Time for some Pastrami

[Bob Hunter]

So it's been quite a few years but I figured it was time to make some Pastrami. Started with a 15lb whole packer, separated the point and flat. Cured for 10 days, then rubbed and sat in the fridge for 2. Now it's on the smoker.

 

[JeffG]

So far so good Bob.

 

[Bob Hunter]

Here is the flat, @155 in the stall. I was going to foil it but decided to just leave it be, why mess with a good thing since I'm not in a hurry. However it smells mouth watering amazing.

 

[Ethan G]

I have a brisket in the refrigerator that I was planning to start curing tomorrow. Care to share your cure formula and rub ingredients?

 

[Clint]

Looking Good!

Len posted a recipe for mustard in an unrelated thread, got me thinking (dark beer, brown mustard & yellow mustard seeds, soaked in vinegar & dark beer, then blended etc).

Probably too much work but I'd like to try your finished product!

http://www.seriouseats.com/recipes/2011/10/sauced-spicy-beer-mustard-recipe.html

 

[Dustin Dorsey]

That looks great! I love pastrami!

 

[Bob Hunter]

Ethan,
Here is the recipe I use. I'm no great inventor, I have just taken what others have put out there and tweaked it a bit over the years. This is what I have found works for me and mine.

Cure (About a 10-14 lb Brisket)

• 2 gallon water
• 3 Cup Kosher Salt
• 3 TblSpn Prague Powder #1
• 8 TblSpn Pickling spice
• 5 Cloves Garlic
• 1 Cup Dark Brown Sugar

Dry Rub (Triple for a full 14 lb packer)

• 4 TblSpn Coarse Black Pepper
• 1 TblSpn Medium ground Black Pepper
• 2 TblSpn ground Coriander
• 1 TblSpn Dark Brown Sugar
• 1 1/2 TblSpn Paprika
• 1 tsp Colmans Mustard powder
• 1 tsp Onion powder
• 1 tsp granulated Garlic powder
• 1/4 tsp cayenne pepper

I cure for 7 - 10 days then soak for 12 hours (change water twice) Rub and refrigerate for 2 days, then smoke @225°

 

[Cliff Bartlett]

That, is going to be great pastrami!

 

[Bob Hunter]

So here is a pic of the Point. it was a lot smaller and went right through the stall. I pulled it @200°
It's pretty good, but the rub was a little thick. Can't wait for the flat to finish, it's still @156°

 

[Bob Ivey]

That looks like some mighty fine pastrami Bob.

 

[Clint]

It can be a little stout... steaming to reheat the slices might help tame it...I've done pastrami just a couple times or so. A night in the fridge can help too. (So can mustard )

 

[Rich Dahl]

That is going to be great.

 

[Bob Hunter]

Next day, delicious. Good stuff. Here are a few more pics

Flat, not sliced yet

A Sammy, sans the kraut

Not much left

 

[Bob Hunter]

So I finished up the Flat with the following:

1. Smoked to 175° last night
2. Put in the fridge til this morning
3. Steamed to 200°
4. 5 minutes on the Grill to firm up the bark
5. Cooled down
6. Sliced

It is all perfect, the Pastrami is to die for, oh Yeah gotta love it. Here's some pics








Question though what should I do with the trimmings left over?

 

[Barb D]

That's going to be some awesome sandwiches. Outstanding job for sure.

 

[JimK]

Looks absolutely delicious!

I wouldn't have had any of those 'trimmings' left over. They would have been snacks to help power me through the slicing.

 

[Bob Hunter]

Looks absolutely delicious!

I wouldn't have had any of those 'trimmings' left over. They would have been snacks to help power me through the slicing.

lol, that's what happened to a bunch of slices that didn't slice "right"

 

[Robert-R]

Man.... that looks killer.
Next time, I'll do it "your way".

 

[Tony R]

I need to do one. Thanks for sharing.