Pastrami. Done, but a fail.....

[HowlingDog]

I needed some smoke time so I grabbed a small brisket at Costco (is there anything small at Costco). I cut the point off and ground it for burgers. They were yummy and I HAVE to do that again.

Got Howling Dog vertical offset fired up:

While getting it ready, I noticed it needs some TLC, paint etc....

No exciting pics of prep or a 14 day cure but Brisket/Pastrami is ON.....

Went in at about 9:45a Pacific time.


But, like my bacon in a different thread, there was a glitch, I think. The first couple times I did pastrami and cut a corner, the meat was noticeably pink like corned beef should be. But this time, the color was uniform throughout:

I could smell the spices, but when I rinsed it off, there was no smell to it, just not the color I was expecting. It was not "firm" either, like the pork bellies get when you cure them for bacon. Huh. Strange day for me.

It is humming along at 258 with hickory. More updates as needed....... Thanks for looking.

Mark

 

[JLeonard]

Looks good thus far!

Jim

 

[HowlingDog]

Three hours in and taking on some color and tightening up.

Hopefully this will be better than my PB&J I had for lunch. SuperChunky PB for the win.

Mark

 

[HowlingDog]

And we are wrapped:

Clearly my wrapping skills need improvement......

 

[02ebz06]

Looking good. I bet it will taste amazing.
I made pastrami and was surprised how good it was for a first attempt.

 

[JLeonard]

Local deli has pastrami for $19.99/pd. Told my wife I'd make my own before I paid that!

Jim

 

[HowlingDog]

I made pastrami and was surprised how good it was for a first attempt.

Same for me. Wanted to try something new and BAM ..... Pastrami. This is my third one and I do like it. Tri Tip pastrami was really good...... I need to find a steamer tray and finish one that way.

Told my wife I'd make my own before I paid that!

Brisket or Tri Tip, spices and time. If I can do it, a master such as you will have no problem.

 

[JLeonard]

Same for me. Wanted to try something new and BAM ..... Pastrami. This is my third one and I do like it. Tri Tip pastrami was really good...... I need to find a steamer tray and finish one that way.


Brisket or Tri Tip, spices and time. If I can do it, a master such as you will have no problem.

No master... But I have learned from some great folks on here!

Jim

 

[HowlingDog]

To wrap up my smoking day, the pastrami is done and has been taste tested. I have to admit to a fail.

Same recipe I have used before, same process, but this one came out very dry, tough and WAY over spiced. It was a brisket flat, fairly thin and a little on the lean side. Smoker ran about 260 average and I finished in the oven (it was wrapped in butcher paper the oven). The spice amount was overpowering. I have some pondering to do. Bummer, but things happen......

 

[cptnding]

Hate it didn't turn out like you wanted cause it sure looks good! I've had plenty of fails myself. Usually my fault lol. Sounds like it's time to again.

 

[JLeonard]

Oh man I hate it didnt turn out right for you. Nothing that sticks out that you did different? Heck it could have just been the cut of meat.

Jim

 

[HowlingDog]

Nothing that sticks out that you did different?

I have been thinking about it and I know I over spiced it, and it was a thinner piece. But I am starting to wonder if the temp probes were off. It has the classic signs of over cooking so I wonder it the probe in the meat is off. I will have to check it out. This does give me the excuse to buy a steamer tray for next time. I think I want to try to pull it at 165 and then steam it to 203 or so as most seem to recommend for brisket pastrami. Another gadget, Ya Baby!!!!

 

[chopsaw]

pastrami is done and has been taste tested. I have to admit to a fail.

Chop it up and add some BBQ sauce . Slaw or pickles and on a bun .

my wrapping skills need improvement......

Looks fine to me , but maybe try putting the paper on a 45 . Meat 90 degrees to the point facing you . Wrap that point up and around , then bring the 2 sides in , then complete the roll .

 

[HowlingDog]

try putting the paper on a 45 . Meat 90 degrees to the point facing you . Wrap that point up and around , then bring the 2 sides in , then complete the roll .

Thanks. Ya'all are giving me enough suggestions to give it another try!

 

[SmokinAl]

If you have a Sous vide circulator, just smoke the pastrami to 150 IT, then bag & SV at 155 degrees for 24 hours. Never had a bad one!
Al

 

[JLeonard]

Dang! Chopsaw sammich sounds good.
And you can never have too many gadgets for cooking. I dont care what my wife says!

Jim

 

[JC in GB]

To wrap up my smoking day, the pastrami is done and has been taste tested. I have to admit to a fail.

View attachment 670891

Same recipe I have used before, same process, but this one came out very dry, tough and WAY over spiced. It was a brisket flat, fairly thin and a little on the lean side. Smoker ran about 260 average and I finished in the oven (it was wrapped in butcher paper the oven). The spice amount was overpowering. I have some pondering to do. Bummer, but things happen......

Send me some and I will help destroy the evidence in a Reuben sandwich.

JC