Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

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
See less

Smoked some pastrami

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Backroadmeats
    Club Member
    • Dec 2018
    • 563
    • Central mn

    Smoked some pastrami

    Click image for larger version

Name:	IMG_20181229_204804725.jpg
Views:	39
Size:	2.73 MB
ID:	615741Click image for larger version

Name:	IMG_20181229_203031422.jpg
Views:	26
Size:	3.23 MB
ID:	615742 Sliced 21 lbs of pastrami last night.. turned out great!!
  • Troutman
    Club Member
    • Aug 2017
    • 7834
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    21 pounds...now that's ambitious!!! Let us know you method, big pastrami fans here !!!

    Comment


    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      If you would like I will give ya step by step what I did.. it is very easy to do..
  • tRidiot
    Club Member
    • Dec 2015
    • 757
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    #3
    Cripes, what cut of meat is that??? I LOVE me some homemade pastrami, made some myself the other night:

    Click image for larger version

Name:	Attach42476_20181227_210500-X2.jpg
Views:	19
Size:	330.5 KB
ID:	615757

    I'm always disappointed in my yield.... I did a 4 lb flat and a 3ish lb point. After smoking, chilling and then steaming up to temp, I ended up with a hair over 2 pounds of pastrami! Man, that stuff came out to probably $20 a pound counting buying the corned beef and the pellets to smoke it, not counting the electricity (steamed it in the oven) and my own time messing with it! Don't get me wrong, it was fabulous, but... dang.

    So did you cure your own, and what cut was it? And if so, how long did you brine it to get that thick cut completely cured?

    Comment

    • Backroadmeats
      Club Member
      • Dec 2018
      • 563
      • Central mn

      #4
      The meat is roast from the round of an old hamburger cow I butchered. Yup I cured it.. I use a cure I buy made by ps spices called sweeter than sweet cure . It contains the sugar cure and salt.. I use the same thing to make hams and Bacon's.. just take the cure and rub generously then I vacuum sealer and throw in the fridge for two weeks.. soak in water for a few hours the rub down outside with coarse pepper and smoke!!

      Comment

      • Backroadmeats
        Club Member
        • Dec 2018
        • 563
        • Central mn

        #5
        Pics of it in the smoker Click image for larger version

Name:	IMG_20181225_101535687.jpg
Views:	39
Size:	2.95 MB
ID:	615771

        Comment

        • tRidiot
          Club Member
          • Dec 2015
          • 757
          • NE OK
          • Traeger BBQ124
            Yoder YS480
            Chargriller Duo gas/charcoal side-by side

          #6
          Fabulous! Thanks for the pics!

          Comment

          • jgreen
            Charter Member
            • Oct 2014
            • 2742
            • Winnipeg Manitoba Canada
            • Cookers:
              Broil King XL
              Broil King Smoke
              Weber Kettle 26
              Grilla Pellet smoker
              Capital 40 natural gas
              Napoleon Pro 22 kettle

              Thermometer:
              Maverick 733
              Thermapen (ok..4 thermapens)
              Thermo works DOT (or two)
              Fireboard (probably my favourite)
              Thermworks Smoke (or two)

              Accessories:
              SnS (original, plus and XL)
              DnG pans, 6 or 7 of these
              Vortex
              Grillgrates
              and, maybe some other toys as well

            #7
            Wow. Nice job. Pastrami is wonderful.

            Comment

            • Sweaty Paul
              Founding Member
              • Aug 2014
              • 1624
              • Hays, KS
              • Green Mountain Grill - Jim Bowie
                (I've never regretted having too much grate space).

                Weber Genesis Gas grill
                Weber Kettle grills x 2

              #8
              Gorgeous

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 13629
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #9
                I'd eat that.

                Comment

                • 58limited
                  Club Member
                  • Dec 2018
                  • 1154
                  • SE Texas
                  • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                  #10
                  Looks amazing! 21 lbs??!! WoW! I'm attempting my first pastrami right now - cured it myself using Meathead's method and will be smoking it tomorrow.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3676
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #11
                    Okay, alright, damnit, I get it ...... I gotta do some pastrami .... message received loud and clear


                    Also .... Backroadmeats that looks darn good ..... sammiches for days

                    Comment

                    • Backroadmeats
                      Club Member
                      • Dec 2018
                      • 563
                      • Central mn

                      #12
                      Best part was right before I sliced it the neighbor lady gave me a loaf and of bread right out of the oven.. best sandwiches ever!!

                      Comment


                      • ecowper
                        ecowper commented
                        Editing a comment
                        Okay, that just sounds like heaven on earth

                      • EdF
                        EdF commented
                        Editing a comment
                        Truly great!

                    Announcement

                    Collapse

                    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
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}