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PASTRAMI FROM SCRATCH ON THE LANG

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

  1. SmokinAl

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

    Thank you!

    Let me know how yours turns out!

    Al
     
    ddrian likes this.
  2. smoooookin

    smoooookin Newbie

    That looks incredible! [​IMG]

     I have a serious pastrami problem.
     
  3. SmokinAl

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

    Thanks Buddy!

    Yep we do like our pastrami!

    Al
     
  4. tjdcorona

    tjdcorona Meat Mopper

    When I started this hobby - I only wanted ribs and brisket basically. Now ive done so much its hard to keep track of - meatloaf was the one that I never thought Id do - and it was amazing!
     
  5. SmokinAl

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

    Hey Man the sky is the limit.

    If you cook it you can smoke it.

    Or you can even cold smoke stuff.

    One guy cold smoked ice cubes to put in his Scotch!

    I have to try that!

    Al
     
  6. SmokinAl,

    That was a beautiful post. Thank you for sharing your ideas. I love the idea of the fat drip basting the brisket below. We just tried a pastrami for the first time and it came out good but that was before we learned about the curing calculator. We have a lot to learn but we look forward to the next one.

    Michael and Lori


     
  7. trueteam

    trueteam Smoke Blower

    Ripple, great handle and great smoker ⚡️⚡️
     
  8. SmokinAl

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

    Thank you guys!

    I think your pastrami looks pretty darn good!

    Looking forward to seeing what you do next time out!

    Al
     
  9. sirvesa

    sirvesa Newbie

    Looks great. Just curious, is the French onion soup for flavor or would the flat have dried out without it?
     
  10. SmokinAl

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

    A little of both, it does add some flavor & the steam helps keep the meat moist.

    Al
     
  11. I've done 3 corned beef briskets in my smoker in the last few months.  They were really good, especially with homemade crusty bread - we aren't fond of rye bread. But sauerkraut, swiss and mustard for me and swiss and mayo for sweetie we were quite content.

    With my 17 other hobbies I haven't gotten into curing much but plan to.  I have two pieces of meat curing for dried beef per Bear's recipe. 

    But with St Patrick's day coming up I'm hoping for a sale on corned beef and/or brisket.  I still have room in my freezer after all.

    I cook to 190 for mine.  Slices nicely and is very tender. For a 5lb roast I think it was about 7-8 hrs at 225 with red oak or hickory.

    Quote:

    Originally Posted by tjdcorona  [​IMG]
     
    When I started this hobby - I only wanted ribs and brisket basically. Now ive done so much its hard to keep track of - meatloaf was the one that I never thought Id do - and it was amazing!

    There are so many more things I want to try. I did do some tomatoes in the smoker when I had some meat in there also.  Was really good in a pasta dish.  Traeger's web site lists making them into Bloody Marys.  I wonder how that would go with pastrami.
     
  12. ddrian

    ddrian Meat Mopper

    YOZIRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR Awesome. 

    What temp did you run to on the final cook?

    Looks like Katz's deli in NYC...

    BOOM!

    Thanks

    DDR
     
  13. SmokinAl

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

    The final IT was about 202. I just kept checking it until it was probe tender & on this one it took until 202.

    Al
     
  14. natej

    natej Smoking Fanatic

    :drool my goodness!! ill be over in a minute!!

    Point
     
  15. SmokinAl

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

    Thank you my friend!

    Al
     
  16. tjdcorona

    tjdcorona Meat Mopper

    If you eat THIS pastrami - you will always eat Pastrami!
     
  17. SmokinAl

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

    Thanks for the kind words!

    Al
     
  18. ddrian

    ddrian Meat Mopper

     
    Last edited: May 21, 2017
  19. SmokinAl

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

    It sure looks delicious!

    Al
     
  20. gphil

    gphil Newbie

    Al - just curious at what temp did you remove the brisket and does the can of soup just sit open in the pan. It's my first crack at this just want to make sure I get it right.

    Thanks...

    Glenn