pastrami

Hi. I'm planning to brine a 12-lb brisket to make pastrami. My problem is most recipes call for a 5 day cure, but due to some weekend travel, I can either do 7 days or 4 days. My other option is to start it before I leave, and take it out of the brine a few days before smoking it, give it a...

When corned beef is on sale we always buy extra to make pastrami and to toss in the freezer for later. I did one for pastrami yesterday using Thirdeye’s recipe and pressure finish. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html I set up my PK360 for indirect cooking...

Happy Saturday, Pharkers! It's been a LONG time since I used "pastrami" as a verb, so I decided it's time to fix that. Jason TQ continues to be a "bad influence" on the subject, but I sure appreciate it. I had a good time looking back almost a year ago when I first started to "pastrami" (as a...

During a good freezer dive this past week, I discovered a pre-corned brisket point that I've been saving for another pastrami cook. I've tried a few methods and dry rubs, but I keep coming back to ThirdEye's Playing With Fire & Smoke page on the subject. About 3 hours in apple wood smoke...

Today's plan of attack materialized throughout the course of running errands late yesterday morning. I needed some roasted rice powder to make more Larb (Thai meat salad), so I stopped off at the oriental grocery store "downtown." There, I discovered some kalbi beef marinade. I've been...

Considering the time of year, I thought this would be a timely question. I'm looking to cure brisket for Corned Beef and Pastrami. Coming across lots of warnings about Sodium Nitrate, the conversion to Sodium Nitrite, and the eventual conversion to nitrosamines, makes one wonder just how we...

Thankful that CINCHOUSE is happy with me cleaning off/out my offset, then whipping up some grub for Weds night (and beyond). I've seen quite a few posts about pastrami as of late, and it's made me jealous. Made the trip to Wally World for a precorned brisket point (only place in town that...

We're on the East Coast for the moment, and family's caught wind of my pastrami experimentation. I figure I should oblige my folks' requests, and whip up a batch. Sam's Club in Chesapeake only had pre-corned flats, but we had pick of the litter. Thusly, we sorted through a whole case, and...

It's been a busy weekend. It's nice to finally have a day at home with the family. Started the day with a little baking therapy. Browned off a couple of slices of fatty. Fried up an egg, and hit it with some cheese. Took care care of the ladies' breakfasts, then got down to business...

Last week I tried my hand at pastrami. First time, used store bought corned beef, and took some advice on a couple of different sites for prep and rub. The prep was basic, soak in water for eight hours to remove excess salt, season with rub, then place on fridge for eight to twelve hours. I...

My timing has been a bit off these last 2 days. I've been scrambling to finish cooks and serve and not taking time to get as many pics as I'd like. Here's what I have.... Last night's tri tip, reverse seared on the Small Egg: These items all cooked around dinner time. Turkey in the...

Here it is my tri tip pastrami. This is my first go at home cured pastrami, only my second go at home cured meat (first go was Canadian bacon). I made the cure from tender quick, brown sugar, and pickling spice. I soak the tri tips for about 2 weeks (iI dunno, who can remember that far...

Had a family gathering and cooking for a St. Patty's Day pot luck at work:

I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less. It was a dark...

I want to try making pastrami pretty soon. So right now I'm looking at brisket, a dry cure, then smoking. I know that corned beef is often done with a brine, but I prefer to use a dry cure if possible. However I'd like to end up with those nice thin slices you see piled up in photos of deli...

I cooked up Thirdeye's wet pastrami (method #2) last night on the Small Egg. I had a 2 1/2 lb corned beef point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day. I...

OK - trying a few new recipes and methods today and hopefully posting some coherent methodology as I go along. I have been wanting to make a real corned beef and pastrami for a while now, so first order of business this morning was to retrieve my brisket from it's pickling bath. I picked up a...

Is that a word? If not, it should be :-D Avid readers may recall my dilemma on how to handle this huge corned beef from Restaurant Depot. http://www.bbq-brethren.com/forum/showthread.php?t=123162 I decided to cut it up and vac-u-suck some pieces for later and cook a couple of chunks for...

For those that have had one, I assume I do not need to explain my intentions. For those that have not had one, A Bird to the Wise is a sandwich from Jason's Deli which is basically just turkey and pastrami with a slice of swiss cheese on a bun with your choice of mayo or mustard. It is...

Here is a picture of the remaining Rueben that resulted from yesterday's Pastrami cook. I was lucky to grab enough of the Pastrami to make a sandwich....... darn family! Traditional grilled sandwich on rye with swiss cheese, Sauerkraut, Thousand Island Dressing and a big helping of Pastrami...