Pastrami

[johnnyblaze]

I was in the supermarket last week and they had beef brisket at $4.99 a pound, which is a very good price for my area. Our cashier told us to grab a coupon out of the circular and the price was reduced to $3.99. Only problem was it would be a week before I could smoke, so I figured I could either freeze the meat or cure it.

After trimming a good amount of fat off the brisket, I decided to wet cure for a week and make Pastrami.

I rinsed off the cure and applied a rub of cayanne, coriander, black pepper and brown sugar.

I just threw it on my master built electric smoker with some soaked hickory chips. Can't wait to see how it turns out.

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• johnnyblaze
• Apr 9, 2017

 

[johnnyblaze]

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• johnnyblaze
• Apr 9, 2017

 

[SmokinAl]

Looks like a great start!

Al

 

[johnnyblaze]

Here is how it turned out, tastes great.

View media item 524116

 

[johnnyblaze]

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• johnnyblaze
• Apr 9, 2017

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• johnnyblaze
• Apr 9, 2017

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• johnnyblaze
• Apr 9, 2017

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• johnnyblaze
• Apr 9, 2017

 

[SmokinAl]

Nice job!

Awesome looking sammie!

Al

 

[myownidaho]

Great looking sammich!

 

[crankybuzzard]

Yeah, that's a great result looking at the slices, but the sammich makes me hungry!  I missed lunch today!

 

[hawkce541]

I was in the supermarket last week and they had beef brisket at $4.99 a pound, which is a very good price for my area. Our cashier told us to grab a coupon out of the circular and the price was reduced to $3.99. Only problem was it would be a week before I could smoke, so I figured I could either freeze the meat or cure it.

After trimming a good amount of fat off the brisket, I decided to wet cure for a week and make Pastrami.

I rinsed off the cure and applied a rub of cayanne, coriander, black pepper and brown sugar.

I just threw it on my master built electric smoker with some soaked hickory chips. Can't wait to see how it turns out. [GALLERY="media, 524063"][/GALLERY][/quote]
I just went to Sam's Club, ( borrowed a friend membership card), and got a case of brisket packers for $2.41/lb.  With tax it came out to $177 for 6 packers, the smallest was 12lbs. and the largest was 17lbs.  I ended up trimming 3lbs. of fat off of the 12 pounder and it's curing right now for pastrami.

Hawk

 

[pumpkinseed]

That sandwich looks really good.  I love pastrami with sauerkraut, swiss and mustard.  But not on rye.  So yours looks just right.  you'll have to email a bite :)

I have an approx 4lb piece of brisket in the fridge that is trying to be turned into pastrami.  My 2nd effort.  The first one tasted good but the cut of meat wasn't the greatest and I dried it out too much in the smoker.  I'm going to pass it off as dried beef instead.  Wouldn't you rather get dried beef in your easter basket than chocolate?

 

[sauced]

Great looking sangwich!!! Nice job

 

[johnnyblaze]

Thanks for the compliments guys, and Al thanks for your post on Pastrami, which I tried to follow.


All this talk of sandwiches reminds me of Juniors restaurant, where they serve brisket on potato pancakes (called "something different") or sweet potato pancakes with gravy ("something really different"), man I am getting hungry now!

 

[hoity toit]

Just got brisket at Wal Mart here for 1.69 a pound. Picked up 2 of them.

HT

 

[pops6927]

I had to go to a bottom round roast at St. Pat's day a/c leaner (got to watch the fat content).  Here's my post on it:

http://www.smokingmeatforums.com/t/259066/beef-corned-beef-and-pastrami

I used ¼ of it for corned beef and ¾ of it for pastrami; both turned out great!

 

[johnnyblaze]

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• johnnyblaze
• Sep 16, 2017

I have another brisket dry curing for a week using the process SmokingAL laid out here: http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang

I didn't have a cryovac bag so I put brisket in a pan and covered it tightly with foil. Looking to smoke it tomorrow and will post how it turns out.

Going to try a rub of coriander seeds, juniper berries, black pepper, mustard seeds, smoked paprika and salt. Figured I will toast the seeds and then grind them coarsely in a mortar and pestle.

 

[johnnyblaze]

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• johnnyblaze
• Sep 17, 2017

 

[johnnyblaze]

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• johnnyblaze
• Sep 17, 2017