Pastramis

Discussion in 'Beef' started by ron50, Aug 2, 2008.

  1. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Morning all. My first try with pastramis here.

    I picked up two 4 - 4.5 lb corned beef and after soaking them in water in the fridge for 24 hours and changing the water occasionally, I cut off a strip and fried it up to check for salt.

    Having passed the saltiness test, I rubbed them down with a mix of cracked peppercorns, coriander and juniper berries (sorry Rich but I save the gin for drinking [​IMG] )

    Waiting for the smoker to come up to temp and then tossing the 'stramis on using a mix of pecan and hickory.

    As an aside, I am using the Royal Oak charcoal from Paraquay which I picked up accidently. I have been using the USA version cause it had been rated higher.

    I have to tell you, although the ratings say the USA version has more larger pieces , I haven't found that to be the case. Looks like a good distibution of small, medium and large. They burned well in the charcoal chimney although it did take a few more sheets of newspaper to get them going. We will see how they burn.
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Sorry? I'm all for saving the likker for drinking! I just figgered if ya could not find the berries... :{)

    Hey... nice observation on the 'coal. I passed up RO a while ago cause it was not US made. [​IMG]

    Keep us updated!
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looking good so far Ron, can't wait to see the outcome.[​IMG]
     
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I am sure you will love them. I did four on the 4th for a party at my bosses and they killed em. Best of luck with yours.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Hey Blake!

    Thanks and good to see ya, haven't seen ya around these parts in awhile!
     
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    A little over 4 hours in.

    Pastrami #1 is at 155

    Pastrami #2 is at 153

    I've been mopping with a mix of fruit punch and apple cider vinegar.

    More Qview to come.
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Ron - those pastrami's look like they'll be some really tasty eats. My favorite sandwich is a grilled reuben ... [​IMG]

    Glad to see some of your qvue. Been missing it [​IMG]
     
  8. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    All done! They both stalled at 154 for a long time but finally got to 165.
    [​IMG]
    [​IMG]
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    That is awesome. Send some my way please.
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's one great looking pastrami (or two)! I too am a fan of a thick juicy reuben. [​IMG]
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice, loads of pepper? Ruebens comming up?
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Hey... purty good lookin' stuff Ron! What's all this clamor for ruebens? Ain't that with corned beef? Those ain't corned beef no more!

    Hmm..well, all the delis round here use the CB anyway, maybe Dinty Moore is with the pastrami? Heck..I like mine just on double baked Jewish rye and good mustard :{)
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    LOL...

    In NY the "real" way to eat pastrami is hot, on slices of rye bread with some good ole deli mustard.

    And if ya can fit the sammie into your mouth, there isn't enough pastrami on it.


    Overall I think it was a success (ex. the wife and my daughter liked it)

    Although the spices said pastrami the texture just wasn't authentic.

    Next time I will take the effort to find a navel end brisket (much higher fat content) which is what is used for traditional kosher deli pastrami.
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very true in Chicago also. I like that even better.[​IMG] We don't have anything like that here.[​IMG]
     

Share This Page