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View Full Version : Killer Pastrami.....Oh Yeah


Bluesman
03-15-2010, 09:34 PM
I tried pastrami two weeks ago, Okay but not great. This past week, with the St. Patty day sale on conrned beef, I said I am going to do this again. So I looked at the $1.69/lb points, mixed flats and then settled on a $3.69/lb black angus flat. Took it home and the rest is delicious history.

1.) Soaked with cold water and potatoes for 48 hours, changing H20 and taters four times.

2.) Pat dry then rub..See link below for roadmap I used

3.) Put it on at 5:30 PM on Sunday.........To many Schlitz

4.) At 10:00 pm still at 140*...........went to bed, told my wife to wake me in two hours, so I could check my meat.

5.) Alarm goes off at midnight, wife tells me to check my meat. It's only at
160* so back to bed this time with my wireless timer. Ask the wife to wake when it goes off at 180*.

6.) 3:30 am timer goes off, wife says your meat is done. So on with the pants, shoes and outside I go. Check a couple of spots and, yes 182*, but the probe tells me no. I think FARK this, you're done.

7.) Take it inside and of course sample............WOW Way Good. Throw it in the fridge and go to bed. My meat was cold.

8.) Tonight I steamed it to 200* internal and made sammies. Now this is what I'm talking about :shocked::shocked::thumb::thumb::thumb:

Pastrami Links:
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

http://lakesidesmokers.blogspot.com/2009_03_01_archive.html

I sure did have fun. Keep trying and keep smokin' The only thing I will change for next time, start it earlier and 1/2 the pepper. Otherwise, I need more Schlitz.

PR0N Order.

1.) After Soak

2.) Rubbed.

3.) Smoked at 250* over pecan for 10 FARKIN HOURS and fridged

4.) Sliced

5.) Sammie with, Bavarian Kraut, Swiss Cheese, and Polish mustard.

Checked it in the steamer with my Brand New, Super Fast, Splashproof, Thermonuclear, Red Thermopen

MilitantSquatter
03-15-2010, 09:36 PM
Looks great.. especially pic # 4.

Nice job !!

Phesant
03-15-2010, 09:47 PM
Nicely done that sure looks good :icon_smile_tongue:

landarc
03-15-2010, 09:48 PM
^^^what Vinny just said

Hofy
03-15-2010, 10:36 PM
Nice job!
If you want to save some money get over to Stoneridge in Wautoma. Corned beef flats are on sale for 99 cents a pound this week. Not the biggest cuts but the price is right.

bigabyte
03-15-2010, 10:39 PM
Yep, that's hittable allright!:hungry:

TrustTheDust
03-15-2010, 10:42 PM
I will be going to stock up on corned beef tomorrow for sure.

jagardn
03-15-2010, 10:45 PM
Now that's a nice slab of meat!!:clap2:

thirdeye
03-15-2010, 10:51 PM
Oh yeah, that looks great. After waking the wife up at all hours of the night, :clock: I hope she liked it too.

jason
03-16-2010, 12:04 AM
Looks great. I got one soaking now. I'm going to try thirdeye's wet pastrami cooking method #2 recipe in my BGE.

BruceKWHP
03-16-2010, 12:10 AM
the instructions say to "score the fat" to mark the grain, and after cooking cut against the grain...

How do you identify the "grain"

Thanks!!

tommykendall
03-16-2010, 12:13 AM
Damn I wish I took pics of what I served at the pub on Sat. Doing a rerun for Wed.

Bluesman
03-16-2010, 08:29 AM
the instructions say to "score the fat" to mark the grain, and after cooking cut against the grain...

How do you identify the "grain"

Thanks!!

The grain in meat is like it is in wood. Look for the direction that the fibers run. Then score the fat in that direction. When carving, cut perpendicular to that cut line.

Ribbin' Randy
03-16-2010, 09:14 AM
OMG :clap2:

RobKC
03-16-2010, 09:28 AM
Awesome looking pastrami!

deguerre
03-16-2010, 09:46 AM
Awesome looking pastrami!
Agreed.:thumb:

Big George's BBQ
03-16-2010, 10:00 AM
That looks awesome

thirdeye
03-16-2010, 10:25 AM
the instructions say to "score the fat" to mark the grain, and after cooking cut against the grain...

How do you identify the "grain"

Thanks!!

Bruce, here is a good shot of the grain on a fresh brisket flat, the second picture is of a corned brisket flat. (on the fresh one I cut a notch to show me grain direction, I carve transverse to the notch). Corning will sometimes tighten the grain a little, so you have to look a little closer.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09750a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09818a.jpg

Brooks BBQ
03-16-2010, 10:26 AM
Melts in my eyes!

Planning, planning, planning....

EatonHoggBBQ
03-16-2010, 10:46 AM
Looks mighty tasty. Nice job.

JD08
03-16-2010, 01:31 PM
Pic #4 more than makes up for a blurry #5.

Pastrami is now high on my list. I hope there are some specials after St Patrick's Day.

Desert Dweller
03-16-2010, 02:17 PM
Very nicely done! You have succeeded in your quest for Pastrami Nervana.

suprfast
03-16-2010, 03:09 PM
Looks great.. especially pic # 4.

Nice job !!

You beat me to it. That looks like a perfect pastrami right there.

aquablue22
03-16-2010, 04:20 PM
Nicely done, that sure is a lot of fun, isn't it?

BBQ_MAFIA
03-16-2010, 04:49 PM
I agree with the others. Fantastic pics, especially #4.

Bluesman
03-16-2010, 05:38 PM
Thanks for all of the kudos guys. The fuzzy pic #5 I didn't notice until I posted it. Oh, well Strami is now gone. it was even fabulous cold.........Mmmmmm :-D:-D:-D

Chef Jim
03-16-2010, 06:11 PM
OMG, Yummy, where am I going find the time to try all this good stuff? :clap2:

Jay Bird
03-16-2010, 06:20 PM
Inspiring post. Now I have to do it.

Brian in So Cal
03-16-2010, 07:04 PM
Wow!!