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Ho-hum...Another pastrami thread

73saint

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This one came out so perfect, I had to share. Last couple pastrami’s I did, I wasn’t happy with. Even though I finished with steam, I overcooked them and they didn’t hold up to slicing. Not to mention the last one, I dropped on the ground, had a pan collapse. And it fell all up in the mud so not even salvageable.
Well this weekend we had a huge cook, and I had a brisket that had been curing for 11 days. It was time for redemption! I did a dry cure, using the digging dog bacon calculator @2.25% salt. Plus I added 1/8 cup pickling spice, garlic powder, onion powder & black pepper.
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here’s my brisket all trimmed and ready for the cure. Both point and flat were really nice. I didn’t get any pics of it in the cure, but I put both point and flat in same bag, evenly distributed cure and seasoning over each side, then flipped and massaged the bag o meat daily. After11 days, I took it out of the cure, rinsed it off and placed it in the fridge to dry out a bit. Then I rubbed it lightly with mustard, and my rub which is black pepper, coriander, garlic, paprika.
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all ready for the smoker. I used pecan wood and smoked at 250 for 7 hours. I pulled the pastrami at 185 internal. This was my plan. I wanted to wrap it in foil, rest it until I went to bed, then toss in the fridge overnight. I just felt like a little less cook time would give me the texture I wanted. I was right!
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I got one pic of it on the pit.
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and right before bedtime, we had a late night snack... hot pastrami!! I couldn’t wait until tomorrow...strami sammys for dinner!

So today was the day. Slice all the pastrami and Jewish deli for dinner. I got some nice fresh Jewish rye, and boars head baby Swiss and aged Swiss.

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Pastrami all sliced up. The berkel makes that much easier. And stopping the cook at 185 was perfect.
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and my dinner....I could only eat half but it was out of this world. I know what Im having for lunch tomorrow!
 
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Sowsage

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Wow! Thats some of the best pastrami ive seen in a long time!. When i read that you pulled it at 185° I knew you were gonna be right on track. At least for thin slicing! Thats the way I like mine. Thin sliced and piled high! BIG BIG LIKE from me!
 

thirdeye

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I'm following along ..... up until you added 1/8 C canning salt. To what?

And you did a foiled finish with no steam time? Or other finish?
 

73saint

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I'm following along ..... up until you added 1/8 C canning salt. To what?

And you did a foiled finish with no steam time? Or other finish?
Pickling spice (Sorry). To the meat. And no steam. Just smoke to temp, wrap, rest, cool, slice
 
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pc farmer

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Looks great but thats alot of salt.
 

Sowsage

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Pickling spice. Jesus, I haven’t even had anything to drink.
Lol! Somehow when i read your original I actually read pickling spice..... probably because thats what I expected in a pastrami cure. But ... Im a few beers in soo.....maybe thats why.
 

73saint

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Lol! Somehow when i read your original I actually read pickling spice..... probably because thats what I expected in a pastrami cure. But ... Im a few beers in soo.....maybe thats why.
Well tbh I woulda thought that too, I said I used 2.25 % salt in the calculator so I would have read that as spice. But that was my bad, I sometimes get ahead of myself and type WAY too fast ha!
 

thirdeye

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Pickling spice (Sorry). To the meat. And no steam. Just smoke to temp, wrap, rest, cool, slice
Whew, that sounds much better. Sometimes I mispeak between teaspoons & tablespoons, so I've been there.
 

5GRILLZNTN

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Wow! I could do some serious damage to one of those sammies. Great job!

Dave
 

Jabiru

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Cannot beat a good pastrami like that, nice work there. Those sandwiches look excellent. Looks like you have a good stock of pastrami.
 

MJB05615

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Looks mighty tasty! Love Pastrami. I've done a few and they don't have that strong Pastrami flavor I'm looking for. I think I haven't been leaving in the cure long enough. Next time I'll leave in much longer, have usually left in 6-7 days. Your 11 days seems like that would make a big difference.
Thanks for sharing, enjoy!

Mike
 

D.W.

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Wow! That looks spot on, very nice! Happy to hear you got what you were looking for, nothing better than that satisfaction after all that we put into our cooks.
 

Inscrutable

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Pickling spice. Jesus, I haven’t even had anything to drink.
Hey, my last brain cell is hanging on valiantly too. Was mixing a large batch of some rub the other day and most of the way thru I realized I’d switched the measurements for paprika and cayenne ... had to toss and start over.
At least yours was only a momentary virtual slip :emoji_grinning:
I took my last pack of pastrami out of the freezer in your honor. :emoji_yum:
 

xray

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That’s a beautiful pastrami! A sammie sounds good to me for lunch!
 

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