New York Style Pastrami....

Had 2 corn beef flats, in my freezer and decided to make some New York Style pastrami (finished in steam). First, I soaked the flats, for about 24 hours to get some of the salt off.


Prepared the rub, which included, black pepper, onion powder, granulated garlic, ground coriander, and dried thyme.


Then rubbed the flats, usually, I like to let it sit overnight in the rub, but, a cold front is headed this way, so I went staright to the smoker.






The smoker was fueled with reg. Kingsford and four pieces of cherry wood.


The smoker was holding steady at 230 degrees, and took the flats to a 145 internal temp.


Slicing...


To add the steam-like part, I put the slices in the pressure cooker, for 20 minutes, with beef broth. This is what it look like....


Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!

Desert Dweller said:

Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?

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Very, Very tender and juicy. You do lose a lot of the crust or bark, in the pressure cooker, but the moisture is worth it. Took a couple of a pics from the sammies I made for lunch, will post them in a few.

chopshop said:

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!



you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent

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The last time I went up north, I was visiting my god-daughter and her Dad (HAV), when, an in-law cousin, came home with a tray full of pastrami, from Katz'. It had to be at least 2 #'s worth, no bread just pastrami, and we just finished having some healthy size burgers, but I couldn't pass up the offer. It was absolutely perfect! I would pay the 23.99 a #. Thanks for the comments.

The reward....

This is the sammie, I made for my wife and Dad, today! They just loved them. Used Rye Bread, Gulden's Spicy Mustard, Swiss cheese and pickle on the side, hold the slaw.


Ready for the toaster oven....


The piece du resistance...

chambersuac said:

excellent

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Thanks.

Hopefully, tomorrow we'll have pastrami hash and fried eggs. :wink: