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SVQ Pastrami - Perfected

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4906
    • Charlotte, NC

    SVQ Pastrami - Perfected

    Folks you have GOT to try this method for Pastrami. This is far and away the best I've ever made, and I'm not sure it can get any better. I used Meathead's recipe, and tweaked it with my own experience as well as some advice I received from
    docblonder over a pastrami dinner we have in Boston last year. I'll highlight the differences from the standard recipe as I describe my process.

    Acquire meat. My butcher rarely has brisket on the shelf, but always has boneless short ribs. I was wanting to try something different anyway so this time I grabbed 6 pounds of Angus grade boneless short rib meat which had been cut into many similar sized 4 ounce pieces.
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    I cured the meat for 2 1/2 weeks using Meathead's curing recipe, but bumped up 50% since the recipe is for 4 lbs of meat and I was curing 6. After the cure the meat looked florescent pink and the curing liquid was clear of cloudiness or scum.

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    After the cure I desalinated the meat for 8 hours then rubbed it with Meathead's pastrami rub
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    Let that sit in the fridge uncovered for a couple of days
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    Then it's time to smoke. I placed the meat on the indirect side of the kettle with Slow 'N Sear and smoked it at 225 F. I used three cherry chunks for smoke flavor.
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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4906
    • Charlotte, NC

    #2
    After around 6 hours the meat was past the stall and hovering at 170 F internal temp. This is different from Meathead's recommendation to take off before the stall, however, I've found if you cook through the stall and let the bark set you end up with a better final result. Click image for larger version

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    Thanks to the Slow 'N Sear I never had to flip or move the meat and all pieces cooked evenly. Click image for larger version

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    This is what they looked like after the smoke. And yes, I ate the sliced one! Click image for larger version

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    Here is the last key difference. I didn't steam the meat. Dr. Blonder let me in on a little secret, which I'm now sharing with you and only you (shhhhh). Sous Vide the meat at 195 F for 4 hours. It makes the meat even more tender than steaming and it's not quite as bad on the bark. Click image for larger version

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    Here's the final result! Click image for larger version

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    This was the best pastrami I've ever eaten. I think the 1) boneless short ribs, 2) slow smoking until the bark set, and 3) the final sous vide at 195 F are the way to go. It will take some real convincing to ever get me to go back to brisket.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 10003
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        With your ample supply of whole packers I'm struggling to feel a lot of sympathy
    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • 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.

      #4
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Short rib is generally better than the point on brisket. There's not really a need.

        Now, short rib versus plate... That's a discussion worth having.
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5466
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
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      #5
      Thanks for the great write-up, Pit Boss. It would be fun to give your method a try.

      Kathryn

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        You should! It was amazing and much simpler than brisket/steam.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4906
      • Charlotte, NC

      #6
      Originally posted by DWCowles View Post
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.
      I served this to ten people. They all agreed they couldn't tell I hadn't used brisket based on taste and texture. One of them said he preferred it over brisket.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Ok Pit Boss I'm going to do this but it has to be in July when we take our 2 week vacation so I will have the time to do it. Now I need to decide if I want to use brisket or beef ribs. We will see when the time comes.

      • David Parrish
        David Parrish commented
        Editing a comment
        Try both! That'd be a great experiment. And remember it was boneless short rib meat.
    • Huskee
      Administrator
      • May 2014
      • 15541
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
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        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
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        Accessories
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        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
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        • 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 me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #7
      Nice!

      I too agree that the meat being smoked past the stall, to 'good bark', is a worthy step. Those short ribs look killer! That marbling is awesome.
      Last edited by Huskee; March 16, 2016, 05:26 PM.

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15541
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • 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 me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #8
        Originally posted by Jerod Broussard View Post
        Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.
        Jerod if you had any more packers near you, you'd be a Green Bay cheerleader.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          LifebyC Cool, didn't know that. I am not big into sports, I assumed they all had 'em.

        • EdF
          EdF commented
          Editing a comment
          Sounds like some kind of conflict between short skirts and cold locations!

