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View Full Version : Ready To Do My First Pastrami - Suggestions Welocme!


Moose
07-25-2012, 03:45 PM
I picked up a section of a nicely marbled uncooked corned beef flat the other day. I've noticed a number of recipes, including ThirdEye's, I'm just wondering if you have any specific tips. I plan to soak the beef in the next day or two for 8-12 hours, and change the water about three times during that period, then rubbed, and let sit overnight, then onto the smoker till it hits 190 or so.

I'm thinking of letting the meat cool overnight, then steaming the whole thing for about 30 mins before slicing thin...

(And yes, that was NOT a typo in the title)

:becky:

GL-BBQ
07-25-2012, 03:53 PM
I'd like to know to

Cast Iron Chef
07-25-2012, 05:26 PM
I've followed Third Eyes a couple of times. I steamed after it came off the smoker then cooled to slice thin.

aquablue22
07-25-2012, 05:39 PM
I have done quite a few and one of the keys is a proper soak, make sure you change the soak water several times a day with COLD water. The rubs are left up to your particular taste. I like to smoke them with Cherry woods, heavy. I am not a fan of steaming it before slicing, just my particular taste. They are fun and to be honest, nothing better, except maybe homemade BACON.

Moose
07-25-2012, 06:49 PM
I have done quite a few and one of the keys is a proper soak, make sure you change the soak water several times a day with COLD water. The rubs are left up to your particular taste. I like to smoke them with Cherry woods, heavy. I am not a fan of steaming it before slicing, just my particular taste. They are fun and to be honest, nothing better, except maybe homemade BACON.

Thanks, that really helps! :thumb:

I'm curious how you think homemade compares to good deli pastrami? Is the flavor profile very close?

Teleking
07-25-2012, 06:57 PM
Pull at 150 then steam or pressure cook to tenderize. Cooking that hot, cooling, then steaming might end in mush IMO.

I always smoke to 150 and presure cook for 30 mins at 15 psi, cool overnight, slice thin, enjoy.

Crazy Harry
07-25-2012, 10:11 PM
I smoke it to probe tender (like a brisket) cool overnight in the refrigerator then slice thin. reheat in a steamer if you like, I don't have a steamer.

gtr
07-25-2012, 10:14 PM
My only suggestion is waiting 'til I get back to the West Coast! :hungry:

martyleach
07-25-2012, 11:43 PM
I've done a bunch of pastramis. I started with thirdeyes recommendations. I cook it to 170 IT and then steam in a sealed foil tent to 190 or about 2 hours.
I like my pastramis but am still trying to improve/enhance the flavor.

I use quie a bit more pepper than third eye as well as fresh cracked coriander