Pastrami on the new/used Longhorn stick-burner #Bark360
Fired up the stick burner for the maiden voyage, Pastrami per MH's recipe. Except one fubar, I trimmed all the fat off per the corned beef recipe before reading to leave an 1/8 if smoking for Pastrami so I ran a little hotter so as to cook it faster and maybe it wouldn't dry it out. It tuned out excellent, very tender and moist! Corned the flat from a prime brisket cut in half for 5 days 8 hour desalination 2 days with rub and smoked at 250 -275 to a 175 IT and wrapped in BP till 201, approximately 5hrs with red oak. Sourdough bread (do not like rye) The Burn 's Russian dressing, Swiss cheese and coleslaw made with McCormicks Superslaw mix. Pics of my Late snack!
Just warming up
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Last edited by Powersmoke_80; January 5, 2016, 12:26 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Glad you like it. I was happy to find the recipe - so much better than just ketchup & mayo. You should also try MH's Creamy Cole Slaw recipe - hand chopped. Also an easy recipe was a big hit.
The Burn, yes i will have to try that ' I love a good coleslaw although this McCormicks packet of spices mixed with Mayo Vinegar and sugar and fresh sliced cabbage is very good.
A couple years ago Subway was featuring pastrami subs and it looked so good I bought one. Worst $8 I ever spent, fatty gristly terrible meat. And I am generally a big Subway fan, decent sandwiches for the price point. Since then I want zero fatty spots in my pastrami. IMO the flavor doesn't need to come from fat in pastrami it comes from everything else. So I'm with you there.
It ran well, kept vent and stack set and just opened the door when I put a couple logs in to let it catch and burn hotter for a few minutes.
As for a name, we'll see😉 Jon Solberg
Last edited by Powersmoke_80; January 5, 2016, 10:40 PM.
A thing of beauty right there! MH's Pastrami is amazing, it is the best single thing I have ever Q'd.
I agree with Huskee and Jerod Broussard, don't leave any surface fat, there is more than enough fat within the meat itself and that way you get more bark.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I trim my pastrami the same way I do my brisket - one side gets trimmed very well, the other side goes to 1/8-1/4" The pastrami that I posted the other day was done this way and there was plenty of bark and plenty of the delicious fat.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
If I am making Pastrami. Is it possible for me scale up the recipe to accommodate a larger piece of meat? I was thinking about doing a huge flat to get more pastrami. The only reason I ask, is I think there are some problems when doing this when you are curing something.
I did an 11 lb. packer for which I used a triple batch of brine. I cut it in half for the corning stage to increase surface area. Worked fine, although there was a tiny little sphere (about the diameter of a quarter) of meat deep inside the thickest part of where the point sits on top of the flat that was not fully cured. It looked just like regular cooked brisket within a see of bright pink.
From what I remember as long as the strength is the same (ratio of salts to water) you can scale up, and as long as the meat is covered fully you should be good. If you're doing a flat this should work but thick meat needs more time for the cure to make it all the way inward...
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If I am making Pastrami. Is it possible for me scale up the recipe to accommodate a larger piece of meat? I was thinking about doing a huge flat to get more pastrami. The only reason I ask, is I think there are some problems when doing this when you are curing something.
Curing is such a tricky thing to be 100% safe when it comes to scaling. I'll mention Meathead on this so he can share his advice when he sees it.
Powersmoke_80 great questions, I've kinda wondered the same, but I don't know the answer. I'd guess a little of both. If Meathead doesn't notice this I'll forward it to him later...
If I am making Pastrami. Is it possible for me scale up the recipe to accommodate a larger piece of meat? I was thinking about doing a huge flat to get more pastrami. The only reason I ask, is I think there are some problems when doing this when you are curing something.
I've got an 8lb brisket on the way to pastrami-ville. I did the same thing I do with bacon, cut it down and make it in individual batches, in this case 2x 4lb-ers. I'd rather be safe than sorry.
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