Pastrami

Discussion in 'Beef' started by big lew bbq, Dec 15, 2013.

  1. big lew bbq

    big lew bbq Meat Mopper

    Picked up a 4.5 lbs already brined Brisket Flat. Spiced it up and set in the fridge for a relaxing night in the rub.

    This is a Pastrami Spice Rub I cam up with a while ago and have never used anything else. Why change perfection? Haha


    I trimmed a good amount of fat from this guy, I know fat = Flavor, but I Like my pastrami Lean!


    Took a little Dijon spread on a thin layer, for the rub to stick too.


    All Spiced up and in the container to go into the fridge overnight.


    After a night in the fridge and ready for the smoker!


    More Q-View to follow.
     
  2. big lew bbq

    big lew bbq Meat Mopper

    Here is a pic of the pastrami @ the 4 hour mark. I used Hickory, Cherry and Maple. IT is @ 145*, I am removing it and going to steam it to a IT of 190*.


    I like the look and color.


    Time for a steam bath. I added about a cup of hot water to the bottom of this aluminum pan I had.


    Double foiled the top and stuck into the oven @ 250*, Until the IT reaches 190*


    I will post the finish sliced pastrami.
     
    Last edited: Dec 15, 2013
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far.

    Care to share the rub recipe?
     
  4. big lew bbq

    big lew bbq Meat Mopper

    C farmer,

    Thanks I hope it taste as good as it looks.  The IT is @ 183* as of right now. So I will be enjoying this Pastrami in a matter of minutes!

    I can share with you what is in the rub:

    Paprika

    Cumin

    Corriander

    Black Pepper

    White Pepper

    Mustard powder

    Garlic Powder

    Onion Powder

    Sugar

    Cayenne

    Chili Powder
     
  5. stank56

    stank56 Fire Starter

    All of it sounds and looks good to me!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sounds like you got it made.......
     
  7. big lew bbq

    big lew bbq Meat Mopper

    Ok here is the finished Q-view.


    I know it looks blurry but that's the steam.


    Hand sliced a few slices before I get out the Meat Slicer.


    It was amazing. Making sammies right NOW!!

     
  8. venture

    venture Smoking Guru OTBS Member

    Looks like something I would eat?

    Good luck and good smoking.
     
  9. superdave

    superdave Smoking Fanatic

    When I do my pastrami by way of a store bought corned beef, I take the seasoning packet that comes in the brisket package, add some whole peppercorns and grind it in my coffee grinder.  That powder becomes my base rub.  Then I add some of my other smoke rubs as a second flavor profile layer.
     
  10. big lew bbq

    big lew bbq Meat Mopper

    That sounds good! I will have to give that a try!

    I usually have to soak the store bought corned beef for hours before it desalinates enough where it does not  taste like a salt block!
     
  11. dougmays

    dougmays Limited Mod Group Lead

    That looks awesome! Thanks for sharing the rub
     
  12. superdave

    superdave Smoking Fanatic

    More pastramiporn


     
  13. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Good looking 'strami Lew. I always just smoke them straight to the finish temp. Do you still taste the smoke even after it's been steamed?
     
  14. big lew bbq

    big lew bbq Meat Mopper

    Yes, you do It smoked for a good 4 hrs, that is plenty of time for the meat to absorb that smoky Goodness!  Anything over the 4 hr Mark your just "cooking" the meat in the smoker, I prefer to Steam the meat to temperature, because I feel it adds moisture to final cook time, and partly because I trim all the visible fat off my brisket flats, where is you would usually leave this on because fat=flavor and it helps keep the meat moist during and after smoking/cooking.
     
  15. big lew bbq

    big lew bbq Meat Mopper

    Some Great Looking Strami, SuperDave!
     
  16. rexster314

    rexster314 Meat Mopper

    Just put some seasoned brisket in for a 4 day cure. That sure looks good
     
  17. Anyone ever use a dry aged brisket for pastrami?
     
  18. billhilla

    billhilla Fire Starter

    I seasoned up the brisket last night and I am going to smoke the meat for 4 hours on Saturday morning.  I then plan to remove it and steam it to 190 IT, how long did that take in you oven to get to 190 IT ?
     
  19. java

    java Smoking Fanatic

    looks great, must add to my to-do list
     
  20. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks good Lew. What proportions do you use in your rub?
     

Share This Page