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Pastrami from Scratch -- using -- Pops Brining Method -- - Page 2

post #21 of 30

Thanks for the promocode Lisa looking forward to trying your bags.

post #22 of 30

I decided to use this thread to do my first pastrami…..except I used a corned beef brisket that I had in the refrigerator to start with.  I used the rub recipe:

6 T coriander

4 T tellichery pepper corns

3 tsp. garlic powder)

4 tsp. yellow mustard powder

2 tsp. pickling salt

1/4 C Brown sugar 1 cup

4 T paprika

 

I also slathered the corned beef in yellow mustard (found that somewhere else on the site)

 

Let it rest overnight in the refrigerator and began the smoking process in the morning.

 

About 0800 I started the process of bringing the smoker on-line.  Started my MES 40 at 130 so that it could warm up and begin to draw.  (I also have cut a whole in my garage door where I have a 4 foot section of 3” pipe as a smoke stack….that way I can smoke in all kinds of weather)

 

Fired up my A-MAZE-N pellet burner and around 0830 put the pastrami (46DIT)(that Submarine shorthand for 46 deg. internal temperature).  I raised the temp of the MES to 150 and started the countdown.  After 4 hours of fighting to keep the smoke going (which you guys eventually helped to solve) I raised the MES to 180 deg. 100DIT. After 2 more hours of good smoke the MES was raised to 200 deg.  I kept the smoke going and I raised the MES to 240 deg. as the pastrami was at 135DIT.   Sat back and watched the Hockey game and awaited a 170DIT…got it midway in the 3rd period went out and took it off, wrapped it in aluminum foil and put it in the refrig till today.

 

Here is what it looked like before slicing…..top view and side view (should not have rapped it as the bark was "soggy"...learned a lesson there)

 

Here is what it looked like after slicing….(BTW changed the blade on my Chef 165 to the smooth blade and it worked well….lesson learned,,,,cut the slices thinner,…I think it is too thick. 

 

As a side....I also smoked 2 pieces of Coho salmon that we ate for dinner since the smoker was going.....put it in and took out with it was 134DIT....man was that good

 

Started my first corned beef from this recipe too….only differenc in this brine:

1/2 gal water

4 T CB pepper

3 T thyme

6 bay leaves crumpled

1 tsp. ground cloves

3 WHOLE heads of garlic

1 1/2 C brown sugar

1 1/2 C pickling salt

Simmer the above, add the spices and herbs, and cool

Add 1 1/2 gal cold water and

2 T cure #

 

Made the brine….I added one cup of pickling spice (hope it wasn't a mistake)

Put it in my walk-in refrigerator (my deck) to cool

 

and then added it to a 4lbs 2 oz. brisket

 

 

put it in the refrigerator for 14 days


I plan to let it cure for 14 days and then make corned beef and cabbage for St Patricks Day with it...hope it's OK!

 

 

post #23 of 30
Thread Starter 
It will probably be better than store bought.....
post #24 of 30


made a toasted sandwich with sou9p last night for dinner (wife was away with kids) and it was great!!!

post #25 of 30
Researching more recipes...

Doing two tonight... I'll cut a chunk off for corned beef on saint Patrick's day for my bride ...as I don't care for the un-smoked version.

I'll bring you a sample pack of pastrami next time I'm in Omak!
post #26 of 30
Thread Starter 

Excellent...   I'm waiting......

post #27 of 30

When making homemade pastrami from scratch, is it best to use a whole packer or flat only brisket?

post #28 of 30
Quote:
Originally Posted by id2nv2nj2ca View Post
 

When making homemade pastrami from scratch, is it best to use a whole packer or flat only brisket?

 

 

Personally I think the best pastrami comes from the point. I usually use the flat for corned beef.

 

Why not start your own thread with this question in the General Discussion section. I'm sure you will get a lot of replies.

 

Al

post #29 of 30
Quote:
Originally Posted by SmokinAl View Post
 

 

 

Personally I think the best pastrami comes from the point. I usually use the flat for corned beef.

 

Why not start your own thread with this question in the General Discussion section. I'm sure you will get a lot of replies.

 

Al

Will do, thanks.  With that said, just so I am clear, you are saying  you like the end of the brisket with the most fat and the part that gets used for burnt ends for pastrami?

 

Thanks again. :)

post #30 of 30
Quote:
Originally Posted by id2nv2nj2ca View Post
 

Will do, thanks.  With that said, just so I am clear, you are saying  you like the end of the brisket with the most fat and the part that gets used for burnt ends for pastrami?

 

Thanks again. :)

 

 

That's correct, it stays much juicier when smoking it. The other end or flat can easily dry out while smoking and IMHO is better suited for a crock pot to make corned beef.

 

Al

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