PDA

View Full Version : Marc Made me do it ~Thirdeye~ Pastrami


Smoke Dawg
08-26-2018, 10:15 AM
Marc keeps posting Pastrami making me crave some

http://bbq-brethren.com/forum/showthread.php?t=262959


http://bbq-brethren.com/forum/showthread.php?t=263685


We had a couple St. Helens Corned Beef Points in the freezer.

163128

It was on sale 1/2 price so MSD picked up a few

163129

Thawed and then rinsed

163130

It was good and floppy with decent marbling

163131

Soaked in water in fridge for about 5.5 hours changing the water twice
The dried and seasoned with Little Louie's base coat and ~Thirdeye~ Pastrami Rub

http://bbq-brethren.com/forum/showthread.php?t=258936

Then Wrapped in cellophane and in the fridge for 12-15 hours or so. we'll see how long.


Sorry no pictures of the rub but you will see it when the cook begins

I was busy taking care of these.

163132

163133

Hot

More to come!

Twisted T's Q
08-26-2018, 10:56 AM
tuned in

ssv3
08-26-2018, 11:13 AM
Tuned in neighbor! Reminds to grab a box of hatch chiles.

Smoke Dawg
08-26-2018, 01:48 PM
OK, 15 hour rest in the fridge after the rub was applied and on the Yoder we go.

163143

Closer look

163144


Still working on the Hatch

163145

But I have a helper - He loves jalapenos but I am not sure about Hatch yet.

163146

Back to Chile packaging for the freezer while the Pastrami takes on some smoke.

ShadowDriver
08-26-2018, 05:10 PM
Love it, brother.

Can't wait to see your photo finish!

That's going to be GOOD.

IamMadMan
08-26-2018, 05:14 PM
Looking Good....

Smoke Dawg
08-26-2018, 08:29 PM
Busy day today. The Pastrami got 5.5 hours of Smoke to reach 150 while working on the Hatch.

163160

The off to the Instant pot to pressure cook. I set it for 40 minutes and will check the probe after a natural release.

163161

Mean while the hatch chili's are all done. a 25# box yielded 12# of vacuum packed (4 oz and 8 oz packs) and some fresh to use right away so 50% yield.

163162

Now things have slowed down and I can enjoy a beverage

163163

Smoke Dawg
08-26-2018, 09:44 PM
Thank you ~Thirdeye~ and Shadowdriver!

I followed pretty much what you guys did and it turned out absolutely wonderful!

MSD said it was the best she ever had!

Here it is when done still in the Instant pot

163168

Removed and cooling enough to handle by hand

163169

Resting

163170

We both had a late lunch so decided to just have a simple Sammich for dinner

Sliced the bigger one

163171

It sliced nicely

163172

And our simple Sammiches

163173

This was mine

163174

This was very good as a hot pastrami sammich and I'll try the slicer on some after it cools

Thanks guys for making me do this!

ShadowDriver
08-26-2018, 09:45 PM
You've had a great day!

Looks delicious all around!

Smoke Dawg
08-26-2018, 09:47 PM
Thanks Marc - You made me do it! :thumb:

ssv3
08-26-2018, 10:40 PM
I'll take a sammich please! Good stuff neighbor and well done.

Smoke Dawg
08-27-2018, 05:09 AM
I'll take a sammich please! Good stuff neighbor and well done.

Thanks Neighbor. I am liking the upper rack on the Yoder.

LordRiffenstein
08-27-2018, 06:48 AM
That looks fantastic!

Big George's BBQ
08-27-2018, 08:35 AM
YUM Looks outstanding Love thirdeyes recipe Always turns out good

What did you put in the Instant Pot for fluid

Norm
08-27-2018, 09:37 AM
Great looking sandwich!

thirdeye
08-27-2018, 09:39 AM
Man, that looks very tasty. :thumb: I haven't made one in a while.

I'm not familiar with the Instant Pot pressure cooker, I mostly use my pressure canner and it has a gauge and weight to set the pressure so I'm using 13 to 15 pounds. If the Instant Pot operates at a lower pressure you can experiment with the processing times for finishing things like a pastrami, butt or chuck roast. BTW, I save some of the concentrated pot likker for dunking or to use as a soup base.

Big George's BBQ
08-27-2018, 09:52 AM
I have been thinking about getting an Instant Pot What size do you use?

Smoke Dawg
08-27-2018, 10:48 AM
YUM Looks outstanding Love thirdeyes recipe Always turns out good

What did you put in the Instant Pot for fluid

Thanks George, I do like it also. I just added water in the Instant pot

Smoke Dawg
08-27-2018, 10:51 AM
Man, that looks very tasty. :thumb: I haven't made one in a while.

I'm not familiar with the Instant Pot pressure cooker, I mostly use my pressure canner and it has a gauge and weight to set the pressure so I'm using 13 to 15 pounds. If the Instant Pot operates at a lower pressure you can experiment with the processing times for finishing things like a pastrami, butt or chuck roast. BTW, I save some of the concentrated pot likker for dunking or to use as a soup base.

Thank you - Your rub recipe is spot on! I just used the "high pressure" mode

Smoke Dawg
08-27-2018, 10:52 AM
I have been thinking about getting an Instant Pot What size do you use?

The one I used is an 8 quart. We also have a 3 quart that works well for smaller items since it is normally just MSD and I.