Prime Pastrami

[redheelerdog]

I bought a Costco prime brisket a while back.

Used Smokin Al's dry cure thread as a guide: http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang

Turned out real good. The only problem was the prime brisket was over half fat after trim. I am going to mention it to the meat guy next time I go.

The meat that was left from the trim turned out great.

The nibble test was fantastic. Rubens are in the near future!

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 25, 2016

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• redheelerdog
• Nov 24, 2016

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• redheelerdog
• Nov 24, 2016

Thanks for looking!

 

[dirtsailor2003]

Looks excellent! Nibble test??? I'd have to test three or four slices!!

Point!

 

[SmokinAl]

Holy pastrami John!

That looks absolutely delicious!

I'm thinking Rubens too!

Point!

Al

 

[crazymoon]

RHD, awesome looking strami! Nice job.

 

[donegotfat]

I haven't managed to cook any breakfast for myself yet, got me drooling, ooyy, Ill take a plate of that!

Looks super.

Points!

 

[tropics]

John That is a thing of beauty Love pastrami Points

Richie

 

[worktogthr]

Wow, that looks absolutely beautiful! Points for sure!

 

[gearjammer]

Man, that is some good looking stuff.

Points to you.

Ed

 

[Rafter H BBQ]

Very nice John ! Gonna be some tasty eats there, enjoy ! Thumbs Up

 

[chilerelleno]

Man that looks like some mighty tasty Pastrami.

I'll bring my pickled onions for the Rubens.

Point for Pastrami.

 

[pc farmer]

That is some great looking pastrami

 

[bdc3]

Now that's a beauty! Wow that looks good!

 

[mike5051]

Everyone has already said it, but that looks incredible!  

Mike

 

[disco]

Red, that is a great red colour on your 'strami!

Points!

Disco

 

[b-one]

Looks great,should be a tasty sammich!

 

[derekslp]

what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?

 

[bdc3]

what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?

If it is properly cured, I did mine to about 165 IT. I think I'm going to do 155 on the next one.
That's my two cents worth.

Burl

 

[dls1]

 
what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?

I smoke mine to an IT of around 160F-165F. I refrigerate it overnight, then slowly steam it in a very low oven to the same temp before slicing.