First try at pastrami

jcwhammie

Hello, fellow Eggers. As the topic states, I'm doing a pastrami tomorrow. I purchased 2 corned beef brisket points from Aldi. They're both right at 3.75lb. They're currently in a water bath. 
My plan: change the water every 3 or so hours. I'll leave them in the water for 9 or so hours. I'll then pat them dry and put on a light coating of my beef rub (salt, pepper, but of garlic, bit of pepper). Store in the refrigerator, uncovered, overnight. 
Fire up the Egg around 5am tomorrow. Have the blue smoke gone and temp stabilized at 250. Put the beef on by 6:30. Wrap in butcher paper when internal temp reaches 165. Remove from Egg at 203 or when probes with no resistance. Towel and cooler till dinner. 

Does this look like a solid plan? Should I omit the salt when putting my rub on? 
Does anyone know a general time on how long these should take at 250? I know it can vary with the stall. 

I look forward to being more active on here. I joined when I first got my BGE in 2013, but I haven't been logged in since probably 2014. 

fishlessman

skip the salt in the rub. the salt in the pastrami rises to the top during the cook.

lkapigian

Welcome Back! Personally I would omit the salt and would get some coriander
on there

@The Cen-Tex Smoker  has pastrami dialed in, Holy Grail Pastrami HERE

but you plan is solid using corned beef 

Money_Hillbilly

@jcwhammie I make pastrami several times a year and it comes out outstanding.  I use the amazingribs.com sous vide recipe.  The course rub is wonderful and I have experimented with the SV time and temp to deliver a more moist product.

RyanStl

jcwhammie said:

Hello, fellow Eggers. As the topic states, I'm doing a pastrami tomorrow. I purchased 2 corned beef brisket points from Aldi. They're both right at 3.75lb. They're currently in a water bath. 
My plan: change the water every 3 or so hours. I'll leave them in the water for 9 or so hours. I'll then pat them dry and put on a light coating of my beef rub (salt, pepper, but of garlic, bit of pepper). Store in the refrigerator, uncovered, overnight. 
Fire up the Egg around 5am tomorrow. Have the blue smoke gone and temp stabilized at 250. Put the beef on by 6:30. Wrap in butcher paper when internal temp reaches 165. Remove from Egg at 203 or when probes with no resistance. Towel and cooler till dinner. 

Does this look like a solid plan? Should I omit the salt when putting my rub on? 
Does anyone know a general time on how long these should take at 250? I know it can vary with the stall. 

I look forward to being more active on here. I joined when I first got my BGE in 2013, but I haven't been logged in since probably 2014. 

What's the 9 he water bath do?

fishlessman

RyanStl said:

jcwhammie said:

Hello, fellow Eggers. As the topic states, I'm doing a pastrami tomorrow. I purchased 2 corned beef brisket points from Aldi. They're both right at 3.75lb. They're currently in a water bath. 
My plan: change the water every 3 or so hours. I'll leave them in the water for 9 or so hours. I'll then pat them dry and put on a light coating of my beef rub (salt, pepper, but of garlic, bit of pepper). Store in the refrigerator, uncovered, overnight. 
Fire up the Egg around 5am tomorrow. Have the blue smoke gone and temp stabilized at 250. Put the beef on by 6:30. Wrap in butcher paper when internal temp reaches 165. Remove from Egg at 203 or when probes with no resistance. Towel and cooler till dinner. 

Does this look like a solid plan? Should I omit the salt when putting my rub on? 
Does anyone know a general time on how long these should take at 250? I know it can vary with the stall. 

I look forward to being more active on here. I joined when I first got my BGE in 2013, but I haven't been logged in since probably 2014. 

What's the 9 he water bath do?

its a store bought corned beef, made for a boiled dinner. too much salt for a low and slow in the egg, soaking it in water removes some salt and i soak those overnight

RyanStl

fishlessman said:

RyanStl said:

jcwhammie said:

Hello, fellow Eggers. As the topic states, I'm doing a pastrami tomorrow. I purchased 2 corned beef brisket points from Aldi. They're both right at 3.75lb. They're currently in a water bath. 
My plan: change the water every 3 or so hours. I'll leave them in the water for 9 or so hours. I'll then pat them dry and put on a light coating of my beef rub (salt, pepper, but of garlic, bit of pepper). Store in the refrigerator, uncovered, overnight. 
Fire up the Egg around 5am tomorrow. Have the blue smoke gone and temp stabilized at 250. Put the beef on by 6:30. Wrap in butcher paper when internal temp reaches 165. Remove from Egg at 203 or when probes with no resistance. Towel and cooler till dinner. 

Does this look like a solid plan? Should I omit the salt when putting my rub on? 
Does anyone know a general time on how long these should take at 250? I know it can vary with the stall. 

I look forward to being more active on here. I joined when I first got my BGE in 2013, but I haven't been logged in since probably 2014. 

What's the 9 he water bath do?

its a store bought corned beef, made for a boiled dinner. too much salt for a low and slow in the egg, soaking it in water removes some salt and i soak those overnight

Makes sense. That also explains the changing of the water.

buzd504

Rub needs coriander for pastrami, IMO.

fishlessman

RyanStl said:

fishlessman said:

RyanStl said:

jcwhammie said:

Hello, fellow Eggers. As the topic states, I'm doing a pastrami tomorrow. I purchased 2 corned beef brisket points from Aldi. They're both right at 3.75lb. They're currently in a water bath. 
My plan: change the water every 3 or so hours. I'll leave them in the water for 9 or so hours. I'll then pat them dry and put on a light coating of my beef rub (salt, pepper, but of garlic, bit of pepper). Store in the refrigerator, uncovered, overnight. 
Fire up the Egg around 5am tomorrow. Have the blue smoke gone and temp stabilized at 250. Put the beef on by 6:30. Wrap in butcher paper when internal temp reaches 165. Remove from Egg at 203 or when probes with no resistance. Towel and cooler till dinner. 

Does this look like a solid plan? Should I omit the salt when putting my rub on? 
Does anyone know a general time on how long these should take at 250? I know it can vary with the stall. 

I look forward to being more active on here. I joined when I first got my BGE in 2013, but I haven't been logged in since probably 2014. 

What's the 9 he water bath do?

its a store bought corned beef, made for a boiled dinner. too much salt for a low and slow in the egg, soaking it in water removes some salt and i soak those overnight

Makes sense. That also explains the changing of the water.

the salt that doesnt soak out will rise to the surface during the low and slow, the reason not to add salt to the rub. for the rub its basic, pepper garlic coriander.  ill add crushed garlic during the soaking process as well

Money_Hillbilly

The water bath allows you to tenderize it while maintaining moisture.  The traditional process requires steaming or pressure cooking until tender.  I find it much easier to control the outcome with the SV.  

nolaegghead

If you use much more than a gallon of water for the soak, changing the water doesn't really help much.  Not a big deal, I know, but I've done this a bunch of times and unless you can taste salt in the soaking water, the concentration of the salt in the meat is so high and water so low that it is pretty insignificant.

caliking

lkapigian said:

Welcome Back! Personally I would omit the salt and would get some coriander
on there

@The Cen-Tex Smoker  has pastrami dialed in, Holy Grail Pastrami HERE

but you plan is solid using corned beef 

+1. 

I don’t have much to say re: pastrami, but coarse ground coriander wins on beef.