Beef Brisket Pastrami

[Steve H]

Oh boy! I'll take two please!

 

[chef k-dude]

Looks beautiful. Nothing wrong with another pastrami post. A Reuben is probably my favorite sandwich of all time!

 

[gmc2003]

Boy that pastrami came out fantastic looking. Nicely done!!!

Point for sure
Chris

I know, I l know, Pastrami has been posted hundreds of times on the forums,

It's very rare that something new/unique gets posted on a forum like this that has been around for so long. Keep posting. We are continuously getting newbies signing up, and they may need the inspiration.

Chris

 

[normanaj]

That would pair very well with a nice IPA!

 

[Buckeyedude]

Outstanding! Congrats on the ride!
NEVER NOT POST A PASTRAMI COOK!

 

[Buckeyedude]

It's very rare that something new/unique gets posted on a forum like this that has been around for so long. Keep posting. We are continuously getting newbies signing up, and they may need the inspiration.

Chris

I think of this often! Im sure there are members on here making daily meals that would go for a spinner ride about every time but dont get posted! The way I see it, if I enjoyed the food, no matter how simple of a cook it might have been, I will post it! Hell, we post our failures when we mess up, post the wins too, no matter how big or small the win is!

 

[texomakid]

Wow! I was impressed with the pastrami and then the sandwich.

Then you pulled out the home made potato chips? I'm so hungry now

Nice post Brad

 

[MeatCharter]

Ah beauty!! Nice work.

I've been obsessed with pastrami. I've found smoking for 7-8hours on low, spray in beef tallow, sous vide 30 hours at 155, ice bath, overnight rest in fridge, and then steam til tender, serve. I normally don't like sous vide, but for this purpose, it's worked well. I also like portioning out the refrigerated sous vide meat for future meals. Just defrost in fridge and steam.

The bread is also key. Langers in LA has amazing rye (they get it from Freds Bakery and double bake). I prefer Katz meat, but Langers has a better sandwich (#19). Looks like you got nice rye there!

 

[Schwarzwald Metzger]

Ah beauty!! Nice work.

I've been obsessed with pastrami. I've found smoking for 7-8hours on low, spray in beef tallow, sous vide 30 hours at 155, ice bath, overnight rest in fridge, and then steam til tender, serve. I normally don't like sous vide, but for this purpose, it's worked well. I also like portioning out the refrigerated sous vide meat for future meals. Just defrost in fridge and steam.

The bread is also key. Langers in LA has amazing rye (they get it from Freds Bakery and double bake). I prefer Katz meat, but Langers has a better sandwich (#19). Looks like you got nice rye there!

That sounds amazing! I used to live in Yucca Valley, wish I would have known about Langer's before I moved to Tampa!

 

[Schwarzwald Metzger]

Wow! I was impressed with the pastrami and then the sandwich.

Then you pulled out the home made potato chips? I'm so hungry now

Nice post Brad

I have to take the hit on no pickle though. Haha.

 

[Schwarzwald Metzger]

I think of this often! Im sure there are members on here making daily meals that would go for a spinner ride about every time but dont get posted! The way I see it, if I enjoyed the food, no matter how simple of a cook it might have been, I will post it! Hell, we post our failures when we mess up, post the wins too, no matter how big or small the win is!

True story man.

 

[Schwarzwald Metzger]

Outstanding! Congrats on the ride!
NEVER NOT POST A PASTRAMI COOK!

Fo sho!

 

[Schwarzwald Metzger]

That would pair very well with a nice IPA!

Hell ya it would.

 

[Schwarzwald Metzger]

Boy that pastrami came out fantastic looking. Nicely done!!!

Point for sure
Chris


It's very rare that something new/unique gets posted on a forum like this that has been around for so long. Keep posting. We are continuously getting newbies signing up, and they may need the inspiration.

Chris

Copy that brother.

 

[Schwarzwald Metzger]

Looks beautiful. Nothing wrong with another pastrami post. A Reuben is probably my favorite sandwich of all time!

Absolutely

 

[jcam222]

Looks amazing. I love dill on mine and usually use dill havarti if it's available.

 

[Schwarzwald Metzger]

Looks amazing. I love dill on mine and usually use dill havarti if it's available.

I always use dill sprigs on the sandwich, but forgot the actual pickles..... Guess I will have to make it again .

 

[Ishi]

But your 101 thread on Pastrami looks killer! Wish I could dive into one of them juicy sandwiches!

 

[Gonna Smoke]

That looks fantastic, Brad!!

I know, I l know, Pastrami has been posted hundreds of times on the forums

I just put a 8.4 lb. brisket in Pop's brine yesterday. Using Jeff's TulsaJeff technique here...

Homemade Pastrami from Brisket - The Cure - Learn to Smoke Meat with Jeff Phillips

If you've ever wanted to make your own pastrami at home for St. Patrick's day or just because you like the stuff, then the time is now. This tutorial is part

www.Smoking-Meat.com

But probably won't post thread 102...

 

[Schwarzwald Metzger]

That looks fantastic, Brad!!

I just put a 8.4 lb. brisket in Pop's brine yesterday. Using Jeff's TulsaJeff technique here...

Homemade Pastrami from Brisket - The Cure - Learn to Smoke Meat with Jeff Phillips

If you've ever wanted to make your own pastrami at home for St. Patrick's day or just because you like the stuff, then the time is now. This tutorial is part

www.Smoking-Meat.com

View attachment 701247
But probably won't post thread 102...

Hahaha! I think you should post results, pastrami is beautiful.

Brad