang · 04-14-2011, 05:26 PM

Killer looking pastrami!

platriver · 04-14-2011, 05:32 PM

Looks Great!

Are you using a commercial steamer (if so what brand) or on the stove-top?

salth2o · 04-14-2011, 05:41 PM

nice.

Jason TQ · 04-14-2011, 08:13 PM

I have cooked 3 pastrami's so far and have smoked till about 150-155 then steam in an electric pressure cooker for 20mins. All have been great. I like to then let em cool off in the fridge and have sandwiches all week. I've been curious to just smoke it the whole time till about 180 and see how it compares.

04-14-2011, 01:29 PM	#1
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Second Pastrami...No Flop! My first pastrami was almost a complete flop, until I learned that steaming at the end of the cook was the way to go for me. Anyhow, this time the pastrami turned out better than any I've ever had and I've had a lot. It is super moist, slices like butter, but still has some chew to it. It melts in your mouth, but is not mushy at all. Thanks to you guys for all the great advice. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

04-14-2011, 01:32 PM	#2
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	I'll take one on rye with mustard and Swiss cheese. __________________ 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]

04-14-2011, 02:30 PM	#5
Marck On the road to being a farker Join Date: 04-02-11 Location: Frisco, TX	That looks awesome! Where's the thread with the directions? I like your serving suggestion too. __________________ Black Weber 22.5" OTS (refurbished) & Copper Weber 22.5" OTS w/Hover grill

04-14-2011, 04:32 PM	#10
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Outstanding looking Pastrami! __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

04-14-2011, 05:18 PM	#11
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Looks real good. I have to try another with the steaming method this time. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

04-14-2011, 04:32 PM	#9
dannypat21 is One Chatty Farker Join Date: 03-01-10 Location: Castaic, CA	Looks like it came out perfect to me!

04-14-2011, 05:26 PM	#12
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Killer looking pastrami! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

04-14-2011, 05:32 PM	#13
platriver Found some matches. Join Date: 09-13-10 Location: Julesburg, CO	Steamer Question Looks Great! Are you using a commercial steamer (if so what brand) or on the stove-top? __________________ Lg. BGE & Weber Kettle, Char-Broil Big Easy

04-14-2011, 05:41 PM	#14
salth2o On the road to being a farker Join Date: 07-07-08 Location: Humble, TX	nice. __________________ I LOVE VEGETARIANS...I EAT THEM EVERYDAY! [B][SIZE=3][COLOR=DarkGreen] <*{{{{{><[/COLOR][/SIZE][/B] Lyfe Tyme 20 offset smoker Kenmore Gasser Single Burner Gas Cooker Plow Disc Cooker

04-14-2011, 08:13 PM	#15
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	I have cooked 3 pastrami's so far and have smoked till about 150-155 then steam in an electric pressure cooker for 20mins. All have been great. I like to then let em cool off in the fridge and have sandwiches all week. I've been curious to just smoke it the whole time till about 180 and see how it compares.

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