Draznnl’s Turn at Project Pastrami

Draznnl

Club Member

Joined: Dec 2019

Posts: 3549

Location: Venice, FL

Napoleon Prestige Pro 500
Yoder YS640S

Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors

Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100

2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
#1

Draznnl’s Turn at Project Pastrami

January 9, 2024, 12:18 PM

I had two prime briskets from Wild Fork in the freezer, a 14 pounder and a 20 pounder. About a week ago I took out what I thought was the 14 pounder to defrost for pastrami. Today, I took it out of the fridge:

Wow,I’m going to have LOTS of pastrami. Ah well, it is a gorgeous piece of meat. Here it is after a bit of trimming:

I used Meathead’s calculator to figure out my curing chemicals.
The point and flat each fit in one of my curing bins. Here they are taking up much of the refrigerator:

The flat is supposed to be done in 5 days and the point in 8, so next Wednesday is desalination day.
Tags: None

Likes 18
Jkahnert

Club Member

Joined: Sep 2016

Posts: 248

Location: Iowa
#2

January 9, 2024, 01:20 PM

Looks good! Looking forward to the updates.
Likes 1
Comment
Michael_in_TX

Club Member

Joined: Dec 2018

Posts: 5760

Location: Texas Gulf Coast

Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
#3

January 9, 2024, 01:20 PM

It's well on its way!
Likes 1
Comment
Richard Chrz

Club Member

Joined: Mar 2019

Posts: 4935

Location: La Crosse, Wi
#4

January 9, 2024, 03:42 PM

Following along,
Comment
ecowper

Founding Member

Joined: Jul 2014

Posts: 6159

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”

Current MCBS - Momofuku

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#5

January 9, 2024, 04:25 PM

pastrami ..... my mouth waters just thinking about it. And if I can't get to Katz easily, then I'll just have to make my own
Comment
Draznnl

Club Member

Joined: Dec 2019

Posts: 3549

Location: Venice, FL

Napoleon Prestige Pro 500
Yoder YS640S

Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors

Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100

2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
#6

January 18, 2024, 01:53 PM

Sorry, I forgot to take any pics yesterday when curing was done. But here it is after 24 hours of desalination.

Then I applied the rub and put it back in the fridge until tomorrow or Saturday.
Likes 4
Comment
PGH_RAM

In Memoriam

Joined: Dec 2023

Posts: 713

Location: Pittsburgh, PA
#7

January 18, 2024, 02:01 PM

Draznnl Where did you buy those tubs? I'm just now starting to look around for tubs to handle a large ham or brisket.
Comment
2 - 4

4 comments

#7.2

Spinaker commented

January 18, 2024, 02:55 PM

Editing a comment

Check out Webstaurant t is where I get all of my curing containers.

Choice 22 Qt. Clear Square Polycarbonate Food Storage Container

https://www.webstaurantstore.com/choice-22-qt-clear-square-polycarbonate-food-storage-container-with-blue-graduations/176SQRCL22.html

With a completely clear construction and large capacity, this Choice 22 qt. clear square polycarbonate food storage container makes it easy to store ingredients, as well as fully prepared food. This food storage container's square shape means it maximizes storage space with no wasted space around the container. At the same time, the virtually-unbreakable polycarbonate design guarantees the longevity you need in your commercial kitchen. The textured bottom of the container provides durability against scratches and doubles as a non-skid surface meaning your container won't easily slide around. And this food storage container's square shape means it maximizes storage space with no wasted space around the container, up to 25% better use of space than standard round food storage containers. This container also features bright, bold colored graduations in quarts and liter to make measuring easier when portioning out ingredients or prepared food. The wavy design of the handles also provide comfort when transporting or moving your container from prep table to your storage shelf or walk-in refrigerator. The handles also feature a small hole to allow for water drainage and ensure quick and sanitary drying. The container is also designed with stacking lugs to prevent containers suctioning together when you're storing multiple containers between uses. Easily identify and track the date your food product was made using the reusable "date" indicator at the bottom of the container or simply adhere a label to the side of your container. This food storage container is perfect for restaurants, caterers, delis, and cafes. Use it to store freshly-chopped fruit salad, sliced vegetables, soup stock, or stew. This container is perfect for any ingredient or prepped food because it resists food acids, oils and alcohol, making it stain and odor resistant. When paired with a compatible lid (sold separately), it keeps food fresher, longer, than when covered with traditional foil or plastic wrap. Plus, a compatible lid will offer a safe, secure seal to prevent outside contaminants from getting in, and messes from getting out. This food storage container is perfect for restaurants, caterers, delis, and cafes. Use it to store freshly-chopped fruit salad, sliced vegetables, soup stock, or stew. When paired with a compatible lid (sold separately), it keeps food fresher, longer, than when covered with traditional foil or plastic wrap. Plus, a compatible lid will offer a safe, secure seal to prevent outside contaminants from getting in, and messes from getting out. Overall Dimensions: Length: 11" Width: 11" Height: 15 3/4"Capacity: 22 qt.

