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Anyone have a Pastrami recipe?

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Hibby
Hibby Posts: 606
in EggHead Forum
Want to do pastrami start to finish and know very little about the curing/Corning process. Anyone an expert?
I cook. I eat. I repeat. Thornville, Ohio
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited February 2014
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    Turkey Pastrami:


    Beef, Brisket, Corned, Pastrami, Bluesmoke

    INGREDIENTS:
    1 4-5 Lbs. Corned Beef Brisket (point or flat)
    2 Tbs. Garlic, Granulated, divided
    1 Tbs. Ginger, Ground, divided
    2 Tbs. Sugar, Turbindo, divided
    2 TBs. Pepper, Black, Course Grind, divided
    QUANTITIES ARE APPRX, ADJUST TO TASTE

    Procedure:

    1. Rinse corned beef thoroughly; discard spice packet. Soak in tepid water for 1 hour.

    2. Pat dry with paper towels and allow to air dry for 10-15 minutes. Sprinkle on spices in this order: granulated garlic, ginger, turbindo sugar and black pepper. Use one-half of the spices on each side. Press spices into the brisket, cover or bag and refrigerate at least 24 hours. ( you can hold the spiced brisket as long as a week with no harm done.)

    3. To cook, stabilize BGE at 250°F and add 2-3 chunks hickory. Place the brisket on a sheet of aluminum foil, folding the sides up around the meat. (do not fully enclose the meat.) Place direct on grill and cook 3-4 hours @250° F, to an internal temperature of 190-200° F.

    4. Remove, cover and allow to settle 10-15 minutes before slicing..Slice cross-grain as thin as possible.

    Recipe Type: Beef, Main Dish

    Source
    Author: Ken Stone & Diana, AKA "Bluesmoke"
    Source: BGE Eggtoberfest '05, BlueSmoke

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  • Shiff
    Shiff Posts: 1,835
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    There were also a number of posts a while back on making 'Montreal Smoked Meat' which is Pastrami (probably a few minor differences). I followed the recipe and it came out great.  Started with a packer brisket and used Tender Quick to do the curing, then smoked it.  The whole family loved it.

    Just do a search on 'montreal smoked meat' and you'll find a number of discussions and recipes. I use Tender Quick because it is readily available in my area.
    Large BGE
    Barry, Lancaster, PA
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  • RRP
    RRP Posts: 25,889
    edited February 2014
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    Long time egger "thirdeye" has this pastrami recipe on his blog that I have made several times. Lets' see if I can post the link!
    Re-gasketing America one yard at a time.
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  • SkinnyV
    SkinnyV Posts: 3,404
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    Simple version I do
    Soak a corned beef 2 nights or so changing the water 3 -4 times.

    Coat with pepper and coriander , ground up. Smoke it and take to temp ( look it up).
    Slice and.done.
    Seattle, WA
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  • Duranhler
    Duranhler Posts: 78
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    I did this recipe a few weeks ago. It didn't last long as it was quite outstanding.
    I didn't make the corned beef. Purchased 4ish pound flat from the grocer.

     http://www.amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

    Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
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  • billyray
    billyray Posts: 1,275
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    Ditto  RRP  link. I'm doing one tomorrow, it's in the fridge right now. Here's a pic of the last one.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • stevesails
    stevesails Posts: 990
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    I love the third eye pastrami. It is fantastic
    XL   Walled Lake, MI

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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    My only pastrami cook was the Thirdeye recipe.  Only thing the wife said was it needed to be more peppery. It was very good.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • RiverRatSkier
    RiverRatSkier Posts: 130
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    http://ruhlman.com/2011/09/how-to-make-pastrami/

    This works.  Tends to come out pretty salty, so I do recommend a bit of a soak after the brine.  I think I used a bit less salt in the brine last time as well.

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