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PASTRAMI FROM SCRATCH ON THE LANG

SmokinAl

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I was in the grocery store the other day with Judy & she was looking for something & I said I'm going to check out the meat dept.

It so happens the meat mgr. was standing by the beef & I asked him if he had any brisket flats around 8 lbs.

He came back with this guy, a real nice Angus choice flat. And the party begins.


I trimmed most of the fat off. It was only 12 oz.


I mixed up a cure. I used the bacon cure calculator to calculate the salt, sugar, & cure #1.

Then I added 1/4 cup each of granulated garlic, granulated onion, black pepper, & pickling spices.


I mixed it up together with a whisk.


Put the brisket in a vacuum bag.


Poured the cure mix in the bag, half on one side first.


Massaged it in real well.


Then the other half on the other side.


And massaged that in too.


Then vacuum sealed the bag.  And into the fridge for 11 days. Flipping & massaging it daily.


After 11 days I removed it from the bag & rinsed it off & patted it dry.


I sliced the end off cutting against the grain, so I would know which way to slice it when it was smoked.

Sometimes with the crust & pepper coating it's hard to see the grain when it's cooked.


I did a fry test with the corner. It was fine, not too salty so no soaking needed.


I just coated it with black pepper on both sides.


And vacuumed it up again. This time for 2 days in the fridge.


Got up early this morning & fired up the Lang.


Got the brisket ready & thawed the trimmed fat that I saved in the freezer.


Into the Lang on the bottom rack with the fat above it dripping on it to keep it nice & moist.


I kept it on the grate for a couple of hours to put a crust on the bottom, then I put it

in a pan with a can of French onion soup. 


Back on the bottom rack.


At about 4 hours the IT was around 180.


At 5 1/2 hours it was done. I got up early thinking this would take 8-10 hours to smoke,

but I guess since the Lang has heat both on top & underneath they cook stuff a lot faster.

So it was all good, we had pastrami sammies for lunch & I think were having Reuben's for dinner.


Of course Judy made some rye bread.


Here's the star ready to be sliced.


It was very moist & tender. I cut some off each end to see if they were the same.


The slices were supple enough to bend double over your finger & pulled apart with just a little stretch.


And here's lunch. I added a couple of slices of Swiss and of course some dill pickles.


And here's dinner!


Thanks for looking Guys!!

Al
 
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tropics

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Al it is amazing to get done that fast.That has some beautiful color I could go for some of that,oh wait I made one yesterday from a store bought CB LOL 

I haven't tried the dry cure always use Pop brine Thanks for sharing tell Judy that bread looks great Points

Richie
 

phatbac

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That is indeed awesome looking food. I usually use a corned beef brisket to make pastrami next time i will try the cure the way you did it. Points for sure!


Happy Smoking,
phatbac(Aaron)
 

hardcookin

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Al,
Boy you out done yourself again. That looks fantastic!!
Nice detailed post.

Points for that smoke...you and the Lang are kicking it!!
 

bena

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I am not a big fan of Pastrami but that looks pretty delish!  nice Job Al - Points!
 

SFLsmkr1

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HOLY Andy Mackerel.

Looks AWESOME
 

pc farmer

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Wow



That looks great. I get back from vacation next week this is on my list now. Thanks.
 

SmokinAl

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Al it is amazing to get done that fast.That has some beautiful color I could go for some of that,oh wait I made one yesterday from a store bought CB LOL 

I haven't tried the dry cure always use Pop brine Thanks for sharing tell Judy that bread looks great Points

Richie
That is indeed awesome looking food. I usually use a corned beef brisket to make pastrami next time i will try the cure the way you did it. Points for sure!


Happy Smoking,
phatbac(Aaron)
Al,
Boy you out done yourself again. That looks fantastic!!
Nice detailed post.

Points for that smoke...you and the Lang are kicking it!!
 
I am not a big fan of Pastrami but that looks pretty delish!  nice Job Al - Points!
 
HOLY Andy Mackerel.

Looks AWESOME
Wow



That looks great. I get back from vacation next week this is on my list now. Thanks.
Thanks a lot guys!

Judy & I appreciate the kind words & the points too!

Al
 
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chef jimmyj

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Great thread! The meat and plate looks amazing. But what's with that Mexican Club Soda?
 ...JJ
 

crazymoon

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SA, Excellent looking pastrami and tell your wife the rye bread looks outstanding !
 

tjohnson

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Looks FANTASTIC Al!!
 

Bearcarver

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OMG!!


Looks Mighty Tasty from the Bear Den!!
----


Beautiful !!


More Great Sammies!!


Bear
 

WaterinHoleBrew

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Awesome Al, great lookin thread ! It all looks real tasty ! Thumbs Up
 

GaryHibbert

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Excellant Qview, Al.  The pastrami looks delish!!  I've been wanting to make one of those for a long time, but Miss Linda isn't a fan--so I keep smoking things she likes.  But one of these days..............  Did all that black pepper give it a bit of a bite?

Miss Judy's bread looks, as usual, fantastic.  I'm pretty sure she'd like it up here in Alberta.   LOL



Gary
 

SmokinAl

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Nice job looks super tasty!
Thanks B!

Al
 
Great thread! The meat and plate looks amazing. But what's with that Mexican Club Soda?
 ...JJ
Thanks JJ!

Hey I'm just trying to stay hydrated! It's friggin hot down here!  

 
SA, Excellent looking pastrami and tell your wife the rye bread looks outstanding !
Thanks CM! 

I'll tell her for sure.

Al
 
Al

Great looking pastrami on the Lang.

POINTS!!!

Larry
Thanks Larry & thank you for  the point too!

Al
 
Looks FANTASTIC Al!!
Thanks Todd!

Good to hear from you, buddy!

Al
 
OMG!!


Looks Mighty Tasty from the Bear Den!!
----


Beautiful !!


More Great Sammies!!


Bear
Hey Bear!

Thanks Buddy!

We do love our sammies don't we!

Al
Awesome Al, great lookin thread ! It all looks real tasty !
Thanks a lot Justin!

And thank you for the point my friend!

Al
 
OMG! Now I am hungry!!! Looks awesome!

Thanks PBM!

I appreciate the point too!

Al
 
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