View Full Version : Pastrami 2012
MikeR
03-04-2012, 07:23 AM
Well it's that time of year again, picked up a corned beef and soaked for about 12 hrs. with three water changes.
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8405.jpg
Mixed my rub and blended for evenness-
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8401.jpg
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8404.jpg
Rubbed with mustard, added my spices, and threw on the smoker-
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8406.jpg
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8408.jpg
And now we wait. Usually do this a couple times a year and love the way it comes out. Will put some finished pics up later as well as the "Required Sandwich Shot". Hope you all have a good day!
Beautiful... How long does it usually go for?
MikeR
03-04-2012, 07:33 AM
Picked up a relatively small one- so probably about 5 hours. Put it on about an hour ago.
Scubadoo97
03-04-2012, 07:51 AM
I've been smoking prepared corned beefs for pastrami for a while. They're great. I look for brands with a low sodium count which still require soaking and are still plenty salty.
I've started steaming mine when it hits about 175-180 in the oven to finish. The meat has already got enough smoke by that point. The results have been excellent. The steaming makes it really moist when you first slice it. Like you were at Katz deli
Bigdog
03-04-2012, 10:15 AM
I've been smoking prepared corned beefs for pastrami for a while. They're great. I look for brands with a low sodium count which still require soaking and are still plenty salty.
I've started steaming mine when it hits about 175-180 in the oven to finish. The meat has already got enough smoke by that point. The results have been excellent. The steaming makes it really moist when you first slice it. Like you were at Katz deli
Cool. How are you steaming it?
cameraman
03-04-2012, 10:40 AM
Cool. How are you steaming it?
Put it on a steamer rack in a dutch oven with the water level just below the meat and put it in a 350 oven or stove top to simmer. I pull mine off the fire at 160 and steam for two hours. It makes grown men weep.
darita
03-04-2012, 11:47 AM
Man I love pastrami! That looks great. Personally, I've steamed and recently did not steam...both turned out great...I just made sure to foil at 160 till probe tender.
http://img705.imageshack.us/img705/6508/img0442cw.jpg
Can't wait to see your finished Patrami. I all looks good.
colonel00
03-04-2012, 12:38 PM
Very nice :thumb: I just threw some on as well. Looking forward to your results.
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0904.jpg
MikeR
03-04-2012, 03:08 PM
Finished pics- No sandwich, dipped in russian dressing with some fresh beer bread that the wife made on the side.
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8411.jpg
http://i811.photobucket.com/albums/zz35/chief-222/DSCF8416.jpg
I don't foil or steam, just my personal preference. Wife and kids love it this way as well. Hope you all have a great day.
landarc
03-04-2012, 03:10 PM
Nice, I think that looks terrific. I would have gone with musard, but, still, nice plate.
colonel00
03-04-2012, 03:41 PM
Very nice! Since you didn't steam did you just cook until it was tender or did you pull it off at a certain temp?
MikeR
03-04-2012, 03:43 PM
Cooked until probe tender- was about 195-200 deg.
Boshizzle
03-04-2012, 03:43 PM
Looks great! I have one of those cooking right now.
colonel00
03-04-2012, 03:45 PM
Looks great! I have one of those cooking right now.
Heh, must be pastrami day.
Boshizzle
03-04-2012, 03:48 PM
Heh, must be pastrami day.
Who can pass up all the deals on corned beef brisket going on right now? :clap2:
Scubadoo97
03-04-2012, 03:51 PM
Cool. How are you steaming it?
I have a rack that fits nicely on a foil pan. I add boiling water, put the pastrami on the rack and cover with another foil pan, using metal cloths pins at the corners to keep it tight. It's then popped in the oven at 250*. I steam when ever possible. It does wonderful things to the pastrami.
darita
03-04-2012, 03:55 PM
I steam when i reheat frozen leftovers. Really freshens it up a lot.
colonel00
03-04-2012, 03:56 PM
Who can pass up all the deals on corned beef brisket going on right now? :clap2:
Very true. I posted a thread yesterday where I mentioned that I got a whole corned brisket from RD yesterday. It was only $2.39/lb (if I remember correctly) and that is only $.10 more than what RD's regular packers were. I have wanted to do my own from start to finish but at those prices I had to grab one. I might even go back and get another just to save for a later date.
Scubadoo97
03-04-2012, 05:15 PM
No argument about making your own but those prepared corned beefs, home prepped and smoked will rival most deli pastrami. I think I picked up about half a dozen last year when they went on sale for St Paddy's day. I think I have two left. Time to pick up a couple more.
cameraman
03-04-2012, 05:54 PM
Going to have to try the foil finish to compare it to the steamed finish. I'm getting ready to fire up the grill for a couple of rib eyes but my belly's screaming PASTRAMI!
macapaca
03-05-2012, 05:21 AM
That looks the nuts!
The last time I did a pastrami it was a disaster.
You have inspired me to try again!
Bubba User
03-05-2012, 06:29 AM
Spot on really great job
Big George's BBQ
03-05-2012, 06:56 AM
Looks perfect
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