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Pastrami- desalinate or no?

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Verdict is in- home run. The steam is criticsl. Changed everything about it and it was good before. Still have some work to do but I have the process down 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited May 2017
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    And pastrami burnt ends. Havent had many things better than these. 
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    "I've made a note never to piss you two off." - Stike
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  • DMW
    DMW Posts: 13,832
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    You suck. You do something like this and I'm like a couple thousand miles away.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Awesome

    Little Rock, AR

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  • Canugghead
    Canugghead Posts: 11,527
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    Looks killer, thanks for sharing. Bookmarked. I've done canuck pastrami (aka Montreal Smoked Meat), definitely needed soaking, not even half as good as yours though  :)
    canuckland
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  • kl8ton
    kl8ton Posts: 5,429
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    Simply beautiful.  Looks so good.  A situation where you get full before you make a sandwich.
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • SciAggie
    SciAggie Posts: 6,481
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    That looks absolutely spectacular. I did pastrami over Christmas and it was really good.  Next time around I'll take the extra steps. Paired with some home made bread and sauerkraut you have a heavenly meal. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited May 2017
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    As far as desalinting with this brine- the answer is no. It could have used more salt (i am a salt fiend) but the flavor was there. I'll post the recipe and technique on a new thread so i can find it again. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Canugghead said:
    Looks killer, thanks for sharing. Bookmarked. I've done canuck pastrami (aka Montreal Smoked Meat), definitely needed soaking, not even half as good as yours though  :)
    I really want to try that next. I think im going to chill out for a while on cured brisket though. I have had a pastrami in some form of
    prep for 26 of the past 30 days. Im good for a while. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 18,731
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    Hot damn. I think I creamed my jeans a bit when i saw that pic of the burnt ends. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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