1st time Pastrami

docktoo · Nov 7, 2014

Got a 5# Corned beef at Kroger. Been dying to try my hand at making Pastrami.

Soaked it for a good 12+ hours with 2 water changes.

Did my rub preparation as follows:

Light coating of Dijon Mustard.

Rub:

3T Course black Pepper

3T Coriander Powder

1T Smoked Paprika

1t Garlic Powder

1T Mustard Powder

Wrapped it all up in Saran Wrap and has been sitting in the refridge overnight. Due to time and schedule, may not get it in the smoker til tomorrow morning.

Plan on using Apple with a bit of Hickory in the AMNPS and taking it to 165* IT. Will let it rest after that.

Any thoughts on steaming it with the Crab/Shrimp Boil? I've never used it before and was curious if it's worth it.

Thanks for any suggestions.

doc

chef willie · Nov 7, 2014

I would....traditionally, pastramie back East is steamed then taken out of the simmering juice and sliced by hand and piled high on the roll. It does make a difference IMHO. Some like thick slices, some thin....I'm a thin sliced guy, without a lot of fat on it. Here's one I did a while back http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view Good luck with it.....tasty meat....Willie

superdave · Nov 7, 2014

Does anyone know if wrapping from 160ish to the 195 qualifies as the steaming?

pc farmer · Nov 7, 2014

SuperDave said:
Does anyone know if wrapping from 160ish to the 195 qualifies as the steaming?

That's how I do it. Come out tender.

Wrap at 160ish then cook till probe tender.

oldschoolbbq · Nov 8, 2014

I missed the Crab boil thingy. That sounds good.

docktoo · Nov 8, 2014

P1010822 (Small).JPG

docktoo
Nov 8, 2014

Starting the TBS w/ Apple in AMNPS. Going to take it to 170* and then foil it to 190* IT. Took about 9 hours total smoker time.

docktoo · Nov 13, 2014

Sorry for the delay for the results of my 1st Pastrami. After I foiled it to 190* IT, I let it rest for approximately 2+ hours, wrapped in foil and placed in a gallon baggy into the refrigerator.

First slice:

P1010826 (Small).JPG

docktoo
Nov 13, 2014

Alas, it sat there til tonight, 5 days later, waiting for my new Edgecraft 610 non-serated blade to arrive. Installed it tonight and had at it with the new blade. I do believe that it can slice thinner than the standard serated blade. The 610 made short work of the hunk of Pastrami, sliced at about 1/8th inch thickness. Filled 3 Foodsaver bags. Two in the freezer and one for sandwiches tomorrow!

P1010827 (Small).JPG

docktoo
Nov 13, 2014

The wife didn't think it was too salty, so the 12+ hour soak helped debrine the corned beef. The bark was plenty spicey!

Pleased with the outcome, bring on the sauerkraut!!!

pc farmer · Nov 13, 2014

Looks good.

You gonna steam to reheat?

docktoo · Nov 13, 2014

More than likely warm in a skillet with a bit of water.

disco · Nov 14, 2014

Great looking pastrami. I love the colour.

Disco

docktoo · Nov 16, 2014

Wife made Reuban's last night (sorry, no pics, we ate the evidence!) using a recipe in her cookbook. Baked them in the oven: Rye bread, Bavarian Sauerkraut, Swiss cheese, smoky Thousand Island dressing w/ bacon bits (by Kraft).

I added a bit of Dijon mustard to mine, gave it a bit more kick. Delicious!

She's ready for more Pastrami from the MES!

sandyut · Mar 14, 2015

I love corned beef and pastrami! I gonna fire this recipe up very soon! thanks for the write up. I got a couple corned flats at Kroger for CHEAP!

gary s · Mar 14, 2015

This is another one I have to try

Gary

disco · Mar 15, 2015

I see great sandwiches in your future!

Disco

sandyut · Mar 16, 2015

yup the wife wants the pastrami this weekend. twist my arm!

So a couple quick questions.

- soaking to lower the sodium; 24 hours with a couple water changes ought to do it? Can you over soak? Do you put something on the meat to keep it submerged?

-This discussion about steaming - I am not clear on how to pull this off. Is it better to pull off the smoker and steam right away? Wait? Or will i just as well off wrapping with foil and finishing on the grill to temp?

Thanks for any in put on these two areas. Looking forwards to some serious pastrami consumption!

chewmeister · Mar 17, 2015

sandyut said:
yup the wife wants the pastrami this weekend. twist my arm!

So a couple quick questions.

- soaking to lower the sodium; 24 hours with a couple water changes ought to do it? Can you over soak? Do you put something on the meat to keep it submerged?

-This discussion about steaming - I am not clear on how to pull this off. Is it better to pull off the smoker and steam right away? Wait? Or will i just as well off wrapping with foil and finishing on the grill to temp?

Thanks for any in put on these two areas. Looking forwards to some serious pastrami consumption!

If using a pre-made corned beef, soak it over night then cut off a small piece and fry test for saltiness. As far as steaming goes, that's a matter of personal preference. Last time I made pastrami I chilled it after the smoke and then sliced, vacuum sealed and froze it. I then pull out of the freezer as needed. You can then steam to warm it before making sammies.

sandyut · Mar 17, 2015

sounds like a good plan! thanks for the sanity check.

sandyut · Mar 19, 2015

OK now, soaked over night, rubbed down with Dijon, rubbed up with da rub. bring on Saturday!!! pretty stoked about this one. woo!

Here is the before pics doing two smaller ones as that was all they had left at Kroger. Should be an easy cook tho since they are not too big.

;

IMG_0073.JPG

sandyut
Mar 19, 2015

IMG_0075.JPG

sandyut
Mar 19, 2015

gary s · Mar 19, 2015

Looking good so far

Gary

sandyut · Mar 22, 2015

this is a great recipe! nice and peppery! I only wish I had a bigger corned beef when I started, these two were a touch thin - definitely worked tho. May be I will troll around for any SPD left overs at Kroger.

This one is on the must do again and again list. thanks for the orginal post Docktoo

1st time Pastrami

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