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View Full Version : A Pastrami Walkthrough. (pr0n heavy)


Phrasty
07-24-2011, 02:38 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.
http://i9.photobucket.com/albums/a84/phrasty/caa37394.jpg

http://i9.photobucket.com/albums/a84/phrasty/e9f6f7f7.jpg

http://i9.photobucket.com/albums/a84/phrasty/f95fc0ec.jpg

http://i9.photobucket.com/albums/a84/phrasty/da1ea30f.jpg

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:
http://i9.photobucket.com/albums/a84/phrasty/ae874e07.jpg

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)

http://i9.photobucket.com/albums/a84/phrasty/fb7408d9.jpg

http://i9.photobucket.com/albums/a84/phrasty/6323b55e.jpg

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.

http://i9.photobucket.com/albums/a84/phrasty/230f911e.jpg

http://i9.photobucket.com/albums/a84/phrasty/8b326ccf.jpg

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.
http://i9.photobucket.com/albums/a84/phrasty/722566f4.jpg

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

http://i9.photobucket.com/albums/a84/phrasty/96dd2f9f.jpg

http://i9.photobucket.com/albums/a84/phrasty/ea6ed4f0.jpg

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

http://i9.photobucket.com/albums/a84/phrasty/c0456de4.jpg

http://i9.photobucket.com/albums/a84/phrasty/4e79ca4c.jpg

http://i9.photobucket.com/albums/a84/phrasty/11d23ca5.jpg

http://i9.photobucket.com/albums/a84/phrasty/82b60196.jpg

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˚.

http://i9.photobucket.com/albums/a84/phrasty/77829396.jpg

http://i9.photobucket.com/albums/a84/phrasty/9a4c51a5.jpg

http://i9.photobucket.com/albums/a84/phrasty/eff91d59.jpg

http://i9.photobucket.com/albums/a84/phrasty/ebedab69.jpg

http://i9.photobucket.com/albums/a84/phrasty/0bb8a083.jpg

Made it rest for 30-45 mins then I just HAD to cut a couple slices for a sample and a sammy :twitch: SO GOOD. I think this stuff is great straight off the smoker. The rest goes in the fridge to be sliced up tomorrow! :thumb:

http://i9.photobucket.com/albums/a84/phrasty/7177d986.jpg

The point:
http://i9.photobucket.com/albums/a84/phrasty/8744f0b3.jpg

The flat:
http://i9.photobucket.com/albums/a84/phrasty/b06ed48d.jpg

http://i9.photobucket.com/albums/a84/phrasty/ad1ac3dc.jpg

A simple sammy with hardough bread and Jack Daniel's mustard! Simply awesome! :clap2:

http://i9.photobucket.com/albums/a84/phrasty/84059c82.jpg

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

Cheers

NorCal Q Man
07-24-2011, 02:46 AM
Wow! That looks great. You've convinced me that I have to finally make pastrami.

R2Egg2Q
07-24-2011, 04:17 AM
Awesome! Thanks for sharing the details! :thumb:

Norcoredneck
07-24-2011, 04:30 AM
Thanks, now off to the vending machine for me. Awesome lookin grub.

Will work for bbq
07-24-2011, 08:17 AM
Very nice :clap2: I love your twist on the Pastrami, my favorite deli meat.

HeSmellsLikeSmoke
07-24-2011, 08:27 AM
Thanks for a great post. I am gonna do one from scratch like that very soon.

Redhot
07-24-2011, 08:35 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.:thumb:

TWQQ
07-24-2011, 08:42 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, 08:44 AM
That is awesome you just made me drool on keyboard and almost took bite of screen

Mister Bob
07-24-2011, 08:45 AM
Awesome tutorial! Great recipe and beautifully executed! WOW!!! :clap2::clap2::clap2:

deguerre
07-24-2011, 08:48 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.:thumb:

Drooooooooooooool...

BrewerDJ
07-24-2011, 08:48 AM
All that work to get a beautiful pastrami AND NO RYE BREAD.:tsk:

That's some chutzbah.

or choot spa if you're Michelle Bachman.:doh:

bbqbull
07-24-2011, 08:49 AM
Outstanding!
I have never seen that much love put into a pastrami sandwich ever.

ZBucket
07-24-2011, 08:53 AM
Awesome looking Stromi. Congrats!

Grabnabber
07-24-2011, 08:54 AM
Thanks for the post and that pastrami looks great! :thumb:

Smokeadelic
07-24-2011, 09:16 AM
I work in NYC, and I'm a pastrami snob......this looks so good - I licked the screen! Fantastic job.

bluetang
07-24-2011, 09:21 AM
That is some fine looking pastrami:thumb:

KrabbyKirk
07-24-2011, 09:26 AM
Nice look brother done right

Ron_L
07-24-2011, 09:32 AM
Great job, Phrasty! Could you taste the onion and pepper from the steaming liquid?

Randbo
07-24-2011, 10:45 AM
Awesome!

cameraman
07-24-2011, 11:11 AM
That's the type of pastrami right there that makes you want to slap your gramma. Incredible!

