Pastrami, pic heavy

FrozenTundra · 03-17-2013, 10:22 AM

Picked up 2 corned beef flats, 3.5 & 3.75 lbs.

Soaked in cold water for 30 hours, changed it several times.

Rinsed and dried.

Oiled and rubbed with:
4 T fresh coarsely ground black pepper
1 T yellow mustard powder
1 T dark brown sugar
1 T sweet paprika
2 T granulated garlic
2 T granulated onion
2 T Kosher Salt
4 T Spice House Corned Beef Spice Mix**
½ T ground celery seed
**Was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations.
Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.

Vacuum sealed and let it rest in the fridge for 24 hours.

Put in the FEC-120 at 160º with AMNPS Tube for 3 hours.

Then upped the temp to 230º for 2 more hours.

Till the IT hit 152º then foiled and coolered till IT hit 160º

Then it went into the fridge overnight.
Steamed it for 1.5 hours on a rack above beef broth & crab boil.

Steamed till the Thermapen probe slid in "slicing easy" in all areas (not as easily as I would have on a packer brisket) the temps were in the 195-200º range.

Sliced some a little thicker for dinner.

Sliced the rest thin for sandwiches.

Vacuum sealed the leftovers.

It turned out great, although I never had real deli pastrami before so nothing to compare to other than grocery store lunch meat pastrami and this blew that away. Will for sure make it again, might have to watch the newspaper and see who has it on sale after St. Patty's Day and stock up for another batch.

bigabyte · 03-17-2013, 10:26 AM

Looks absolutely delicious!

LMAJ · 03-17-2013, 10:28 AM

Looks good here!

superlazy · 03-17-2013, 10:29 AM

That looks good! I have one rubbed rubbed waiting @ $1.99lb cant go wrong

Kazion · 03-17-2013, 11:41 AM

I usually just lurk, but these pics are worth logging in to respond.

Man that pastrami is making my mouth water!

Oldbob · 03-17-2013, 11:49 AM

That Looks Fantastic !!

BobM · 03-17-2013, 12:38 PM

That looks great!

fnnm358 · 03-17-2013, 12:48 PM

That looks fantastic wish i would have eaten before looking would be less painful

Sent from my LG-MS870 using Tapatalk 2

Smoked Ham · 03-18-2013, 07:38 AM

I have done pastrami a few times with great results, but what's the deal with using the crab boil during the steam?

FrozenTundra · 03-18-2013, 08:10 AM

I had seen were a few guys had been using the crab boil for extra flavor so I tried it. It did make the broth much tastier, but I could not taste it in the meat.

MisterChrister · 03-18-2013, 08:10 AM

I'll be right up! Ya did it right!

NickTheGreat · 03-18-2013, 08:13 AM

Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?

FrozenTundra · 03-18-2013, 08:14 AM

Quote:

Originally Posted by NickTheGreat

Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?

Pastrami Jerky top 2 shelves and turkey wings on the bottom shelf.

cholloway · 03-18-2013, 08:21 AM

Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.

FrozenTundra · 03-18-2013, 08:25 AM

Quote:

Originally Posted by cholloway

Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.

I have picked up 3 different brands this year and they all said that, they are brine cured.

03-17-2013, 10:26 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks absolutely 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

03-17-2013, 10:28 AM	#3
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Looks good here! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-17-2013, 10:29 AM	#4
superlazy is one Smokin' Farker Join Date: 04-16-12 Location: kenosha,wi Downloads: 0 Uploads: 0	That looks good! I have one rubbed rubbed waiting @ $1.99lb cant go wrong __________________ 18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro

03-17-2013, 11:41 AM	#5
Kazion Found some matches. Join Date: 03-18-11 Location: SoFla Downloads: 0 Uploads: 0	I usually just lurk, but these pics are worth logging in to respond. Man that pastrami is making my mouth water! __________________ Married to a vegetarian, so this website causes strife at home. My site FloridaHillbilly.com

03-17-2013, 11:49 AM	#6
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	That Looks Fantastic !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-17-2013, 10:22 AM	#1
FrozenTundra Got Wood. Join Date: 03-11-12 Location: Ashland, WI Downloads: 0 Uploads: 0	Pastrami, pic heavy Picked up 2 corned beef flats, 3.5 & 3.75 lbs. Soaked in cold water for 30 hours, changed it several times. Rinsed and dried. Oiled and rubbed with: 4 T fresh coarsely ground black pepper 1 T yellow mustard powder 1 T dark brown sugar 1 T sweet paprika 2 T granulated garlic 2 T granulated onion 2 T Kosher Salt 4 T Spice House Corned Beef Spice Mix ½ T ground celery seed Was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations. Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper. Vacuum sealed and let it rest in the fridge for 24 hours. Put in the FEC-120 at 160º with AMNPS Tube for 3 hours. Then upped the temp to 230º for 2 more hours. Till the IT hit 152º then foiled and coolered till IT hit 160º Then it went into the fridge overnight. Steamed it for 1.5 hours on a rack above beef broth & crab boil. Steamed till the Thermapen probe slid in "slicing easy" in all areas (not as easily as I would have on a packer brisket) the temps were in the 195-200º range. Sliced some a little thicker for dinner. Sliced the rest thin for sandwiches. Vacuum sealed the leftovers. It turned out great, although I never had real deli pastrami before so nothing to compare to other than grocery store lunch meat pastrami and this blew that away. Will for sure make it again, might have to watch the newspaper and see who has it on sale after St. Patty's Day and stock up for another batch.

03-17-2013, 12:38 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks great! __________________ "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 \|

03-17-2013, 12:48 PM	#8
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	Re: Pastrami, pic heavy That looks fantastic wish i would have eaten before looking would be less painful Sent from my LG-MS870 using Tapatalk 2 __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

03-18-2013, 07:38 AM	#9
Smoked Ham Knows what a fatty is. Join Date: 02-06-08 Location: West Chicago IL Downloads: 0 Uploads: 0	I have done pastrami a few times with great results, but what's the deal with using the crab boil during the steam? __________________ BWS G2 Party -- Country Smoker CS-570 -- 2 - Saffire Ceramic Smokers -- Smoker Joe/ Mini WSM -- Old Weber Genesis Gasser --Weber One Touch Gold

03-18-2013, 08:10 AM	#10
FrozenTundra Got Wood. Join Date: 03-11-12 Location: Ashland, WI Downloads: 0 Uploads: 0	I had seen were a few guys had been using the crab boil for extra flavor so I tried it. It did make the broth much tastier, but I could not taste it in the meat.

03-18-2013, 08:10 AM	#11
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	I'll be right up! Ya did it right! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

03-18-2013, 08:13 AM	#12
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread What's all going on in this picture? __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

03-18-2013, 08:21 AM	#14
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Pastrami looks delicious but, the package says up to 35% solution added. Is that normal for a packaged corned beef? Now I understand the 30 hour soak. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser