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Pastrami (21 days)
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NotEnoughSmoke
Posts: 107
Step 1: Brisket on sale at Walmart for 1.99/lbs.
Step 2: After a long 21 day wait
Step 3: 2 (4) hour baths in water to wash the brine off
Step 4: 24 hour overnight stay in the fridge with rub out comes the perfect pastrami.
Step 5: The payoff
I have made pastrami 2 times previously and this is the best one yet. Well worth the wait! Anyone considering Pastrami, give it a shot. Its a labor of love
Step 2: After a long 21 day wait
Step 3: 2 (4) hour baths in water to wash the brine off
Step 4: 24 hour overnight stay in the fridge with rub out comes the perfect pastrami.
Step 5: The payoff
I have made pastrami 2 times previously and this is the best one yet. Well worth the wait! Anyone considering Pastrami, give it a shot. Its a labor of love
XL BGE
WSM 18.5
Currently live in Southern Oklahoma/ North Texas region
Born and raised in Chicago! Da BEARS
Comments
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Oh yea! That looks incredible.
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2 Large
Peachtree Corners, GA -
Looks great. Dome and IT please.
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250/ 202 IT
XL BGEWSM 18.5Currently live in Southern Oklahoma/ North Texas regionBorn and raised in Chicago! Da BEARS -
WOW! Looks Awesome. Thanks for sharing.Belleville, Michigan
Just burnin lump in Sumpter -
Thanks.
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Looks great. So did you cure the brisket yourself or did you take a corned beef brisket and soak it in water to make the pastrami? That's what I do.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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WOW!!!!!!!!!! Looks AMAZING!
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Looks pretty good! What grade was this one?
Last one I did, I trimmed it just like I do a traditional brisket. Looks like you ended up with a nice bark on there too.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
my mouth is watering...
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What was in the cure(wet or dry brine?) and what in the rub?LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
Looks good! You should try slicing against the grain, it would be even more tender!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I got my rye bread and mustard all set to go! Outstanding results.Southwestern CT
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I cured the brisket with a wet 21 day brine. I stored the brisket in the wet brine located in the beer fridge in a 5 gallon pot. The pastrami cannot be rushed. I promise it is worth the wait.
Basic brine: Water , Pink Curing Salt, Pickling Spice ,Kosher Salt, Sugar, Honey Cloves Garlic
Bring the brine to a boil in a pot on the stove. Very important to let the brine come to room temperature before putting the brisket in. I normally put it in the fridge for several hours before I put the brisket in the brine. Let it go for at least 21 days.
Rub recipe: Course Ground Pepper, Coriander Powder, Mustard Powder,Brown Sugar, Paprika, Garlic Powder, Onion Powder
The grade of the brisket was the cheap one at Walmart. If I recall it was 1.79/ lb or so. I am working on learning how to slice the pastrami. I trimmed the brisket as normal. Next one I make ill make sure I take more pictures.
I am looking into getting a slicer hopefully for black friday. Speaking of slicer, anyone have any suggestions?
XL BGEWSM 18.5Currently live in Southern Oklahoma/ North Texas regionBorn and raised in Chicago! Da BEARS -
Ladeback69 said:Looks great. So did you cure the brisket yourself or did you take a corned beef brisket and soak it in water to make the pastrami? That's what I do.
I did it myself. I had to make room in the beer fridge, but I put the brisket in a large 5 pot. My wife was not happy, but the end product was worth it.
XL BGEWSM 18.5Currently live in Southern Oklahoma/ North Texas regionBorn and raised in Chicago! Da BEARS -
paqman said:Looks good! You should try slicing against the grain, it would be even more tender!
Thank you. I was still learning at this point. On the next one I made, I took your advice. Well worth it. Thanks for the advice paqman
XL BGEWSM 18.5Currently live in Southern Oklahoma/ North Texas regionBorn and raised in Chicago! Da BEARS -
Looks great! How long did you smoke it? wrapped at all?
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