1st Pastrami: opinions/ suggestions please?

[jjdbike]

Hello fellow pit masters,

I grabbed a 4 1/2 lb corned beef point when they were on sale at St. Paddy's day. I regret only buying one. I'm finally getting around to smoking my first pastrami. I'm doing a blend of RolfTayler's "Lazy Man's Pastrami" and David Parrish's "SVQ Pastrami Perfected". In other words, I've soaked overnight and changed the water many times to lower salt concentration. I've trimmed the fat to maximize the bark. I'll rub and let bark set overnight. I'll smoke at 225 in cherry on my KBQ until internal temp hits 180 (this is higher than David Parrish's recommended 170, but I really want to maximize bark. I'll use a water pan and I'll mop w/ smoked wagyu tallow to keep moist and to keep bark from getting to crispy, dry and flaking off.

Once at 180, I'll vacuum pack and Sues Vide for four hours at 195. I'l rest until serving time. This will be sliced for sandwiches. I will not be slicing it super thin as I do not see any advantages.

We plan on serving w/ marble rye bread, coleslaw, thousand island dressing, mustard and swiss cheese with dill pickle spears and potato salad on the side.

Does this sound like a good plan? Any suggestions or cautions?


Thanks in advance!
JD

[Draznnl]

I’ve never tried those recipes, so can’t comment there. But your basic technique sounds solid. Except I would encourage super thin slicing. There’s just something about pastrami sliced so thin that it doesn’t have another side. For example, my wife questioned my need to slice it so thin until she tasted some. Now the woman is a full-fledged convert to the thin slicing cult. Anyway, good luck and enjoy!

[Steve R.]

That should work fine, but Meathead's recipe right here on AR is my go-to method. It might be the best recipe on this site.

[Stuey1515]

Yep, what he said, 100%

[WayneT]

+3

[acorgihouse]

I agree. The first time I made it, I used Meathead's method, and I've never felt the need to look for another.

[jjdbike]

I’ve never tried those recipes, so can’t comment there. But your basic technique sounds solid. Except I would encourage super thin slicing. There’s just something about pastrami sliced so thin that it doesn’t have another side. For example, my wife questioned my need to slice it so thin until she tasted some. Now the woman is a full-fledged convert to the thin slicing cult. Anyway, good luck and enjoy!

Thanks Draznnl,
Interesting point about slicing thin. This seems to be the consensus, i.e., slice pastrami thin.
I wonder why? I was thinking that thicker slices would provide a meatier beefy bite in a sandwich.
I may need to reconsider.
JD

[texastweeter]

I like thicker slices. Bark shins through

[Oak Smoke]

I’ve tried the thicker slices. It is a complete texture change. We didn’t care for the thicker slices. It was noticeable enough that I bought a new slicer that would slice the thinner pieces we enjoy.

[Mosca]

As I read your plan I was nodding along to it. I’m pretty sure that’s going to be really damn good, actually.

[shify]

I've never done sous vide pastrami to finish, but do the "cheater's pastrami" all the time and load up on corned points when they are on sale.

I now prefer to smoke till fully tender (sometimes I wrap and finish in oven if the coals are dying out), refrigerate overnight and then steam to serve. That is how it most closely resembles the pastramis I grew up with at places like Katz's. But I recall a lot of people on this site have use the SVQ method to great success, so that should work.

I also prefer thicker slices for the same reasons. You'll get mixed opinions here on preferred thickness. The better delis in NY tend to hard carve thicker slices and some say the ones that do super thinly sliced do it to hide less tender pastrami or because they don't let it steam enough

For a flat, it might be better but a point should be able to be super tender with thicker slices but again its all personal preference. I've posted a bunch of pastrami on this site but the searches aren't working for me to find the posts. I'll see if I can find them a bit later.

[Spinaker]

I would skip the SV step. In my experience, it makes it way to crumbly. And it really beats up the bark. So if you are worried about the bark flaking or rubbing off, I would skip that step. I have done the SV step 5-6 times.

If it were me, I would take it up to 195 on the KBQ, wrap it and let it sit in a cambro until you are ready to serve it. You have 4 hours built in already, I would use that to allow the meat to rest in the cambro.

