Pastrami questions

Discussion in 'Beef' started by smokin phil, Jun 6, 2012.

  1. smokin phil

    smokin phil Smoking Fanatic

    First time attempting pastrami. Local County Market had corned beef on sale for $.99/LB! Couldn't pass it up. Had only rounds left though. 

    Here's what I have to work with: Brinkmann Smoke & Grill smoker. Have a controller to control temps. 

    Plan on using pecan wood chunks to smoke, thinking about adding apple too. Maybe a spot of hickory? Thoughts?

    Going to use fresh ground coriander, pepper and a bit of garlic powder for the rub. Again, thoughts?

    This is a water smoker. Should I use water or dry smoke or some combination thereof?

    Temp and time combination?

    Anything else you want to add will be appreciated.

    Thanks all!

    LETS Q!!
     
  2. s2k9k

    s2k9k AMNPS Test Group

     
  3. smokin phil

    smokin phil Smoking Fanatic

    Here's he beginning of my pastrami. I picked these up at the local County Market (grocery store). Couldn't beat the price. Got rounds because that's all they had left.

    [​IMG][​IMG]

    Can't beat $.99/LB!!!

    [​IMG]

    Starting the debrine soak.

    [​IMG]

    Here's my wood. Paid $18.63 delivered to the Do-It-Best (hardware store) about 5 blocks from where I work for the 2 bags of pecan and apple chunks. I know where I'm getting all my wood from now on... The hickory I picked up local for about $4. Gonna use some of all of it for the smoking phase.

    Stay tuned for more updates!!!

    Lets Q!!!!
     
  4. smokin phil

    smokin phil Smoking Fanatic

    One more thing. After the debrine, when I put my pepper/coriander/garlic rub on, should I wrap and let sit for a few days or not? Your recommendations and experiences?

    Thanks again!!!

    LET'S Q!!!

    Sent from my Motorola Photon
     
  5. s2k9k

    s2k9k AMNPS Test Group

    I would wrap and let sit overnight, a few days really isn't necessary.
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    You don't need to let it sit with the rub on it very long, I usually do 3-5 hrs. at most.

    On a side note.... this is basically brisket, it is stringy and tough if you cook it to hot to fast and/or not long enough. You want to keep the temps low in your chamber (220-230°), when the internal temp of the meat hits 165° wrap them in foil then place them back in the smoker. Like all brisket you want to go to 190° internal temp for slicing or 200° IT for a more pulled texture - I personally do not like pastrami that does not bite through when you take a bite of the sandwich so I take mine to 200°, it just melts in your mouth!

    Remember to let it cool in the fridge overnight before slicing it for sammy's. I usually pull it off the smoker and let it rest in the foil for 1-2 hours, then place in some fresh foil and pop it into the fridge.
     
  7. smokin phil

    smokin phil Smoking Fanatic

    More updates! And more pics. Debrine step done, rubbed and wrapped. Gonna let sit overnight and smoke on the 'morrow.

    [​IMG]

    Rubbed.

    [​IMG]

    My rub. Black pepper, coriander seeds, both fresh ground, a bit of onion powder and garlic powder.

    [​IMG]

    My "new" $1.00 spice grinder. Picked it up at a yard sale Saturday. Stroke of luck, huh?

    [​IMG]

    Wrapped and ready for the fridge.

    Gonna smoke with 3-2-1. Yeah, this is a different 3-2-1. 3 chunks pecan, 2 chunks apple, 1 chunk hickory. Just sounds like a good mix to me. Will be having sammys with fresh rye bread Tuesday! Can hardly wait. Also, gonna throw some Polska Kielbasa and some hot dogs on the smoker too. LOVE the Polska Kielbasa smoked, the hot dogs are an experiment. How bad can it be? I've yet to have ANYTHING off the smoker I didn't like!

    Again, comments/suggestions ALWAYS welcome!

    Thanks!!

    LETS Q!!!
     
  8. Looking good so far. I think I would have bought the place out at $.99/lb, that's too cheap to pass up. Last I looked, it was over $3 a lb here, I know it was quite a bit more per/lb than a packer brisket. I too do a similar "3-2-1" though it's usually apple-hickory and pecan, since pecan is so hard to come by here.

    What temp are you going to take it to? I've only done one, and I went to 165. I'd like to see what a 190+ turns out like. I was worried about it breaking the fat down too much at a higher temp. It did turn out pretty good even if it did have a little "pull" to it.
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    just curious as to where "here" is ?... If you would please update your profile to show where "here" is, It would be much appreciated
     
  10. Central Iowa
     
  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    good deal... thanks bub... man, you are out there in the middle of nowhere.. eh
     
  12. Oh yeah, in a town of less than 200 people. Nobody makes good bbq around here(restaurants anyways, there are actually quite a few Iowegians on here), so i had to take it upon myself [​IMG]
     
    Last edited: Jun 17, 2012
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Looks like a great start!

    Nothing beats Reubens made with your own fresh pastrami! [​IMG]
     
  14. thoseguys26

    thoseguys26 Master of the Pit

  15. smokin phil

    smokin phil Smoking Fanatic

  16. s2k9k

    s2k9k AMNPS Test Group

    You don't have to use brisket, I use sirloin tip and it comes out great, I like the wider slices you get with it. I can catch it on sale down here for $2.49/lb.
     
  17. diesel

    diesel Smoking Fanatic

    S2K9k x2.  I use eye of round for my pastrami and it turns out great.  Looks good so far.
     
  18. smokin phil

    smokin phil Smoking Fanatic

    On the smoker!!! used my 3-2-1 chunk ratio, with my ET-72 in the top/bigger one. gonna pull it at just over 190* methinks. Wanna be able to slice it, but be tender as well. Will try a bit when I pull it as well. The waiting is SOOOOOOOOOOO hard!!!!!

    Here's a few pics:

    [​IMG]

    On the smoker.

    [​IMG]

    The wide shot. My smoker and my Weber. No, I don't use it that close to the house. In its summer storage spot. My Weber chimney as well. And the ET72. All the gear on that porch was presents from various people at various times. So in all that gear I have $0.00 invested. It all works for me!!

    [​IMG]

    This is also my free slicer. I've not used it yet. Am I going to be disappointed? Blade seems sharp. Cleaned it up good.

    Anyway, we'll see what happens!!

    LETS Q!!!!
     
  19. s2k9k

    s2k9k AMNPS Test Group

    How could you be disappointed if it was free?
     
  20. smokin phil

    smokin phil Smoking Fanatic

    Just wondering if it will cut very well. I've heard some of the plastic ones aren't so great. Don't want it to mess up my meat either. Although not much money, I do have some time invested.

    LET'S Q!!!

    Sent from my Motorola Photon
     

Share This Page