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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-29-2012, 08:20 AM | #1 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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I nailed the pastrami last Sunday.
Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there.
Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge. Sunday I threw in the NB with some other stuff. Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours. After cooling in the fridge over night and I sliced it up. I nailed it.
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 08:52 AM | #2 |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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Wow, that looks really nice. I would like to try my hand at making pastrami some day but have never gotten the nerve up to spend the cash on the stuff to make it.
Great photo as well... Must warn you though, with the title of this thread you should be prepared for the possibility that this train may be on the way to derailment. LOL
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11-29-2012, 09:57 AM | #3 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
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11-29-2012, 10:04 AM | #4 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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It looks the business, how did it taste?
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11-29-2012, 10:08 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks great!
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11-29-2012, 10:17 AM | #6 |
Full Fledged Farker
Join Date: 09-04-12
Location: Boca Raton, Fl
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looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?
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11-29-2012, 10:20 AM | #7 |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
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Awesome looking Pastrami! Ever since I visited Katz's deli I've wanted to make my own pastrami...this fuels that desire...well done!
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11-29-2012, 10:44 AM | #8 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Looks great, feel free to send me so for sampling!
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11-29-2012, 10:56 AM | #9 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Here's a link to my most recent pastrami cook that details the steaming and slicing: http://www.bbq-brethren.com/forum/sh...d.php?t=140226
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11-29-2012, 10:59 AM | #10 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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I did not steam it but did double wrap it in butcher paper and packed in a cooler with a large pork butt and chuck that I had smoked. I'm sure that helped.
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 11:00 AM | #11 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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Great! At least to me and the wife.
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 11:07 AM | #12 |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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I was fighting the wind on Sunday and having some difficulty keep the temps up on the 'cool side' of the NB. The brisket was actually in the smoker for about 8 hours and probing tender to the touch at the end even though the interior temps never got over 180. I finally said 'enuf' and pulled it.
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 11:10 AM | #13 | |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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Quote:
__________________
[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 11:11 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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You certainally did I loved the Pastrami that I did
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11-29-2012, 02:39 PM | #15 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Sweet! Looks delicious.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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