        • Atalanta
          Atalanta commented
          Editing a comment
          EdF The Philadelphia Eagles have cheerleaders and we're not that much warmer than P'burgh or NY.
      • bbqoaf
        Former Member
        • Jul 2014
        • 751
        • Calgary, Alberta, Canada

        #9
        Beautiful

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4974
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
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          #10
          Beautiful and thanks for documenting this. I have never made pastrami and this I what I plan on doing first. Now, if my local stores have boneless short ribs...I don't know; never looked for them. I realize prices on meat can vary wildly, but what did you pay per pound Pit Boss?

          Comment


          • David Parrish
            David Parrish commented
            Editing a comment
            Might sound expensive but my butcher charges the same amount for a brisket flat. lol

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            JAW DROP on $9/LB for short ribs.

          • 7x57mm
            7x57mm commented
            Editing a comment
            Now I don't feel so bad about paying $7/lb for brisket point
        • SenatorShriv
          Former Member
          • Apr 2015
          • 17

          #11
          This was extremely helpful. I corned a bunch of moose a while back and today something inspired me to get it out and do something with it. I decided I wanted to give pastrami a whirl. I'm going to try two different methods at the same time:

          1. Sous vide first for about 48 hours. I'll then let it cool a bit, hit it with the rub and move it onto the smoker.

          2. The reverse of #1 - closer to what Pit Boss describes above. Rub ---> Smoke ---> Sous vide finish.

          I'm fairly sure #2 is going to win but it certainly doesn't hurt to experiment!

          Comment

          • boftx
            Founding Member
            • Jul 2014
            • 852
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #12
            Originally posted by Pit Boss View Post
            It will take some real convincing to ever get me to go back to brisket.
            I'd stay away from Texas, or my backyard, if I were you.

            Comment

            • richinlbrg
              Founding Member
              • Jul 2014
              • 1906
              • Leesburg, VA. (Northern, VA)
              • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

              #13
              Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

              Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

              His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 4906
                • Charlotte, NC

                #14
                Originally posted by richinlbrg View Post
                Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

                Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

                His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

                It truly is. Phenomenal even. Perhaps there is no good enough adjective to describe it's awesomeness.

                Comment


                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Mostest Awesomest? See, there's always another level

                • richinlbrg
                  richinlbrg commented
                  Editing a comment
                  Looking forward to trying it!! REALLY REALLY looking forward to it!

                • mjwintl
                  mjwintl commented
                  Editing a comment
                  Awesometastic?
              • johnec00
                Charter Member
                • Aug 2014
                • 623
                • Orlando, Florida
                • Equipment:
                  '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
                  18 Inch Weber Kettle (Rescued from neighbor's trash)
                  Rotisserie for 18 inch kettle
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                  Smokey Joe with mini WSM mod
                  Garcima paella burner
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                  Slaiya Sous Vide (gift)
                  2X Thermoworks cooking thermometer
                  DIY 4 channel bluetooth thermometer
                  LEM grinder, sausage stuffer and meat slicer (all gifts)

                  Favorite Beer:
                  Key West Wheat

                #15
                Those really look great Pit Boss !! The local Publix carries something called Boneless Chuck Short Ribs. Do you suppose that's the same cut as you used, or something different. Here's a pic from the Publix web site.

                Click image for larger version

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                Comment


                • David Parrish
                  David Parrish commented
                  Editing a comment
                  I believe that's a different cut, BUT, I bet it's turn out great!

                • Doc Hazard
                  Doc Hazard commented
                  Editing a comment
                  If it says "Chuck" it's unlikely to be from the short plate. I'd guess it's cut from the chuck roll. Here's a web reference, and a great source for cut info: http://www.beeffoodservice.com/recipecut.aspx?id=378 and it will probably be good.

                • willxfmr
                  willxfmr commented
                  Editing a comment
                  I think you'd have to ask the butcher to be sure. "ribs" come from a lot of different places on the cow.

                  From the site linked to by Doc Hazard
                  CHUCK SHORT RIBS, BONELESS
                  Also Known As: Beef ribs; Boneless Beef Short Ribs; Boneless Braising Ribs; Chuck boneless short ribs; English Short Ribs; Middle Ribs

                  A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

                  Boneless version of IMPS item number 130.

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