BBB-Corned Beef-Pastrami: The cure for a November day-[PRON Heavy}

SirPorkaLot · 11-08-2009, 10:32 AM

After reading various threads and inspired by several (including Thirdeye & JD)
I decided to make my first attempt at curing some meat.

After an extended search (and I mean extended - wow, who thought it would be that difficult to find some TQ in the Atlanta area) I end up with some Morton's Tender Quick

Bought an Boston Butt

and a whole packer brisket

First I worked on the BBB.
I used Grade A Amber Maple Syrup and the BBB cure I made with TQ and brown sugar to cover every nook and cranny of the butt

I then enclosed same in gallon size ziplock, and got out as much air as I could.

Now onto the Brisket

Separated, and the flat split into two sections

one for pastrami

One for Corned Beef

Cure mix with TQ, Coriander, GP & OP, and coarse ground BP rubbed liberally everywhere

3 separate pans.
1. BBB

2. Pastrami

3. Corned Beef

and into the fridge in the garage.

Now we wait........

Phubar · 11-08-2009, 10:36 AM

Wow!
The hardest part is waiting probably!
Might as well warm up that pizza while waiting.

JD McGee · 11-08-2009, 10:40 AM

Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon!

SirPorkaLot · 11-08-2009, 10:52 AM

Quote:

Originally Posted by JD McGee

Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon!

I'll be looking forward to the results

GreasePig · 11-08-2009, 12:09 PM

The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)

jeffjenkins1 · 11-08-2009, 12:15 PM

Nice start to a great sandwich!

Jeff

schellter · 11-08-2009, 12:47 PM

What are GP and OP?

OcalaScott · 11-08-2009, 01:11 PM

GP=Garlic Powder
OP=Onion Powder
?

SirPorkaLot · 11-08-2009, 01:32 PM

Quote:

Originally Posted by OcalaScott

GP=Garlic Powder
OP=Onion Powder
?

Correct, and BP is black pepper

SirPorkaLot · 11-08-2009, 01:33 PM

Quote:

Originally Posted by GreasePig

The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)

Also the fair share of unidentifiable objects

usually.

OcalaScott · 11-08-2009, 01:57 PM

I want to try this also so I am watching!! Good job John and thanks for posting your progress.
Scott

jestridge · 11-08-2009, 03:59 PM

It work pretty good on vension also if you have any.

Buster Dog BBQ · 11-08-2009, 05:05 PM

Looking forward to see how this turns out. Interested in making some corned beef and pastrami.

SirPorkaLot · 11-12-2009, 05:13 PM

5 Days later..........
Here it is after they have soaked in a pot of water for 2 hours, and rinsed off.

I think I will make the one on the left Pastrami, and the one on the right will be corned beef.

Onto the Pastrami
I made a Pastrami rub:

4 tablespoons kosher salt
4 tablespoons smoked paprika
3 tablespoons ground coriander
3 tablespoons brown sugar
2 tablespoons coarse ground black pepper
1 tablespoons ground mustard seed
1 tablespoon ground chipolte pepper
1 tablespoon onion powder

and rubbed my cured, rinsed, and patted dry meat.

Fired up my stick burner with K blue and cherry

let is smoke until 175 internal (4 hours)
rest & then slice

Here is lunch tomorrow. I will steam the pastrami to heat it up, moisturize it, and tenderize it. Then apply to rye bread with spicy mustard.

The plan for the corned beef includes boiling it in water for 2-3 hours until it is tender, and then chunk up, add cubed potatoes, and yellow mustard for some corned beef hash.

