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Flatiron pastrami

post #1 of 13
Thread Starter 
I've done a couple of brisket pastramis and have never really been totally pleased with the results. Too dense maybe for my pastrami taste.
I was going to try Cowgirls venison pastrami, but didn't want to use my precious jerky meat.
So in the store the other day, I spied these Top Blade roasts and thought they would make a good looking pastrami with all the marbling and flecks of fat contrasted with the deep red cured meat.
If your not familiar with this cut of beef, it is from the chuck. It is very tender except for a nasty tendon that lays right through the middle of the cut. To make the flat iron steaks(which make real good fajitas by the way) you simply fillet the meat off each side of the tendon leaving a thin steak from each side.

Here's a good shot of the tendon intersecting the roast. Note the outstanding marbling in this cut. These were about 1 1/3 lb each.

So here's the recipe I used...

Wet brine cure...
2 small bottles of spring water
2 Tbs tender quick
2 Tbs brown sugar
2 tsp garlic powder

Dry rub cure...
3 Tbs tender quick
1 Tbs ground pickling spice
1 Tbs onion powder
1 Tbs paprika
1 Tbs black pepper
2 Tbs garlic powder

I used my injector to pump the roasts with as much wet cure as they could stand. ( ended up only using about half ). Kind of shook them off a little and used all the dry cure rub on the outside.
I'm going for a three and a half day cure and will smoke them Friday.
I figure if that big tendon survives the cure, smoke and steam, I can slice around it when the time comes.
I thought maybe this cut was an original idea for pastrami, But a google search found some English guy had tried it with liquid smoke then braised it in the oven. ( no offense C.A.)
Wish me luck!!

post #2 of 13
Looks good Keith. I'll be checking to see how it's coming along. icon_smile.gif
post #3 of 13
Thread Starter 
After 3 days of curing, a good rinse and soak, and overnight dry time, and another rub down with black pepper, coriander, paprika, onion powder, and garlic powder, we are ready for the smoker. I used preburned mesquite lump and pecan chunks.

Smoked the pastrami to 165. It took about 4 hours at 220 to 240 degrees.

Wrapped in foil to rest for 2 more hours. Then in the steamer. I gently steamed them for 3 more hours.

The pastrami was spot on!! Moist and delicious like I like it. As a bonus the tendon in the middle of this cut of roast was completely rendered and basically non-existent. Sliced up for sandwiches. My sandwich has only bread, pastrami and mustard. A huge success using the top blade roast aka Flatiron.

Thanks for lookin
post #4 of 13
Oh, man! They look awesome! biggrin.gif
post #5 of 13
Great looking pastrami! What type of steamer is that and was it covered?
post #6 of 13
Thread Starter 
Thank you! It is just a stove top steamer/ pasta maker pot. Yes it was covered, I just took off the cover for the picture.
post #7 of 13
Why the steam? Thanks
post #8 of 13
Thread Starter 
The curing and smoking removes moisture from the meat so the steam re-moisturizes it. All well known pastrami delis will steam the pastrami prior to slicing. Some as long as 6 hours.
post #9 of 13
Mmmmmm Keith, Wish I had one of those sandwiches right now for lunch! eek.gif Looks great! PDT_Armataz_01_37.gif
post #10 of 13
Awesome job Keith !! Points !!PDT_Armataz_01_37.gif
post #11 of 13
Nice job there! I'll keep the flat iron in mind next time I make some Strami.
post #12 of 13
All I can say is GREAT JOB, PDT_Armataz_01_37.gif
post #13 of 13
Nice pastrami, I dont care for the flat iron as a "steak", tastes kinda livery. But I bet that pastrami is good.
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