Superbowl Pastrami

GaSouthernSmoker · 02-02-2013, 05:42 PM

I decided about two weeks ago that I was going to attempt to make some pastrami from scratch. I started with a fresh brisket from a local organic farm near Atlanta, Georgia called Riverview Farms http://www.grassfedcow.com. I have gotten fresh produce and meats from them before and have been very pleased.

I started by doing my research on pastrami recipes and realized this was a very long process. We need to first make corned beef. Corned beef is made by curing the meat either with a brine or dry rub. I decided to use a brine. My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning. She is not much on history of food processing before we had refrigerators.

After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking.

After two days more of soaking and changing my water three (3) times I was ready to start the cooking process.

I then rinsed a final time and patted dry with paper towels. I then applied a light coat of cooking oil on the outside. I then applied the rub in a thick layer over the entire corned beef.

I then smoked it with mesquite wood chips until it reach the temperature of 190F.

We then wrapped it in aluminum foil to let it cool. We will refrigerate until tomorrow for Superbowl Sunday

BubbaCoy · 02-02-2013, 06:19 PM

Looks very tasty. Wish I had a big sammitch of that right about now ...

Nice work.

silverfinger · 02-02-2013, 06:24 PM

Lots of work but I bet it will be worth every bite. Looks awesome!!!
I have to try that one day!!!

BBQ_MAFIA · 02-02-2013, 06:49 PM

I haven't made Pastrami in a really long time. I need to change that sooner then later.

Smokin Patriots · 02-02-2013, 06:49 PM

Good Pics!

MisterChrister · 02-02-2013, 07:15 PM

Very worth the effort. I still have both packers from our grassfed Hereford in the freezer. One is destined for pastrami. Yours looks great and your wife will be glad in the end!

AussieTitch · 02-02-2013, 07:23 PM

Be over in the morning mate.
Cheers.
Titch

BobM · 02-02-2013, 07:39 PM

That's great, nice job!

bigabyte · 02-02-2013, 08:32 PM

Looks and sounds delicious!

Big George's BBQ · 02-02-2013, 08:35 PM

A pastrami reuben please

campdude · 02-02-2013, 09:20 PM

Looks great. You and your wife will enjoy it.

ymmiT · 02-02-2013, 09:27 PM

Looks great! That's my wife's favorite and she insists I keep a running stock in the freezer.

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cameraman · 02-02-2013, 11:47 PM

Great effort. Can't wait for the eating reports.

02-02-2013, 05:42 PM	#1
GaSouthernSmoker Found some matches. Join Date: 04-13-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	Superbowl Pastrami I decided about two weeks ago that I was going to attempt to make some pastrami from scratch. I started with a fresh brisket from a local organic farm near Atlanta, Georgia called Riverview Farms http://www.grassfedcow.com. I have gotten fresh produce and meats from them before and have been very pleased. I started by doing my research on pastrami recipes and realized this was a very long process. We need to first make corned beef. Corned beef is made by curing the meat either with a brine or dry rub. I decided to use a brine. My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning. She is not much on history of food processing before we had refrigerators. After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking. After two days more of soaking and changing my water three (3) times I was ready to start the cooking process. I then rinsed a final time and patted dry with paper towels. I then applied a light coat of cooking oil on the outside. I then applied the rub in a thick layer over the entire corned beef. I then smoked it with mesquite wood chips until it reach the temperature of 190F. We then wrapped it in aluminum foil to let it cool. We will refrigerate until tomorrow for Superbowl Sunday

02-02-2013, 06:19 PM	#2
BubbaCoy Is lookin for wood to cook with. Join Date: 06-29-12 Location: Northville, MI Downloads: 0 Uploads: 0	Looks very tasty. Wish I had a big sammitch of that right about now ... Nice work. __________________ *** Bubba sez: A Bad Day Smokin' Beats a Good Day at the Office! - UDS, 26.75 OTS, EP-330, 18.5 WSM

02-02-2013, 06:24 PM	#3
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Lots of work but I bet it will be worth every bite. Looks awesome!!! I have to try that one day!!! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK PIRATE THERMAPEN Yes, It's FAST.

02-02-2013, 06:49 PM	#4
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	I haven't made Pastrami in a really long time. I need to change that sooner then later. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

02-02-2013, 06:49 PM	#5
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY Downloads: 0 Uploads: 0	Good Pics! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 07:15 PM	#6
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Very worth the effort. I still have both packers from our grassfed Hereford in the freezer. One is destined for pastrami. Yours looks great and your wife will be glad in the end! __________________ Kettleheads Anonymous Platinum Member

02-02-2013, 07:23 PM	#7
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Be over in the morning mate. Cheers. Titch

02-02-2013, 07:39 PM	#8
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That's great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-02-2013, 08:32 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks and sounds delicious! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2013, 08:35 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	A pastrami reuben please __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

02-02-2013, 09:20 PM	#11
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Looks great. You and your wife will enjoy it. __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

02-02-2013, 09:27 PM	#12
ymmiT On the road to being a farker Join Date: 06-09-11 Location: Apple Valley, Mn Downloads: 0 Uploads: 0	Looks great! That's my wife's favorite and she insists I keep a running stock in the freezer. Sent from my LTEVO using Tapatalk 2

02-02-2013, 11:47 PM	#13
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Great effort. Can't wait for the eating reports. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.