Close to Katz's pastrami

[hawkce541]

Ok Ladies and Gentlemen,(I use that term loosely), I've got 9lbs of brisket curing for pastrami.  I got the recipe from Meathead over at Amazingribs.com.  This will be the third time I've tried it and I think I'll have it dialed in this time the last time wasn't bad,.....just not quite right.  It tasted fine I just think it should have been a little more tender.  I can't wait to put it in my newly completed cold smoke modded smoker on Saturday. I'll keep you posted.

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• hawkce541
• Apr 12, 2017

Ok. Here's thing one and thing two after 5 days in the cure and 8 hrs in clean water. I rinsed, and put the rub on at 5 this morning before work. I was kind of jumping through my butt this morning and forgot to take pics of them looking pretty for the 2 day wait in the fridge. Pics this afternoon.

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• hawkce541
• Apr 13, 2017

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• hawkce541
• Apr 13, 2017

 

[noboundaries]

Image link doesn't work.

 

[hawkce541]

Thanks.  didn't realize the pic didn't load or something. It WAS there.

Hawk

 

[SmokinAl]

Sounds interesting!

I'm in!

Al

 

[noboundaries]

I can see clearly now, the pastrami's come. I don't see any obstacles in your way.  Gone at the dark links that had me blind.  It's gonna be a tasty, yummy, pastrami day! 

 

[hawkce541]

Alrighty then, Here's the meat becoming one with it's new coating for a couple of days.

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• hawkce541
• Apr 17, 2017

I had to cut one in half because it wouldn't fit on the rack, but it gave a good view of how the cure penetrated the meat.  The slices were put on there so I could tell which way the grain was going when I sliced.

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• hawkce541
• Apr 17, 2017

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• hawkce541
• Apr 17, 2017

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• hawkce541
• Apr 17, 2017

I had to go to a funeral on Saturday, so my dad watched the temps for me.  They smoked for about 6 hours with cherry dust. When they reached 151 degrees they got pulled from the smoker.

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• hawkce541
• Apr 17, 2017

The recipe I was using was calling for them to be steamed until reaching an IT of 203 degrees.  Sorry, but I was half lit by then and forgot to take a pic of them steaming.  However, I did get a pic of the final product.

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• hawkce541
• Apr 17, 2017

A lot of waiting, but it was worth it.  As soon as I took this picture, my dad scooped the slices up and made a sandwich....Immediately!

Thanks for coming along on this journey,

Hawk

 

[xray]

Looks good! I love pastrami.

I have a corned flat I'm going to smoke 2 weeks from now. I'm debating on smoking to 200 like meathead did or pulling early and steaming. Oh well, I have 2 weeks to figure out a plan.

 

[mr t 59874]

Looks good from here, Hawk. 

Point

T

 

[hawkce541]

Thank you sir.

 

[disco]

Great Dad for helping out and perfect pastrami!

Disco