sfprankster's First Pastrami

Discussion in 'Beef' started by sfprankster, May 28, 2015.

  1. One of my all time favorite smoked meats... [​IMG]

    It all began as 10lb brisket... 

    Foolish me, I lit my WSM at 3 pm to begin this smoke... [​IMG]

    This smoke took a total of 8 hours and 45 minutes before the pastrami passed the tenderness test( random poking with a toothpick) at an internal temperature of 203. 


    After deciding 10 lbs of pastrami was a bit much, I cut the brisket in half and began the brine on Tuesday May 19th. The brine is fairly simple to make using water, kosher salt, sugar, fresh garlic, fresh ginger and a pickling spice mix I tossed together. I covered the brisket with the brine and used a plate to keep it submerged, covered the bucket and placed it into the walk in to brine. I had originally planned on letting it brine for a full 20 days, but after opening the brine bucket this last Tuesday May 26th. I couldn't wait the full 20 days. [​IMG]

      

      

    Once removed from the brine, I dried the brisket and placed it in the walk in overnight to continue to dry. I used a rub of toasted, crushed black pepper and coriander and placed the brisket into a 250 smoker. 

      

    After smoking for 2 hours


    After 6 hours(and well after dark [​IMG]), just coming to an internal temperature of 190. 

      

    Once the pastrami passed the tenderness test, at an internal temperature of 203, I wrapped it foil and let it rest an hour before taking a sample slice.

     

    Missing a sample segment at 2am... [​IMG]


    Today's brunch, pastrami served with grilled asparagus and smashed potatoes with a spoonful full of the pastrami jus over the top. 


    Not sure if you consider finishing a smoke at 2am fun... [​IMG]

    ...but the pastrami turned out great and I foresee reubens in my near future... [​IMG]
     
    crazymoon and oldschoolbbq like this.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hi , sfprankster . You posted a fine one . Looks great and glad it turned out so great . the cut portion looks marvelous [​IMG]   [​IMG]

    Did you say you took a sample ,  looks more like a sammie size portion. [​IMG]

    Again , nice job  .  [​IMG]

    As always . . .

    Stan
     
  3. That last one was taken after my gf and I had brunch the next morning. It was so late when it finished, I forgot to take any pics before the knife made its first cut for a sample. 

    Today is going to be a reuben type of day around here. [​IMG]

    A nice crusty campagne bread, gruyere, homemade pickled fennel... [​IMG]

    Being able to make my own pastrami was one of the deciding factors to purchase a smoker. Now I'm hooked!
     
  4. Down to the last remaining piece of pastrami... [​IMG]

    Time to visit one of my favorite sammies, the reuben. [​IMG]

    Thinly sliced pastrami(no slicer at home, just a sharp knife and a little patience [​IMG]  ), emmental cheese, sfprankster's 500 island sauce and raw sauerkraut piled onto an organic pain de campagne bread. 

     

    Since men(nor women) can not live on reuben sammies alone... [​IMG]

    Home fries made from russet potatoes salt, pepper and cooked in unsalted butter.


    Reubens served with home fries and grilled zucchini. 


    sfprankster's 500 Island Sauce

    1/3 tsp mustard powder(or to taste)

    2 tbsp organic ketchup

    1 tbsp garlic aioli

    splash of the juice from the sauerkraut(or pickle juice)

    Whisk all ingredients together.

    Now I regret not making the whole 10 lb brisket into pastrami... [​IMG]
     
    Last edited: Jun 7, 2015
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SFP, That pastrami looks superb !!!!! [​IMG]
     
  6. Thanx!!

    Problem is...

    ...it's all gone. [​IMG]  

    I had planned to smoke a couple of pork bellies today, but the plans got interrupted and I will have to wait until tomorrow to smoke my maple bourbon bacon. Not quite the same as pastrami, but it will have to do... [​IMG]  

    ...at least until can get over to my friends' rach to pickup some more briskets.
     
    Last edited: Jun 7, 2015

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