As always, I am following the tested recipes here on Amazingribs.com. I made the pickling spice on an 8lb brisket I cut in half. Just started the Corning process and I gotta tell you, it's going to be a tough wait until I can smoke that sucker! I'll share pictures along the way.
THANK YOU to everyone here on the recipes and advice. I never thought I'd make my own pastrami. Can't wait!
Steve Vojtek the wife wanted a brisket for us since I am cooking one for someon else, I figured I needed one big enough to mooch some pastrami off of. @DuesDingo it is ridiculous how "craveable" that stuff is!!
Hi Mark, Best Wishes on the pastrami! I'm on my 3rd one of these, a little further in the process, on an 8#er as well. Mine is coated and curing in the fridge and ready to be smoked on Thursday. I live in CT and have eaten at THE real Katz Deli on numerous occasions, and I can state for a fact, this recipe is SPOT ON!!! I was blown away when I took the first slice of the first one I made....it was AMAZING how much it truly tasted like KATZ Deli pastrami.
Hey BradFlood - that looks great! I have to get a mesh grate like you have! I also have been to Katz's and can't wait for this weekend when I smoke my pastrami. Tomorrow will be day 7, so out of the brine and into water to desalinate. How long do you desalinate for?
Hey Mark, I desalinate for about 24 hours, change the water once, if I remember...lol.
I got the wire rack at Bed Bath & Beyond, really handy.
I smoked my pastrami on Thursday to 150 degrees internal (see photos), then wrapped in foil until yesterday (Saturday 3/25) and steamed it to 203 degrees (took about 2 hours from 58 degree start temp) Unfortunately I forgot to take photos of the "steam" and finished product, but we had 14 people over for a Pastrami Sandwich Party and it was a HIT!
Getting ready to make myself a pastrami Reuben as soon as I'm done with this post.
Hope yours turned out as good, or better (tough call!) than mine.
Thanks for the comments and "Like"
On the Smoker @ 8:00am; Temp 39 degrees
Smoker loaded
Two Hours in, Temp 126
Three Hours in, Temp 145
Four and a half hours in, DONE, Temp 151
Apologies for not taking Stem & Finished product photos...my BAD! But it was DELICIOUS!!!
Off to make a Grilled Pastrami Reuben sandwich right now!!!
Last edited by BradFlood; March 27, 2017, 08:35 AM.
This is the best recipe on the site. Not that I have made them all. But I just cant imagine eating anything better. Especially @ABCDave 's tweak with the SV. Light out good!
Pastrami Day is FINALLY here!!! And what a perfect morning it is...37 degrees at 5:30AM and is forecasted to get to 60! I'm not sure what it is about charcoal and getting those suckers lit in the chimney, but man what a beautiful site! Minion method used and I have one pastrami on the bottom grate and one on the top. Wood choice is cherry. One of my probes broke, so I'll have to use my instant thermometer sparingly throughout the smoke. Pit temperature hovering around 226 right now. The neighbors are gonna be jealous as the smell of smoke and cooking pastrami permeates the area!
All I can say is amazingribs.com has once again made me a BBQ god! The pastrami came out great! Everyone enjoyed it and wanted to know what my next project is. THANK YOU Meathead and the crew!
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