Pastrami From Scratch W/Qview

Discussion in 'Beef' started by ronp, Nov 7, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    We are not too fond of brisket here but I picked up a nice 9 pounder at Sam's a few weeks ago, good price and I couldn't pass it up. Since we love Pastrami I thought I would convert the brisket to Pastrami. I started the cure on Sunday.



    Nice score $1.25 a pound.



    Little fatty but not bad.



    Trimed some fat.



    The other side.



    8 TBS Tender Quick.



    Both sides and wrapped.



    Took it out tonight and rinsed. Rubed both sides with the above.



    Carol likes the peppery taste without the usual spices so I just use that Weber Black Peppercorn marinade, Lemon Pepper and granulated Garlic.

    It went in the MES 40 minutes ago and are at 80' now.

    More later.

    Thanks for lookin'!
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking start as usual Ron
    Thanks for taking the time to take all of the pics and posting
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man thats a great looking corned beef and soon to be pastrami. You off to a great start and I will keep a close eye on this one Ron. You the Man.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Ron, Keep us updated...
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Holy smokes Ron! Great looking brisket, pastrami and method, too. Incredible coincidence I started my first today as well, and from a packer too.

    Looking forward to your cooking and results, so far your pastrami is mighty fine!

    [​IMG]
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yea, I think we were thinking alike[​IMG].

    Here it is at 150', I think a stalll is in order. Shot up awful quick after only 2 hours.

    Good luck on yours man.
     
  7. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    So you just rubbed with TQ and let it sit in the fridge?? For how long
     
  8. gruelurks

    gruelurks Smoking Fanatic

    Nice score you got there, they had it for $2.99/lb here the other day in SE MI. Pastrami is the best thing I've smoked yet I think, my co-workers sure look forward to my Facebook posts when I mention it. [​IMG]
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    About 4 - 5 days.

    I'll slice it later and post some pics. Gotta go to work now.
     
  10. solaryellow

    solaryellow Limited Mod Group Lead

    Nice score Ron. [​IMG]
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well it looks like it's "do it youself" pastrami weekend. Nice work.

    [​IMG]for the effort.
     
  12. Looks like the start of something good , Hope you bought a few for that price.
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That was the only one I could find in that weight range, the rest were 12# and up.

    Seeing as though this was my first from scratch, not a corned beef brisket it was, in OUR opinion the best ever.



    Ready for slicing.



    Paper thin. I turned 2 slices on their sides curled up, can you see them?



    It was very lean.



    Getting all bagged up.

    I took it out Sat AM after being in the MEs at 170" all night, and refrigerated it. I thought it may be a little tough with a fork, so I braised it last night at 185' for a couple hours and chilled it again, and sliced it just now.

    It is very good and with that rye bread with caraway seeds from Kroger, some cheese, horseradish sauce, and grilled, it will be awsome. We haven't even tried it warmed up yet, and I personally think that is when it tastes the best and the flavors really come through.

    Gotta start the next project, Sam's Chicken.

    As always, thanks for taking the time to look at my Qview.
     
  14. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    you and Rivet have done it....I'm gonna take out my packer and make some pastrami ![​IMG][​IMG]
     
  15. fire it up

    fire it up Smoking Guru OTBS Member

    Awesome pastrami post Ron! Great thin slices and beautiful color throughout.
    Makes such a big difference curing your own. Still haven't made it out to pick up a packer since Dan sent me some of his juniper berries, wish I had started my strami along with you guys, oh well...look for it in about a week [​IMG]
     
  16. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice one Ron! It's kind of strange, I started seriously thinking about doing a strami from scratch myself a few weeks ago. Then, after the big success with last days-off's smoke of CB, cured sausages & jerky, I knew it was time for pastrami.

    Gotta wait 'til things are lined out a little better here at home so I can make it to Sam's...my wife says she might take the kids with her next weekend and hit Sam's...hope so...I'm hungry for strami!

    You got a good price on yours @ $1.25/lb, I've been paying $1.88 at our closest Sam's for single packers. They never seem to go on sale that I've ever heard about.

    Anyway, looks quite tasty indeed!

    Looks like you got a nice even cure with straight dry TQ. I was thinking of brine curing mine. Dry curing doesn't take as long from what I've read, though...maybe I'll give that a shot, 'cause your's worked out fine.

    Thanks Ron!

    Eric
     
  17. rivet

    rivet Master of the Pit OTBS Member

    You sure did get a good proce at $1.25/lb....haven't seen that around here in ages.

    Very, VERY nice pastrami, Ron! slices looked beautifully thin and the perfect color, very lean as you said. Definitely think that that is the way to go as far as pastrami's concerned. That point end sitting on your new slicer really showed off your rub and spices. Well done and I bet you are sure glad you bought that new slicer, too.

    Thanks for posting your pictures, already craving pastrami and swiss!

    Well earned points for the tutorial and effort!

    [​IMG]
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thank you.

    The slicer works flawlessly, never skiped a beat.

    We were very happy with the out come of this batch, I wish I could have found more at that price.
     
  19. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Pastrami Looks great Ron...[​IMG]
     
  20. reichl

    reichl Meat Mopper

    That looks great! I really need a slicer.
     

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