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Pastrami, first time!

paulmart

Smoke Blower
115
30
Joined May 12, 2013
Hi everyone!
Ive only done one brisket before, turned out amazing! Thanks to the good people of smokingmeatforums!
As most people do in here, they evolve;)
Pastrami time!
Out of all the websites ive looked to for information, smokingmeatforums.com is always the best. So I come to you for suggestions although I feel I have a grip on things!
Heres where im at...

8lbs of beauty brisket straight from the butcher
I trimmed most of the fat but left a a tiny bit here andthere

My butcher sold me a massive pile of curing salt for $5 lol
I made a brine using 1.5 gallons of water
1 cup of kosher salt
6 tsp of curing slat
1 cup of dark brown sugar
2 onces of pickling spice

My intention is around 13 days of curing. Then a long slow smoke arounf feb 1.

So theres still time to go.

My questions (because ive found conflicting answers on this site), what internal temp do I cook it too???

Some people say do it like a brisket, 195ish and you're golden, then some people say stop at 165..??

The floor is yours!
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012

dirtworldmike

Meat Mopper
248
58
Joined Sep 25, 2009
Yeah. Everything Woodcutter said!

I just did two yesterday(corned beefs) and took them to 190 IT. Froze them overnight and tried slicing this morning.  They just fell apart in little pieces like pulled pork.  My intention was to freeze then slice paper thin. So much for that.  The taste is great but I guess I just went too high on the IT on these. All I have to add is if the briskets look real grainy don't go to such a high IT. Good luck!

 
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ifitsdeadsmokeit

Meat Mopper
260
21
Joined Apr 9, 2010
I prefer to use the center round instead of brisket for my pastrami and corned beef.  More tender cut than brisket and don't have to cook to the higher temp like for a brisket to make it tender.  You can cut at the lower temp and not have it fall apart and still be very tender, moist and tasty.  But, a lot of people don't cure and brine their own and take the store bought shortcut which is the brisket cut.  I cook to about 155°.
 

humdinger

Master of the Pit
OTBS Member
Group Lead
1,685
90
Joined Jun 27, 2012
I guess be the first to split the difference; 175 deg! ;-)
 

dirtworldmike

Meat Mopper
248
58
Joined Sep 25, 2009
 
I prefer to use the center round instead of brisket for my pastrami and corned beef.  More tender cut than brisket and don't have to cook to the higher temp like for a brisket to make it tender.  You can cut at the lower temp and not have it fall apart and still be very tender, moist and tasty.  But, a lot of people don't cure and brine their own and take the store bought shortcut which is the brisket cut.  I cook to about 155°.
Center Round?  That's very interesting.  Diffidently a very lean cut , I'll have to give that a try. Thanks for the tip!
 

angst

Newbie
18
10
Joined Aug 29, 2013
I am thinking 160 on the smoker tomorrow , then steam for the SuperBowl on Sunday for 1-2 hours for mine .

I started with a pre-corned brisket , soaked on Tuesday , rubbed and wrapped on Wednesday , its just sitting til tomorrow morning.


 

diesel

Smoking Fanatic
594
27
Joined Apr 29, 2008
When I use the center round I take it to IT of 145-150.  When I use a brisket for the pastrami I cook it the same as a brisket with an IT of around 195 to 205.  Seems to work out great that way.  With the price of briskets lately I haven't been using the center round cut. 

Aaron.
 

paulmart

Smoke Blower
115
30
Joined May 12, 2013
after 14 days in the wet cure I washed it off, let it air dry for around 5 hours. Rubbed it and put it in the fridge over night.

here's the Rub I used

..per 4lbs of meat

4 tablespoons fresh coarsely ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

I found this Online, it seems that someone is trying to make their version of Katz Deli's rub.

I really haven't put much thought into what to serve with it. any suggestions??
 

angst

Newbie
18
10
Joined Aug 29, 2013
 
after 14 days in the wet cure I washed it off, let it air dry for around 5 hours. Rubbed it and put it in the fridge over night.

here's the Rub I used

..per 4lbs of meat

4 tablespoons fresh coarsely ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

I found this Online, it seems that someone is trying to make their version of Katz Deli's rub.

I really haven't put much thought into what to serve with it. any suggestions??
Same rub I used. 

Serve on rye with mustard . 

Kugel  http://en.wikipedia.org/wiki/Kugel  would be a good side :)  , maybe some sauerkraut or cole slaw 
 
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paulmart

Smoke Blower
115
30
Joined May 12, 2013
My Maveric is Broken:(

but im 5 hours in with an IT of 147. I just added my second chimney of Charcoal. the neighborhood has a hickory smell that must be driving everyone nuts:)

its a balmy -8c (that's decent for Edmonton)

Usually in the winter here its so dry with little oxygen so the charcoal doesn't burn very well. but there's a gentle breeze keeping the charcoal at a nice temp
 

paulmart

Smoke Blower
115
30
Joined May 12, 2013
Ok..im going to push it till 195 mark
I tore a small piece off..delicious, but tough
 

dls1

Smoking Fanatic
800
105
Joined Jun 6, 2012
Ok..im going to push it till 195 mark
I tore a small piece off..delicious, but tough
I've made pastrami many times from scratch, as well as starting with a corned beef brisket. With the smoking stage, I always take it to 165-170, then let it cool and refrigerate under weights overnight, or maybe a couple days. I then gently steam it at a low heat to the same temperature range. I've never had a tough one. Then again, I've never tested one at the stage you did.

Suit yourself, but remember, you can always go forward, but you can never go back.
 

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