Beef rib pastrami

[cpw]

Saw a thread a couple weeks back about making beef rib pastrami, and I happened to have a pack in the freezer...so I had to go ahead and make some myself! I more or less followed Meathead's brine recipe here: http://amazingribs.com/recipes/beef/home_made_corned_beef.html but cut the ratios to work with the weight of meat I had. Here it is just coming out of the brine where it's been the last week. I sliced off a piece to fry up and it was very salty and a little bit sweet (which I liked) so I'm going to soak it tonight and tomorrow and throw it on the smoker Sunday.

 

[Big George's BBQ]

This sounds really interesting. Looking forward to your finish

 

[cpw]

Followed Thirdeye's pastrami rub recipe except I didn't have any Montreal steak seasoning so I substituted big poppa's double secret steak rub. Here's the rack rubbed and ready to hit the smoke in the morning.

 

[Jason TQ]

Hurry up! :-D

 

[cpw]

Hurry up! :-D

It's been a week, what's one more day?

 

[cpw]

So the finished product: I smoked it pretty hot (350ish) until an IT of around 180. Stuck it in a pan with a little beer for steam, then cooked until it was probe tender, somewhere around 206. The texture ended up great, the flavor was so-so. I think I probably soaked it too long, it didn't really have a "corned beef" flavor, but still pretty good. Just means I need to try again :-D

 

[COS]

Looks pretty good, nice and red. I would like to try some of that!

 

[KevinJ]

A picture is worth a thousand words.

 

[ShadowDriver]

Sure looks purty!

 

[Ron_L]

That looks great! Was the flavor or texture any different than pastrami made with a brisket?

 

[T&S BBQ]

Yumm

 

[cpw]

That looks great! Was the flavor or texture any different than pastrami made with a brisket?

Since this is my first time going homemade for the entire process, I don't really have a benchmark to compare to. Based on "cheater" pastrami that I've made in the past, it wasn't quite as salty, but the tenderness was just about the same. I think I'll have to get a brisket flat and try regular pastrami now for comparison sake.

 

[gtr]

I've been wanting to do this and hope to have the time soon. Yours looks good to me from here, & if you aren't all the way happy with the flavor I'm guessing a little mustard and rye bread can fix that!

About how long did you soak?

Thanks for posting!

 

[cpw]

I've been wanting to do this and hope to have the time soon. Yours looks good to me from here, & if you aren't all the way happy with the flavor I'm guessing a little mustard and rye bread can fix that!

About how long did you soak?

Thanks for posting!

I had it in the brine for a week, and then soaked in clean water for 24 hours, changed the water out 3 times.