Featured Pastrami - A "Famous" NYC Copy Kat 😼 (Almost)

[yankee2bbq]

Looks good! Great job!

 

[miller51]

Wow that looks so good!! Great job! That sandwich pic had me Drooling!!

Thanks... It was pretty darn good, a lot of work, but definitely worth it... I recommend anyone thinking of trying to go for it.

Started my tri-tip pastrami yesterday. Give me 2 weeks to report.

My next adventure is to try an different meat and sea hop it works... Good luck with that tri-tip!

 

[CheapSmoker]

I see you have recipe below... but I'm not seeing it?

 

[miller51]

I see you have recipe below... but I'm not seeing it?

I was going to include my version but figured it was getting long winded already, but if you look online, there is a copycat version by Meathead that provides the rub... it was my "inspiration", I varied some from it you can read in one of my previous responses. Here's the basic brine I used.

BRINE INGREDIENTS
- 2.5 gallons cold water
- 1.5 cups kosher salt (probably slightly less)
- 1/2 cup pink curing salt (Prague Powder #1) (probably slightly less)
- 1/2 cup lt. brown sugar

Used 3-4 tbsp mixed pickeling spice smashed and tosted, but added:
- 2 tbsp black fresh ground black peppercorns
- and an additional 2 tbsp mustard seeds

Then I added to the cold brine:
- 1/2 tbsp red pepper flakes
- 1 large spanish onion quartered
- 10 cloves garlic, smashed
- 1/2 tbsp ground ginger
- 1/2 tbsp smoked paprika