Brisket Pastrami

Discussion in 'Beef' started by nepas, Jan 21, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a packer cut in half to make the flat into a pastrami.

    Simple recipe of.

    1/4 cup TQ

    1/4 cup pack dark brown sugar

    1/4 cup black pepper

    2 Tbs garlic granuals

    1 Tbs ground corriander

    1 Tbs whole corriander seeds

    You can add whatever you like to the recipe.

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    Trim some of the fat off.

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    Next rub the seasoning into the brisket on all sides.

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    Put the brisket into a zip lock bag and wrap with clear wrap, Try to get as much of the air out as you can. The brisket will go into the fridge for, 4-5 days. Try to turn at least 2 times a day

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  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I can't wait till this thing is done. Yu have the right start som far. Now I thought that the flat is made into the Corned beef nd the point is normally made into pastrami. Pastrami usually is pretty fatty like the point. Every pastrami that I ever had was pretty fatty to me.

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    Last edited: Jan 20, 2011
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Good So Far, Can't Wait To See The Finished Product...  I Love Pastrami...
     
  4. Now that's a sandwich. In 20 minutes I go to lunch. Mouth is watering now.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice sammie Mark, but where's the mustard?
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a sammie you could sink your whole face into - man that looks good
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    So cold today that the controls on my MAK and Traeger dont want to work.

    SO

    Into my Meadow Creek.

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    Rinsed the first rub off and soaked in cold water bath 2x to take some of the saltiness out.

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    After the 2 soaks i patted dry and made another dry rub.

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    Now on my Meadow Creek. 200-225*

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  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had to re think the pastrami. Rubbed all the large dry off, re made and ground fine and re applied. Added a water pan to the MC, more lump and took the heat to 250*.

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    Here is the finished pastrami

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  9. les3176

    les3176 Master of the Pit

    looks tasty!!!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good. How did it taste?
     
  11. im a big fan of pastrami, i usually cheat with the C.B. premade brisky. but now i have to try this one

    that sammie was dare i say....O.M.F.G Sexy looking
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Al

    I still have it wrapped in clear plastic wrap in the fridge for another day. Then the $ shot
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Un wrapped this morning and sliced up. Taste is really good and puts any store bought to shame.

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    I'm liking this.

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    Trying to keep the slices all the same.

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  14. That looks just about like heaven.

    I now have another thing I must do soon!
     
  15. Wow!  Looks awesome.  I have GOT to try making one of those.  
     
  16. old poi dog

    old poi dog Master of the Pit OTBS Member

    [​IMG]   Great job....I'm wishing I had some of that Pastrami  for a breakfast sandwich right now. 
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks delicious. Your pretty good with a knife too. Looks like you sliced those on a meat slicer. 
     
  18. smokeamotive

    smokeamotive Smoking Fanatic

    Looks great! You guy's are makin me crazy. My Gotta try list is getting soooo long!!! [​IMG]
     
  19. rw willy

    rw willy Smoking Fanatic OTBS Member

    Nice knife skills.  That looks great.  How did you come up with the recipe?  Is the TQ amount based on weight?  Do you use that mix for corned beef, and then just carry it to pastrami?

    Again Qview is great, enjoy the sammies.
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks everyone.

    The TQ is based on a 6-7 lb flat. Have not done a corned beef, wife not to fond of it.

    I been collecting and sharpening knifes since i was 14.

    Al

    I dont even have a meat slicer...[​IMG]    maybe one these days.

    How do i use Qview?
     

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