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View Full Version : Homemade Pecan & Hickory Smoked Pastrami = Monster Pastrami Sammich!


Moose
01-27-2014, 12:57 AM
A few days ago, we started debrining a 3.5 lb corned beef flat, adding the meat to a food safe container in the fridge with water, and changing the water every 12 hours to help pull some of the salt out of the meat.

Here's how it looked when we pulled it out of the bath:

http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2590_zpsc0300417.jpg

Not terribly pretty, I know, but things get better from here!

When Saturday night rolled around, the meat was ready for its next phase, which was a very generous application of pastrami rub. The rub was as follows:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoons garlic powder
1 teaspoons onion powder


All the players in the bowl:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2588_zps94f8811a.jpg


Now mixed everything up really well:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2589_zps6cc59f09.jpg


I gave the meat a VERY generous application of the rub:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2592_zps9058c1cf.jpg


Then, I fired up my UDS, and when the temp got to just under 300 degrees, added a few chunks of hickory & Pecan:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2594_zps3b1c5b20.jpg


Put the meat on:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2596_zps721e7720.jpg

Shut the lid and let 'er chug away.


1.5 hours later:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2599_zpsff010149.jpg


Then flipped the meat to see the bark is starting to form:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2600_zps5d1cd620.jpg


Two hours later, the meat was done as it probed like butter in all four quadrants of the flat. Took the meat off the drum, then lit it sit in the kitchen on a covered plate for about 3 hours, then into the fridge covered in foil for another 2 hours.


Time to prep - here's how the meat looked before it went to the slicer:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2631_zps784b12d7.jpg


I know, it looks like a blackened ember almost, but this IS pastrami - you want a nice good bark.

Now The Missus took over, and began slicing the meat with our electric slicer. Deli thin slices, of course!


http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2632_zps90eeb43b.jpg


When all the meat was sliced, it then was steamed as the final phase to bring it to its full, moist and tender potential.


A sandwich was then made. We wanted to see how much meat we could pile onto two pieces of bread...and well...we used up the entire pastrami!

http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/TDentryshot_zps061e7ae6.jpg

Closer look:

http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/DSC_2645xtremecloseup_zpsc29ee191.jpg


That was one tasty sammich!

bbqgeekess
01-27-2014, 01:07 AM
Oh. My. Gosh! *shakes head* wow, that looks sooo good!

Bigr314
01-27-2014, 02:09 AM
Wow. I thought I was in NY. Great job.

BBQDaddio
01-27-2014, 02:26 AM
Just one word: DAMN

Looks absolutely delicious moose

Phubar
01-27-2014, 03:19 AM
That's just sick!

sliding_billy
01-27-2014, 04:33 AM
You had me at monster...

Diesel Dave
01-27-2014, 05:15 AM
Dang fine lookin sammie there Mr Moose :hungry:

Shagdog
01-27-2014, 06:54 AM
Dang! Nice stack!

oifmarine2003
01-27-2014, 07:35 AM
Somewhere, Dagwood is drooling! Beautiful sammich!!

Garyclaw
01-27-2014, 07:54 AM
Wow! Nice job, Mr. and Mrs. Moose!

DUBBAGA
01-27-2014, 07:59 AM
Holy son of a motherless goat, that looks awesome

Guando
01-27-2014, 08:16 AM
Beautiful! Could have made the Sammi a little taller... :wink:

Fwismoker
01-27-2014, 08:31 AM
You had to end up breaking that up into a couple of sammies I'm guessing? Dang that looks good though.

Big George's BBQ
01-27-2014, 08:34 AM
Pastrami is one of my favorite things to make That looks wonderful :thumb:

bluetang
01-27-2014, 08:47 AM
Way nice there!

Ron_L
01-27-2014, 09:14 AM
I'd hit that! :thumb:

Al Czervik
01-27-2014, 09:18 AM
http://i980.photobucket.com/albums/ae286/Pashn8one/Pastrami%201%2026%202014/TDentryshot_zps061e7ae6.jpg

Great sammie Moose! :mrgreen:

peeps
01-27-2014, 09:18 AM
Nice snack! :wink:

Well done, Moose!

K-JUN
01-27-2014, 09:38 AM
Great looking sandwich!
Katz got nothing on you. :wink:

sportsnut
01-27-2014, 09:57 AM
Now that is a proper sammich.

bbqwilly
01-27-2014, 10:15 AM
Subway ain't got nothing on your Big Pastrami.

gtr
01-27-2014, 10:54 AM
Love that! I snagged a corn beef this weekend for making my first pastrami next weekend. Yours looks fanfarkingtastic.

deguerre
01-27-2014, 11:10 AM
Every corned beef I've ever bought has always been a point, which is my favorite part of the brisket anyway. Not sure if I've seen a flat, to be honest. Yours looks pretty darn tasty! How does the flat compare to the points you've done?

chicagokp
01-27-2014, 11:40 AM
Piled high! I like it!

landarc
01-27-2014, 12:25 PM
Man, that sure looks good. I feel I need to find a corned beef.

Moose
01-27-2014, 12:37 PM
Every corned beef I've ever bought has always been a point, which is my favorite part of the brisket anyway. Not sure if I've seen a flat, to be honest. Yours looks pretty darn tasty! How does the flat compare to the points you've done?

It seems the opposite out here - most of the corned beef is in flat form, although I see a point from time to time. However, to answer your question, I've never done a point, at least for pastrami. This one was plenty moist and juicy...

Moose
01-27-2014, 03:58 PM
Great looking sandwich!
Katz got nothing on you. :wink:

Actually, I've been to Katz's, and this pastrami was every bit as good. I'm going to put together a full tutorial sometime soon so others can experience how easy it actually is to do.

Oh...and good to see you back here! :biggrin1:

K-JUN
01-27-2014, 04:29 PM
I'm going to put together a full tutorial sometime soon so others can experience how easy it actually is to do.

That would be great.

CabinFever
01-28-2014, 04:25 PM
That looks great!! Smoked my first pastrami over the weekend after 2 weeks of brining, de-brining and rubbing. Wow...it was great. I smoke/cook a lot of different things often. This brought such a smile to my face at first taste. I would encourage everyone to try it some time. It is really easy, just takes some time.

pdorian
01-30-2014, 04:31 PM
Hell Yeah!

ColoradoSmoke
01-30-2014, 04:54 PM
Wow, on my list of things to try this month. How did you steam it (dumb question maybe)?

jrulz77
01-30-2014, 04:54 PM
Wow! That looks absolutely amazing.

16Adams
01-30-2014, 04:59 PM
Dinner for four on a toothpick, and a pickle

Smokin-Canuck
01-30-2014, 05:01 PM
AWESOME looking sammich.

Moose
01-31-2014, 01:45 PM
Wow, on my list of things to try this month. How did you steam it (dumb question maybe)?

We Mcguyvered a steamer by placing a pizza screen over a large pan filled with water, put the meat slices on the screen, then covered the meat with a glass lid from another pan. I'll show the setup when I post a full tutorial, very soon.

r ahrens
01-31-2014, 02:27 PM
I know I'm a little late to the party, but damn that looks good! Thanks for the tutorial!!