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Pastrami

Plutonium
Plutonium Posts: 231
in EggHead Forum
Started with one of the pre-corned choice beef points, about 5lbs. I'm not sure if that includes the weight of the liquid in the bag or not. Desalinated overnight, then rubbed and let rest over the following night.


Smoked at 275:


Finished a bit early, made a pastrami on rye sandwich for a late lunch:




"rested" it at 190 in the oven, sliced more later for reuben sandwiches.


Was pretty good stuff. No pic of the reuben sandwiches, they ended up being quite a mess. Still debating between hot or cold sandwiches for tomorrow lunch.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    I'll show my ignorance - you buy the brisket already brined? Did you have to ask the butcher to order it, or do they stock it? Then you soak/rinse and cook? I've seen a lot of posts lately but have never done pastrami before. 
    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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  • jtcBoynton
    jtcBoynton Posts: 2,814
    @SciAggie   Pastrami is corned beef that is smoked. It is popular this time of year because the markets are full of corned beef for St. Paddy's Day - prices are pretty good.  Most markets/butchers should have it year round.  

    You need to soak the corned beef before smoking to reduce the salt content of the corned beef. There are various rubs used, but coriander is a key spice.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Plutonium
    Plutonium Posts: 231
    In search for the potential Royal Oak on sale at Walmart, I picked up one of the pre-corned seasonal St. Patrick's day ones. Maybe someday I'll brine a whole packer, this came out amazing.

    Reuben's for dinner tonight came out much better. Also served on maroon plates to celebrate last night's crazy A&M win!

    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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