Starting a Pastrami

Discussion in 'Beef' started by brandon91, Mar 1, 2016.

  1. brandon91

    brandon91 Meat Mopper

    Making some pastrami from scratch, will probably be using a small piece of it for corned beef as well for st patrick's day

    Started off by toasting some pickling spice over medium heat until very fragrant 


    Added 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with 1 gallon of water

    Let simmer until everything is dissolved


    Filled my brine bucket with lots of ice to chill the mixture


    Added 3tbsp of cure #1 and a half head of garlic slightly crushed with enough cold water to equal 3gal of brine


    Injected a 19.8lb usda prime packer brisket with the chilled brine


    Into the brine


    added a ziploc bag full of ice and water to keep it submerged and chill further


    Into the fridge for 2 weeks, and gave it a friend to wait with; errr his friend probably wont make it 2 weeks


    updates in a few weeks! [​IMG]
     
    disco likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I.m in

    Richie

    [​IMG]
     
  3. smokinal

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

    Great start!

    Be back in 2 weeks!

    Al
     
  4. lothar1974

    lothar1974 Smoke Blower

    MN
    Looking good! And familiar  [​IMG]   
     
  5. twoalpha

    twoalpha Smoking Fanatic

    Count me in. [​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good but...Adding 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with 1 gallon of water... This seems like an awful lot of Salt and Sugar for 1 Gallon of Brine. If I am figurin' right that is around 4.5% Salt by weight using Morton Kosher at 7.5oz per Cup. Considering 2-3% is a common amount, I am interested in the result. Thanks for posting...JJ
     
  7. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Oh yeah.  I'm in too

    [​IMG]     [​IMG]

    Gary
     
  8. brandon91

    brandon91 Meat Mopper

    Yes, the 1 gallon was just to dissolve the salt and sugar over the flame, I added ice and cold water to bring the final volume up to 3 gallons of brine. It's the typical pops brine, but I cut back on some of the sugar for pastrami. Thanks for looking![​IMG]
    Thanks guys!
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    PHeeeww! [​IMG]  I'm right there with you. Pops Brine is great on any Pork but too sweet for my taste on Beef. Your Pastrami should be great. Below is a seasoning you may like to try sometime, good stuff...JJ

    Better 'en NY Pastrami Rub

    2T Turbinado Sugar

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

    This was some some seriously Good Eats...Enjoy...
     
  10. smokinpapist

    smokinpapist Smoke Blower

    Sounds awesome. Going to do this with an eye of round I think real soon.
     
  11. brandon91

    brandon91 Meat Mopper

    Agreed, I do the full amount for hams but thought I'd cut back for pastrami. That rub sounds great, I'll try it.
    Look forward to seeing it!
     
  12. brandon91

    brandon91 Meat Mopper

    OK 2 weeks later, took the pastrami out of the brine yesterday and soaked in cold water for 3 hours then did a salt test..perfect.



    Toasted up some spices and ground them up for the rub, recipe for the rub is in post#9 by ChefJJ



    Coated the pastrami in rub and into the MES40


    @200F with pitmaster pellets in the AMNPS lit at both ends, I let it smoke

    until it just hit the stall at around 152F. Took about 8hrs.


    Hard part was wrapping it in foil and waiting overnight.

    SO.. next day, this is my makeshift steamer setup.



    Covered in foil and steamed in the oven until probe tender, about 4hrs, hit IT 201F

    Finished product...awesome. Great bark even after steaming. Very very moist and tender.

    The point end was amazing.


    Whoops out of focus



    Lots of leftovers


    Thanks for looking [​IMG]
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Came out great! I do like the Points best and search them out.. Glad you liked the Rub. Worked on that one over several runs until I was satisfied...JJ [​IMG]
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks fantastic nice job. Making me hungry.Picking up some Corned Beef for Patties Day may take the easy way and do one as a Pastrami. Points

    Richie
     
  15. brandon91

    brandon91 Meat Mopper

    Thanks guys [​IMG]

    Also makes a good breakfast!

     
  16. brandon91

    brandon91 Meat Mopper

    I appreciate the rub recipe, it was great. Usually when I make pastrami from store corned beef I use 50/50 black pepper/coriander. This was way better, so much more complex
    It was fantastic! [​IMG]  I think I'll make a midnight sammie right now. Theres nothing wrong with the store bought, all the ones I've made so far are delicious from the store.
     
  17. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That is one NICE looking pastrami!!! Making my mouth water just looking at it.  Great job.

    [​IMG]

    Gary
     
  18. erikz

    erikz Newbie

    Nice!  I might use this method.  I just picked up an already brined brisket point from the local meat market... freshley brined, not one of those small cryovac'd flats you get at the grocery store.  I'm digging the smoke and then steam method.  
     
  19. dert

    dert Master of the Pit

    Looks good, I have two prime packers going now...

    I'll try the rub too...
     
  20. smokinal

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

    Nice job!!

    Great looking strami!!

    POINTS!

    Al
     

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