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First try at Pastrami

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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
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    Your pics look amazing.  I'd love to try something like this, sans pressure cooker if possible.

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  • cazzy
    cazzy Posts: 9,136
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    Legume said:

    Definitely doing this again, not like anything I can get in a store. The pressure cooker finish makes it really tender and moist. Next time I'll cook two at a time.

    image

    Love the way you staged this pic!! Great and great cook!!!!!!
    Just a hack that makes some $hitty BBQ....
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  • thirdeye
    thirdeye Posts: 7,428
    edited October 2014
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    @thirdeye - is there a minimum size needed?
    Not really, your only limitation would be the manufacturers recommendation for amount (height) of product in your pressure cooker.  My smallest pressure cooker is a Kuhn Rikon 5 Qt that will fit one small pastrami (brisket flat).  I have an 8 Qt  one I use for larger roasts, and when I do 2 or 3 at the same time I use my pressure canner which is either 16 or 18 quarts.  Here is the little guy with one pastrami.

    image
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Legume
    Legume Posts: 14,627
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    @thirdeye

    so, you set it directly in the water?  I wasn't sure so I propped the rack up higher to get it out of the water.  does the bark boil off?
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  • Legume
    Legume Posts: 14,627
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    thanks @Cazzy -  inspired by a little pizza place in Dripping Springs called Pieous that makes their own pastrami and serves on a board like this with some grainy mustard and a few other things
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  • thirdeye
    thirdeye Posts: 7,428
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    Legume said:
    @thirdeye

    so, you set it directly in the water?  I wasn't sure so I propped the rack up higher to get it out of the water.  does the bark boil off?
    @Legume  There is a little rack underneath you can't see, and if you have the headroom, you could raise the rack a little.  I cook mine fat down, so if it's sitting in broth it's no big deal about the bark.. as I take a thin slice of the fat off after cooking anyway.   The top bark will soften, the picture above was taken after pressure cooking, But when I get them to the platter for resting I blot off excess moisture and the bark firms back up in a few minutes.  If you chill them the bark is really nice.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • BigWader
    BigWader Posts: 673
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    Thanks for the clarification...

    All these pics just look like pure goodness!!!

    Toronto, Canada

    Large BGE, Small BGE

     

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  • BYS1981
    BYS1981 Posts: 2,533
    edited October 2014
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    Only thing I would add is thousand island and sauer kraut on sourdough - I'm not a fan of rye. That looks excellent, I'll be working in Berkeley this week... where should we meet up? Haha
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  • JRWhitee
    JRWhitee Posts: 5,678
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    @legume
    That looks fantastic, love the pic as well.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I've smoked a couple corn beef briskets, pastrami rubbed on my Weber Smokey Mountain a few years ago and they were great, but I didn't know about putting it in a pressure cooker. I may have to try this or at least the oven method.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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