Pastrami Information/Part 2

Unknown

After I have prepared my beef for corning, I will put it into the fridge for about 4-5 days to give it enough time to corn properly. During this process, I will turn it over a time or two each day when I get into the fridge. [p]On smoking day, I cut the meat out of the bag, rinse off the first rub under running water at the sink, and then put the meat into a bowl of fresh water to remove the excess salt for about an hour. I then place it on a rack and use paper towels to kinda get the meat dry the best I can. I then let it air dry for about 90 minutes. [p]Next step for pastramied beef is the second rub. This is where a person can change around his recipe to suit his taste. The second rub should contain whole peppercorns, whole coriander seed, and some type of sweetner. It is best to use a mortar and pestle as you want this just slightly cracked as I feel the larger pieces will make a better crust on the finished meat. Again, this rub needs to be put on very heavy. There are several options at this point with the second rub. I am a chili head and like to use some additional heat. I will usually add some crushed red pepper of some type to this rub. I also sometimes add some white pepper to the rub. [p][p]This picture shows the meat on the cooker in two levels. I think pastramied meat needs quite a bit of smoke and I usually use hickory for my smoke wood in the Egg. [p][p]This picture shows the results of the above cook. It is probably best served sliced very thin but I like it sliced much thicker. [p][p]This picture shows a sandwich with about a half pound of meat. Many folks will serve some type of cheese on top of the meat but I just like it plain along with some horse radish sauce. I just use a spoon with the sauce and smear it on before each bite. [p]Pastramied meat is wonderful and like I said earlier, it is usually done with brisket in our country. However, there are many cuts of beef that are much better for this treat. Poultry is also very good pastramied and I do this treat as well. [p]I sure hope that someone on the forum will get some ideas with this two part post. I will also answer questions thru private e-mail on this wonderful treat. [p]Dave[p]

mad max beyond eggdome

Old Dave,
thats one of the best instructionals i've seen here on the forum. ..thx. .. .btw, one thing i missed. . .how long do you smoke it on the egg for? . .and at what temps? . . .[p]i think you should get with the naked whiz (if you both are willing) and have the entire tutorial put on his web site. . .[p]good stuff. ..

Bordello

Old Dave,
Geat.
Now, I second the post below by mad max beyond eggdome (at least as I type this) about having it posted so it won't get lost. Even when I save things, on the puter or hard copy I can still at times lose them.[p]Thanks,
New Bob

djm5x9

Old Dave:[p]Thanks for taking the time to post this informative pastrami series. Although I have been quite successful with my own pastrami technique, it is always interesting to read how others make theirs. I'll second your comments about homemade pastrami being a taste treat.[p]Hopefully, those that have been wanting to try their hand with brining and cooking their own will be encouraged by this post. I can only add that following in the footsteps of those that have had pastrami success will others find success of their own with this wonderful sandwich meat.

Unknown

mad max beyond eggdome,[p]I usually just treat this meat as I would brisket or about any other beef. Maybe around 225-250 measured at the cooking grid. I am not sure about the time but would think in the range of 5-7 hours for my smaller pieces of meat. [p]If I am serving this to guests, I will usually take it off the Egg around 160-165 degrees internal and then slice it paper thin. If I am doing it for my family, I will take it off around 175-180 internal and slice it thick as this is the way I like it. [p]Dave