Another Pastrami or 3

Blackened · Mar 16, 2011

First time I've made pastrami out of the point section, but they were on sale for $1.47 so I thought I would give it a shot.

1 for pastrami for me, one for my son, and one for pastrami hash.

They took about 7 hours @ 225. Foiled at 150 and took them to 190.

Refrigerated overnight and slice the next day..

Pastrami hash

The points are a little fattier obviously, but definitely worked, and you can't beat the price..

Thanks for looking..

Brewer · Mar 16, 2011

Point meat makes bada$$ fatty pastrami. Well done!

Phubar · Mar 16, 2011

Phabulous!

starvinmarvin · Mar 16, 2011

Appreciate the pron - how bout the recipe? Standard pastrami rub or something different? Looks great!

bover · Mar 16, 2011

I just picked up four more corned beef points in the 3lb. range last night for $1.49/lb and will throw them on the UDS this weekend. I'm curious about the rub too as I was planning on just doing a coarse-grind pepper rub and leave it at that.

Blackened · Mar 16, 2011

I guess you would say it's a standard pastrami rub..

1/2 cup whole black peppercorns
2 TBS coriander seeds
1 tsp each dry mustard, onion powder, and garlic powder

I use a coffee grinder to grind the peppercorn and coriander.. one of these time's I'm going to experiment with mustard seed.

Double that recipe was enough to coat 3 briskets liberally.

Wampus · Mar 16, 2011

:clap2::thumb:

Nice!

Not that I've investigated a whole lot, but I haven't seen brisket points for sale without being attached as a whole packer. Is that what you bought?

Blackened · Mar 16, 2011

Wampus said:
:clap2::thumb:

Nice!

Not that I've investigated a whole lot, but I haven't seen brisket points for sale without being attached as a whole packer. Is that what you bought?

I should have explained that these were corned briskets, the ones you buy in brine. The point cuts are usually cheaper than the flats. $1.47 compared to $2.19 this time around..

dataz722 · Mar 16, 2011

Blackened said:
I should have explained that these were corned briskets, the ones you buy in brine. The point cuts are usually cheaper than the flats. $1.47 compared to $2.19 this time around..

Did you soak them at all? If not did you find them to be way too salty?

Blackened · Mar 16, 2011

dataz722 said:
Did you soak them at all? If not did you find them to be way too salty?

I soaked these for 24 hours, changing the water every few hours or so. Definitely makes a difference. My first couple of pastrami's I simply rinsed and rubbed, and while they were still tasty, they were pretty salty.

dataz722 · Mar 16, 2011

I have refrained from buying any of teh corned briskets that are on sale because I have never had any that weren't insanly salty. I might buy a couple today while they are on sale and soak them.

Blackened · Mar 16, 2011

dataz722 said:
I have refrained from buying any of teh corned briskets that are on sale because I have never had any that weren't insanly salty. I might buy a couple today while they are on sale and soak them.

I've heard of guys soaking for up to 3 days. 24 hours does it for me, but if you're sensitive to salt for health reasons or otherwise, you could always soak longer..

Another Pastrami or 3

Blackened

is one Smokin' Farker

Brewer

is one Smokin' Farker

Phubar

somebody shut me the fark up.

starvinmarvin

Guest

bover

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Blackened

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Wampus

somebody shut me the fark up.

Blackened

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dataz722

Full Fledged Farker

Blackened

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dataz722

Full Fledged Farker

Blackened

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