Prime Pastrami w/Lots of Qview

[redheelerdog]

Feb 2018: Prime Pastrami

Been busy at work and life so I haven’t been posting much. I wanted to share this prime Pastrami project I just finished… although it’s not in my belly yet in the form of a Ruben sandwich, which of course is the ultimate finish to a fine Pastrami .

If you have not made Pastrami before, get busy! This stuff is awesome and really simple to make, there is a link below.

Started off with a Costco Prime brisket, yes they are expensive here, but I was craving a good brisket.

Used Smokin Al’s Pastrami From Scratch process (Link Here) that has never failed me for an awesome finished Pastrami product.

This brisket did have quite a bit of trim, but I did not have to trim 2/3’s of the meat which was the case on a previous one, (I complained to the butcher the next time back to Costco and he gave me a free one) which was nice.

The point was rather small, but the flat was really nice and thick which I like.

My work schedule and weekend timing dictated that I brine a full 14 days before a rest in the fridge and 12 hrs. of smoke. That’s not a problem with this brine recipe, and in fact, I only soaked for 2 hrs after the 14 day brine and the meat was not overly salty at all.

The wife and I will be have some Super bowl Pastrami Rubens today, I plan to vac pac the rest for future sammies.

 

[GaryHibbert]

Wow, does that ever look good John!! You're going to have some fantastic sammies. Great job.
POINT
Gary

 

[petehalsted]

The final product looks amazing, point!!!

But I think the brisket needs to get a little credit as well, that sure was one pretty prime brisket you started with.

 

[crazymoon]

RHD, AWESOME looking pastrami!!!!!!!! nice job. like

 

[SmokinAl]

Not much to say here, but WOW!
That is some beautiful looking pastrami!
Very nicely done!
Congrats on making the carousel!
Al

 

[redheelerdog]

Not much to say here, but WOW!
That is some beautiful looking pastrami!
Very nicely done!
Congrats on making the carousel!
Al

Thanks everyone, and Thanks Al for the great pastrami how-to, here are some superbowl sammie pics.

 

[tropics]

John That is a H*8l of a lot of goodness,great looking Pastrami. Points
Richie

 

[david r]

Looks awesome! I did a pastrami for my Super Bowl party with an Eye of Round Roast.... It was no Prime Brisket, but I got it for $3.25 a pound. was pretty proud of it, not as tender as to be expected, but good for the price. Damn that Prime Brisket does look amazing! Never tossed a chili pepper in the brine, might give that a go!

 

[HalfSmoked]

Awesome Awesome I would have missed the game eating that then the nap.

Warren

 

[Rings Я Us]

Looks like what you want to see. Yum!
Nice! Slicer got some action. Lol or knife did.

 

[Co4ch D4ve]

Now I HAVE to try this... LIKE

 

[motocrash]

Gorgeous man!

 

[ab canuck]

Wow John!!!! That is a wonderful looking pastrami!!!! We have that on our list for doing this spring when we get some nicer weather... Definite like....

 

[idahopz]

Very nicely done!

 

[hoity toit]

Thanks everyone, and Thanks Al for the great pastrami how-to, here are some superbowl sammie pics.

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View attachment 352835

Perfectly done. Congrats.

HT

 

[theelballew]

Everything about this has my mouth watering. I plan on doing my first pastrami here over the next month or so and hope that mine turns out to be half that good.

 

[myownidaho]

Fine looking 'strami! I'll bet that was one tasty sammich.

 

[redheelerdog]

Now I HAVE to try this... LIKE

Everything about this has my mouth watering. I plan on doing my first pastrami here over the next month or so and hope that mine turns out to be half that good.

The only thing I might add for first time pastrami makers is to make sure you get the internal meat temperature to near 205F. You can use foil if needed and sometimes that is an option if the meat is getting dry.

If you don't get the meat to near 205F you run the risk of a tough piece of meat, not too big an issue if you slice thin with a sharp slicer, but I really prefer my pastrami fork tender, much easier to eat on your Ruben sandwiches.

Others will testify to the importance of a tender pastrami sandwich. :)

 

[cooker613]

A trick for pastrami; if you want real deal kosher deli pastrami, do not use brisket. Rather use beef navel. It will raise your pastrami to undreamed of heights!

 

[theelballew]

A trick for pastrami; if you want real deal kosher deli pastrami, do not use brisket. Rather use beef navel. It will raise your pastrami to undreamed of heights!

Please enlighten me on Beef Navel......hopefully that is somewhat of a misnomer....i.e. Boston Butt??