Pastrami first try

[JC in GB]

I got my first pastrami done this weekend and it turned out beautifully.

I had a group of family and friends over for Polish deli style pastrami sandwiches and they were a fantastic hit.

The pastrami was perfectly seasoned, smoked and had the perfect bite. I am amazed that it turned out so well for my first attempt. Thanks to the members of this forum for their advice and experience.

A special shout out to Chef JimmyJ. I used your Better than NY Pastrami rub. Thank you for that.

Lastly, hoping Pops is doing well and recovering......

 

[gmc2003]

But but but I don't see any pics . Glad it turned out well.

Point for sure
Chris

 

[JC in GB]

Forgot the pic..... Here it is... Wish it was a little better pic...

 

[gmc2003]

Now that looks good as well as sounding good.

Way to go.

Chris

 

[zwiller]

Looks crazy good!!! Details, we need details. Store bought corned beef, pull temps, steam, wood, I could go on

 

[JC in GB]

Looks crazy good!!! Details, we need details. Store bought corned beef, pull temps, steam, wood, I could go on

Certainly. I used kind of a hybrid method. I used a dry cure technique with sugar, pepper coriander, allspice, and garlic as spices. Salt and cure #1.

USDA choice black angus brisket flat 8 lbs.

I vac sealed the meat and turned daily for 12 days.

Pulled from the vac bag and added dill seed, onion, mustard, thyme, bay leaf, and juniper berry rub.

Left in fridge overnight to dry a bit.

Smoked at 220 for 4 hours with cherry/hickory wood.

Pulled at 160 degrees

Brought inside and steamed in a hotel pan to IT 200 degrees.

Rested for 90 minutes then wrapped in foil and back in the fridge.

Steamed it to 125 degrees sliced and served with a home made deli sauce and kraut.

Mayo, ketchup, Worcestershire, sweet relish, chopped hot banana peppers, sriracha, salt.

 

[HalfSmoked]

Where's mine??? some rye and spicy mustard please.

Awesome job.

Warren

 

[JC in GB]

Where's mine??? some rye and spicy mustard please.

Awesome job.

Warren

Thank you. It turned out very well if I do say so myself. Almost as good as Kramarczuck's Polish Deli in Minneapolis.

That pastrami was gone in minutes... LOL I thought I would have some leftovers from an 8 lb flat. Next time I will have to make 2!

 

[HalfSmoked]

JC in GB Thanks for the like it is appreciated.

Warren

 

[bbqbrett]

View attachment 393333 Forgot the pic..... Here it is... Wish it was a little better pic...

Looks great! I haven't had good pastrami for a long time.

 

[Nole4L]

Looks awesome. I've only made pastrami once and used the same hybrid approach of smoking it then steaming it. Now my mouth is watering.

 

[Fran]

That looks so good, JC in GB . Next time make three, as I'm sure it'll travel well through the post vac packed!