First whack at Pastrami

[bbqjoe]

Started with 3 5lb corned beef flats.
Washed, soaked in water ( Probably not long enough)
Fresh ground black pepper(See pepper mill from hell) granulated garlic, fresh ground onion powder.
225* for 7.5 hrs to internal of 170*
Good flavor, but a wee bit salty. Definitely soak longer next time.

 

[Q_Egg]

... looks darn good! I appreciate the 'salty' comment .... will definitely soak mine some extra time.

 

[Grumpy's Q]

Looks good Joe. I'm going to try the dry cure on a flat for next weekend. I watched Emril last night. He did a Pastrami said to cook to internal temp of 125. seems low to me. 165 to up sounds more like it to me.

 

[djmarko]

Joe, how long did you soak them? They look great.

 

[thirdeye]

Started with 3 5lb corned beef flats.
Washed, soaked in water ( Probably not long enough)
Fresh ground black pepper(See pepper mill from hell) granulated garlic, fresh ground onion powder.
225* for 7.5 hrs to internal of 170*
Good flavor, but a wee bit salty. Definitely soak longer next time.

Yeah Joe, not only is the soak time important, you need to change the water at least once, twice is better. Soak time is brand specific too. 7 or 8 hours is the minimum I go. 12 to 16 hours is most likely average, Bobberquer recommends 48 hours.

 

[bbqjoe]

Joe, how long did you soak them? They look great.

I only soaked them about five or six hours, changing once.
Have only used these for the boiled corned beef and cabbage, never realized how truley salty these were. I used the Bill Baileys brand from costco.

 

[djmarko]

Gonna try one this weekend. I would imagine the amount of water used to soak would have some effect on how quickly the salt is drawn out of the meat. Also more frequent water changes would help also.

 

[big brother smoke]

Looks good to me , Joe!

 

[kcquer]

Needs some rye bread, swiss cheese and mustard (mayo for richard:twisted: )

My first wife had a pepper mill just like that, but it never had any pepper in it:shock:

 

[Jorge]

Needs some rye bread, swiss cheese and mustard (mayo for richard:twisted: )

My first wife had a pepper mill just like that, but it never had any pepper in it:shock:

horseradish mustard

 

[AZPete]

You can also try tossing in some chopped potatoes into the water while soaking the flat. The potatoes will help pull the salt out of the meat. Be sure to throw them away once you are through soaking the flat!

 

[RichardF]

Needs some rye bread, swiss cheese and mustard (mayo for richard:twisted: )

My first wife had a pepper mill just like that, but it never had any pepper in it:shock:

Please

 

[BrooklynQ]

Mayo on pastrami? You should be jailed for that.

 

[jpw23]

Started with 3 5lb corned beef flats.
Washed, soaked in water ( Probably not long enough)
Fresh ground black pepper(See pepper mill from hell) granulated garlic, fresh ground onion powder.
225* for 7.5 hrs to internal of 170*
Good flavor, but a wee bit salty. Definitely soak longer next time.

Yep that's the thing the little lady brought home last week and nowhere on the package did it say corned beef brisket flat.....just said brisket flat. I thought it look a bit strange but I cooked it anyway.....now let the jokes fly and tease me un-mercilessly!!!:biggrin:

 

[bbqjoe]

Yep that's the thing the little lady brought home last week and nowhere on the package did it say corned beef brisket flat.....just said brisket flat. I thought it look a bit strange but I cooked it anyway.....now let the jokes fly and tease me un-mercilessly!!!:biggrin:

Nobody teases anyone over such a tasty mistake! ( I don't think)

 

[bbqjoe]

I decided since this first round was a bit salty, to marinate it in our BBQ sauce.

Pretty damn good!

 

[Ron_L]

Mayo on pastrami? You should be jailed for that.

I decided since this first round was a bit salty, to marinate it in our BBQ sauce.

Pretty damn good!

OK Rob... Step away from the keyboard... Take deep calming breaths... :-D

BBQ sauce on Pastarmi? I don't know about that, Joe. I do know that you've just been banned from every deli in New York and Chicago... :-D

 

[bbqjoe]

I guess if I'm going to be banned, I might as well serve it with mayo on the side!
I'm tellin ya, it ain't bad.

 

[Bossmanbbq]

I agree with third-eye you need to soak the corned beef flats and longer and change the water a couple of times over that process to ride the flat of all the salt. I'm going to try this with a brisket next week while on vacation and see how it pans out.

Forget the mayo and bring on the mircle whip, sourdough bread and swiss for my sandwich :-D

Bossman
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