second try at pastrami

[kaotep]

Hi Folks!

This is my second try at pastrami.  My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok.  I smoked it on a Weber type grill.  I kinda botched this one as I was my first time using that particular type of charcoal briquette.  Anyway, here's what I ended up with that one.

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• kaotep
• Jul 29, 2014

For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef. 

So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water.

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• kaotep
• Jul 29, 2014

Applied dry rub and let it sit for around 2 days (forgot to take pictures)

I didn't have a smoker so I just build one from a can of oil and a portable butane stove.

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• kaotep
• Jul 29, 2014

Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one.

[fast forward a day]

I was craving for a sandwich and I couldn't wait for the second day.  Steamed it to 205F then sliced.

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• kaotep
• Jul 29, 2014

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• kaotep
• Jul 29, 2014

cheers!

 

[tropics]

Masarap Looks good nice job on brining it your self.

Richie

 

[kaotep]

Thanks Richie! I had no choice but to brine it myself as there are no locally available corned beef slabs in my area. I did find one on one occasion but it was ridiculously priced :)

 

[foamheart]

That is some good looking Pastrami! And I love the special engineering, necessity is the mother of invention!

That really does look good!

 

[kaotep]

thanks Foamheart. the smoker wasn't too good at holding heat so i'm going to have to insulate it somehow so i would potentially save on gas.  I have another can which i'm gonna turn into a charcoal basket area so this would probably turn into a square version of a mini wds.

the square grills i got from a japanese thrift store, i probably should start another thread for that smoker

 

[foamheart]

Next thing ya know ol'Myron will be going over there judging cook-offs!

 

[disco]

Great looking pastrami. Wonderful job of innovation too!

Disco