My First Pastrami & Loved It !

Pork Butt

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[p]I will definitely do Pastrami again on my BGE ! I just followed directions from Playing With Fire & Smoke. [p]http://playingwithfireandsmoke.blogspot.com/[p]
[p]I only did a 3.5 pound for the first one, but I will be doing a lot larger one next time. It is worth the time to do.
The wife even loved it. Isn't that's what we are supposed to do is keep the wife happy.[p]Mike[p]

BENTE

Pork Butt,
looks great i tried that recepie for st patty's day and will do it again
happy eggin
tb

Eggin in Peoria

Pork Butt,
That's the one I tried, fantastic. Glad it came out well for you too. Enjoy.

thirdeye

Pork Butt,[p]Nice Job. You kept a good color on that one, your bark and the moisture factor look just right to me.[p]~thirdeye~

Nessmuk

Pork Butt,
Looks perfect. Request receipe & cooking techniques.

Pork Butt

Nessmuk,
Here is where I got this recipe and a bunch more. Its a awesome site to have.
~thirdeye~ is the man, just go check it out.[p]http://playingwithfireandsmoke.blogspot.com/

BabyBoomBBQ

Pork Butt,[p]Wow, that looks great! I just started soaking a 3.8 lb corned flat. It's pastrami for me Wednesday or Thursday!

fishlessman

Pork Butt,
what internal temp did you bring it too, seems every time i make one i do the cooking different and the cooks are too far apart to remember what the differences were. i have a couple frozen which needs to get done soon. yours looks good and moist

Pork Butt

fishlessman,[p]COOKING METHOD
Discard the little package of seasoning and drain the juice from the package and rinse. Soak brisket(s) in cool water in a plastic container or zipper top bag, in the fridge, no less than overnight or up to 48 hours, changing water at least two or three times as this helps to extract some of the injected brining solution. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply rub to all sides. Set in the refrigerator overnight wrapped in plastic. On cooking day, bring brisket to room temperature, re-season all sides with a sprinkle of rub.[p]Cook with an indirect set up using barcecue temps of 220° to 250° (grate temperature) until the internal temperature is 165° to 170°. Use a gentle amount of smoke, pecan is my favorite. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. Serve warm, with mustard, rye bread and pickles. Here is Playing With Fire & Smoke web site I used. Use this and you can't go wrong.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html[p]Pork Butt: Mike

fishlessman

Pork Butt,
thanks, i see 165 and 180 for the other recipe on thirdeyes site, i wonder what the difference in product would be with 2 cooked side by side.

thirdeye

fishlessman,[p]I think that the 165°-170° range is where I like it for moistness. [p]Here is something else worth trying. After visiting with some folks that have eaten real deli pastrami I have done 2 that I smoke-cooked until about 145°-150°, then I double wrapped in foil with some beer and braised them. The internal went to 180°ish, the bark was soft but the seasonings seasoned the beer nicely. I served the "wet pastrami" as a main meat (instead of on a sandwich) with some cabbage, carrots, creamed onions and a german potato salad. It was really tasty this way.[p]~thirdeye~

Pork Butt

thirdeye,
Thats sounds good but I am not a cabbage person at all. With this method can it still be good for sandwichs?[p]Thanks
Pork Butt: Mike

thirdeye

<p />Pork Butt,[p]Heck man, pastrami is made for sammies! On white, on rye, in a pastrami melt, or in a full blown Reuben. Also good in hash, or as a pizza topping, or as I just learned about here ... in ABT's. I took this picture of breakfast on a fishing trip in the Snowy Range, so it even goes with bagels. [p]I doubt you will ever settle for that store-bought pastrami again.[p]~thirdeye~

fishlessman

thirdeye,
we used to have delis that kept hot broth for dipping the pastrami and heating it up for the sandwiches, but it seems to be a thing of the past. chicken barbeque sandwiches were also served wet, no sauce just pulled chicken served wet from a broth into a sandwich with mayo and lettuce. the little sandwich deli shops have all gone out of business and the sub shops never picked it up.