Pastrami from brisket flat .

[chopsaw]

Did this a couple weeks ago . I've done pastrami from eye round in a brine . This will be the first pastrami from a flat , and also first dry cure with cure one .
This brisket was small . Just under 6 pounds . I cured the flat and ground the rest into sticks . I think after trimming the flat , it was only about 2 1/2 pounds . The amount of cure was next to nothing . Had me a bit concerned . I used a spice rub I like , added the cure . Held in the fridge 10 days .
I used Al's smoke then SV finish . It works great . Comes out really tender .
Anyway ,
Out of the cure , and dried off . I covered just with black pepper

I've been burning wood chunks in my MES 30 . Works great .
I'll pre heat the smoker at 250 with the chunks in the tray . Gets them started .
Then I back the heat down depending on what I'm doing .

Following Al's temp I took it out of the smoker when it reached 150 ish .

Vac' and into the SV . 154 . I use a storage rack for sheet pans
to keep from floating . Edit : SV @ 154 for 24 hours .


The wood chunks burn nice and clean . Gives just the right amount of great smoke flavor .
Works great with the Auber adjusted to keep steady temps .

Get it sliced up and make a grilled cheese sandwich . Had some left over home made soup
to go with it .

This comes out of the SV so tender .

Butter up some light Rye . Swiss cheese top and bottom .
Grill it off and have a bowl of soup .






That's a great sandwich . The soup is fantastic . I like the cure 1 dry rub . Works great .
Thanks for lookin .

 

[Sowsage]

Thats a fine looking sandwich! Im with you the dry rub curing. Always seems like such a small amount of cure campared to a wet brine cure. Ive only done a flat once. I always seem to make pastrami from venison roasts. I also need to try finishing one inbthe S.V. nice work chop!

 

[sawhorseray]

Looks perfect Rich, nice piece of work, Like! RAY

 

[chopsaw]

Thats a fine looking sandwich! Im with you the dry rub curing. Always seems like such a small amount of cure campared to a wet brine cure. Ive only done a flat once. I always seem to make pastrami from venison roasts. I also need to try finishing one inbthe S.V. nice work chop!

Thanks for the comments . The SV finish really works great .

Looks perfect Rich, nice piece of work,

Thanks Ray . Didn't last long .

 

[chef jimmyj]

Looks good but the only thing I would Change? That Sandwich needs Coleslaw and Russian Dressing on it!...JJ

 

[chopsaw]

That Sandwich needs Coleslaw and Russian Dressing

Be good with some kraut too .

 

[smokerjim]

Sure does look good

 

[tropics]

Rich That looks awesome makes me hungry Points
I may have to try that Sous Vide
Richie

 

[Winterrider]

Nicely done. . .

 

[motocrash]

That looks great chop!
I thought you'd been dry curing, you're right, the first time makes you triple check your math/weight - That's just a little pinch of the stuff!
Ya gotta love @diggingdogfarm (YAY Martin!) calculator, I use it and print it so I can write notes/recipes on it for future reference.

 

[sandyut]

NICE! Looks killer!!! Man I cant wait to have time to make pastrami from scratch...

 

[gmc2003]

I'm a dry briner also, and you Chop have hit it out of the park. Most Excellent sir.

Point for sure
Chris

 

[chopsaw]

Sure does look good

Thanks Jim !

Rich That looks awesome makes me hungry Points
I may have to try that Sous Vide

It really makes it tender . Give it a try .
Thanks for the comments Richie .

 

[TNJAKE]

Very nice job bud. That sammich looks amazing. Throw some kraut on mine and I'll be right over

 

[BrianGSDTexoma]

Looks like the dry cured worked great. Got it completely into the meat. Pop's works so good but need give that a try.

 

[chopsaw]

Nicely done. . .

Thank you sir .

That looks great chop!

Thanks . I've used TQ , which I like for some things . This came out great . The smell of the rub after a couple days was fantastic .

NICE! Looks killer!!!

Appreciate the comment . Yup , it's nice to have the time for this stuff .
I have a ham , and a couple pounds of jerky in cure right now .

 

[chopsaw]

dry briner also, and you Chop have hit it out of the park. Most Excellent sir.

Thanks bud . It was really good .

Very nice job bud.

Thank you Jake .

Looks like the dry cured worked great. Got it completely into the meat. Pop's works so good but need give that a try.

Brian , it does work good . Pop's is so easy . I wanted to learn them all , just put this way off 'til last .
I've used Pop's , Tender quick , the Phosphate injection and some Umai .
Give it a try .

 

[Brokenhandle]

Looks really good! A nice sandwich like that and bowl of soup would be great with our weather today. So when you dry brined it, you just used a rub you like with the correct amount of cure 1 per the weight of the meat?

Ryan

 

[chopsaw]

Looks really good! A nice sandwich like that and bowl of soup

Thanks Ryan . The sandwich was great , but that soup is addictive .
Been eating it since I was young .

So when you dry brined it, you just used a rub you like with the correct amount of cure 1 per the weight of the meat?

Yes . I basically use info and teachings from this forum . I use Len Poli , Marianski , and Rytek Kutas .
I have another book by " someone else " that in my opinion has bad info and incorrect amounts in it .
It does however have a pickling spice formula that I really like . I just choose not to give credit in his direction . So I mixed up that spice , then used Digging dog's calculator to figure the cure / salt , ect. per the weight of the meat .

 

[SmokinEdge]

Getting ready to do same this weekend except with a top round and eye of chuck. Will smoke first then into SV bath then set the bark in oven. Yours looks awsome.