15lbs of pastrami over 3 days

Discussion in 'Beef' started by fire it up, Jun 5, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Recently I was browsing the meat section and found a great deal at Pathmark.
    $.99lb corned beef so you know what that means...pastrami time!

    Picked up 5 briskets weighing 14.73lbs, so not 15 but close enough.



    I didn't even know Nathan's made corned beef until recently.

    The Nathan's had 1870mg sodium and the other only 660mg so I soaked the Nathan's overnight changing the water out once and the next morning added the others for 6 hours.



    I decided I would try 3 different ways of complete cooking to see which I liked the best. Instead of explaining them now I'll just go in order and describe the method as the pics progress.

    Rubbed with 3 different rubs.
    One was nothing more than coriander and black pepper that I toasted, cooled and ground up.


    I did 2 with that rub, 2 with a rub consisting of coriander, paprika, black pepper, garlic powder, brown sugar and kosher salt. The I did one with the seasoning packet that came with it.




    Threw them on the smoker over hickory at 225.

    About an hour in I began spritzing with apple juice every 45 minutes to an hour.



    2 hours in.


    Once they hit 150 I pulled 3 of them off.
    The packet spice rubbed one and one each of the others.





    Steamed the packet rubbed for 3 hours and cooled and wrapped the other 2 and into the fridge till tomorrow.




    It was alright but still a bit tough for my liking.

    Almost forgot to mention, the other 2 on the smoker were brought to 180, cooled and into the fridge for a day.

    So the next day I grabbed the 2 that were brought to 150 and pulled, steamed them for a good 2-2 1/2 hours
    (sorry about the few bad pics)




    It was juicy and delicious, not fall apart tender but thin sliced would have been excellent.

    So the next day I take the remaining 2 that I brought up to 180, steamed them for 2-2 1/2 hours and sliced up.





    It just fell apart, melt in your mouth pastrami goodness.
    It was a good experiment and I couldn't tell you which I liked the most, the 2 at 150 pull or the 2 at 180, guess it all depends on your preference on pastrami texture but they were both great.

    Once it gets cold I am going to try a method I read about where you cold smoke a corned beef for 5 hours, hot smoke it for 5 more hours and then wrap and smoke another 5 hours. Best to do it when it is cold outside since you want the cold temp to be around 60 degrees.

    Had plenty of pastrami so I gave some away to family members, some trimmed a bit because some people think even black pepper is a bit too spicy...



    Thanks for checking out my long post, hope you enjoyed reading it as much as I did smoking and eating it.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good nice job!!
     
  3. scmelik

    scmelik Smoke Blower

    Wow that looks increadible and iam not a huge fan of pastrami but that might change my mind
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Good reviews man. Me personally I think the key is thin shaved meat will always eat good so far as toughness.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    $0.99 a pound?!?! I hate you guys LOL.

    I'll send you the money and you send me the brisket. I just paid $3.99 a pound here.

    Those look awesome man. Points for all the experimentation and for being willing to do all that. Good job outta you!

    I LOVE corned beef brisket.
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeet!
    [​IMG]
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some excellent looking pastrami! Thanks for sharing.
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Man-O-man they look delicious. excellent job Fire!!!!
    I really got to try the steam reheat method sometime, thanks for sharing the Q-view.
     
  9. scubadoo97

    scubadoo97 Smoking Fanatic

    FIU, those look amazing. Great job as usual. I like it melt in your mouth tender and that last photo looks spot on. Excellent job slicing
     
  10. billbo

    billbo Master of the Pit OTBS Member

    Man that looks good! Nice bark!
     
  11. faquinteros

    faquinteros Newbie

    love the experimenting you did. i have a navel plate going on tomorrow. cut it into 3 parts so it would cure more easily in my fridge. covered now in coriander and pepper only. might smoke them to different temps like you did.
     
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    I'll be very interested in the cold smoke/hot smoke/wrap experiment or the 5-5-5. Just remember the safety zone for time and temp although there should be enough salt in there to kill anything and keep them from coming back.
     
  13. jjrokkett

    jjrokkett Meat Mopper

    Great looking pastrami - I'll take some at the .99 cents a lb. also!
     
  14. rons

    rons Smoking Fanatic

    Cool those steamed ones came out awesome looking! Man I could go for a grilled sandwich with that nice job!
     
  15. div

    div Smoking Fanatic

  16. blacklab

    blacklab Master of the Pit SMF Premier Member

    Score!!!!
    Looks freaking awesome. Enjoy [​IMG]
     
  17. rw willy

    rw willy Smoking Fanatic OTBS Member

    Congrats, hard work pays off.
    Plenty of sammies? I ate all most all of mine in the first 3 days! Itis hard to stay out of the fridge when pastrami is in the box.
    Enjoy
     

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