This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

WE'RE SELLING OUT FAST! Less than 10 seats available. Secure your spot by booking now!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Meathead Goldwyn Katz Pastrami

  • Filter
  • Time
  • Show
Clear All
new posts
    Founding Member
    • Aug 2014
    • 7

    Meathead Goldwyn Katz Pastrami

    The "Similar to Katz" recipe is great. The preparation iis definitely not for the faint of heart. I agree that the brine process should be at least 10-11 days. I pack it into a double hefty garbage bag with brine and load it into a big roaster which will be put in the refrigerator. Needs ROOM.

    Then, after a day of desalination, the dry curing should be at least two days. Make sure that the cure is crusty with lots of pepper.

    And by the way, I too visited Katz' Deli in the mid-80's. They still had the salamis hanging from the ceiling "send one to your son (wartime)"

    Here in L.A., Langers is supposed to be the best pastrami. This recipe when done right will beat them every time.

    I use a full packer brisket, at least 14-16 pounds. I buy it fresh from my butcher and I leave 1/4 inch of fat although 1/8 is recommended. I am also using a Pit Barrel which may be a little amateurish, but I can get good results using the Smoke temperature monitor that is sold by Thermo Works.

    What I believe is critical is observing temperatures. The Pit Barrel when lit will go to approx 275 degrees F, however that can be slowed with a little patience. A big "packer" will take at least 6-7 hours in the smoker. At the "stall" 150 degrees F, it will be taken out or if preferred, continue to 203 degrees F in the smoker. I prefer the steaming method the same day of smoking. I steam mine in a large foil roasting pan on a raised grate and use some reserved brine as the fluid, and of course covered (wrapped) with heavy duty Reynolds foil. Perhaps the reserved brine may introduce salt to some extent, however it can counter-react our colleague Meathead's remark that the product may need a little salting.

    I have introduced pictures of what I have done at various stages of the preparation, and the results are fantastic.

    I urge everyone to take the time to brine your own whether for corned beef or pastrami, if you have the room, patience and time. The results will be fantastic, and yes I would be able to open a deli, however working in a restaurant as a young kid in 1962 taught me that such a business is very joyful at times but not economic. I would rather see smiling faces from my family and grandkids.

    Be well and stay safe and yes Meathead, I understand the Yiddish expression at the bottom of your fine recipe.

    Kind regards
    Attached Files
  • KenC52
    Charter Member
    • Jun 2015
    • 113
    • Pittsburg, Texas
    • Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
      Maverick ET 733
      Favorite Cook - Sausage, any kind of sausage!

    OMG that pastrami looks soooo good! OK now I have to give this a try. Made a corned beef a few years ago and smoked it but used a brisket rub rather than pastrami rub. It was good but a lot of trouble.


    • Jfrosty27
      Club Member
      • Mar 2020
      • 705
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        SnS Deluxe
        The Orion Cooker convection cooker/smoker (two of them)
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      One wotd says it all. YUM. Is tht even a word? 🤣




      Meat-Up in Memphis 2021

      WE'RE SELLING OUT FAST! Less than 10 seats available. Secure your spot by booking now!
      Click here for details. (https://amazingribs.com/memphis)
      See more
      See less
      Meat-Up in Memphis



      These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use our links when you buy things

      Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon



      If you have a Weber Kettle, you need the Slow 'N' Sear


      The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

      Click here for our article on this breakthrough tool

      The Good-One Is A Superb Grill And A Superb Smoker All In One


      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read our complete review

      Griddle And Deep Fryer In One


      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

      Click here to read our detailed review and to order

      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them

      The Undisputed Champion!


      The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

      Click here to read our comprehensive Platinum Medal review

      Grilla Pellet Smoker proves good things come in small packages


      We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

      Click here for our review on this unique smoker

      Delta by Nuke,
      Stylish and Affordable
      Gaucho Grill


      Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

      Click here to read our complete review

      Genesis II E-335 
      A Versatile Gasser That Does It All!


      Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

      Click here to read our complete review

      GrillGrates Take Gas Grills To The Infrared Zone


      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

      Click here for more about what makes these grates so special

      Is This Superb Charcoal Grill A Kamado Killer?


      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal

      Our Favorite Backyard Smoker


      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

      Click here for our review of this superb smoker

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

      Click here to read our detailed review

      Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!


      A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

      Click here to read our complete review

      Track Up To Six Temperatures At Once


      FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

      Click here for our review of this unique device

      The Cool Kettle With The Hinged Hood We Always Wanted


      Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

      Click here for more about what makes this grill special

      Finally, A Great Portable Pellet Smoker


      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

      Click here to read our detailed review and to order