Wife Asked For Some Pastrami !!

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Rafter H BBQ

Epic Pitmaster
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Jun 18, 2013
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S.E. Idaho
Hey all, had a small brisky in the freezer & figured it was time to do somethin with it..... I asked my better half, she asked bout some pastrami & so it was on.... It was pastrami time ! :yahoo: So here we go....


The brisky...


Had to try out the new Q addition.... The Briner ! It works awesome ! Thanks Adam for the recommend on it ! Thumbs Up


Mixed up a couple gallons of Pops brine !


Mixed a cup of water with a couple Tbp of pickling spice (McCormicks)


Brisky locked down in the brine !


After eleven days in Pops brine, pulled it out & cut to be easier to work with ! Also to check its cured & it looks good !


Rinsed off, soaked for 1/2 hr, pat dry & in the fridge til tomorrow night when I'll season & wrap for the TBS Sat morning !
 
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That Briner looks like a convenient toy! If you don't already have a Spice Recipe you like, below is my Fav. Kind of a blend between NY style and Montreal Smoked Meat...Good Luck...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.
 
Watching this.

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That Briner looks like a convenient toy! If you don't already have a Spice Recipe you like, below is my Fav. Kind of a blend between NY style and Montreal Smoked Meat...Good Luck...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.

Thanks Chef JJ, I do have a rub for this time.... But I've saved this recipe & will use it on the next go round. I really appreciate ya dropping a line & also thanks a bunch for the recipe !
 
Lookin good so far Justin.

Glad you liked the briner.

I will be watchin.
 
Justin you do know the word Pastrami = Drool no more pics till its done 

Richie
 
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