Fathers day pastrami W/Qivew

Discussion in 'Beef' started by africanmeat, Jun 19, 2011.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    last week i put a brisket in a brine to cure

    Salt ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar ,mustard seed  .and i put it in the fridge for 8 days


    yesterday  i pulled it out and rub it with garlic powder mustard powder black pepper and coriander crashed seed


    and in to the smoker at 225 F for as long it will take, it took 14 hours


    It rested all night and in morning i sliced it




    and for the Bear view


    i will have a good week lots of Sammie's

    Last edited: Sep 20, 2011
  2. slimtony1974

    slimtony1974 Fire Starter

    NICE!!! Great Job!!![​IMG]
  3. Your pastrami looks fantastic Ahron...your going to love those pastrami sammie's!!! Thanks for the Q-View. [​IMG]
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Pastrami Looks Great Ahron...  [​IMG]
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow that looks great. Nice job
  6. venture

    venture Smoking Guru OTBS Member

    Nice looking pastrami.  Great slicer, too!

    Good luck and good smoking.
  7. meateater

    meateater Smoking Guru SMF Premier Member

    That's some ultra lean pastrami you made, nice job! [​IMG]
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice looking strami Ahron

  9. Man that looks amazing, I'm bookmarking this page. I really have to try that. Thanks for a great post buddy.
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking pastrami, Ahron!  [​IMG]
  11. africanmeat

    africanmeat Master of the Pit OTBS Member


    yes for the whole week thanks


    thanks Scr

    thanks Merv

    yes i love it lean thanks

    Thanks  rep

    Thanks buddy

    thanks Al
  12. Incredible I'm going to bookmark this page.

    Can you be more specific on the brine solution/liquid? Is the saltpeter the cure agent? or just for flavor? Oh last question, what is the Internal temp you want on it?
    Last edited: Jun 23, 2011
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Took me 4 days to sniff this one out !!!!

    Thanks for the BearView, Ahron !!!

  14. jak757

    jak757 Smoking Fanatic Group Lead

    Super looking pastrami!   Great pics!!
  15. Awwww... I'm drooling. That looks sooooooo good! I guess I have to do a brisket now!
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

     Hi eriksp. the brine is water 1 gal  in a container ,Salt (til you can float an egg ) ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar((1:1 as salt) ,mustard seed saltpeter 

     (((like cure 1#)1.5 tsp you put the meat in and something heavy on top to keep it submerged for 8 days .i smoke at 225 and pull it out at 185 to 195 (the meat is already cured)


    Thanks Bear


    yes you do thanks
    Last edited: Jun 24, 2011
  17. Haven't tried Pastrami myself - yet!  This looked awesome, great job and thanks for posting and great q-view!

  18. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    It's 7:00 in the morning here, and I'm drooling! 

    Looks Fantastic![​IMG]

    Last edited: Jun 24, 2011

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