1st time Pastrami

Discussion in 'Beef' started by docktoo, Nov 7, 2014.

  1. docktoo

    docktoo Smoke Blower

    Got a 5# Corned beef at Kroger.  Been dying to try my hand at making Pastrami.

    Soaked it for a good 12+ hours with 2 water changes.

    Did my rub preparation as follows:

    Light coating of Dijon Mustard.

    Rub:

    3T Course black Pepper

    3T Coriander Powder

    1T Smoked Paprika

    1t Garlic Powder

    1T Mustard Powder

    Wrapped it all up in Saran Wrap and has been sitting in the refridge overnight.  Due to time and schedule, may not get it in the smoker til tomorrow morning.

    Plan on using Apple with a bit of Hickory in the AMNPS and taking it to 165* IT.  Will let it rest after that.

    Any thoughts on steaming it with the Crab/Shrimp Boil?  I've never used it before and was curious if it's worth it.

    Thanks for any suggestions.

    doc
     
    sandyut likes this.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    I would....traditionally, pastramie back East is steamed then taken out of the simmering juice and sliced by hand and piled high on the roll. It does make a difference IMHO. Some like thick slices, some thin....I'm a thin sliced guy, without a lot of fat on it. Here's one I did a while back http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view Good luck with it.....tasty meat....Willie
     
  3. superdave

    superdave Smoking Fanatic

    Does anyone know if wrapping from 160ish to the 195 qualifies as the steaming? 
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's how I do it.    Come out tender.

    Wrap at 160ish then cook till probe tender.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I missed the Crab boil thingy. That sounds good.
     
  6. docktoo

    docktoo Smoke Blower


    Starting the TBS w/ Apple in AMNPS.  Going to take it to 170* and then foil it to 190* IT.  Took about 9 hours total smoker time.
     
    Last edited: Nov 13, 2014
  7. docktoo

    docktoo Smoke Blower

    Sorry for the delay for the results of my 1st Pastrami.  After I foiled it to 190* IT, I let it rest for approximately 2+ hours, wrapped in foil and placed in a gallon baggy into the refrigerator.

    First slice:


    Alas, it sat there til tonight, 5 days later, waiting for my new Edgecraft 610 non-serated blade to arrive.  Installed it tonight and had at it with the new blade.  I do believe that it can slice thinner than the standard serated blade.  The 610 made short work of the hunk of Pastrami, sliced at about 1/8th inch thickness.  Filled 3 Foodsaver bags.  Two in the freezer and one for sandwiches tomorrow! [​IMG]


    The wife didn't think it was too salty, so the 12+ hour soak helped debrine the corned beef.  The bark was plenty spicey!

    Pleased with the outcome, bring on the sauerkraut!!! [​IMG]  
     
    Last edited: Nov 13, 2014
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good.

    You gonna steam to reheat?
     
  9. docktoo

    docktoo Smoke Blower

    More than likely warm in a skillet with a bit of water.
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking pastrami. I love the colour.

    Disco
     
  11. docktoo

    docktoo Smoke Blower

    Wife made Reuban's last night (sorry, no pics, we ate the evidence!) using a recipe in her cookbook.  Baked them in the oven: Rye bread, Bavarian Sauerkraut, Swiss cheese, smoky Thousand Island dressing w/ bacon bits (by Kraft).

    I added a bit of Dijon mustard to mine, gave it a bit more kick.  Delicious! 

    She's ready for more Pastrami from the MES! [​IMG]
     
  12. sandyut

    sandyut Smoke Blower

    I love corned beef and pastrami!  I gonna fire this recipe up very soon!  thanks for the write up.   I got a couple corned flats at Kroger for CHEAP!
     
  13. This is another one I have to try

    Gary
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I see great sandwiches in your future!

    Disco
     
  15. sandyut

    sandyut Smoke Blower

    yup the wife wants the pastrami this weekend.  twist my arm! 

    So a couple quick questions.  

    - soaking to lower the sodium; 24 hours with a couple water changes ought to do it?  Can you over soak?  Do you put something on the meat to keep it submerged?

    -This discussion about steaming - I am not clear on how to pull this off.  Is it better to pull off the smoker and steam right away?  Wait?  Or will i just as well off wrapping with foil and finishing on the grill to temp?

    Thanks for any in put on these two areas.  Looking forwards to some serious pastrami consumption!
     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    If using a pre-made corned beef, soak it over night then cut off a small piece and fry test for saltiness. As far as steaming goes, that's a matter of personal preference. Last time I made pastrami I chilled it after the smoke and then sliced, vacuum sealed and froze it. I then pull out of the freezer as needed. You can then steam to warm it before making sammies.
     
  17. sandyut

    sandyut Smoke Blower

    sounds like a good plan!  thanks for the sanity check.
     
  18. sandyut

    sandyut Smoke Blower

    OK now, soaked over night, rubbed down with Dijon, rubbed up with da rub.  bring on Saturday!!!  pretty stoked about this one.  woo!

    Here is the before pics  doing two smaller ones as that was all they had left at Kroger.  Should be an easy cook tho since they are not too big.

    ;

     
  19. Looking good so far

    Gary
     
  20. sandyut

    sandyut Smoke Blower

    this is a great recipe!  nice and peppery!   I only wish I had a bigger corned beef when I started, these two were a touch thin - definitely worked tho.  May be I will troll around for any SPD left overs at Kroger.

    This one is on the must do again and again list.  thanks for the orginal post Docktoo
     

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