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PASTRAMI FROM SCRATCH ON THE LANG

Discussion in 'Beef' started by SmokinAl, Jul 8, 2016.

  1. Bummed

    Bummed Meat Mopper

    That looks absolutely phenomenal! I really appreciate the details and pictures, let me know if the next door neighbors house goes up for sale!
     
  2. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Amazing pastrami Al, cool deal your getting that new Lang figured out.

    I LOVE Rubens - My favorite!

     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ha Ha!

    Actually it just sold & I had the new neighbors over for pastrami sammies!

    Thank you for the compliment!

    Al
     
  4. sauced

    sauced Master of the Pit

    Al.....too bad you are not liking your Lang!!!

    GREAT looking pastrami and sammies!!! That rye bread looks like a killer!! [​IMG]

    Points brother!!

    [​IMG]
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks a lot John!

    Al
    Thank you my friend!!

    Al
     
  6. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Pastrami perfection, points!

    Disco
     
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Disco!!

    Al
     
  8. fletch

    fletch Newbie

    That looks superb!! 2 questions though, what temp were you cooking at? It looks like 275 or so from the thermometers in the pics? And what was the temperature you pulled it at? You said it was at 180 at 4 hours but not what it was at the end.

    Thanks again. I am wondering because I have a couple pieces curing in the fridge now!!

    Thanks
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The smoker was running between 260-275 all the time.

    On my WSM I would have kept it at around 225, but the Lang just wanted to settle in at a higher temp.

    I pulled it out at 195, I started checking it at 190 for probe tenderness, & it was good at 195.

    Good luck with your pastrami.

    Al
     
  10. okie362

    okie362 Smoking Fanatic

    It seems somehow wrong that I'm craving a Reuben and a Corona at 0645 on a Wednesday.  VERY nice!!!  [​IMG]
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank-you my friend!

    Al
     
  12. idahopz

    idahopz Smoking Fanatic

    All I can say is "WOW, Al"  That looks perfect from start to finish, and the home made bread is the icing on the cake so to speak.

    [​IMG]
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Pete!

    Appreciate the point too!

    Al
     
  14. fletch

    fletch Newbie

    Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper.
     
  15. nicefly

    nicefly Fire Starter

    Wow that looks great Al.

    I will have to give that a try.
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you Sir!

    If you do let me know how it turns out.

    Al
     
  17. okie362

    okie362 Smoking Fanatic

    OK...Couldn't take it anymore.  Brisket flat trimmed and in the brine Monday evening.
     
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ha Ha!

    You are going to love your own cured & smoked pastrami. No going back after you taste it.

    Al
     
  19. okie362

    okie362 Smoking Fanatic

    If mine turns out to taste half as good as yours looked I've no doubt I'll be instantly spoiled to it.  ill know in a couple weeks
     
  20. fletch

    fletch Newbie

    So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty pastrami I got a couple pounds?? lol