- Nov 8, 2016
- 673
- 808
This was my first pastrami, which turned out excellent. Started out with a 14lb packer from Costco. Separated the flat and point and trimmed up. I took more off than usual when smoking a traditional brisket. For instance I removed the whole fat cap. Brined for 17 days in a pastrami brine from
SmokinAl
. Long brine I know, Xmas travel made it necessary. Then it took an 8 hr water bath with 2 water changes. Here it is rubbed up with a commercial pastrami rub
And onto the RecTec for about 6 hours to get me to an IT of 150 in both muscles and a nice smoke flavor. Rec Tec performed like a champ as always in freezing conditions.
Pulled them off the smoker, sealed em up and into the Sous vide at 155 for 24 hours. Be careful a lot of water evaporates in that time as you can imagine, I had to add more half way through
Took them out and let them come to room temp before throwing in the feezer for 3 hours before slicing. Bottom pic shows it all sliced up. Point on the left and flat on the right.
Handful of pastrami, Swiss, sauerkraut, 1000 island on Rye. I like to stick em in a press for a few mimutes.
Thanks for having a look. And thanks to
SmokinAl
for being a help as always to an amateur.
SmokinAl
. Long brine I know, Xmas travel made it necessary. Then it took an 8 hr water bath with 2 water changes. Here it is rubbed up with a commercial pastrami rub
And onto the RecTec for about 6 hours to get me to an IT of 150 in both muscles and a nice smoke flavor. Rec Tec performed like a champ as always in freezing conditions.
Pulled them off the smoker, sealed em up and into the Sous vide at 155 for 24 hours. Be careful a lot of water evaporates in that time as you can imagine, I had to add more half way through
Took them out and let them come to room temp before throwing in the feezer for 3 hours before slicing. Bottom pic shows it all sliced up. Point on the left and flat on the right.
Handful of pastrami, Swiss, sauerkraut, 1000 island on Rye. I like to stick em in a press for a few mimutes.
Thanks for having a look. And thanks to
SmokinAl
for being a help as always to an amateur.
