Pastrami coming up!

[mrteddyprincess]

Talk to me about what happens to the brisket after I take it out of the 10-14 day brine. Rubs? I know about coriander. Tell me your experience with creating pastrami.

I'm having my family over for "I'll have what she's having" Reubans on March 16th. My brisket is brining and it hasn't been smoked yet.

I'm looking for suggestions from our group on turning out the best pastrami possible. I've read the Meathead side of the story. Now tell me your story about pastrami.

Brian

(All right, CaptainMike, you convinced me and I baked four rye breads today for next Sunday.)

[barelfly]

I use the recipe here, have done it a number of times and it is outstanding! The last few times I’ve done the shortcut method, buying corned beef. It has turned out excellent as well, in fact I bought three this weekend at Costco for two pastrami and then St. Patricks day dinner.

but…when I do make pastrami, I always make homemade kraut, or at least have homemade kraut to go with it! I won’t do it any other way! That’s my side of the story! And here’s pics of my story!!!





enjoy the get together and food!

[cruiseplanner1]

Great looking sandwiches

[DTro]

F... an A! I would like to eat at your house!!! That is beautiful barelfly !!!

[barelfly]

DTro - hahahah!!! let’s go!!!! Make a trip to the Land of Enchantment and we can eat to our hearts content! Pastrami….and red and green chile!!

[CaptainMike]

Homemade rye bread is the key. Just do it.

[mrteddyprincess]

You convinced me. I'm baking bread this weekend and I ordered one of those counter top knife guide slicers to get it evenly cut. After it cools it's going in the freezer until the following weekend.

B

[CaptainMike]

You da man, Brian!!! Looking forward to your results!

[SheilaAnn]

I’ve done the MH recipe twice. Once with a store bought corned beef (turned out pretty bad) and once for scratch. From scratch was by far the best!!! Follow the MH recipe and steps. You will not be disappointed. The store bought corned beef was just a bad product. I couldn’t fix it.

And homemade rye bread is an added bonus. If you can’t do your own bread, try and get to a traditional deli. No Orowheat stuff…it’s too soft and thin and will just fall apart, ask me how I know 😜

oh…. And don’t forget a great pickle!

[cruiseplanner1]

Our bakery does a light rye with caraway that I use in most of my grilled sandwiches. And you are right the bread is the finishing touch

[WI Bubba]

Follow the MH recipe for the prep and rub. Cook using the David Parrish method if you have a sous vide. I buy pre-brined points when they are on sale and have never had one turn out bad.

[Draznnl]

I’ve done several using MH’s recipe, both pre brined and brined myself. Brining your own is better, but if you have decent product, the shortcut is okay. I’ve tried some other rub recipes. MH is best. I agree that you need real rye bread. I don’t use kraut with my sandwiches. I do, however, keep a stash of Koop’s Stone Ground mustard on hand. I think it is available on Amazon, but I get it at a local store. Good luck! And enjoy.

[cruiseplanner1]

When I grill my reubens or corned beef I use kraut and also Sweet Baby Rays Special Sauce on them. Like the added taste it gives

[Oak Smoke]

As I’ve said here several times before pastrami is my favorite recipe on the site. I make enough to feed about 70 people every fall for our Oktoberfest. My daughter bakes the rye bread for us. I use MH’s recipe for the rub without any changes. When you apply the rub let the meat rest in the fridge on wire cooling racks for 24 hours, that gets you great adhesion for the rub. I smoke mine to 180 F IT then foil wrap until probe tender. I leave mine wrapped for an at least 2 hour rest then as soon as it cools down it goes in the fridge until the next day. I like slicing mine when it’s cold. I slice mine across the grain and thin but that’s just habit more than anything else. After slicing I like to vacuum seal mine for a rest in the fridge for a few days. That rest seems to let the flavors from the exterior disperse into the meat better. Before serving I put it in foil pans and cover them with foil before putting them in the oven on keep warm setting which is 170 F in our oven. Let it warm until the fats in the meat melt and the slices are warm and limber but not hot. You’re ready to make a sandwich then.

[mrteddyprincess]

What a great response. Thank you! (I felt like I was in your kitchen when I read that.)

B

[Oak Smoke]

You’re welcome in our kitchen anytime.

[captainlee]

Can't wait to cook ours, store bought. I would rather make sandwiches than have it as a dinner. Great picture, you got me very anxious.

[Spinaker]

Take it out of the bath and rinse it. Then desalinate for 10-12 hours. I think going longer than that causes you to loose the intensity of the flavor of the cure.

