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Pastrami ? from a n00b

post #1 of 8
Thread Starter 
Does it matter if piece is flat or point?

I have never frozen deli meat. Can I freeze pastrami after smoking it? Foodsaver the entire piece or slice and freeze?

post #2 of 8
You wouldn't want to use the point for Pastrami, too fatty, but it does make for some killer burnt ends.

Yes, you can freeze pastrami quite well, either whole or like I do, sliced and put into food saver bags.
post #3 of 8
Freezing them is the greatest thing because after you smoke & freeze em, you will be able to enjoy your strami anytime you like. Reheating in the plastic bag for defrosting in a pot of warm water is good as well. Ditto on the idea of using the flat as opposed to the point. Throw up some qview so we can check you out during the process. Good luck.
post #4 of 8
I prefer flats, but have done points when that is all i can get. And yes - it freezes great! I agree with Caveman - digging into the freezer and finding Q is a good thing!
post #5 of 8
I corn whole briskets... flat and point in one hunk.
What I don't use after smoking gets frozen whole...not sliced. It keeps it's moisture better when frozen whole. IMO
post #6 of 8
I'm kinda with cowgirl on this one I corned the whole brisket and then smoke the whole thing and then eat till I almost got pastrami coming out my ears then I freeze what I couldn't eat. I freeze it sliced personally.
post #7 of 8
Quite a few folks prefer point, just because of the fat....adds more flavor.....I have tried them both for CB and Pastrami and got to say I agree, I likes the points better......of course some folks I've seen trim their pastramis so all the outer crust is gone before slicing it up......that to me is a good part of the flavor.....everyone to their own taste I guess !!!

Q Dawg
post #8 of 8

Pastrami Version II

I brined a whole brisket before St. Patrick's Day. Cut it in half and used the point half for Corned Beef. That was the best I had ever had.

Used the flat half (I did not separate these at the fat layer, simply cut in half) for Pastrami. It was ok but I can do better.

Bought a trimmed brisket today which is mostly the flat. It is going into the brine this afternoon and will be smoked for Pastrami. I heard that the secret to tender Pastrami is that you have to steam it for 3 hours or so after it has smoked and rested.

We'll see here in a week or so.
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