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Pastrami in the offset on a cold day

post #1 of 17
Thread Starter 
I've been wanting to try doing my own Pastrami for a while, so I went with one of ChefJJ's apparently constantly evolving recipes.
2 tbs Black Peppercorns
1 tbs Coriander seeds
1 tbs dry minced onion
1 tbs dry minced garlic
1 tsp Allspice berries
1 tsp Mustard seed
1 tsp dry Thyme leaves
3 Bay leaves crumbled
1 tsp Juniper berries


All whole spices were toasted before grinding with a cheapie coffee grinder.


I soaked and rinsed a 4# Corned Beef flat and coated with the mix (no mustard, I figured the vac seal would hold it to the meat while fridged overnight)


At 9:30 this morning I lit a chimney of Kingsford and RO and got a fire going in the box with a stick of Oak from my fireplace pile.

It was 38F outside so the best I could get was around 180 in the chamber. I put the meat in anyway.
Its now a balmy 50F and the meat is at 144 at 1:30. Just dumped about a half chimney of Kingsford and RO.
post #2 of 17
Thread Starter 
After dealing with low temps and WIND all day, I've moved the brisket/Pastrami inside

. Icould NOT get chamber temps over 190 consistently, no matter how good a fire I had. All I can figure is that the wind sucked the heat off the smoker because I didn't have that problem last weekend.
No problem; it's had plenty of smoke and is now stalling at 164 in the oven instead of the smoker
post #3 of 17
Thread Starter 
After pulling from the smoker at 165 IT, it still took 3hrs in the oven foiled to hit 195 (with oven set at 240).
Rested for a little and I had to look at it....

Sliced and tasted.

Definitely Pastrami! I'll never pay $10 a pound for it again!

yahoo.gif
post #4 of 17

That is VERY nice looking pastrami, SM.  If I could make mine look like that, I'd never eat store bought again either.  Nice job.

 

:points:

 

Gary

post #5 of 17

SM That came out great,you can't beat the taste of the home made Thanks for sharing Points

Richie

post #6 of 17
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

That is VERY nice looking pastrami, SM.  If I could make mine look like that, I'd never eat store bought again either.  Nice job.

 

:points:

 

Gary


Thanks, Gary. If I can do it, I know you can :-)

post #7 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

SM That came out great,you can't beat the taste of the home made Thanks for sharing Points

Richie


Thanks Richie. I'll definitely be doing it again!

post #8 of 17

Nice job on the pastrami!

 

Now all you need is some rye bread!

 

POINTS!

 

Al

post #9 of 17

Looks great!...JJ :points:

post #10 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Nice job on the pastrami!

Now all you need is some rye bread!

POINTS!

Al
Thanks, Al! Had it for lunch at work today. Warmed the meat in the microwave and had it on rye with mayo with nothing else. That's how I like it.
Dan
post #11 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Looks great!...JJ points.gif
Thanks to you, JJ!
I might try it with the Turbinado sugar next time...
Dan
post #12 of 17
Quote:
Originally Posted by SmokeyMose View Post


Thanks to you, JJ!
I might try it with the Turbinado sugar next time...
Dan

Get the Dill Seed too. Has a nice flavor and can be used as part of a Pickling Spice for Garlic Dill Pickles, cooking Corned Beef and for homemade Montreal Steak Seasoning which is similar to the Pastrami Spices, less a few ingredients...I love Ruebens with Pastrami and a major fav is, Cold or Hot Pastrami on Rye with Swiss Cheese, Coleslaw and 1000 Island Dressing as a spread...JJ

post #13 of 17

Points for nice looking 'strami!

 

Disco

post #14 of 17
Thread Starter 
Thanks, Disco!
I'm really happy with how it turned out and will be doing it often :-)
post #15 of 17

Outstanding looking Pastrami!

post #16 of 17
Thread Starter 
Thanks, JC!
Looks like we're FINALLY going to have a nice weekend here in Indiana. There may be an "air quality alert" from hundreds of smokers fired up.
I can't wait. To heck with the yard work...
post #17 of 17
Quote:
Originally Posted by SmokinAl View Post
 

Nice job on the pastrami!

 

Now all you need is some rye bread!

 

POINTS!

 

Al


And some baby swiss cheese to go with it.

 

HT

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