Pastrami-Thanks Davekatz

Boxerpapa

Got this pastrami recipe from Davekatz and it came out awesome. Anyone who has not made pastrami, it is a must do. Thanks for sharing the recipe. My "always complaining" wife keeps telling how good it came out. She keeps snacking on it.

Here it is ready to go on the Egg after spending five days curing. Used Raising the Steaks with added cracked black pepper. I like it real peppery (if this is a word).


Here it is at 150 degrees, ready to get a double layer of foil and broth


After seven hours at 250, it's finally done. Only a three pounder. Took it to 175


Tried to slice it as thin as possible with an electric knife, don't have a food slicer...yet


Picture doesn't justify how tender it came out

JLOCKHART29

That looks vantastic!! Something I want to do once the days get short and the weather turns nasty. "peppery" is a word. As my old English teacher used to say: If a sound stands for something and two people agree on what the sound stands for then the sound functions as a word" Only thing I remember from English!! :laugh:

Beli

Looks Peppery Fantastic.... Something I want to cook one of this days.

Zippylip

Hey, that's my wife!

TomM24

Very Nice. Bring on the sauerkraut and mustard!

Gunnar

No use starting my own thread...like minds and all that. I followed Thirdeye/GG for this. Total agreement, if you haven't made this..you need too.



with yukon potatoes and cabbage sauted in bacon



Boxerpapa..salute.

thirdeye

Home corned beef that is pastramied generally has an edge over store bought corned briskets. You got some good internal color on that batch. For future reference, you can also corn pikes peak or chuck roasts with good results.

If you like home curing, have you tried Buckboard bacon yet?

thirdeye

Looks great man, I like it as a main meat the first night too, then for reubens later on. What were your smoke and foil times?

PS: Also try a reuben pizza...a mix of ranch & spicy mustard for the sauce, cheese, pastrami, onions and kraut.

Boxerpapa

I asked the butcher if I could use a different cut of meat other than brisket and he told me the other roasts won't break down like brisket. What is Pike's Peak?

What's the difference between corned beef and pastrami?

No, i haven't tried buckboard bacon, wanting to try ever since I've seen Big Un's cooks.

Boxerpapa

Wow. Looks good. Big question, did you enjoy making it? Sure took a long time for such a quick eat. Great pic's.

Boxerpapa

...BTW, I read on your website to bring the internal to 170, 175? Why not bring it to 190-195 like a "normal" brisket?

Boxerpapa

I'll let you have the sauerkraut and I'll keep the rest. Kinda wierd from someone with German roots.

Boxerpapa

Seems like it's becoming a general concensus around here as of lately.

Boxerpapa

it's a fun cook, easy cook and smells great. Really get your mouth juices flowing. Too bad it takes such a looooooong time from begining to end.

Boxerpapa

I'll remember you words of wisdom next time my wife picks a fight with me and I babble on some new lingo to her. Why wait for crappy weather, now is a good time to try pastrami. It also does a body good.

thirdeye

Pastrami is beef that has been corned (cured with salts), then smoked. Brisket is a natural for corning because it is a tough, fatty, cheap and not as popular as something like a chuck or rump roast.
Pikes peak is a round cut from the lower leg, it usually goes into hamburger because on it's own it's kind of tough and hard to cook like brisket, but it's not as fatty.

Regular corned beef, like the stuff you cook for St Patrick's Day is not smoked. Following corning (and often a soak-out) it is steamed, boiled or braised until tender and makes a great main meat, hash or just a sandwich.

The internal finish temp of cured meats is usually different that that of fresh meat because the curing has "processed" or "enhanced" it to some degree before cooking. Often that means they are tender before their fresh counterpart.

If you have been to my site, there is a page on buckboard. It may be available to you locally at sporting goods stores. If you are interested I can get it to you cheaper that the mail order sources, so keep that option open. Just like corned beef, it's another homemade product that takes a little prep and the results are very rewarding.

Grandpas Grub

Gunnar,

I am only the grunt that took some pictures after closely following thirdeye's recipe.

The recipe & method is completly thirdeye's and all the thanks goes to him.

GG

Gunnar

I let the fire settle for 30 to 40 minutes. Dome was at 225 for the first hour of the cook. 250 from then on. By 2.5 hours the internal temp was at 150. I then foiled with some beef broth. By the four hour mark I was at 172 internal so I nearly shut down the vents. Kept it on the BGE for a total of 5 hours, then wrapped/toweled and placed in the cooler. I thought it was a touch dry but delicious. I will definitely do this again. Started carving on the thick side; it’s getting more tender as I get to the thin side.

Gunnar

I did enjoy making it, but it does make you plan ahead. I only soaked the brisket in water for 24 hours, next time I'll go for the full 48 hours. Looking forward to sandwiches tonight.

thirdeye

Thanks for posting that.....I looked at my site and through my notes and was confused about the time to get to 150°. I may need some correction on my site. (the great thing about online recipes)

Davekatz

You are most welcome! Can you send me the link to the pics? I can't see them in your post.

Thanks,

Dave