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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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02-18-2008, 03:51 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Pastrami Questions
When making pastrami, do you ever steam it after you've smoked it? I have never done this but I read that pastrami was a brined brisket that was first smoked then steamed. I plan on trying this next time but was wondering if any of you have already tried this and could shed a little light on the technique. I also read that it was best to use the point of the brisket and not the flat. When shopping for corned beef, all I ever see in the stores are corned beef brisket flats. Do meat processors even corn the points? An inquiring mind wants to know.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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02-18-2008, 04:56 AM | #2 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I've read that too Neil. I smoked two Corned Beef Points that I soaked overnight and changed the water 3x last weekend. I took some the next day and put it in a pan on a rack with a little water, covered with foil and stuck it in the oven for a bit, I didn't want it sitting in the water, it came out tasting great for sandwiches.
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02-18-2008, 07:21 AM | #3 |
Full Fledged Farker
Join Date: 11-30-07
Location: Mountains of Colorado
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When reheating always steam it!
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02-18-2008, 07:26 AM | #4 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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I have seen and used both point and flat. As to the steaming, depending on your cooker, that can be quite a bit of steam in there already. Let us know if you try it.
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02-18-2008, 08:03 AM | #5 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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I have done a few simply using the corn beef from the grocery store. I use the included season pack and add more to cover the entire brisket flat. Then into the smoker. Both time I have done them, I used water in my pan, so I believe it was steamed and smoked at the same time.
It is the best pastrami I have ever tasted.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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02-18-2008, 08:38 AM | #6 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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I have only made pastrami once so far. But in the past when I would get meat from the deli that is how I would warm it up for sandwichs
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-18-2008, 08:49 AM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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http://www.bbq-brethren.com/forum/sh...t=wet+pastrami
Neil, check out this earlier thread, post #5. I've been doing a braise finish in foil, a covered roasting pan or a pressure cooker. I nicknamed it wet pastrami.
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~thirdeye~ 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
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02-18-2008, 09:35 AM | #8 |
On the road to being a farker
Join Date: 09-04-06
Location: Orange Co Calif
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If you ever want to see debate, look up a Kantor's vs. Carnegie vs. anything in LA pastrami debate! Too salty, too fatty, too dry, too moist...goes on like a picnic vs. butt, point vs. flat, etc.
I have made pastramis from points and flats, I actually like the points a hair better, but then, fat is my friend! I first saw the steaming thing on a food show, one of the famous NY delis actually put the whole brisket in a steamer after smoking, cooked it up to about 170(?), I think. I now just reheat all my pastrami in a steamer basket on the stove- seems to really reinvigorate it. Remember those after St. Patty's day sales. Most supermarkets will try to unload their stocks of corned beefs. Just remember to give it a good soaking! |
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02-18-2008, 09:58 AM | #9 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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After making mine I have always reheated it like my mom always did, put it in the crockpot on low and let it warm nice and slow all day!
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager 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- |
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02-18-2008, 12:05 PM | #10 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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A lot of the Jewish deli's in NY offer "moist" and "lean" pastrami, I would assume those would correspond with the point and flat, respectively, although I do not have positive confirmation on this.
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Heavy Metal BBQ |
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02-18-2008, 02:32 PM | #11 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I am pretty simple minded with my pastrami.
I freeze it in little batches of 6 slices or so. To reheat, I just Nuke it for a bit on mid power wrapped in a paper towel. Onto a sandwich of Rye or Pumpernickle with spicey mustard or horseyradish and chow down Also, I just cook factory corned beef with no soaking and all of that. Coat with cracked red or black pepper and cook to 160 or so. Folks that do not like the pepper can scrape it off the surface--easey peasey. Seems to make my folks happy. All kinds of ways to get where ya are going. Speaking of which, I am out!! Gotta pick up a corned beef flat for Thursday's cook. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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02-18-2008, 07:27 PM | #12 | |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Quote:
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-18-2008, 07:49 PM | #13 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Maybe lucky--- or maybe we like salt Just a taste thing and you need to try it and adjust from there. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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