Sirloin Tip Roast Pastrami / Wow finish photos now with details

[africanmeat]

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 ..

See you in +-14 hours

 

[chef jimmyj]

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

 

[alelover]

 

[solaryellow]

Looking good Ahron.

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

Jimmy, the brine is water, kosher salt, brown sugar, pickling spice, honey, minced garlic, and cure #1.

 

[chef jimmyj]

Looking good Ahron.

Jimmy, the brine is water, kosher salt, brown sugar, pickling spice, honey, minced garlic, and cure #1.

 Thank you my Southern Brother!...JJ

 

[thoseguys26]

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..

 

[realtorterry]

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

 

[thoseguys26]

You gotta wait! It's hard but it's worth it. My first batch recipe is here, if you're looking for more references. 

http://www.smokingmeatforums.com/t/120603/corned-beef-turkey-pastrami-from-scratch-q-view-mania

SMF was the reason I ever made this and I thank you all!

 

[africanmeat]

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

 

[africanmeat]

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

first slices

looks and feel like a good Ham

For a rainy day

Thanks Joel

 

[s2k9k]

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.

 

[solaryellow]

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

 

[africanmeat]

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.

    Thanks . it is not to salty i think it is the Different     type of salt we got here

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

  thanks wow it is so good i changed it to grams i think it is the salt its more salty  here.

 

[JckDanls 07]

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...

 

[rdknb]

WOW looks great.  Wheres my sammie lol

 

[thoseguys26]

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

 

[chef jimmyj]

Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ

 

[diggingdogfarm]

That's some great looking 'strami!!!!!




~Martin

 

[bmudd14474]

Ahron glad to see it turned out so well. I hope your doing good my friend.

 

[smokinhusker]

That will make some awesome sammies!