Doing Pastrami

[ecowper]

Well, here’s a new one for me .... my wife grabbed a 3.5 lb brisket flat and I figured I’d give a pastrami a shot.

Brined using Meathead’s recipe and then his rub. Was in the brine for 7 days, desalinated for 12 hours (3 water changes) and then rub for 24 hours. Got it on the WSM and running the grate temp about 260F now.

[Huskee]

Yum! Been too long since I've done pastrami, it's a great winter meat I think.

[Jerod Broussard]

Yeah, I tried some other methods (dry cure, non-brisket), but Meathead's method with brisket is the mack daddy standard. Might pick me up a hunk of meat tonight. I got a single man fridge.

[Rfuilrez]

I'm cooking a pastrami today also! 9.5lb brisket flat. It was on the KBQ for about 5.5 hrs before I ran out of wood (coooold here today!) And now it's finishing in the oven.

[ecowper]

Looks great

[ecowper]

One thing I did different .... I didn’t have any ground coriander, but had plenty of coriander seeds .... so I ground up a handful. The fresh ground seeds are powerful compared to the powder you buy in the store, so I only used a tablespoon in the recipe.

[Troutman]

I do the same thing

[Backroadmeats]

Whatever you do.. do not smell the fresh ground coriander if you grind in an electric coffee grinder.. I did that last time and it dropped me to my knees and my nose ran for a week!!! Wife thought it was hilarious though..

[ecowper]

Backroadmeats good to know .... I could smell how strong it was while I was a foot away.

[ecowper]

Love the WSM .... I am not running a fan or anything, just have my vents set .... rock solid and stable on temps :-)

[ecowper]

PaulstheRibList I love the WSM .... it’s a solid beast

[Craigar]

ecowper if you don't mind me asking, where did you have the vents set on the WSM?

[ecowper]

Craigar bottom vents were all at half and top vent was at 2/3

[Troutman]

I got a 4# flat I cut off a 17# brisket which I just put into the curing bath. Using Meatheads method but will finish QVQ. Good luck with yours !!

[ecowper]

Well, it is probe tender at 204F so I pulled it and I’m holding in a 170F oven for 90 minutes or so. Then slice, served with green salad, spaetzle and sauerkraut

[ecowper]

OmegaDog12 with sous vide, I wouldn’t think so. I don’t do SVQ, so can’t say for certain. I smoked all the way to probe tender to get it tender and done.

[Troutman]

Generally speaking you should not post smoke your meat beyond the SV temp, in your case 150* OmegaDog12

[OmegaDog12]

Thanks! It came out fantastic! Rocking Reuben Sammie’s, anyone?

[Backroadmeats]

Ooo good call on the spaetzle and kraut.. damn that made me hungry my gramma used to make that and I think i need to now..

[ecowper]

We make spaetzle a lot ..... have the spaetzle maker tool and everything :-)

[DogFaced PonySoldier]

That oughtta be fabulous. Fabulous, I say.

[mnavarre]

Great minds, and all that...



4ish pound store bought point cut corned beef, going on the SnS in a bit. Plan on smoking it until the bark and color are where I want them and then finish SV later in the week.

[Spinaker]

Best thing on the site! IMO>

[Rfuilrez]

Spinaker Meatheads Pastrami is my favorite thing to pull off my smoker. The guys at work love it when I bring samples too!

[Spinaker]

Yes Sir!!!! It is an absolute favorite in my office too! Rfuilrez

[OSB]

Man I'm jealous. It has been a while since I have done a Pastrami or any BBQ. Finally got a Chuckie on today for some shredded beef street tacos. Looking forward to seeing the final product. For me Pastrami is #1 and Chuckies for whatever are #2 for Low n Slow BBQ.

[ecowper]

And here you go .... finished product .... never did get a picture of the whole thing plated :-(

[OSB]

Man..... My mouth is watering.

[klflowers]

Man, that looks good.

[PappyBBQ]

If I slide a slice of rye over will you stack it up for me? Looks dang tasty!

[RonB]

I made pastrami the other day - need to upload the photos...