Pastrami anyone?

[Oak Smoke]

Here’s the first batch of pastrami for this weekends Oktoberfest. I forget every year that I’m going to be full to the brim after I slice this. Those real pastrami burnt ends are incredible. They aren’t some end product, just the ends off the flats and points that may be a bit dry or charred. I love them! We trimmed the invite list back a little this year so there won’t need to be 50 pounds of pastrami. That was 28 pounds of brisket point and flat when it started. It filled three gallon freezer bags when I put it up.

[TomfromtheSoo]

I haven't done it a lot, once or twice a year for the last few years but it is always a happy time when there is pastrami in the house. That looks great!

Here's a flash back for me:

[barelfly]

Yes!!!!!!!!

[mrichie1229]

Yum!

[Smoked Transistors]

Looks delish!That sandwhich paired with a few dill pickle slices is making my mouth water.

[Michael_in_TX]

Yes.

(If someone says, "Pastrami, anyone?" the answer is yes. Always yes.)

[Michael_in_TX]

What is weird for me is that as of January, I will have done more pastrami briskets than traditional briskets. I can get "good" brisket nearly anywhere around here; pastrami....not so much.

[SheilaAnn]

TripleB I will check out Brent’s for sure. Langers and canters are solid. Never heard of Everest. The Hat is just 70% gristle on a roll, IMHO. We used to go in lake forest a lot at a previous job. I just put up with it.

[TripleB]

SheilaAnn Jewish deli’s are generally solid. Been to quite a few (and some that are now gone) over my 60 years in LA and don’t ever remember being disappointed. The Hat, Johnnies, Everest are just sandwich shops. The pastrami sitting in a pool of hot broth. They can be good, but nothing like a deli Sammy. You had a bad Sammy. It happens. One bad pastrami Sammy does not define the Hat as a whole.

[SheilaAnn]

BF loves getting the smothered fries, too. Too much for me!

[HawkerXP]

Yum, yum!

[fzxdoc]

Wow, what an accomplishment, Oak Smoke . That's one beautiful pile of pastrami.

Pastrami burnt ends are on my to do list this year. I've never had them, and the time has come to change that!

Kathryn

[Oak Smoke]

Kathryn they’re just wonderful little bites of real flavor. They’re what I trim off before going to the slicer. With that great rub and some smoke, I actually don’t share them. The cooks treat for all the labor of love.

[shify]

Its funny - somehow I came across some posting of pastrami burnt ends a few weeks ago and I've been thinking about it ever since and game planning in my head how I'd do it.

Once I have time, I might just mess around with some cheapo pre-corned beef from the grocery store, some sort of spicy mustard glaze and see what comes out

[mrichie1229]

I'll have what you're having!

[texastweeter]

Dont make those poor people eat that trash. Vac seal it, freeze it, then mail it to me and I'll properly dispose of it for you. This ensures nobody gets hurt.

[Oak Smoke]

texastweeter Dang man that load should produce some serious recoil! I’d like to see that ran through a chronograph.

[texastweeter]

That will happen soon. Got some flattened primers but not terrible. Other than that, no signs of excessive pressure. My guess is 1,500 fps

[jayjordan]

Pastrami and range time? Sounds excellent.

[LegoMySearwood]

This is on my list to make. It looks great.

[Mosca]

I haven’t made this in years, I have to get back to it.

[fzxdoc]

Oak Smoke , do you make your pastrami burnt ends the same way I do brisket burnt ends a la Meathead's recipe?

In a nutshell, this is how Meathead does burnt ends (from the free side), after the brisket reaches 195°:

• Cut the point into cubes about 1-inch on all sides. Set aside any pieces that are too fatty or just eat them. Dust them with rub and a little sugar to accelerate browning and bark formation. Tumble them onto a grill topper on a hot grill over direct heat for a few minutes to caramelize the sugars and brown the cut edges.
• Cook again. In a frying pan, render the beef fat that you trimmed from the brisket point. Or better still, use bacon fat or duck fat. You can do this over hot coals. Move the cubes to the pan and gently fry them until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the grill and stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don't let them burn.
• Serve. When they're done, serve them before they go soft.

There's a good-looking recipe for pastrami burnt ends on the Thermoworks blog too.

I make pastrami at least once a year, sometimes twice in a year. I give some away to friends because I got them hooked on it years ago and each year they beg for some. Giving pastrami away strains the limits of my generosity.


Kathryn

[Oak Smoke]

fzxdoc No I’m literally referring to the trimmings from each flat or point. As an example I cut each flat in half across the grain to have a nice squared off surface to put in the slicer. When I get within about half an inch of the end I stop slicing and save that piece. That’s a true old fashion burnt end. They are typically moist on one side with heavy bark on the other. With that bit of crunch and the flavor of one whole side being covered in rub they are outstanding. They’re just trimmings.

[fzxdoc]

That IS an old fashioned burnt end, Oak Smoke . Good for you.

The first time I had burnt ends with sugary BBQ sauce on them, I thought they had served me the wrong order.

K.