Sirloin Tip Roast Pastrami / Wow finish photos now with details

Discussion in 'Beef' started by africanmeat, May 12, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    At the gathering  this year in FL i head the best ever Pastrami made by Solaryellow .

    with the help of my Friends (Thanks Joel) i am Trying to get as close to that as possible.

    started with a brine for 14 days.

    rub of the usual suspects CBP,coriander,garlic powder.

    It just now gone in to the smoker, smoking 225 with cherry wood ..

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    See you in +-14 hours
     
    Last edited: May 17, 2012
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What's in the Brine? That looks great! My last Pastrami came out so good I am smoking a second one today with a 6Lb Fresh Brisket...JJ
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Looking good Ahron.
    Jimmy, the brine is water, kosher salt, brown sugar, pickling spice, honey, minced garlic, and cure #1.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Thank you my Southern Brother!...JJ
     
  5. thoseguys26

    thoseguys26 Master of the Pit

    Good luck! I've never tried honey before.  

    I'm starting two tri-tips today for pastrami. This will be my second time doing it. I can't believe how good this stuff is..

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  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Oh man I don't know how many more hours I can wait.
     
  7. thoseguys26

    thoseguys26 Master of the Pit

  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Now it is resting in the frigid for anther 4 hours and then it will be sliced and photo for Qview.
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    When i came back from the USA my wife asked me did you learned something new there  ? i said yes i learned that i still have a lot to learn .

    This pastrami is the best i ever made .the only thing next time i will put less salt in the brine.

    out of the smoker

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    first slices

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    looks and feel like a good Ham

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    For a rainy day

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    Thanks Joel
     
    Last edited: May 13, 2012
  10. s2k9k

    s2k9k AMNPS Test Group

    That's some really good looking pastrami!!! I like the big pieces you get from sirloin tip. The color is awesome!!!

    As far as too much salt, did you do a fry test before smoking it? You can always soak it in clear water for awhile to leach out some of the salt, but I'm sure the guys at NFL already told you that, just thought I'd throw it in there for anyone else reading this.
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    I probably should have given you weight measurements instead of volume measurements. Glad it turned out ok Ahron!
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

        Thanks . it is not to salty i think it is the Different     type of salt we got here
      thanks wow it is so good i changed it to grams i think it is the salt its more salty  here.
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    WOW... thats some good looking stuff there... you're right.. that was the best strami I've ever had... I want to make some myself...
     
  14. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    WOW looks great.  Wheres my sammie lol
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    Is that from a sirloin tip? Forget traditional, what's the best cut of meat to make pastrami?
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ
     
  17. That's some great looking 'strami!!!!!




    ~Martin
     
  18. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ahron glad to see it turned out so well. I hope your doing good my friend.
     
  19. That will make some awesome sammies!
     

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