1 like

#7.3

Draznnl commented

January 18, 2024, 02:57 PM

Editing a comment

I’m not positive, but I think this is the large one:

Amazon One Medical

https://www.amazon.com/dp/B00EL5LLTO/ref=sspa_dk_detail_0?pd_rd_i=B00E62OR20&pd_rd_w=iyZVn&content-id=amzn1.sym.eb7c1ac5-7c51-4df5-ba34-ca810f1f119a&pf_rd_p=eb7c1ac5-7c51-4df5-ba34-ca810f1f119a&pf_rd_r=52NFDY0ZCJH4GWB7EBTX&pd_rd_wg=63bNJ&pd_rd_r=60b737b5-dd28-4e67-ba43-

Get care and request prescriptions from an online or in-person doctor. Now offering ongoing primary care and 24/7 telehealth.

e318b9318938&s=kitchen&sp_csd=d2lkZ2V0TmFtZT1zcF9k ZXRhaWw&th=1

The smaller one, I got at Publix when I suddenly realized a brisket I had was too big to all fit in the big one.

1 like

#7.4

PGH_RAM commented

January 18, 2024, 03:18 PM

Editing a comment

Thanks, y'all!
Draznnl

Club Member

Joined: Dec 2019

Posts: 3549

Location: Venice, FL

Napoleon Prestige Pro 500
Yoder YS640S

Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors

Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100

2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
#8

January 20, 2024, 09:14 AM

And it’s onto the smoker wit thee:

Temp set at 180F for an hour followed by 250F until done.
Likes 5
Comment
4 - 6

6 comments

#8.4

STEbbq commented

January 20, 2024, 09:32 AM

Editing a comment

All good then!

1 like

#8.5

MsTwiggy commented

January 21, 2024, 03:13 PM

Editing a comment

Draznnl tell us about that rub!! Did you make it or pick up something? Whats in it?? 🤩🔥🔥🐿️

#8.6

Draznnl commented

January 21, 2024, 03:24 PM

Editing a comment

MsTwiggy the rub is Meathead’s Close to Katz’s recipe from the free side. I follow it exactly and LOOOOVE the results.

1 like
Draznnl

Club Member

Joined: Dec 2019

Posts: 3549

Location: Venice, FL

Napoleon Prestige Pro 500
Yoder YS640S

Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors

Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100

2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
#9

January 20, 2024, 02:50 PM

6 hours in and the point is probe tender at 185F.
Likes 8
Comment
3 - 5

5 comments

#9.3

Draznnl commented

January 20, 2024, 04:23 PM

Editing a comment

I'm using a pellet smoker Richard Chrz so I go 45 minutes at 180F to get some smoke on them and then cook at 250F.

2 likes

#9.4

Johnny Booth commented

January 21, 2024, 08:37 AM

Editing a comment

Yummy! Sandwiches today? 👍😋

1 like

#9.5

Draznnl commented

January 21, 2024, 03:20 PM

Editing a comment

Dinner tonight Johnny Booth on the last of the rye bread I brought back from Chicago.

1 like
Draznnl

Club Member

Joined: Dec 2019

Posts: 3549

Location: Venice, FL

Napoleon Prestige Pro 500
Yoder YS640S

Anova Sous Vide
Avid Armor AVS 7900
Instapot
2 Cuisinart Food Processors

Black Thermapen One
Gray Thermapen Mk4
Red Thermapen Mk4
Thermoworks Smoke
Fireboard
2 Fireboard Pulse wireless probes
Napoleon AccuProbe Thermometer
2 Thermoworks RT8100

2 11” Brisket slicing knives
3 Chef’s knives
1 deli slicer
#10

January 21, 2024, 02:58 PM

Sliced! Done! Nothing left but the eating and the vacuum sealing and the freezing, but you get the idea.
Likes 9
Comment
1 - 3

3 comments

#10.1

MsTwiggy commented

January 21, 2024, 03:14 PM

Editing a comment

Hot dang 🔥🔥 that looks worth the effort 🤤🔥🔥🐿️

1 like

#10.2

STEbbq commented

January 21, 2024, 03:21 PM

Editing a comment

Outstanding!

1 like

#10.3

Richard Chrz commented

January 21, 2024, 08:45 PM

Editing a comment

Fantastic!

1 like

Previous template Next

Welcome!

Announcement

Draznnl’s Turn at Project Pastrami

Draznnl’s Turn at Project Pastrami

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Announcement