Pastrami time!

[gmc2003]

Looks great Steve. Nice job on that. I'm not sure of the price/pound around here, but the total price is close to 30.00 for small maybe medium size flat.

Chris

 

[Gonna Smoke]

Man that looks great Steve! Thanks for the info about the salt, I'm planning to do one this week and I'll soak it longer...

 

[mike243]

Look great, son made 1 and didn’t soak, pretty sure he trashed it as I couldn’t even choke diwn a piece lol, have 2 of those same brand in the freezer I plan making it with, I do 24 hours and change water 3-4 times, hickory is my favorite for about anything these days , apple on chicken once in awhile. Thanks fior sharing

 

[MJB05615]

Thanks for sharing Steve. Looks great. I'll take your advice on the soak, as the Mrs. is very salt sensitive. looking forward to doing this asap.

 

[chef k-dude]

What a beautiful looking cut of meat that is.

I like to soak overnight for pastrami. For stove-top corned beef and cabbage I just rinse, cook the meat with celery, onion, carrots and a bundle with the pickling spices. Then strain and discard the solids and cook the potatoes, cabbage and onions in the pot liquor.

 

[sandyut]

Thanks for sharing Steve. Looks great. I'll take your advice on the soak, as the Mrs. is very salt sensitive. looking forward to doing this asap.

I always do an overnight water soak with a couple water changes before run and smoke.

I cooked a corned beef in the oven without soaking once. It was inedible, like eating salt straight.

I dont think you can go wrong with a good soak to remove the salt first

 

[chopsaw]

@Steve H hope you don't mind the piggy back .
I had the Aldi's brand flat . Did a fry test and decided not to soak .
Black pepper only for the rub .
Ran it yesterdat on the SmokeFire with B&B comp pellets .
Took the IT to 180 , then rested on the counter and held overnight in the fridge .
Today I took it for a ride in the instant pot . 1 1/2 hours on high pressure . Quick release .
Fantastic . I like the point end better for this , but this is good too . The instant pot works magic on these .
After the instant pot .

Couple slices . So tender .

@zwiller . I started to dump the liquid , until I had a sip . 1 sip turned into several .
Awesome broth . Be a good injection for a brisket .

 

[Steve H]

Looks great Steve. Nice job on that. I'm not sure of the price/pound around here, but the total price is close to 30.00 for small maybe medium size flat.

Chris

Thanks Chris!

Man that looks great Steve! Thanks for the info about the salt, I'm planning to do one this week and I'll soak it longer...

Thanks! I would say a overnight is good for these. I'll be doing a couple in May.

Look great, son made 1 and didn’t soak, pretty sure he trashed it as I couldn’t even choke diwn a piece lol, have 2 of those same brand in the freezer I plan making it with, I do 24 hours and change water 3-4 times, hickory is my favorite for about anything these days , apple on chicken once in awhile. Thanks fior sharing

Thanks Mike! I do believe that if I didn't soak this. I would have used it in other dishes. Pastrami hash is actually pretty darn good.

What a beautiful looking cut of meat that is.

I like to soak overnight for pastrami. For stove-top corned beef and cabbage I just rinse, cook the meat with celery, onion, carrots and a bundle with the pickling spices. Then strain and discard the solids and cook the potatoes, cabbage and onions in the pot liquor.

Thanks Ken! For this brand. I'd recommend soaking for corned beef. Unless you add some taters to it.

@Steve H hope you don't mind the piggy back .
I had the Aldi's brand flat . Did a fry test and decided not to soak .
Black pepper only for the rub .
Ran it yesterdat on the SmokeFire with B&B comp pellets .
Took the IT to 180 , then rested on the counter and held overnight in the fridge .
Today I took it for a ride in the instant pot . 1 1/2 hours on high pressure . Quick release .
Fantastic . I like the point end better for this , but this is good too . The instant pot works magic on these .
After the instant pot .
View attachment 732310
Couple slices . So tender .
View attachment 732312
@zwiller . I started to dump the liquid , until I had a sip . 1 sip turned into several .
Awesome broth . Be a good injection for a brisket .
View attachment 732313

Don't mind at all. That looks great! Saving the juice is a good idea!

