Pastrami from the begining, update It's finally done!!

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SmokinAl

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Jun 22, 2009
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I have smoked several corned beefs into pastrami. Now I am going to take a brisket, cure it, and smoke it, so it's a pastrami from scratch. Here's the brisket I got from Sam's, it's a 9 lb. flat.

ef2129ce_3-9-11brisket1.jpg


It has a huge fat cap on it & I'm going to trim most of it off.

67b839db_3-9-11brisket2.jpg


I trimmed the fat cap off & it was 2.15 lbs. So now I have a brisket that is just under 7 lbs. Sorry guys I forgot to take a pic of the trimmed brisket, but here it is in the brine cure. I got the brine cure recipe from Uncle_lars. It's in the fridge for 7-10 days.

1fe76ce1_3-9-11brisket3.jpg


Stay tuned, will update when I remove it from the brine.
 
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I'll be following this one too Al, I just did my first canadian bacon last weekend and pastrami is next on my list. Looks like you got a great hunk of meat there to work with.
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Great start AL.  Ihave only done one pastrami from scratch and it was much tastier than most of the sammies i've had around. Plus i like that you can make it to you're own personal taste!!!

I'll be waiting the long 7 days with ya AL!!!
 
Good one to watch.

Clue us in on the price difference too.

I think Wally has Full Packers for about $2 per pound.

Thanks Al,

Bear
 
I saw them at Wally world too. If this turns out good that will be my next project.
 
Looking forward to the results Al... Looks Good So Far...
 
This is usually the time corned beef is on sale, next week is St. Patty's Day. Check out Costco, they were almost giving them away last year.
 
I also bought 2  corned beefs yesterday while  at Wally World for my first try at pastrami  .The flat was $ 3.22 /lb and a point was $2.12/ lb. Went across the street to an Aldi store and they were $2.99 & $1.99.
 
I am going to grab a couple of CB this next week too while they are on sale but lookig forward to seeing your results Al
 
Any chance you will give the recipe for the brine?  I searched but can't see where Uncle_lars posted it.


Just PM uncle_lar, that's what I did. He has it already typed out with specific instructions to follow. It was for 25 lbs. of meat so I just cut it in half. The only critical measurement is the amount of cure#1. The rest can be changed to suit your taste. 
 
Just PM uncle_lar, that's what I did. He has it already typed out with specific instructions to follow. It was for 25 lbs. of meat so I just cut it in half. The only critical measurement is the amount of cure#1. The rest can be changed to suit your taste. 
I guess you gotta be careful how you cut the recipe in half, or you might not be able to read it???

Sorry Al---Couldn't resist.  

Bear
 
Bear what am I gonna do with you. Do you stay awake nights thinking this stuff up?
 
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