First try at Pastrami

Legume

I picked up a 3.9 lb corned beef from Sam's and I'm following thirdeye's technique. I didn't follow the rub exactly, This is more like Montreal Steak with extra heavy black pepper, onion and garlic.

I stabilized the egg just below 200 so it was on the smoke for 5 1/2 hours, oak and pecan.

Going into the pressure cooker soon.

Lvnthedrm

Looks good. Good luck with it. I've never tried to hold a temp that low. Would the SS vent be a necessity for such a temp or could the DW do it as well?

Legume

I don't think the SS cap makes a difference. For me, the biggest thing is not lighting too much lump. I use a chimney and fill it maybe 25% with used lump then dump it on new lump in one spot, I don't spread it out. Then place a couple chunks of wood on top of the lit lump. Bottom vent was maybe 1/8" open.

Legume

Legume

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.

grege345

You win!

thirdeye

Mmmm, looks just like mine do.  Heheheee.  That turned out great lookin' no lack of moisture either. I did three of them last weekend for friends and one yesterday to take into work. 

JRWhitee

That looks fantastic, I have made a couple of these on the egg but I don't have a pressure cooker.

hapster

That pastrami looks fantastic...

Legume

@Lvnthedrm @grege345 @JRWhitee @hapster thanks for the comments, I'll be making this more regularly now.

@JRWhitee I had never used a pressure cooker before this.  My wife was able to find two pressure cookers in perfect condition on a neighborhood garage sale site for $20 total so we thought we would give it a try.  Easy once you confirm all of the seals are in working order.

@thirdeye your instructional page on the many methods for pastrami is insanely comprehensive and really made it easy to nail this the first time.  Thanks for all of the good documentation.

Phatchris

Awesome, know I need a pressure cooker

BYS1981

My only question is why us this posted in the vegetarian forum, haha!

Zmokin

I also finish my pastrami with a pressure cook.
Then overnight in the fridge before it goes on my meat slicer for nice deli thin slices.

But yes, I snack on a little of it while it is still hot.

BTW, excellent job on your first try.  Looks like you mastered it already.

Legume

@Zmokin first pastrami cook, I had to dive in right away!  This one was the perfect firmness to be chilled and sliced thin and will make some great rueben's tonight.  To eat hot right out of the cooker, next time I'll probably keep it another 15 min in the pressure so it's closer to fall-apart tenderness.

Shiff

Looks really great.  Your next challenge (should you choose to accept it) is to start with a regular brisket and cure it yourself, then smoke it for pastrami.  It comes out great and I think it is a better piece of meat - I think a lot of the market corned beefs are low quality (although yours looks great).

Bojangles

Looks fantastic!  FedEx me a Reuben please!!

I'm off to find this @thirdeye method you speak of.

Legume

thanks @Shiff but I think I'll have to defer that challenge for a little while.  I do want to try my hand at curing, but I'm sure I'll start with pork first, maybe some belly or loin.

@Bojangles here is the link, lots of options and very thorough write up

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Higgy

I think I will try this out, we already have a pressure cooker. can't wait. nice thread.

Bojangles

@Legume thank you.

BigWader

@legume - what size pressure cooker is that?  How many quarts?
@thirdeye - is there a minimum size needed?

blind99

that looks awesome!  nothing better than a good reuben sandwich.  great work.

Legume

8 quart Presto @BigWader

I put some small metal condiment cups under the rack to get the meat out of the water, so it's up maybe 1 1/4" above where it would've been with just that rack you see.  I bought it used, so I have no idea if I'm missing any internal accessories or not.  I just assumed it's not supposed to sit in the water -  there was no way I was going to do that.

Thanks @blind99

HendersonTRKing

Mouth watering . . .

Dobie

Pastrami and corned beef sammiches are my favorite. I would destroy that =P~

mrw123

For those without a pressure cooker (i don't have one)--try this.

After I pull it from the egg I let it cool down, then I wrap it and put it in the fridge over night.

The next day I put it on a rack in a roasting pan (i unwrap it, but keep it on the foil) and put about an inch or two of water in the pan. Cover the entire pan with foil and then put in the oven at around 275 and let it steam until internal temp hits 200.

My results have been TASTY!

good luck

Bayarad

Looks fantastic! Currently mustering the courage to try one of these as I absolutely love pastrami! Don't own a pressure cooker so I'm wondering if you could just finish it in a steamer on the burner or if it would be better just egging it until done!

Legume

Check out the link to thirdeye's post above, he's listed 4 different methods and only one uses a pressure cooker. Lots of options.

Bayarad

Thanks @Legume didn't retain what I was reading time for another Jack and Coke LOL!

NPHuskerFL

I love a good pastrami on rye sammy. Sadly I haven't egged this delight as of now. Absolutely delicious looking! =D>

GeorgeS

Dayum! I am going to need to find a towel for my iPad! ^:)^ 8->

Legume

Thanks @NPHuskerFL‌ , thanks @GeorgeS‌