Phesant
07-24-2011, 11:18 AM
Man your kill'n me here :faint:MMMMMMMMMMMMMMMM......mmmmmmmmmmmmmmmm

Great post...... thanx for sharing. :-D :clap2:

big brother smoke
07-24-2011, 12:00 PM
One more reason to move my plans up to re-visit Jamaica, Mon!

WOW!:clap:

bigsapper
07-24-2011, 12:03 PM
Wow. Just wow.

Did I say wow?

Wow.

Parruthead
07-24-2011, 12:09 PM
I have yet to attempt Pastrami but I think I know what I'm doing in 2 weeks... Anyone ever slice it and freeze it for lunch meat? Then just de-thaw it and use it the week the wanted pastrami for lunch?


Man I'm hungry now.. I guess i have to go finish my Spatchcocked chicken form last night,.

Looks great!

Phrasty
07-24-2011, 12:11 PM
Thanks so much guys! Every time I do this it gets better and better! LOVE pastrami!

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.:thumb:

Doooo itttt! :thumb:

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

That's some chutzbah.:

What you say 'bout my Mama? :boxing::heh:
Hehe, you cant find rye out here that easy my brother... and the wife was not up to making any... I would have loved some... but alas, such is life. :sad:

Great job, Phrasty! Could you taste the onion and pepper from the steaming liquid?

I'm gonna go with yes.... :wink: Wouldn't say it's night and say, but yeah I think it makes a small difference.

Cheers

Phrasty
07-24-2011, 12:16 PM
One more reason to move my plans up to re-visit Jamaica, Mon!

WOW!:clap:

:heh: Thanks Bro! All I have to say is a man's gotta do what a man's gotta do! :thumb:

I have yet to attempt Pastrami but I think I know what I'm doing in 2 weeks... Anyone ever slice it and freeze it for lunch meat? Then just de-thaw it and use it the week the wanted pastrami for lunch?

Man I'm hungry now.. I guess i have to go finish my Spatchcocked chicken form last night,.

Looks great!

Thanks Parruthhead! I don't see a reason you cant freeze it and thaw it out when you're ready for it. but mine never lasts that long at all! :becky:

btw... isn't de-thawing just freezing?? just sayin... :shocked::thumb:

Cheers

bigabyte
07-24-2011, 02:44 PM
This is making me hungry!:hungry:

Phubar
07-24-2011, 03:04 PM
Another great thread Ph.!

padawan
07-24-2011, 03:09 PM
WOOW!!! Awesome

nice photo's

colonel00
07-24-2011, 03:15 PM
Man that looks good :thumb: Definitely need to do another pastrami here soon. Just so many things on my To Do list.

Crazy Harry
07-24-2011, 03:18 PM
looks yummy

pesaventoc
07-24-2011, 05:18 PM
Have you ever tried substituting Guinness stout for some of the brining water?I think you'll like the subtle flavor it gives.

---k---
07-24-2011, 06:17 PM
Very impressive.

Phrasty
07-24-2011, 06:28 PM
Sliced it all up nice and thin today! I couldn't stop picking at it! Seriously thought about frying up some of it up with eggs this morning! :wink::heh:

http://i9.photobucket.com/albums/a84/phrasty/31e1d454.jpg

http://i9.photobucket.com/albums/a84/phrasty/e40b104d.jpg

Cheers...

chad
07-24-2011, 06:29 PM
Well, I see what my next brine/cure/smoke project is going to be! Thanks for the tutorial.

cameraman
07-24-2011, 07:40 PM
Sliced it all up nice and thin today! I couldn't stop picking at it! Seriously thought about frying up some of it up with eggs this morning! :wink::heh:

http://i9.photobucket.com/albums/a84/phrasty/31e1d454.jpg

http://i9.photobucket.com/albums/a84/phrasty/e40b104d.jpg

Cheers...

oooooohhh -- fry it and put up pictures. (I need to get a grip on my self.)

RevZiLLa
07-24-2011, 09:42 PM
Really nice. Love that pastrami

SmokinAussie
07-25-2011, 07:47 AM
That is farkin OFF THE SCALE Phrasty!

Just one question brudder... You have managed that peice of pastrami perfection without a brine injection...

Is there a reason for that, of is it quite simply that you don't need it. I'm asking because I thought it would be necessary

Cheers!

Bill

Paulmark
07-25-2011, 03:59 PM
Great post:clap2: Can't wait to try your method, thanks much

Phrasty
07-26-2011, 10:51 AM
That is farkin OFF THE SCALE Phrasty!

Just one question brudder... You have managed that peice of pastrami perfection without a brine injection...

Is there a reason for that, of is it quite simply that you don't need it. I'm asking because I thought it would be necessary

Cheers!

Bill

Hey Bill, Thanks Bro! It wasn't necessary at all to inject with the brine. 3 days soaking in it was definitely good enough. Color went all the way through, and to be honest if it went too much longer it probably would have been too salty... I guess you could inject but I think you'd have to brine for less. :thumb:

Cheers...

Tango Joe
07-26-2011, 04:16 PM
Wholey Schmokes! That looks incredibly amazing!