• A Pastrami Walkthrough. (pr0n heavy)

Phrasty · 07-24-2011, 01:38 AM

Hey Brethren! Ok this is not really a traditional pastrami. But this is how I've been making them... Which is based on traditional with a couple changes. I've used supermarket corned briskets but this just comes out way better. Corning the brisket yourself gives you the potential to fill it with that pastrami flavor from the start. So this is what went down...

Started with a 7lb packer and trimmed heavily.

Then came the brine:
1 gal water
1 tin (10.5oz) Beef consomme
1.25 cup kosher salt
1tb smoked paprika
1.5 oz pink salt
1.5 tb pickling spice
1/2 cup brown sugar
1/2 cup honey
1 cup white cane sugar
6 cloves garlic
1 shallot

Homemade pickling spice:

For the brine: I simmer the ingredients using only 1/2 of the water until everything is dissolved. Then I add the other 1/2 of the water back as ice when it's off the stove to cool it down.

Once the brine has cooled I place it in a ziplock with the brisket to cure/corn for 3 days. (this amount of brine is usually enough for a 10-12lb brisket, it was more than enough for my 7lber)

Once it's out of the brine after 3 days it's patted dry and placed back in the fridge to equalize and to dry a bit for another day.

I then seasoned up with my pastrami rub (this is kinda where I change it up a bit.)
1TB black pepper corns
3/4 TB coriander seeds
1/2 TB onion flakes
1 tsp pimento
1 tsp kosher salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp brown sugar
1 tsp red pepper flakes

I place all the ingredients in a spice/coffee grinder and hit it a couple times.

I rubbed the corned beef with EVOO, seasoned and put back in the fridge overnight. (i separated the point btw)

The next day it went on the smoker at 250˚ with almond and lychee wood for smoke:

Once the meat hit 150˚ I got a roasting pan with a raised rack and chopped 1/2 onion, a sweet pepper some cloves of garlic, beef bullion and 2 light beers and put them in the pan with the rack on some foil rings to raise it higher. I then put the pastrami on the rack, covered it tightly with foil and placed it back on the grill over the corner of the fire rotating occasionally to steam until the meat reached about 170˚-175˚.

Made it rest for 30-45 mins then I just HAD to cut a couple slices for a sample and a sammy

SO GOOD. I think this stuff is great straight off the smoker. The rest goes in the fridge to be sliced up tomorrow!

The point:

The flat:

A simple sammy with hardough bread and Jack Daniel's mustard! Simply awesome!

Well there you go... Thanks for looking guys! First brisket out the case DONE!

Cheers

NorCal Q Man · 07-24-2011, 01:46 AM

Wow! That looks great. You've convinced me that I have to finally make pastrami.

R2Egg2Q · 07-24-2011, 03:17 AM

Awesome! Thanks for sharing the details!

Norcoredneck · 07-24-2011, 03:30 AM

Thanks, now off to the vending machine for me. Awesome lookin grub.

Will work for bbq · 07-24-2011, 07:17 AM

Very nice

I love your twist on the Pastrami, my favorite deli meat.

HeSmellsLikeSmoke · 07-24-2011, 07:27 AM

Thanks for a great post. I am gonna do one from scratch like that very soon.

Redhot · 07-24-2011, 07:35 AM

Wow...just WOW! Deguerre is gonna drool when he sees that, it's one of his favorites for sammies, and yours is off the charts! I see brisket pastrami in my very near future.

TWQQ · 07-24-2011, 07:42 AM

You are a wizard of this world, and I pray to Buddha that you continue to do amazing things with meat. Good work, brethren!

fnnm358 · 07-24-2011, 07:44 AM

That is awesome you just made me drool on keyboard and almost took bite of screen

Mister Bob · 07-24-2011, 07:45 AM

Awesome tutorial! Great recipe and beautifully executed! WOW!!!

deguerre · 07-24-2011, 07:48 AM

Quote:

Originally Posted by Redhot

Wow...just WOW! Deguerre is gonna drool when he sees that, it's one of his favorites for sammies, and yours is off the charts! I see brisket pastrami in my very near future.

Drooooooooooooool...

BrewerDJ · 07-24-2011, 07:48 AM

All that work to get a beautiful pastrami AND NO RYE BREAD.

That's some chutzbah.

or choot spa if you're Michelle Bachman.

bbqbull · 07-24-2011, 07:49 AM

Outstanding!
I have never seen that much love put into a pastrami sandwich ever.

ZBucket · 07-24-2011, 07:53 AM

Awesome looking Stromi. Congrats!

Grabnabber · 07-24-2011, 07:54 AM

Thanks for the post and that pastrami looks great!