 

[MJB05615]

@Steve H hope you don't mind the piggy back .
I had the Aldi's brand flat . Did a fry test and decided not to soak .
Black pepper only for the rub .
Ran it yesterdat on the SmokeFire with B&B comp pellets .
Took the IT to 180 , then rested on the counter and held overnight in the fridge .
Today I took it for a ride in the instant pot . 1 1/2 hours on high pressure . Quick release .
Fantastic . I like the point end better for this , but this is good too . The instant pot works magic on these .
After the instant pot .
View attachment 732310
Couple slices . So tender .
View attachment 732312
@zwiller . I started to dump the liquid , until I had a sip . 1 sip turned into several .
Awesome broth . Be a good injection for a brisket .
View attachment 732313

Looks great Rich! No instant pot here, so I'll try old school. Your instant pot method is very good, I've read a little about that. I may have heard Katz' pressure cooks before slicing, makes sense. If this turns out good, I may get one, once I get approval from the home office, lol.

 

[fxsales1959]

So, at 195 IT. It is done.

View attachment 732261

View attachment 732262

The pastrami is moist and tender. The flavor is spot on with the rub I used.
But, while I really liked it. The salt bite is there. While not bad. And not a big deal for me. But if you are salt sensitive. Then I would go for either a 4 hour. Or overnight soak.
Very much worth the money for these. And I'll buy a couple more for the freezer. Ann just told me to stop chowing on it. Or, I won't be hungry for dinner!!

Nice..... what kind of time on this one. got two of those Aldi cuts and trying to decide Kettle or WSM.

 

[Steve H]

Nice..... what kind of time on this one. got two of those Aldi cuts and trying to decide Kettle or WSM.

This took just under 8 hours. Ambient temp was around 220.

 

[zwiller]

Good stuff guys. On the Katz/NY thing. Remember they use navel not brisket. I know this was too good of deal to pass up but if you want to try running your own, it's an idea I got from Rich. Take a whole packer cut into 4 parts. Make corned beef with flat, make pastrami with point, make smoked brisket from center. Genius really. Curing your guarantees the salt level is where you want it. Like I said previously, there's magic when curing with spices. Much more flavor pickup.

 

[Ishi]

So, at 195 IT. It is done.

View attachment 732261

View attachment 732262

The pastrami is moist and tender. The flavor is spot on with the rub I used.
But, while I really liked it. The salt bite is there. While not bad. And not a big deal for me. But if you are salt sensitive. Then I would go for either a 4 hour. Or overnight soak.
Very much worth the money for these. And I'll buy a couple more for the freezer. Ann just told me to stop chowing on it. Or, I won't be hungry for dinner!!

I bought two flats and my rub is made. Question did you wrap yours when it hit the stall?

 

[DRKsmoking]

Looks great Steve , and the end product nice.

Now a big crusty roll with many thin slices with mustard and onions .... Heaven.!!! Just saying.

David

 

[Fueling Around]

Awesome Steve.
I would love to use the commercial but no

 

[Steve H]

I bought two flats and my rub is made. Question did you wrap yours when it hit the stall?

No, I don't wrap. I just ride it out.

Looks great Steve , and the end product nice.

Now a big crusty roll with many thin slices with mustard and onions .... Heaven.!!! Just saying.

David

Lol! Thanks David!

Awesome Steve.
I would love to use the commercial but no

Thanks!

 

[civilsmoker]

That looks tasty for sure and love the toasted coriander ground in the rub!

 

[Steve H]

That looks tasty for sure and love the toasted coriander ground in the rub!

Thanks! I got that idea from Katz's It does make a difference.