MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-18-2008, 03:51 AM   #1
Neil
Quintessential Chatty Farker
 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Default 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.
__________________
"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.
Neil is offline   Reply With Quote




Old 02-18-2008, 04:56 AM   #2
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

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.
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Old 02-18-2008, 07:21 AM   #3
MountainMan
Full Fledged Farker
 
Join Date: 11-30-07
Location: Mountains of Colorado
Default

When reheating always steam it!
MountainMan is offline   Reply With Quote


Old 02-18-2008, 07:26 AM   #4
G$
is Blowin Smoke!
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Default

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.
G$ is offline   Reply With Quote


Old 02-18-2008, 08:03 AM   #5
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Default

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.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote


Old 02-18-2008, 08:38 AM   #6
wlh3
is One Chatty Farker
 
wlh3's Avatar
 
Join Date: 09-12-07
Location: Port Hueneme , CA
Default

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
__________________
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
wlh3 is offline   Reply With Quote


Old 02-18-2008, 08:49 AM   #7
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

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.

__________________
~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
thirdeye is offline   Reply With Quote


Old 02-18-2008, 09:35 AM   #8
Biggun
On the road to being a farker
 
Join Date: 09-04-06
Location: Orange Co Calif
Default

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!
Biggun is offline   Reply With Quote


Old 02-18-2008, 09:58 AM   #9
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Default

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!
__________________
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-
Bossmanbbq is offline   Reply With Quote


Old 02-18-2008, 12:05 PM   #10
Jeremiah
is one Smokin' Farker
 
Join Date: 09-10-07
Location: Brooklyn, NY
Default

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.
__________________
Heavy Metal BBQ
Jeremiah is offline   Reply With Quote


Old 02-18-2008, 02:32 PM   #11
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

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
__________________
"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
The_Kapn is online now   Reply With Quote


Old 02-18-2008, 07:27 PM   #12
wlh3
is One Chatty Farker
 
wlh3's Avatar
 
Join Date: 09-12-07
Location: Port Hueneme , CA
Default

Quote:
Originally Posted by The_Kapn View Post
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
Have you had them be salty? My understanding is that the corning solution is pretty salty.
__________________
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
wlh3 is offline   Reply With Quote


Old 02-18-2008, 07:49 PM   #13
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

Quote:
Originally Posted by wlh3 View Post
Have you had them be salty? My understanding is that the corning solution is pretty salty.
Nope.
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
The_Kapn is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
2nd WSM Cook. Smoking Corned Beef/Pastrami. Questions?? Jason TQ Q-talk 7 04-05-2011 06:44 PM
2 Pastrami Questions... darita Q-talk 10 03-18-2011 03:29 PM
And now...pastrami landarc Q-talk 45 03-14-2011 05:27 PM
Pastrami...........Again aquablue22 Q-talk 18 12-10-2010 05:41 PM
First Pastrami - Questions Wrench_H Q-talk 13 08-20-2010 11:48 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts