or Connect
New Posts  All Forums:Forum Nav:

My first Pastrami

post #1 of 9
Thread Starter 

I have been making my own corned beef for several years but have never went the last step and made pastrami. Here is my first try. I think I'll give myself at least an 8 on this first attempt. There is lots of info and most of has lots of variations on brining time, smoke time and cooking time.  I read them all and did it my way. I bought UDSA prime beef brisket. Note the price. I used my corned beef brine and left it in the brine for 7 days. Air dried it in the frig over

night and smoked it at 225 about 4 hours. Got the IT to about 140. Than I moved it to the oven turkey roaster, a little water on the bottom, and left it in the oven for 7 hours at 190. I think it turned out great. Nice flavor and texture.

I would like any feed back you can give. This is my first try,

Here are the pictures

 

USDA prime for $3.49 a lb

 

I used the flat end for the pastrami and the large end for corned beef.

Taking a brine bath

One is ready for the smoker the other for a slow simmer.

Air dried with pepper and coriander

ready for the smoker, I used apple and hickory chips.

About 3 - 4 hours in the smoker

About 6 hours in the oven. Nice flovor and texture. 

post #2 of 9
That looks great. drool.gif.. I smoke mine to 160* then steam to a IT of 200-205. Usually takes a few hrs @ 225*.

points.gif
post #3 of 9

Very nice!

 

It pays to start out with a good piece of meat!

 

I got mustard & rye bread!

 

Come on over!

 

:points:

 

Al

post #4 of 9

Not to hijack your thread, but any ideas what I did wrong with my corned beef?  Brine recipe is from Ruhlman's Charcuterie book, but I left it in the brine for 14 days.  Too long?  

post #5 of 9
Quote:
Originally Posted by itstom View Post

Not to hijack your thread, but any ideas what I did wrong with my corned beef?  Brine recipe is from Ruhlman's Charcuterie book, but I left it in the brine for 14 days.  Too long?  

Looks fine from here, just needs to be cooked!
post #6 of 9

I guess I was expecting a more uniform look.  Not to worry, it will be cooked...

post #7 of 9
Thread Starter 


It does look a little off color. I think 14 days is to long. I never go more than 7 days. I have the same book and it calls for a 5 day brining. I found that to little, the center of the brisket always had a dark spot. The dark spot indicates the brine didn't make it to the middle of the meat. How did it taste? Were there issues after it was cooked?   

post #8 of 9

Haven't cooked it up yet.  I'll simmer half for corned beef sammies and the rest goes on the smoker tomorrow.

post #9 of 9
Thread Starter 


How did the corn beef turn out?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion