Before I make my first Pastrami...

[smokinjoe52]

Been smokin for 7 years, but I am in a rut with the same recipes. After having a pastrami meal at a friend's house, I decided to try a homegrown one. He ordered a Katz's pastrami, and I told him I would bring my slicer over, but it was WAY to tender for the slicer, so I used my knife and cut it for him. Now for my question.

If I essentially do this: (and I may start with a corned beef brisket to try the smoke/sous vide)

1.Cure brisket for 10 days
2.Season and smoke to an internal temp. of 145 degrees
3.wrap in saran wrap and put in the fridge for a couple days
4.vacuum seal and place in a Sous Vide bath for up to 36 hours at 155 degrees.

Q1: Will I be able to slice thin for stackable sammies, or will it be too tender like my friends?
Q2: I have usually used Prague #1 when curing in a brine, but many pastrami recipes use #1 in the dry curing rub. No problems doing that if the right amount is used?
Q3: If I want machine sliceable, can i sous vide at all?
Q4: If no Sous Vide for machine sliceable, would it be cure and smoke to say 145-150, cool in fridge then machine slice. Re-heat obviously for sammies.

I want to try knife slicing, but would also like to get a less tender, thin machine sliced version too. I ordered my Sv circulator, so will be trying various recipes including the brisket.

Suggestions and thoughts are appreciated as always.

Smokinjoe

 

[WaterRat]

Why not just smoke to desired texture? I don't SV but seems to me if you don't want fall apart then SV isn't the way to go. I may be totally wrong ;) As I see it, you only need super thin slices if the meat is kinda tough, smoke to super tender and a nice hand slice is beautiful. But, we all have our personal tastes. Just my late evening thoughts.

 

[6GRILLZNTN]

I see you have a chef's choice slicer. I have that same one, and here is what I do when I want to slice meat thin. Do your fridge rest like you intended. The day you want to slice, place your pastrami in the freezer for at least a couple of hours before you slice. This is what I do for smoked bottom round roast that I can slice paper thin for sammies. Good luck!

 

[smokinjoe52]

I want to try it both ways since I do have an sv circulator. I agree that super tender, little thicker sliced is great, but I have had the NY deli sandwiches that were piled high and sliced thin, so want to be able to have that in my bag of tricks too.

5grillzntn - Are you saying that very tender pastrami can be thinly machine sliced if cooled and then into the freezer for a little bit before slicing? AFTER it has been SV'ed for 24 hours. Usually I just try this, but the meat is $$, and the time it takes is LOOOONG. Want to have the best shot possible.

Thanks for the feedback.

 

[6GRILLZNTN]

I can't help with the SV part since I don't have one. It has to be almost frozen before you can slice thin with the Chef's Choice. I've never had a problem thin slicing roast, or pork belly if leave them in the freezer for 2 to 3 hours.

 

[Fueling Around]

I made pastrami from a (factory) corned point once.
It was knife cut tender and OK, but still much better than the deli stuff in NW Minnesota.

I've got a full packer brisket in the fridge.
Point is going for the brine to make pastrami.
Flat trim will get corned for the wife to eat.

If I recall Katz makes pastrami from navel cut or beef belly.

 

[Braz]

I do pastrami by smoking @225F to an I/T of 145-150F, then sous vide @155F for 24 hours. I think 36 hours might be too long if you want to retain "sliceability." I go directly from the smoker to the S/V without a cooling step. Like others have said, an hour or so in the freezer before slicing really helps.

 

[smokinjoe52]

Thanks everybody - I am going to try my first pastrami using a corned beef brisket. As I understand, it helps (is necessary) to soak the corned beef brisket in cold water with a couple water changes, for about 12 hours to remove the salt used in the process. Is that correct? Also, can any of you share a homemade or purchased rub you love for smoking pastrami?

Braz - I'll use your method as it sounds good. Just got my SV machine and love it.

I am going to go for knife tender before I try to chefs choice slice one.

thanks - Joe