Holy Grail Pastrami

The Cen-Tex Smoker

Getting this pretty dialed in. The point is like SRF marbled on these Meyer all natural prime briskets. Only change I’ll make is that my next one will be from the SRF Costco score from last week. This was a good as any I’ve had. Im declaring victory on this recipe and technique though. 

lkapigian

The Cen-Tex Smoker said:

Getting this pretty dialed in. The point is like SRF marbled on these Meyer all natural prime briskets. Only change I’ll make is that my next one will be from the SRF Costco score from last week. This was a good as any I’ve had. Im declaring victory on this recipe and technique though. 

Nice , on my very soon bucket list 

The Cen-Tex Smoker

lkapigian said:

The Cen-Tex Smoker said:

Getting this pretty dialed in. The point is like SRF marbled on these Meyer all natural prime briskets. Only change I’ll make is that my next one will be from the SRF Costco score from last week. This was a good as any I’ve had. Im declaring victory on this recipe and technique though. 

Nice , on my very soon bucket list 

Thanks, Larry. I'll walk you through if you have any questions. 

The Cen-Tex Smoker

Holy Schneiky this was good. Wow. Homemade, pastrami, homemade rye, homemade pickles, homemade kraut, store bought Swiss. We will fix that soon enough  

lkapigian

The Cen-Tex Smoker said:

Holy Schneiky this was good. Wow. Homemade, pastrami, homemade rye, homemade pickles, homemade kraut, store bought Swiss. We will fix that soon enough  

Off The Hook !!

BUFFALOMOOSE

Used a Restaurant Depot corned beef instead of brining a brisket myself. Desalinated it for 24 hours and used the rub as specified by @The Cen-Tex Smoker.  Rub had great flavor.  Misread the post and pulled it at 156 instead of 160 - 170. Added another six hours in the sous-vide because of that.  Reheated it by the sous vide  as well. Turned out awesome. Thanks @The Cen-Tex Smoker . 

lkapigian

Looks great @BUFFALOMOOSE

The Cen-Tex Smoker

Looks awesome to me

The Cen-Tex Smoker

Fire in the hole. Been way too long. Wagyu brisket point and a small piece of Wagyu flat. Ready to smoke next Sunday. The meat looks real nice. Should be a good one. 

lkapigian

Awesome, I have had this bookmarked for some time, great thread and on my bucket list 

The Cen-Tex Smoker

lkapigian said:

Awesome, I have had this bookmarked for some time, great thread and on my bucket list 

I just read through the whole thing again making sure I didn’t forget anything. Like a little trip down memory lane. 

Canugghead

Is that ‘muricanized Montreal Smoked Meat   Bet it’s as good if not better.

The Cen-Tex Smoker

Wagyu point pastrami. Cold smoked for 4 hours, sous vide at 155 for 36 hours, chilled and Then hot smoked over oak on the bge to firm up the bark. Homemade sourdough rye, homemade kraut, homemade mustard. Only thing store bought was the boat’s head baby Swiss. 

SciAggie

Dang... I made pastrami Saturday. I’m really glad now I didn’t post it. I feel inadequate after seeing this. 

The Cen-Tex Smoker

SciAggie said:

Dang... I made pastrami Saturday. I’m really glad now I didn’t post it. I feel inadequate after seeing this. 

I highly doubt that yours was much different than mine. 

teamunited33

@The Cen-Tex Smoker - generally how long do you steam these bad boys?

The Cen-Tex Smoker

teamunited33 said:

@The Cen-Tex Smoker - generally how long do you steam these bad boys?

just until it's warmed through. you can tell- it gets really soft throughout when it's done. maybe 15-20 min

The Cen-Tex Smoker

Well…we are going to try it again. A forum friend is without a smoker at main residence these days and was craving pastrami. He asked if I would be interested in doing the brine and we could smoke them together next weekend. I didn’t say “hard pass” so these showed up at my house the next day 😂

anyway, they are in the brine now. Think I’ll let them go 4-5 days before the SV bath and  we will smoke them up on the KBQ next weekend. I’ve always smoked before the bath but we want to eat them off the smoker this weekend so we will soak then smoke this time 

These shorties are FAT. some are about the size of the wood splits I cut down for the KBQ. If I can figure out the brine timing (never tried brining individual ribs), good eats should await at the end of this journey. 

caliking

Yeah, those look anything but short. Doubt they'll turn out anything but awesome. 

The Cen-Tex Smoker

So they were pretty incredible. Served with homemade rye bread, dill potato salad and some green stuff. 

Deets:

brined 4 days. I would go 5 next time as the fattest one had a 1/16” sliver that was still a little gray. 

Rinsed off and Dried out in the fridge overnight

smoked at 200 on BGE for 3 hours

sous vide 155 for 30 hours

chilled and rested in the bags overnight

smoked at 200 for 2 hours to rewarm then bumped to 250 to color up the bark (15-20 min)

highly recommended. 

lousubcap

You clearly powered thru without your forum access.  Great outcome right there.  Congrats.

caliking

Taking notes this time… in case the forum goes tits up again. 

After the brine - just rinse, or do you soak for any time ?

The Cen-Tex Smoker

caliking said:

Taking notes this time… in case the forum goes tits up again. 

After the brine - just rinse, or do you soak for any time ?

Just rinse- No soak needed for this one. It’s actually not salty at all; especially compared to store bought pastrami/corned beef. This is an equilibrium brine so you can leave it in there an extra day or 2 and it won’t make it more salty. Makes it handy if life gets in the way for few days.