Thanks for looking

Rich Parker · 11-12-2009, 05:17 PM

Nice meat John

11-08-2009, 10:32 AM	#1
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	BBB-Corned Beef-Pastrami: The cure for a November day-[PRON Heavy} After reading various threads and inspired by several (including Thirdeye & JD) I decided to make my first attempt at curing some meat. After an extended search (and I mean extended - wow, who thought it would be that difficult to find some TQ in the Atlanta area) I end up with some Morton's Tender Quick Bought an Boston Butt and a whole packer brisket First I worked on the BBB. I used Grade A Amber Maple Syrup and the BBB cure I made with TQ and brown sugar to cover every nook and cranny of the butt I then enclosed same in gallon size ziplock, and got out as much air as I could. Now onto the Brisket Separated, and the flat split into two sections one for pastrami One for Corned Beef Cure mix with TQ, Coriander, GP & OP, and coarse ground BP rubbed liberally everywhere 3 separate pans. 1. BBB 2. Pastrami 3. Corned Beef and into the fridge in the garage. Now we wait........ __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

11-08-2009, 10:36 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Wow! The hardest part is waiting probably! Might as well warm up that pizza while waiting. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-08-2009, 10:40 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon! __________________ Wine Country "Q" Competition BBQ

11-08-2009, 12:09 PM	#5
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;) __________________ The beatings will continue until morale improves!

11-08-2009, 12:15 PM	#6
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Nice start to a great sandwich! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

11-08-2009, 12:47 PM	#7
schellter Full Fledged Farker Join Date: 07-26-09 Location: Farker Rd. Los Angeles, CA Downloads: 0 Uploads: 0	What are GP and OP? __________________ Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen

11-08-2009, 01:11 PM	#8
OcalaScott On the road to being a farker Join Date: 05-05-09 Location: Ocala, FL Downloads: 0 Uploads: 0	GP=Garlic Powder OP=Onion Powder ?

11-08-2009, 01:57 PM	#11
OcalaScott On the road to being a farker Join Date: 05-05-09 Location: Ocala, FL Downloads: 0 Uploads: 0	I want to try this also so I am watching!! Good job John and thanks for posting your progress. Scott

11-08-2009, 03:59 PM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	It work pretty good on vension also if you have any.

11-08-2009, 05:05 PM	#13
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA Downloads: 0 Uploads: 0	Looking forward to see how this turns out. Interested in making some corned beef and pastrami. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

11-12-2009, 05:13 PM	#14
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	5 Days later.......... Here it is after they have soaked in a pot of water for 2 hours, and rinsed off. I think I will make the one on the left Pastrami, and the one on the right will be corned beef. Onto the Pastrami I made a Pastrami rub: 4 tablespoons kosher salt 4 tablespoons smoked paprika 3 tablespoons ground coriander 3 tablespoons brown sugar 2 tablespoons coarse ground black pepper 1 tablespoons ground mustard seed 1 tablespoon ground chipolte pepper 1 tablespoon onion powder and rubbed my cured, rinsed, and patted dry meat. Fired up my stick burner with K blue and cherry let is smoke until 175 internal (4 hours) rest & then slice Here is lunch tomorrow. I will steam the pastrami to heat it up, moisturize it, and tenderize it. Then apply to rye bread with spicy mustard. The plan for the corned beef includes boiling it in water for 2-3 hours until it is tender, and then chunk up, add cubed potatoes, and yellow mustard for some corned beef hash. Thanks for looking __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

11-12-2009, 05:17 PM	#15
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice meat John __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
How do YOU cure your brisket for Corned beef or Pastrami>	SirPorkaLot	Q-talk	6	12-15-2011 11:51 AM
Corned Beef Brisky & Spares (Heavy Pron)	R2Egg2Q	Q-talk	33	03-19-2011 12:34 AM
My first attempt at Alchemy (Corned Beef Brisket ---> Pastrami) Pron heavy	MattCom	Q-talk	7	03-21-2010 10:33 PM
St Patrick's Day - Corned Beef & Pastrami Tips	thirdeye	Q-talk	15	03-08-2009 08:41 AM
Corned Beef/Pastrami	Bentley	Q-talk	12	04-16-2007 01:32 PM