07-24-2011, 01:38 AM	#1
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	• A Pastrami Walkthrough. (pr0n heavy) Hey Brethren! Ok this is not really a traditional pastrami. But this is how I've been making them... Which is based on traditional with a couple changes. I've used supermarket corned briskets but this just comes out way better. Corning the brisket yourself gives you the potential to fill it with that pastrami flavor from the start. So this is what went down... Started with a 7lb packer and trimmed heavily. Then came the brine: 1 gal water 1 tin (10.5oz) Beef consomme 1.25 cup kosher salt 1tb smoked paprika 1.5 oz pink salt 1.5 tb pickling spice 1/2 cup brown sugar 1/2 cup honey 1 cup white cane sugar 6 cloves garlic 1 shallot Homemade pickling spice: For the brine: I simmer the ingredients using only 1/2 of the water until everything is dissolved. Then I add the other 1/2 of the water back as ice when it's off the stove to cool it down. Once the brine has cooled I place it in a ziplock with the brisket to cure/corn for 3 days. (this amount of brine is usually enough for a 10-12lb brisket, it was more than enough for my 7lber) Once it's out of the brine after 3 days it's patted dry and placed back in the fridge to equalize and to dry a bit for another day. I then seasoned up with my pastrami rub (this is kinda where I change it up a bit.) 1TB black pepper corns 3/4 TB coriander seeds 1/2 TB onion flakes 1 tsp pimento 1 tsp kosher salt 1 tsp smoked paprika 1 tsp garlic powder 1 tsp brown sugar 1 tsp red pepper flakes I place all the ingredients in a spice/coffee grinder and hit it a couple times. I rubbed the corned beef with EVOO, seasoned and put back in the fridge overnight. (i separated the point btw) The next day it went on the smoker at 250˚ with almond and lychee wood for smoke: Once the meat hit 150˚ I got a roasting pan with a raised rack and chopped 1/2 onion, a sweet pepper some cloves of garlic, beef bullion and 2 light beers and put them in the pan with the rack on some foil rings to raise it higher. I then put the pastrami on the rack, covered it tightly with foil and placed it back on the grill over the corner of the fire rotating occasionally to steam until the meat reached about 170˚-175˚. Made it rest for 30-45 mins then I just HAD to cut a couple slices for a sample and a sammy SO GOOD. I think this stuff is great straight off the smoker. The rest goes in the fridge to be sliced up tomorrow! The point: The flat: A simple sammy with hardough bread and Jack Daniel's mustard! Simply awesome! Well there you go... Thanks for looking guys! First brisket out the case DONE! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

07-24-2011, 01:46 AM	#2
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California Downloads: 0 Uploads: 0	Wow! That looks great. You've convinced me that I have to finally make pastrami. __________________ -Avery WSM 22.5" Weber Genesis

07-24-2011, 03:17 AM	#3
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Awesome! Thanks for sharing the details! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

07-24-2011, 03:30 AM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Thanks, now off to the vending machine for me. Awesome lookin grub. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-24-2011, 07:17 AM	#5
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Very nice I love your twist on the Pastrami, my favorite deli meat. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

07-24-2011, 07:27 AM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Thanks for a great post. I am gonna do one from scratch like that very soon. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-24-2011, 07:35 AM	#7
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN Downloads: 0 Uploads: 0	Wow...just WOW! Deguerre is gonna drool when he sees that, it's one of his favorites for sammies, and yours is off the charts! I see brisket pastrami in my very near future. __________________ Michele >^..^< 22" OTS "Dirty Girl" Weber Performer/Cajun Bandit "Cajun Queen" GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73 I WON A BBQ TD WITH NOOO MEAT BABY! Avatar by NorthwestBBQ Throwdowns! WWGALD

07-24-2011, 07:42 AM	#8
TWQQ Knows what a fatty is. Join Date: 06-17-11 Location: Bitan, by the river... Downloads: 0 Uploads: 0	You are a wizard of this world, and I pray to Buddha that you continue to do amazing things with meat. Good work, brethren! __________________ In search of BBQ Nirvana...

07-24-2011, 07:44 AM	#9
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	That is awesome you just made me drool on keyboard and almost took bite of screen __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

07-24-2011, 07:45 AM	#10
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Awesome tutorial! Great recipe and beautifully executed! WOW!!! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

07-24-2011, 07:48 AM	#12
BrewerDJ On the road to being a farker Join Date: 09-23-10 Location: Springfield, NJ Downloads: 0 Uploads: 0	All that work to get a beautiful pastrami AND NO RYE BREAD. That's some chutzbah. or choot spa if you're Michelle Bachman. Last edited by BrewerDJ; 07-24-2011 at 07:49 AM.. Reason: i am a terrible speller

07-24-2011, 07:49 AM	#13
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Outstanding! I have never seen that much love put into a pastrami sandwich ever. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

07-24-2011, 07:53 AM	#14
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA Downloads: 0 Uploads: 0	Awesome looking Stromi. Congrats! Awesome looking Stromi. Congrats! __________________ Cookshack FEC 100

07-24-2011, 07:54 AM	#15
Grabnabber is one Smokin' Farker Join Date: 02-25-10 Location: Chicago IL Downloads: 0 Uploads: 0	Thanks for the post and that pastrami looks great! __________________ Tom Weber OTG Cast Iron Hibachi Large BGE

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