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Pastrami W/QVIEW Blow By Blow With A New Twist

post #1 of 23
Thread Starter 
If you followed my other post http://smokingmeatforums.com/forums/...threadid=19074

I found 4 Corned Beef Rounds for 1.00 a pound. I also provided pics for Bubba as in if ya don't have pics, it didn't happen.icon_smile.gif

I tried the fry pan test last night and they weren't salty, but I couldn't chew it either.icon_surprised.gif

I soaked 2 of them this AM just to be safe.
Tonight I rubbed them with the following. Garlic powder, paprika, and a heavy dose of coarse black pepper and the pickling spice. Did you ever spill pepper corns on the floor? Pain in the a$$ to pick up.

Then into the MES at 130'.

The new twist comes in here.

I couldn't really find a procedure that was 100%, yea, the spices ETC, but many posts just seemed hit or miss, no offence to anyone, as I may have missed some. Hey, I am from Chicago and I want the best Pastrami I could do. As they say in anything, "Knowledge is power". Enough of that crap, hell, I forgot to get the pumpernickle tonight.

I got out my smoking bible from 1984. Anyway, the bible by Rytec Kutas author of Great Sausage Recipes and Meat Curing says the following: Rub all sides with coarse black pepper, coriander, or use coarsley chopped pickling spices. You can also add paprika for a nice appearance. Then, place in smokehouse preheated to 130' wth dampers wide open. Hold at this temp for 1 hour or until the meat is dry. Close damper to 1/4 open and apply light smoke for about 2 hours. Gradually increase the temp to 200' - 220' and hold until internal temp reaches 175' - 180'. Then remove and allowed to to cool at room temperature for 1 -2 hours then refrigerate.

It has been about 2 1/2 hours now and the smoker is at 155' the meat is 111'. Gotta get that temp up soon.

I just raised the smoker to 175'

I told you this was a blow by blow.

My biggest concern is it coming out tender, as there is not much fat in the rounds compared to the brisket. I want to shave this for sammies not shred like pork.

Wish me luck everyone, and thanks for following, I think this will be a long one.

post #2 of 23
I'll make the cabbage. Where's the address. Looks good to me. I'll have to put corned beef on the list. Let us know how it turns out.
post #3 of 23
Looks like you have it under control and on your way to a nice smoke.
post #4 of 23
Looking good Ron
post #5 of 23
Looks good so far ron! Don't think I'll be around tonight for your finish, but looking forward to some breakfast qview!
post #6 of 23
Thread Starter 
Well, I am trusting a pro to get me through this.

I have done some in the past using my old ECB with no recollection on the results. This will be the first with complete temp control and the help from this forum.

I gather from his recipe that the drying of the meat is important, never done that before.

I was prepared to do a foil until I read his recipe.
I may still do that if it is tough. But if I can shave it it will be fine, I just want the flavor.

Here it is at a temp of 140' smoker at 215'.

I think I'll be fine. The surface sure is peppery!

Will keep it coming!
post #7 of 23
Thread Starter 
It is now been about 4 1/2 hours. Meat temp is at 162' still smoken'.

I tried to get a QVIEW, but the smoke was too much.
If I have to I will pull at whatever temp since I am at the safe temp and put in a pan covered at 170', so I can go to bed.
post #8 of 23
Thread Starter 
I pulled it at 160' time for bed.

I put it back in the MES and set the temp at 175', l'll take it offf in The AM.

Thanks for watching!!
post #9 of 23
great post!!! let me know how it finally turned out. if it tastes as good as it looks... wow got to be good!!!
post #10 of 23
Thread Starter 
Not sure about the taste yet. It's in the fridge cooling down. I'll slice it tonight. I read in some posts that it at first didn't taste good but did later. We'll see tonight. I got about half yield, 3.5 with juice.
post #11 of 23
Thread Starter 
Here is about 3# of pastrami with a street value of about $27.00 here for a little work and $3.00 worth of meat, if you call drinking beer work.icon_smile.gif

Wifey's sammie with what else, smoked beans Grey Poupon Mustard.

Over all I am very pleased. The meat was a little dry until I steamed for a bit, now just confirmed that it is excellent from the wife after steaming. We were both a little disapointed with it cold. I know a brisket would be a lot better because of the fat. My next 2, I will not soak the salt out as these were lacking a little salt. Best to do the frying pan test and go with your best judgement.

Well, Rytec didn't let me down. I would highly reccomend his method to any one.

Thanks for following this thread everyone.
post #12 of 23
Mmmm Ron, looks Excellent! PDT_Armataz_01_37.gif
post #13 of 23
Ron it looks great nice job PDT_Armataz_01_37.gif
post #14 of 23
Very nice looking indeed!
post #15 of 23


Ron that looks amazing! I say well done!! PDT_Armataz_01_37.gif
post #16 of 23
Thread Starter 
I just had a samie on toasted rye, with Grey Poupon and reheated it with the drippings, Out standing!! I think Ryteck's technique should be a sticky for Pastrami, it's that good.

Thanks everyone for folowing this thread.

Happy smoking!!!
post #17 of 23
Dang, now I'm hungry...biggrin.gif
post #18 of 23
ron, with some homemade kraut on that sandwich with a slice or two of melted swiss...... man that looks like great stuff!!!
post #19 of 23
Thread Starter 
Thanks Erain, I agree, wife doesnt' like kraut though. icon_exclaim.gif Other than that the method is a keeper.
post #20 of 23
Very nice! biggrin.gif
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