First Pastrami attempt

[Dustin Dorsey]

I decided to try making some pastrami for the first time ever. I started with a hunk of flat.




My worksheet for the cure. I wound up curing it for 14 days. I rinsed it and soaked it twice for 30 minutes each.


I fired up the WSM with Royal Oak charcoal and some pecan chunks from Fruitawood.


I ran a pretty steady 250 and wrapped when I hit about 160.


I made some southern style fried cabbage to go with it. We like to cook it down pretty far. I used my
homemade bacon.


I cooked this like a brisket and sliced it like a brisket.


More slices.


I probably should have trimmed more of the fat, but it was absolutely delicious. I forgot a plated pic. I'm going to make sandwiches soon.

 

[Brad Olson]

I think the amount of fat is just fine!

 

[Rich G]

Takes me back to the one sandwich I had at the Carnegie Deli in NY (now closed.) Pile that up on some rye with mustard (and swiss for me.) Looks fantastic, Dustin, nice job!

R

 

[Chris in Louisiana]

Looks nice. We just polished off a flat of pastrami, and I wish it had a little more fat on it Like yours. Ours came very trimmed.

 

[CaseT]

Looks Great! Wish I'd thought to buy some rye flour prior to all this mess. I went to the store to get a loaf of rye (figuring that no one eats rye) and all they had was sourdough. Who'd have thought that rye would be hoarded and that sourdough would be stocked! Homemade wheat will have to do!