Pastrami - short ribs, brisket, tri-tips

TheHojo

TheHojo

is Blowin Smoke!

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Cured 2 tri-tips, rack of short ribs and a brisket point for 12 days - then soaked in clean water for about 8 hours to desalinate





Used a little pickle juice and then went on with heavy pepper and a pastrami rub





They have been on for about 2 hours - plan is to take then to 170 - wrap in foil with some red ale, then take them to probe tender

 
Love all those cuts. Next time try adding some cured beef cheeks. Since I tried beef cheeks at Leroy and Lewis, they became a little of my obsession. Pastrami cheeks were great. The cheeks used to be cheap, but like everything today not so much.
 
toys4dlr said:
Love all those cuts. Next time try adding some cured beef cheeks. Since I tried beef cheeks at Leroy and Lewis, they became a little of my obsession. Pastrami cheeks were great. The cheeks used to be cheap, but like everything today not so much.
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Will give those a try next time - thank you !
 
Looking good 👍. I recently corned a tri-tip for pastrami too. They are about the perfect size.

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Made my version of the “Rachael” with some of the left over pastrami -

Swiss cheese, cole slaw and homemade pastrami - on sour dough bread

 
I have always used Meatheads cure recipe/calculator

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/

For rub, I used 16 mesh pepper and a commercial pastrami rub - the cure has so much salt in it I try to avoid any salt in my rubs for pastrami

Meathead also has a pastrami rub on his website

https://amazingribs.com/tested-reci.../home-made-pastrami-thats-close-katzs-recipe/

Here is Third Eye’s Pastrami Rub - have used it before and I really enjoyed it

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Here is the curing brine on Third Eye’s site

https://playingwithfireandsmoke.blogspot.com/1999/07/pops-brine-universal-curing-brine.html
 
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