or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd try @ a Fauxstrami w-qview
New Posts  All Forums:Forum Nav:

2nd try @ a Fauxstrami w-qview

post #1 of 20
Thread Starter 
Liked the first try so much, I decided to go for it again today.

Soaked the 3+# corned beef flat cut about 24 hours, changing the water every 6 hours or so. Rubbed with a mix of corriander, black pepper, garlic powder, paprika, and some bbq rub. Put it in the smoker around 9:15, gonna take my first temp check @ 3:00ish. Shooting for about 180-190 degrees before I pull it off, and steam the pastrami until around 200 degrees. May slice it tonight for some sandwiches, may refridgerate it and slice tomorrow. I have dark rye, kraut, swiss, and homemade Russian dressing when I do have a sandwich.

rubbed:


3 hours in:
post #2 of 20
Only one question Jim, What is Faux (fake) about it (other than maybe the bbq rub)?

Sounds real to me...PDT_Armataz_01_37.gif

From Wikipedia:
post #3 of 20
Looking good Jim, nothing fake about it!
post #4 of 20
Thread Starter 
sorry guys, not making fun of this version, Alot of folks I know dont consider it a true pastrami unless you cure the corned beef yourself. So I was just beign honest that I skipped that time consuming step. PDT_Armataz_01_01.gif

There is only about 1/2 tsp of bbq rub in my rub.

3-1/2 tbsp black peppper
2 tbsp corriander
1.5 tbsp garlic powder
1 tsp paprika(for color)
1/2 tsp bbq rub(for color)

should be all good.
post #5 of 20
Lookin good Jim.
If it looks good and smells good, just eat it!!!!! LOL PDT_Armataz_01_01.gif
post #6 of 20
So good so far hope to see the finished product. I'm with dude theres nothing fake faux about that one to me. All I can say is I hope you have another one in the wings.
post #7 of 20
Thread Starter 
fixin to go take my first temp reading of the pastrami after 6 hours.
post #8 of 20
Thread Starter 
at 170, gonna give it another 1.5 hours, then check again. looking good.
post #9 of 20
Thread Starter 
pulled the pastrami @ 185, and then setup my stock pot with a 2 veggie steamers, and some whole cloves of garlic. Set the pastrami on the 2nd steamer racjl and stemed gently for about 30 minutes. Took a temp, and red 195... perfect.

Took out of the steamer, and wrapped loosely in foilf or 10 minutes. Sliced like butter. juicy, peppery, brilliant.

grilled two slices of dark rye open face with some swiss, added the meat, kraut, and some russian dressing I made and ate. great Monday dinner, great end to a 3 day smoke. Especially since I wont fire up the smoker next weekend, going on a burrito crawl to 6 different burrito spots in Chicago on Saturday. enjoy.

185 degrees:


in the steamer:


195 degrees:


sliced:






sandwich:








thanks for looking.
post #10 of 20
Jim that looks great... how did it taste? PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #11 of 20
Thread Starter 
it was great, moist, tender, and really peppery. I put more rub on the pastrami than last time, and was happy with the results.
post #12 of 20
That looked really good Jim, nice job!
I'd like to order a sammie please.
Rye bread, hot mustard, raw red onion and provolone cheese.

Making me want to do another strammie, points for a great job.
Glad it sliced so nice for you steamed, that's always how I finish mine off.
post #13 of 20
Jim, that is absolutely mouth watering buddy!!!!! points.gif
post #14 of 20
Thread Starter 
I didnt want to fire up the oven to do the steam(like the last time), and I was watching a show on NY delis where they pulled the hunks of pastami out of a steam compartment before slicing. I figured I could do that with the stock pot, and a couple veggie steamer racks, and it worked great. and I didnt heat up the house.
post #15 of 20
Thread Starter 
thanks,

it tasted great, I have a hunk left I am going to use for pastrami hash.
post #16 of 20
What I have noticed (as I plan to make some Pastrami very soon), is that on here, most will pull at higher temps - 185+, whereas other forums/recipes will tell you to pull at 160ish.

Does anyone know why? I suspect it will be more tender (but possibly less moist) at the higher temp?
post #17 of 20
Thread Starter 
for me I wanted the meat to be more tender which you seem to get a the higher temp(more time for that tough cut of meat to break down), and didnt have an issue with the end product not being moist.

I kept the water pan in the smoker full, and then steamed it which I imagine replaced any moisture that was alost.
post #18 of 20
Yeh, I'm with you. That's my opinion, too. We don't pull our briskets out normally until 190, so I was confused as to why you would pull your pastrami so early.

Thanks for the response...PDT_Armataz_01_34.gif
post #19 of 20
Looks like your pastrami blew mine out of the water!

Very nice work Jim...

GO YANKS!
post #20 of 20
Thread Starter 
thanks man, I owe it all to SMF, & the steaming really helps. Instead of using the oven like last time I steamed it on the stove top, really liked the results.

My wife is making the leftovers into some pastrami hash tonight, I may have to try some.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd try @ a Fauxstrami w-qview