First try at pastrami

[dauntless]

Grabbed a store bought corned beef and soaked in cold water for two days, changing water out every 4-8 hours. Rubbed last night and put it in the fridge. Took it out and smoked at 225 with hickory and apple using lump till 160. Wrapped in butcher paper with some tallow till 203. Let it rest and sliced. It’s got more of a rough pull than I wanted but I’m happy with my first go round.

 

[zippy12]

Yep you done good here!

 

[SmokinEdge]

Looks great. Next time cure one yourself. It’s just what I do. The store stuff is way over on salt.

 

[dauntless]

Rookie mistake as I look at the slices again. Pretty sure I went with the grain instead of against. It was hard to tell when I started slicing. If I did go with grain that would explain the slight toughness. It shrank almost into a square so it’s my fault not the meats. Haha

 

[JLeonard]

Looks good to me! Bring on the swiss, rye bread, spicy brown mustard. And its all a learning experience!

Jim

 

[SmokinEdge]

You were actually quartered away. The first cut usually happens on the corner of the flat. Not quite a 45* but at an angle on the corner to be cross grain. Your slice is ok though. Better next time.

 

[dauntless]

You were actually quartered away. The first cut usually happens on the corner of the flat. Not quite a 45* but at an angle on the corner to be cross grain. Your slice is ok though. Better next time.

Thanks for tip man. Next time I will not screw the slice up

 

[BrianGSDTexoma]

Looks good. Be sure to cut across the grain. Sometimes can be hard to tell after cook. I started cutting a little piece before cooking for referance. I like to cut on a bias. Seems to help. I will cut the flat off my briskets and save them to cure.

 

[thirdeye]

Despite the little hiccup on the grain, everything with your technique looks great. It's totally optional but there other finishes beyond the tallow paper. Steaming is a favorite for deli's but they are holding for service during the day. I like a pressure finish mostly for tenderness, but the broth is outstanding for dipping or for a Reuben soup.

 

[dauntless]

Looks good. Be sure to cut across the grain. Sometimes can be hard to tell after cook. I started cutting a little piece before cooking for referance. I like to cut on a bias. Seems to help. I will cut the flat off my briskets and save them to cure.

Yup. Definitely not across the grain on this one.

 

[jcam222]

I love doing the prebrined briskets. They are usually far better trimmed than standard briskets. I desalinate mine for 24 hours in a pot of water changing it a time or two before I apply rub. I often will make a shallow cut across the grain of the flat so that I can get it cut right. From there I turn the point 90 degrees for slicing. General idea in this pic but often the cuts on the flat are more of an angle than this shows.

 

[chef jimmyj]

Looks good. Be sure to cut across the grain. Sometimes can be hard to tell after cook. I started cutting a little piece before cooking for referance. I like to cut on a bias. Seems to help. I will cut the flat off my briskets and save them to cure.

Looks good. These guys beat me to it. Cutting off a a little piece to show you later how the grain runs is an old trick in Restauants. This way one Chef can do the cooking and have one of the Interns do the slicing without messing it up.. .JJ

 

[chopsaw]

Pretty sure I went with the grain instead of against

Just now seeing this , but that was my second thought .
First thought was that it looks great . Nice work .
The slicing mistake happens . Last time I did that I re cut across the grain in about 2 " pieces . Made great sandwiches .

 

[Bearcarver]

Looks Great Dauntless!!
Next time mark it while it's raw & easy to see.
Then remove the Rip Blade & install the Crosscut Blade in the saw for these cuts.
Let the blade do the chewing!!
Like.

Bear

 

[nchapelheel]

All good advice. I agree with SmokinEdge, cure and smoke your own. I don't use
brisket for pastrami. Instead, I use eye round. It is cheaper and has less fat. Seems
to slice easier too.

 

[dauntless]

All good advice. I agree with SmokinEdge, cure and smoke your own. I don't use
brisket for pastrami. Instead, I use eye round. It is cheaper and has less fat. Seems
to slice easier too.

Never thought of the eye round. Thanks!!