my first pastrami

icecoldpint

Newbie

Original poster

Apr 28, 2013

20

11

england

• Apr 30, 2013

• #1

Hi all i want to try making a pastrami from sctrach and was wondering if anyone has ever done one if so any pointers would be great ie brine recipes and cureing time i will only be doing a small brisket about 1kg i was hoping to smoke it this sunday i have a brine injector if this would help with the brineing time thanks

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 30, 2013

• #2

  Hi Ice. my first suggestion would be to type pastrami into the search bar and read a few threads. I'm sure you can find as much info there as you need. If (when) you find something interesting, don't hesitate to PM the thread starter. I'm sure they will help you out.

  Mike

 

icecoldpint

Newbie

Original poster

Thread starter

Apr 28, 2013

20

11

england

• Apr 30, 2013

• #3

thanks allot i will do that hopefully i will find what im looking for thanks

 

icecoldpint

Newbie

Original poster

Thread starter

Apr 28, 2013

20

11

england

• May 1, 2013

• #4

Well i got my brisket soaking in the brine. hopefully should be ready for the smoker on sunday iv injected the meat aswell to make sure it gets into the center

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• icecoldpint
• May 1, 2013

I put a bit of plastic under the lid so that it stops the meat floating to the top

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• icecoldpint
• May 1, 2013

I will keep u all informed as to how it turns out but not expecting it to be perfect as its my first one but hey dont we all learn from our mistakes

 

icecoldpint

Newbie

Original poster

Thread starter

Apr 28, 2013

20

11

england

• May 4, 2013

• #5

So i smoked my pastrami today was gonna do it on sunday but i got other plans. I removed it from the brine and rinsed it of then dryed it. As the smoker was warming up i made the dry rub i only had ground spices not seeds but thought id try it. I used onion powder garlic powder coriander powder cracked black pepper a lil paprika and a lil cayenne pepper

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• icecoldpint
• May 4, 2013

Dosent look like a pastrami i know but its all i had. Neways on the smoker it went at about 110c 120c i smoked it to about 73c internal temp looked good when it came of
Took the small bit of first and put the temp probe in the larger one

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• icecoldpint
• May 4, 2013

I let it rest for 20 mins then sliced it open it looked great i was pleased that it was nice and pink

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• icecoldpint
• May 4, 2013

I just had to try it and wow it tasted amazing it had a lil kick to it from the cayenne pepper only thing what could of made it better would of been a leaner cut of beef as you can see in the pic there is a lil fat in the middle but apart from that mmmmmmmm

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,019

1,776

N.E. Oklahoma

• May 4, 2013

• #6

Looks great!  Nicely done...

Red

 

papacurtis

Smoke Blower

Apr 29, 2013

137

12

South Florida

• May 4, 2013

• #7

What type of wood did you smoke with, if i may enquire? I would seriously like to give this a try, down the road. We love good pastrami in my house.. Oh, and that looks awesome for a first attempt!

 

icecoldpint

Newbie

Original poster

Thread starter

Apr 28, 2013

20

11

england

• May 4, 2013

• #8

Thanks im really pleased with the way it turned out i used oak whisky chips as its all i had i was gonna use maple but i used it all and never got around to buying anymore but it tasted amazing as i say the cayenne pepper gave it a kick

 

icecoldpint

Newbie

Original poster

Thread starter

Apr 28, 2013

20

11

england

• May 5, 2013

• #9

I left the larger brisket to cool in fridge overnight before cutting into it. This one seems more lean then the first piece. It tastes just as good cold as it did hot

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• icecoldpint
• May 5, 2013

 

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Reactions: papacurtis

gary morris

Meat Mopper

Jun 5, 2013

239

12

Birmingham, UK

• Jun 9, 2013

• #10

Hi,

Newcomer here and yet to strike a match, but I've read some posts that say the 'flat' is the leaner part of the brisket and the 'Tail' is the fattier piece.  I hope that's the right way round.  

Gary