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Pastrami Questions

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  • JCBBQ
    Club Member
    • Jan 2016
    • 1250
    • Chilltown, USA
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    Pastrami Questions

    Working on only my second pastrami. Just finished corning my brisket flat. I'm "rinsing" overnight in water and will apply the rub then let it sit for two days with a plan on cooking Friday. So far so good.

    The last time I did this I didn't smoke it all the way to 203 but rather stopped stored and then steamed it before serving. I'm NOT going to do that this time. Didn't care for that rigmarole. I'm going to smoke it the whole way.

    My main question is this: Can you faux Cambro pastrami? Seems like that should be not only doable but good for the texture. Thoughts?

    Also, anyone have an estimate on the cook time? Planning to cook it at 275 on my Primo. It's a little under 4lbs and about 2 inches thick in the biggest part. It's been a while since I cooked just a flat, I'll have to see if I can find some notes. Your input will be greatly appreciated.
  • Polarbear777
    Club Member
    • Sep 2016
    • 1892

    #2
    It cooks the same as brisket of the same thickness I’ve never steamed it,why bother when you can cook it straight.

    I absolutely faux cambro it just like brisket.

    The only tricky thing about pastrami is soaking out the right amount of salt without soaking out too much.

    Kenji recommends microwaving a small amount of sausage in the making to a safe temp then tasting it to make sure the salt level is right.
    I just thought of this so I haven’t tried it here but you could cut a small piece and do that here also.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      Ok, great! I'm planning on the faux Cambro. I'm figuring around 9 hrs ish for the cook and then I'll budget a couple hours for it to sit. Thanks for the input.

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Yeah, I soak all the salt out I can because my diet is sodium restricted. Other folks in the household simply salt theirs to taste.
  • RonB
    Club Member
    • Apr 2016
    • 13642
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
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      lots of probes.
      CyberQ

    #3
    I was going to say what Polarbear777 said, but since he did, I won't.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7836
      • 1521

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      #4
      Think of it as pink brisket, nuff said.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1970
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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        #5
        If you really think about it, taking it to a point of solid bark, and then wrapping, would not be too different than taking to a solid bark and steaming only more efficient, for heat transfer.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Yeah, that’s what I was thinking. Thanks for the confirmation
      • Huskee
        Administrator
        • May 2014
        • 15445
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #6
        I agree with all the above. You could think of it as a differently-seasoned brisket. The steam step is just traditional pastrami technique, but I found it to be way more of a hassle than it's worth for not much gain to the end product, IMO. I would never steam a regular brisket so I stopped doing it with pastrami and I preferred the results of that method.

        I desalinate 2-3" thick flats for 10hrs with one water change. I found 8 was too salty still (but not bad) and 12 wasn't salty enough anymore. That's just me & my timing for the storebought corned flats I've used. I wrap everything after the stall, 180 or so, the bark is just right for me at that point. Cook time for me is my typical ~10 hrs on heat, ~2 hrs faux cambro, ~12 total.

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Perfect. That’s what I was thinking. Thanks Huskee

        • EdF
          EdF commented
          Editing a comment
          Well, I like it slice it to order, steam the thin slices, and put them on that pastrami Reuben. That's the way Mama taught me! ;-)
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1970
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        #7
        As an aside, if you use an equillibrium cure and roll your own, you save on the desalination step. Of course, you add two-three weeks of curing...

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Oooph! Maybe when I retire I'll think about that...

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I have an upcoming post. Waiting for completion... it's just waiting for the final smoke.
      • PappyBBQ
        Charter Member
        • May 2015
        • 496
        • Los Angeles
        • Equipment:
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        #8
        I've done pastrami both ways - all the way on the grill, and the steaming method. I prefer to steam. Flats can get away from you and dry out bad, and I haven't had that problem steaming. It's strictly a personal choice. You have to try both methods and kinda decide for yourself!
        Last edited by PappyBBQ; October 10, 2018, 12:20 PM. Reason: Fix spelling

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          Thnx Pappy!

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
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