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Pastrami Questions

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  • Potkettleblack
    commented on 's reply
    I have an upcoming post. Waiting for completion... it's just waiting for the final smoke.

  • JCBBQ
    commented on 's reply
    Oooph! Maybe when I retire I'll think about that...

  • JCBBQ
    commented on 's reply
    Thnx Pappy!

  • EdF
    commented on 's reply
    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! ;-)

  • PappyBBQ
    replied
    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

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  • PappyBBQ
    commented on 's reply
    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.

  • Potkettleblack
    replied
    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...

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  • JCBBQ
    commented on 's reply
    Yeah, that’s what I was thinking. Thanks for the confirmation

  • JCBBQ
    commented on 's reply
    Perfect. That’s what I was thinking. Thanks Huskee

  • Huskee
    replied
    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.

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  • Potkettleblack
    replied
    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.

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  • Troutman
    replied
    Think of it as pink brisket, nuff said.

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  • RonB
    replied
    I was going to say what Polarbear777 said, but since he did, I won't.

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  • JCBBQ
    commented on 's reply
    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.

  • Polarbear777
    replied
    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.

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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.
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