Smoked Pastrami?

[Happy Highwayman]

Have any of you ever done pastrami? I'm from Montreal, and we have a unique form of pastrami that's locally referred to as "smoked meat", which is made from a cured smoked brisket. I'm not sure what technically makes it different than pastrami.

I used Alton Brown's corned beef curing method and then smoked it low and slow until it was done. It came out "ok", but clearly used the wrong smoking wood as the meat had a truly "smokey" flavor that was overpowering.

The Virtual Weber bullet site says to use Pecan wood for pastrami.

Any other pastrami suggestions?

[aquablue22]

Last one I did i used cherry wood and it came out with a very gentle and mild smoke flavor! Good Luck.

[jonboy]

Here is the recipe that i like to use.
http://playingwithfireandsmoke.blogs...-pastrami.html
I smoked a couple of pastramis/points this past weekend with cherry. Used the recipe and added 1t ginger and 1/2 t nutmeg and cloves. Flavor is excellent. Wish i had smoked a little longer for more tenderness. Used the second method, wet style.
Will increase time in foil next time.

jon

[btcg]

Originally Posted by Happy Highwayman

Have any of you ever done pastrami? I'm from Montreal, and we have a unique form of pastrami that's locally referred to as "smoked meat", which is made from a cured smoked brisket. I'm not sure what technically makes it different than pastrami.

I used Alton Brown's corned beef curing method and then smoked it low and slow until it was done. It came out "ok", but clearly used the wrong smoking wood as the meat had a truly "smokey" flavor that was overpowering.

The Virtual Weber bullet site says to use Pecan wood for pastrami.

Any other pastrami suggestions?

I do Alton's pastrami too, but smoked beef isn't my cup of tea. In fact, I don't like my beef smoked. Chicken, fish, pork, yes.... beef no.

[Bluesman]

I used the recipe that jonboy has linked above 5 times. I always use pecan wood, and steam finish for NY Deli style. We love it. Lot's of prep though, but well worth the work IMHO

[Smokin' Aces]

i have used peach and pecan mixture i was a mild smoke flavor

[Rookie'48]

I have used a lot of different woods, from pecan to hickory & mesquite with good results. The main thing to remember is that when using the harsher woods don't use as much as you would if using cherry or pecan.

[Paulie G.]

I smoke over oak @200 until 140 degrees, then put it on a rack in a roasting pan with aromatic liquid in the bottom until the meat hits tenderness, approximately 180degrees. Hope this helped.

[lynnaepdx]

Ditto on the pecan/oak or pecan/cherry wood mix. I haven't done a pastrami in a while...way over due

[SmokinOkie]

One thing that can affect your pastrami is "finishing" method. many of the deli's actually steam and press them to get a specific finish.

If you're trying to replicate a taste from somewhere it can be a difficult challenge, so maybe find out what makes theirs great.

Or just keep refining your techniques.

I've never seen a requirement that it have a specific type of wood, but since each wood can season it slightly different, I'd stick with one type while you finalize your method.

[Teleking]

Originally Posted by SmokinOkie

deli's actually steam and press them to get a specific finish.

I take a corned beef eye round (slices better IMO) soak in cold water to remove much of the SALT for 36 hours changing the water. Rub of choice and smoke till 150 internal. I finish in the pressure cooker to tenderize for 40 mins and slice thin.

YMMV

[paperboy98]

New show on Food Network, called "Meat and Potatoes" just featured a Deli in NY that served this meat. It was brined for about 2 weeks as I recall. The deli is "Mile End Deli in Brooklyn, N.Y". That program repeats this coming Sunday afternoon. The Canadian guy that owns the deli says it is NOT pastrami!!!!
paperboy98

[BrewerDJ]

I LOVE pastrami. And we make quite a bit of it. I don't like most of the stuff out there because it tastes like corned beef with a little pepper. We use beef brisket. Some of the others use plate or navel because it is fattier and then they steam the hell out of it. I think that make it too tender, almost mushy, and washes away a lot of the flavor. My brine has salt, pink salt (cure), sugar, pickle spice, garlic & pepper. We brine for at least 2 weeks. When it's time to cook it we rinse the brine off and rub it with my pastrami rub. It's got pepper, mustard, garlic, coriander & paprika (mostly ). I then smoke it for 4 hours at 225. For wood, it's mostly hickory with a little cherry.

[Divemaster]

We do it all the time.

Soak a comercial corned packer for 48 hours changing the water at least twice a day. Trim the excess fat. Season and then smoke using cherry to a temp of 165. Wrap and cooler for at least an hour (2 hours is better).

[Dovid]

Hey Brewer, I noticed no proportions were in your formula description. Would you mind sharing? I've done the 1 week cure (2cups salt to one gallon, plus 1tbs pink and spices) and the 2 week cure (1cup salt, all else the same). I loved them both. Care to give some of your expertise please! Thanks much!