Pastrami Run Sunday

[Jason TQ]

Put one of the 8 halves in the easy bake oven from the batch i corned last week.

Took a sample before the wrapped steam in the oven finish. Man the extra cinnamon, allspice and cloves are nicely upfront which was my goal.


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[Big George's BBQ]

Wow. ThT looks excellent. Love Pastrami

[Stlsportster]

I’ll take a sammich or two. Even with the easy bake.

[Stingerhook]

Looks great Jason!

[Jason TQ]

I have decent beer
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[ShadowDriver]

This is nuts, man.... I can 'bout smell it from here!

Now, I've got such a serious hankering for homemade pastrami it's not even mildly funny.

Don't have the time/space to corn my own for now, but I see a couple of pre-corned points in my near future to follow your lead.

What rub did you you use, if I may ask? I keep rolling with the couple on Thirdeye's blog, depending on what spices I have / can get hold of.

[thirdeye]

Would you post your recipe and procedure?

[Stlsportster]

What rub did you you use, if I may ask? I keep rolling with the couple on Thirdeye's blog, depending on what spices I have / can get hold of.

Would you post your recipe and procedure?

Gents, you should know Jason by now. His recipe documentation is gonna be about as consistent as....

Oh wait...he almost did it again...dragged me back into the D-Canoe.

Looks nice Jason....well done chap!

:fish2:

[Wampus]

Excellent!

[kevinstaggs]

I 110% in on the pastrami but hard-passing on pumpkin spice flavored beer. Just too "festive" for me.

[thirdeye]

What rub did you you use, if I may ask? I keep rolling with the couple on Thirdeye's blog, depending on what spices I have / can get hold of.

Thanks for the kind words. :thumb: My concoction is the pastrami seasoning to add to the already corned beef, I think J TQ corned his own(?).

Gents, you should know Jason by now. His recipe documentation is gonna be about as consistent as....

Oh wait...he almost did it again...dragged me back into the D-Canoe.

Looks nice Jason....well done chap!

:fish2:

Oh a Veni, vidi, vici kind of thing. :biggrin1:

[jzadski]

That's shaping up real nice

[ronbrad62]

Looks great, Jason. I'm craving pastrami now, as well, so you continue to affect everyone with your talents. I'll pass on the pumpkin beer, though. I haven't tried one yet that I liked.

[Stlsportster]

Oh a Veni, vidi, vici kind of thing. :biggrin1:

Think less Cecil B Demile and more Mel Brooks.

[Jason TQ]

Think less Cecil B Demile and more Mel Brooks.Who you calling Abby Normal????

But ya, my spice recipe is winged. Ground coriander, pepper, onion, garlic, ginger, some sage this time. Just dump things into a bowl and mix.

Brine base of water salt, sugar and pink is based on amazing ribs ratio which is quite googleable and then I add spices based on my brain synapses that fire off at the moment.

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[Chett. L]

Hi Jason,

Just wondering, does this cut of meat come from the flat or the point? or ?

Looks very nice!

[Jason TQ]

Hi Jason,



Just wondering, does this cut of meat come from the flat or the point? or ?



Looks very nice!Chett this was mostly flat. I typically split whole packers up in half and did this batch the same way. Literally cut em in half like the pics below

I like variety of having one half mostly flat and then the other half mostly point with some flat.
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[Chett. L]

Chett this was mostly flat. I typically split whole packers up in half and did this batch the same way. Literally cut em in half like the pics below

I like variety of having one half mostly flat and then the other half mostly point with some flat.
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Hi Jason,

Out of curiosity, when making a corn beef do they use the flat section as well for the most part? Is it true that the point meat is more desirable or tasty when making a brisket?

[Jason TQ]

Hi Jason,

Out of curiosity, when making a corn beef do they use the flat section as well for the most part? Is it true that the point meat is more desirable or tasty when making a brisket?

They have both cuts in the stores here, but the flat is more prominent. People like the lean meat more.

I love the point though

[Czarbecue]

Has corned beef burnt ends been a thing yet?

[Chett. L]

They have both cuts in the stores here, but the flat is more prominent. People like the lean meat more.

I love the point though

Thank You!

[Jason TQ]

Has corned beef burnt ends been a thing yet?

Yes, people have done them. I've tried them once and they were good. The flavor is different of course so the wrap ingredients need to be something more complimenting pastrami for me. Mustard sauce, etc.