I have done more pastrami points and flats than I can shake a stick at in my KBQ and on my Eggs, I have never had an issue with the bark flaking off. (Except when I have done the SV step) I would not really worry about that. However, brushing with tallow is an interesting move. I will be curious to hear how that works out. My curiosity is not thinking it won't work, I am more curious to see what kinda flavors and bark quality that will create.

I like the idea of those fat slices, that is the way to go on a sandwich got sure.

[jjdbike]

I would skip the SV step. In my experience, it makes it way to crumbly. And it really beats up the bark. So if you are worried about the bark flaking or rubbing off, I would skip that step. I have done the SV step 5-6 times.

If it were me, I would take it up to 195 on the KBQ, wrap it and let it sit in a cambro until you are ready to serve it. You have 4 hours built in already, I would use that to allow the meat to rest in the cambro.

I have done more pastrami points and flats than I can shake a stick at in my KBQ and on my Eggs, I have never had an issue with the bark flaking off. (Except when I have done the SV step) I would not really worry about that. However, brushing with tallow is an interesting move. I will be curious to hear how that works out. My curiosity is not thinking it won't work, I am more curious to see what kinda flavors and bark quality that will create.

I like the idea of those fat slices, that is the way to go on a sandwich got sure.

Thanks!!!!
makes a lot of sense. I wanna maximize the bark & smokiness so I’ll smoke till tender.
Cheers!
JD

[jjdbike]

Thanks again everyone for all of your input.
As I think about this process and the various techniques, I’m wondering what the purpose of steaming the sliced pastrami.
Also, my corned beef point was a cut straight down through the point and the flat.
I noticed that the fat and especially the membranes became tough and rubbery in the Corning process. I would up removing the membranes and much of the nasty fat, this resulted in basically butterflying the roast opening up the space between the flat and point.
This will allow for more surface area for rub and bark. It will also cook quicker.
I’ll report back.
JD

[Spinaker]

I have never really understood the steaming process either. I am guessing that it was and is done to make a really tough piece of meat, more tender. I have never done the steaming thing. SV is as close as I have gotten.

[acorgihouse]

I actually always thought the steaming was a) to soften cooked ahead pastrami, and b) to heat it up without drying it out. Only a guess, though.

[texastweeter]

I never use a hot tub. I cure my own though. Two things I would change, let sit uncovered on wire rack up to 3 days if you really want the best bark, and slice thick instead of thin, the bark will be much more apparent then.

[SheilaAnn]

Northern SD county? I can be over in about an hour or so…… 🤤🤤🤤

[jjdbike]

I never use a hot tub. I cure my own though. Two things I would change, let sit uncovered on wire rack up to 3 days if you really want the best bark, and slice thick instead of thin, the bark will be much more apparent then.

Thank man!
unfortunately, I don’t have those 3 days. I’m gonna rub it today, smoke & serve tomorrow.
JD

[STEbbq]

I have made many pastramis and I have never felt the need to really deviate from Meathead’s recipe on the free side. Well, I do skip the steaming step but my pastrami has always been amazing.

I think your process looks good but it is certainly more complicated than it has to be for a first timer. If you are okay with that, cool. If you want to simplify, see MH’s recipe. In this case, the base recipe is simply outstanding so adding additional steps adds more work without really improving outcomes.

I go for pencil-thin slices. Works for me.

[Redwng]

Sounds like a process to try, you might be on to something.

Like others I make pastrami all the time and thin slices are the rule. You can try thicker to see how it goes but it does have to be probe tender. Be sure to let it rest just like you would a brisket....good luck!

[jjdbike]

Sounds like a process to try, you might be on to something.

Like others I make pastrami all the time and thin slices are the rule. You can try thicker to see how it goes but it does have to be probe tender. Be sure to let it rest just like you would a brisket....good luck!

Thanks!

I note of info here, I butterflied the point from flat and removed the nasty fat & membrane so it's pretty thin. It'll cook fairly quickly so I'm keeping temp in cooker low, under 225 to maximize smoke. As it approaches internal temp, I'll crank up the temp to firm the bark.

I'm going to take it just below probe tender, and do a long warm hold to maximize tenderness.

I'll post a review w/ pics.

Cheers!
JD