PASTRAMI FROM SCRATCH ON THE LANG

[Bummed]

That looks absolutely phenomenal! I really appreciate the details and pictures, let me know if the next door neighbors house goes up for sale!

 

[redheelerdog]

Amazing pastrami Al, cool deal your getting that new Lang figured out.

I LOVE Rubens - My favorite!

THAT-Is-Out-Of-Bounds.jpg

• redheelerdog
• Jul 4, 2016

 

[SmokinAl]

That looks absolutely phenomenal! I really appreciate the details and pictures, let me know if the next door neighbors house goes up for sale!

Ha Ha!

Actually it just sold & I had the new neighbors over for pastrami sammies!

Thank you for the compliment!

Al

 

[sauced]

Al.....too bad you are not liking your Lang!!!

GREAT looking pastrami and sammies!!! That rye bread looks like a killer!! 

Points brother!!

 

[SmokinAl]

 
Amazing pastrami Al, cool deal your getting that new Lang figured out.

I LOVE Rubens - My favorite!

THAT-Is-Out-Of-Bounds.jpg

• redheelerdog
• Jul 4, 2016

Thanks a lot John!

Al

 
Al.....too bad you are not liking your Lang!!!

GREAT looking pastrami and sammies!!! That rye bread looks like a killer!! 

Points brother!!

Thank you my friend!!

Al

 

[disco]

Pastrami perfection, points!

Disco

 

[SmokinAl]

 
Pastrami perfection, points!

Disco

Thanks Disco!!

Al

 

[fletch]

That looks superb!! 2 questions though, what temp were you cooking at? It looks like 275 or so from the thermometers in the pics? And what was the temperature you pulled it at? You said it was at 180 at 4 hours but not what it was at the end.

Thanks again. I am wondering because I have a couple pieces curing in the fridge now!!

Thanks

 

[SmokinAl]

 
That looks superb!! 2 questions though, what temp were you cooking at? It looks like 275 or so from the thermometers in the pics? And what was the temperature you pulled it at? You said it was at 180 at 4 hours but not what it was at the end.

Thanks again. I am wondering because I have a couple pieces curing in the fridge now!!

Thanks

The smoker was running between 260-275 all the time.

On my WSM I would have kept it at around 225, but the Lang just wanted to settle in at a higher temp.

I pulled it out at 195, I started checking it at 190 for probe tenderness, & it was good at 195.

Good luck with your pastrami.

Al

 

[okie362]

It seems somehow wrong that I'm craving a Reuben and a Corona at 0645 on a Wednesday.  VERY nice!!!  

 

[SmokinAl]

 
It seems somehow wrong that I'm craving a Reuben and a Corona at 0645 on a Wednesday.  VERY nice!!!  

Thank-you my friend!

Al

 

[idahopz]

All I can say is "WOW, Al"  That looks perfect from start to finish, and the home made bread is the icing on the cake so to speak.

 

[SmokinAl]

 
All I can say is "WOW, Al"  That looks perfect from start to finish, and the home made bread is the icing on the cake so to speak.

Thanks Pete!

Appreciate the point too!

Al

 

[fletch]

 
The smoker was running between 260-275 all the time.

On my WSM I would have kept it at around 225, but the Lang just wanted to settle in at a higher temp.

I pulled it out at 195, I started checking it at 190 for probe tenderness, & it was good at 195.

Good luck with your pastrami.

Al

Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper.

 

[nicefly]

Wow that looks great Al.

I will have to give that a try.

 

[SmokinAl]

Thank you Sir!

If you do let me know how it turns out.

Al

 

[okie362]

OK...Couldn't take it anymore.  Brisket flat trimmed and in the brine Monday evening.

 

[SmokinAl]

 
OK...Couldn't take it anymore.  Brisket flat trimmed and in the brine Monday evening.

Ha Ha!

You are going to love your own cured & smoked pastrami. No going back after you taste it.

Al

 

[okie362]

If mine turns out to taste half as good as yours looked I've no doubt I'll be instantly spoiled to it.  ill know in a couple weeks

 

[fletch]

 
Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper.

So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty pastrami I got a couple pounds?? lol