Coat that baby with more rub than you ever have. I cake that stuff on really thick. There is no salt in it, so all you are doing is packing on the flavor. I go a little light on the black pepper in the rub because I put the rub on so thick.

Once it is rubbed down, put it on a wire rack in the fridge. Keep it elevated and let it sit in the fridge for 2-3 days before you smoke it. Let that rub settle in.

Smoke it as long as you can without wrapping. I typically wrap mine when I hit 185 F or so. I want thick, dark and caramelized bark on my pastrami. This is how I get it.

I also have two points going right now. I think I am gonna smoke them for syrup camp this weekend.

[Spinaker]

yep thats perfect.

[mrichie1229]

Pastrami and maple syrup. I'm in!

[RolfTaylor]

I agree, pastrami is meant to be salty, so too much desalinization is bad. Keep in mind that changing the water speeds the desalinization process. I usually do about 2 hours, change the water and then do another 2-3 hours. It does depend on the corned beef brand though, of course. I will post my rub below.

[Huskee]

I desalinate it of course. Then rub it, and let it sit in the fridge overnight. Smoke it liek a brisket. I *do not* wrap early, I wrap after the stall. Good bark by then. I do wrap after the stall to save me a couple hours of time. I *do not* steam it, in fact even Meathead stopped recommending the steaming step. I simply cook it exactly like a brisket.

Then I make sandwiches with it- Havarti cheese atop a pile of pastrami, under the broiler to melted golden brown. Then placed on two buttered & toasted slices of rye bread, add brown mustard and thin slices of dill pickle. Panini press or not, yum yum yum.

[Spinaker]

I love the color contrast between the meat and the bark. (There's a joke in there somewhere, I think)

[barelfly]

Good stuff right there! I don’t steam either…tried it thought it was a PITA….to warm the meat up, I just throw it on the skillet for a bit and flip then build the sandwich.

Then I sip a Colonel Taylor with it 😆

[mrteddyprincess]

Wow. Thanks for sharing that! B

[Spinaker]

Corned beef is on sale, big time. More pastrami! Aaaaand the brisket point is cheaper. Win/Win

[Huskee]

You prefer point for pastrami? I've tried it and preferred the flat for uniform slices. But yes, this is a great time of year to fill the freezer with cheap[er] ready-made corned beef! I am a regular partaker.

[Spinaker]

Point, no question. I wish I could just buy a 15 lb point of brisket and never have to deal with the flat. More marbling, tenderness and flavor. It's all a pile of meat under that bun anyway, so uniform slices do not really matter to me. Huskee

[mrichie1229]

We must shop at the same Cub Foods Spinaker.

[wero]

Help please.
I am doing a wet curing for 2 separated 5 pounds of chuck roast. I am in my second day.
The problem is that I followed al the instructions except curing pink number 1.
I used 2 teaspoon cure # 1 salt instead of one teaspoon.
should I discard the 2 batches of chuck roast or continue with the curing.
Many thanks in advance from Mexico.

[mrteddyprincess]

I don't know the answer to your question, but I can't imagine that two teaspoons vs. 1 tsp would make all that much difference in your brine. Teaspoons are a pretty small measurement. Maybe someone else will be along to answer your question, but my initial answer is to say no, don't throw it out. I could be wrong, but the thinking about Prague powder has changed in recent years, and I think it would be like eating twice as much spinach. It's not going to harm anyone. (Welcome!)

Brian

[STEbbq]

I wouldn’t be concerned either.

[RolfTaylor]

Here's my rub:

10 tablespoons fresh black pepper kernels (Tellicherry black recommended)
12 tablespoons coriander seeds
9 teaspoons garlic powder
6 teaspoons onion powder
4 teaspoons caraway seeds
3 teaspoons Juniper berries

Optional
23 teaspoons yellow mustard seeds. Will increase spiciness considerably*
* If using mustard seeds reduce black pepper to 9 tablespoons

Rub Prep:
1. Measure out the spices and divide into equal portions. Using a spice grinder (AKA Chopper style coffee grinder) grind half the spices until they are medium fine. Grind the rest of the spices to be medium coarse. Combine the coarse and finer mixtures.
2. Shake the spice mixture on the corned beef pieces so there is a thick layer on both sides, and all edges. Place on a dry tray and refrigerate over night or longer.

[STEbbq]

I am smoking pastrami tomorrow Brian!

[mrteddyprincess]

I'm taking a day off work on Thursday to smoke mine, Stephen! It's supposed to be 70 F and sunny here. Roy and I can't wait!

B