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Getting Closer To Pastrami!

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  • Steppy
    Charter Member
    • Oct 2014
    • 29
    • Lexington Park, MD USA
    • Cookshack SM066 Amerique
      Weber Bullet, 18"
      Maverick ET73
      Grill Alert
      BBQ Guru PartyQ with Weber Adaptor

    Getting Closer To Pastrami!

    Yesterday
    Click image for larger version

Name:	Pastrami Rub & Corned Beef.JPG
Views:	35
Size:	2.19 MB
ID:	461332
    I desalinated the 7 lbs of corned beef (pastrami to be) be for eight hours, changing the water once. I prepared Meadhead's Katz's rub and will let it sit for two days. I'll be using plum wood to smoke the pastrami and plan on taking it to 170 F. I'm going to finish it off in the sous vide @ 195 for 4 hours. I'm saving that 3 lb hunk of corned beef for March 17. This will be my first of many pastrami conjurings. I'm anxious to taste my home made corned beef on St Paddy's Day
  • Steppy
    Charter Member
    • Oct 2014
    • 29
    • Lexington Park, MD USA
    • Cookshack SM066 Amerique
      Weber Bullet, 18"
      Maverick ET73
      Grill Alert
      BBQ Guru PartyQ with Weber Adaptor

    #2
    Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Nor do I!

    • Troutman
      Troutman commented
      Editing a comment
      It doesn't really matter, the mustard will not leave a taste and makes for a good base to hold the seasoning and develop bark.
  • Spinaker
    Moderator
    • Nov 2014
    • 10759
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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      Lone Star Grillz 24 X 48 Offset

    #3
    Originally posted by Steppy View Post
    Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.
    It would, But you don't need it. It sticks just fine. Since the rub has mustard powder, it might throw off the flavor of the rub. Not sure though.

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1146
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #4
      i use mustard for basically everything with a rub and it's just fine.

      i am so jealous Steppy i have been waiting for corned beef prices around here to drop for what feels like forever

      Comment


      • Steppy
        Steppy commented
        Editing a comment
        Make your own from brisket

      • DeusDingo
        DeusDingo commented
        Editing a comment
        i would, no space to do it
    • TripleB
      Club Member
      • May 2017
      • 810
      • La Crescenta
      • Jambo Backyard Smoker
        Weber Smokey Mountain (22" & 18.5")
        Portable Kitchen 360
        Portable Kitchen Grill
        Pit Barrel Cooker
        Weber "Brownie" Circa 1978 22"
        Weber Gas Grill, Silver A
        BBQ Guru ATC
        Favorite Beer: Peroni
        Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

      #5
      Wow, that is one clean refrigerator. Kudos.

      Comment


      • Steppy
        Steppy commented
        Editing a comment
        It’s my beer fridge 🍺
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
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        Thermapen
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        Thermoworks Hi temp IR
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      #6
      I gotta have a talk with the wife about getting some brisket - tonight!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9703
        • 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.

        #7
        Love me some pastrami

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1789

          #8
          Click image for larger version

Name:	87E9C1CD-FE79-4548-BC0C-60295386FD9D.jpeg
Views:	14
Size:	2.64 MB
ID:	461604 Homemade pastrami pic. Two week process.

          Comment


          • Oakgrovebacon
            Oakgrovebacon commented
            Editing a comment
            That looks great!

          • Troutman
            Troutman commented
            Editing a comment
            So why aren't you posting that deliciousness? Man that looks awesome dude !!
        • Troutman
          Club Member
          • Aug 2017
          • 7465
          • aka Troutman Taco - Hanging Free in Tejas

          • OUTDOOR COOKERS

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          #9
          Just a suggestion. I would smoke first for flavor, sous vide for texture and tenderness, then finish off by smoking again to get a good bark developed. You may not be happy with the result of trying to SV to that high a temp, bark would be mushy. Here's a good way to do it with a brisket flat, essentially the same as pastrami. Good Luck !!

          Sous Vide - Q Brisket Flat

          Comment


          • Polarbear777
            Polarbear777 commented
            Editing a comment
            My pic above is a double smoke. Posted somewhere in receptors or SV forum.

          • Troutman
            Troutman commented
            Editing a comment
            I was making the suggestion to Steppy , your's looks really well done as I mentioned. Sorry I missed that post.
        • PappyBBQ
          Charter Member
          • May 2015
          • 496
          • Los Angeles
          • Equipment:
            Brinkman Gas/Charcoal duo with offset firebox
            Pit Barrel Cooker
            Maverick Remote Temperature Gizmo with Pit and meat probes
            Thermopen Instant thermo

          #10
          Yum. I'm putting a flat down to corn today as a matter of fact! Nothing like it.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10759
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X3
              Blackstone 36" Outdoor Griddle 4-Burner

              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Cuda 7' Fillet Knife

              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #11
            Bomb! Man I love pastrami. I find, that it is always worth the wait.

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3229
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #12
              "Knock-knock-knocking on Heaven's door..."

              Comment

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