BBQ'ing some Pastrami

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bbqgeekess

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3 week dry cure, rinsed, patted dry. Fresh application of rub. 2 days in the fridge on a rack exposed to the air to form a crusty pellicle.

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BBQ'ing at 275F with some pecan.
 
Looking good so far!

CrystalBall1.gif
I see some pastrami Ruebens in your future!

What did you use in the dry cure and what's in the rub?
 
Good start Jennifer! ....even though your using that "cylindrical cooker" ;)


Hows Antonio working out for ya?
 
Ron_L said:
Looking good so far!

CrystalBall1.gif
I see some pastrami Ruebens in your future!

What did you use in the dry cure and what's in the rub?
Click to expand...

The dry cure is 3% salt, 1% brown sugar & .25% cure #1 (all percentages of the weight of the meat).. and then the curing augment was 3 parts coriander seed, 2 parts black pepper, 1 part garlic powder (as much as would stick to it).

Then after the 3 week cure, and rinsing & patting dry dry, I added the same augment (alone) to it, as much as it would take (i.e. 3 parts coriander, 2 parts pepper, 1 part garlic).
 
I was wondering where you been...... figured you were in Jail or something...........:shock:
 
smoke ninja said:
Oh yes do tell
Click to expand...

Ok, well here is a photo of the pastrami just out of the smoker at an internal temp of around 165F:

2s1kgsz.jpg


I finished it inside in my big gas oven at 275F, covered, until an internal temp of 185F. Then I pulled out and loosely tented with foil and cooled down enough to put in zip locks and threw in the fridge.

I took a few slices.. they tasted great! The rub really worked deep into the meat I guess over that time frame. I was gonna go a full month like that famous NY deli (katz ? I forget the name) but got impatient lol. I'll slice it up tomorrow when it is cold and quickly steam the slices in a tablespoon of water or so for the sandwich.. then I'll snap a photo of the sandwich.

Next time I am gonna do this with brisket point and flat. (an entire one). Have always been doing it with this beef clod heh. The tendons get old.
 
Fwismoker said:
Good start Jennifer! ....even though your using that "cylindrical cooker" ;)


Hows Antonio working out for ya?
Click to expand...

Giggle.

I haven't used Antonio since that late night 11 hour pork butt cook.. maintaining an offset fire that long is probably too much for me. BUt I did start it too late in the day that day.
 
Looks great! I've gotten to the point, pun intentded, where I only make pastami from brisket point. It is so much better than round or brisket flat. If you buy around Saint paddies day you can get a great deal on corned beef brisket point...
 
This is one of my favorite things to do on my smoker :icon_smile_tongue:
 
Ok here is some sliced up:

2z3ur15.jpg


This is the best pastrami I've made so far. The flavor is intense (coriander, black pepper & garlic powder) due to the 3 week cure.. Mmmm.
 
yes that looks mighty tastey! can only imagine how good that tastes with some corse deli mustard on some rye bread.
 
IIRC i showed you how i like to make reubens....i'll take one of those plz! :hungry:
 
Fwismoker said:
IIRC i showed you how i like to make reubens....i'll take one of those plz! :hungry:
Click to expand...

Just made a Pastrami Reuben :) The way I make it is.. "open face grilled cheese in butter" .. cheese on both slices.. on medium.. wait until cheese is melted a bit.. smear with dressing on both sides.. lay heated up (steamed briefly) pastrami slices on one side, strained saurkraut on the other.. then fold over.. mash a bit.. flip .. brown exterior perfectly.. and enjoy yumminess :)
 
You liked the steaming idea from this i think.

[ame="https://www.youtube.com/watch?v=SQEF3i4w624"]How to make a Reuben Sandwich - YouTube[/ame]
 
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