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If all goes according to plan... Pastrami!

flatwounds
flatwounds Posts: 129
in EggHead Forum
I started with a corned beef from Kroger. It's just under 4 pounds. I soaked it for 2 days, changing the water regularly. It's been on the egg for about an hour. I'm between 250-275 dome temp. I am really excited for the finished project. I'm gonna let it rest when done and have a late lunch/early dinner!
LBGE
Nashville, TN. 
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Comments

  • YukonRon
    YukonRon Posts: 17,261
    Best of luck, It seems you are on a great start. Congrats!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • flatwounds
    flatwounds Posts: 129
    thank you, sir!
    LBGE
    Nashville, TN. 
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  • flatwounds
    flatwounds Posts: 129
    edited February 2017
    Well, it turned out ok. I think I should have pulled it sooner. Pulled at 190. It's a little dry but tasty. Next time I'll pull at 170. Live and learn!
    LBGE
    Nashville, TN. 
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  • JacksDad
    JacksDad Posts: 538

    Looks great! 


    Large BGE -- New Jersey

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  • poster
    poster Posts: 1,348
    I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon
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  • JacksDad
    JacksDad Posts: 538
    poster said:
    I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon
    As someone who has done this cook exactly twice, I agree... First pastrami I made, I pulled way before 200 and it was kind of tough. Second I went to 200 and it was much much more tender. But I think the first was a flat, and the second a point, so basically, I probably have no idea what I'm talking about and you can ignore everything I said... :)


    Large BGE -- New Jersey

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  • flatwounds
    flatwounds Posts: 129
    JacksDad said:
    poster said:
    I did one on the weekend and it took to 200 before it was tender, you may have actually pulled too soon
    As someone who has done this cook exactly twice, I agree... First pastrami I made, I pulled way before 200 and it was kind of tough. Second I went to 200 and it was much much more tender. But I think the first was a flat, and the second a point, so basically, I probably have no idea what I'm talking about and you can ignore everything I said... :)


    Ah! I think I didn't have enough lump. It was the end of a bag. The stall was long and it peaked at 192 and didn't budge. So I pulled it. I'll nail it next time. 
    LBGE
    Nashville, TN. 
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  • CtTOPGUN
    CtTOPGUN Posts: 612
    edited February 2017
     Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

       
    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
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  • flatwounds
    flatwounds Posts: 129
    Thanks, Jim. Im going to steam some today. 
    LBGE
    Nashville, TN. 
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  • YukonRon
    YukonRon Posts: 17,261
    That looks great to me. Send me what you are unhappy with, I am sure it is delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CTMike
    CTMike Posts: 3,664
    CtTOPGUN said:
     Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

       
    I agree with Topgun. I usually smoke until it hits the stall, then put on a rack in a foil pan with some water, and cover with foil and steam it for awhile. Comes out amazingly tender. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • fishlessman
    fishlessman Posts: 34,594
    i bought a 20 dollar pressure cooker just for pastrami, it really needs the steam, bed bath beyond. they come on sale right after st pats day, i pick thru the pile looking for points/thick cut depending on who marks them. the point and pc really step it up a level. last few got the water soak with crushed garlic, adds alot of flavor to pastrami. its a good cook to stock up on when on sale
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • flatwounds
    flatwounds Posts: 129
    YukonRon said:
    That looks great to me. Send me what you are unhappy with, I am sure it is delicious.
    Thanks, Ron! It's steaming now. 
    LBGE
    Nashville, TN. 
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  • flatwounds
    flatwounds Posts: 129
    fishlessman said:
    i bought a 20 dollar pressure cooker just for pastrami, it really needs the steam, bed bath beyond. they come on sale right after st pats day, i pick thru the pile looking for points/thick cut depending on who marks them. the point and pc really step it up a level. last few got the water soak with crushed garlic, adds alot of flavor to pastrami. its a good cook to stock up on when on sale
    I'll look for one of those. I've never used a pressure cooker but they do have my interest.  Thanks, man.
    CTMike said:
    CtTOPGUN said:
     Pastrami likes to be steamed prior to making sandwiches. A good smoke on a pastrami rubbed corned beef brisket, sliced, followed up by a spell in a steam tray, pressure cooker or even a moist foil pack will do wonders.

       
    I agree with Topgun. I usually smoke until it hits the stall, then put on a rack in a foil pan with some water, and cover with foil and steam it for awhile. Comes out amazingly tender. 
    Hey Mike,
    I'm steaming now. I'm learning as I go!
    LBGE
    Nashville, TN. 
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  • flatwounds
    flatwounds Posts: 129
    Steam!
    LBGE
    Nashville, TN. 
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  • SmokeySailor
    SmokeySailor Posts: 22
    I've read that the moisture content of a cut of meat is solely a function of temperature.  I tend to agree, the driest chicken I've ever had was boiled and driest beef was done in a slow cooker.  What function does steam serve in BBQ?  Does experience prove otherwise?
    Whale's Vagina, CA
    XL BGE - AR Rig Combo - Bunch of other things I don't know how to use...
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  • flatwounds
    flatwounds Posts: 129
    I don't know the answer but I'm sure someone on this forum does...
    LBGE
    Nashville, TN. 
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  • flatwounds
    flatwounds Posts: 129
    The makeshift steamer did the trick of making the meat a bit more tender. Thanks for the advice, folks!
    LBGE
    Nashville, TN. 
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