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First Attempt at Pastrami. Any tips?

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  • Polarbear777
    replied
    Be sure to not skip the desalination step after the corned beef cure.

    you can smoke then steam or just smoke all the way, which I think is easier and gets you bark also.

    Important-> make 3x as much as you think you’ll need. This stuff disappears all too quickly.

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  • rickgregory
    commented on 's reply
    Oh that means "up to a week". It's cured and smoked, so it's safe for that long but you really don't need to. You *do* need to steam it though.

  • HawkerXP
    replied
    I loved it. The wife said pepper was strong for her. Good luck!

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  • zero_credit
    commented on 's reply
    This line was a bit unclear to me.

    “ Cook. Place the meat on the smoker or on the indirect heat side of the grill. If you plan to steam it before serving for maximum tenderness, you only need to smoke it with indirect heat until it reaches the stall at about 150°F. You can wrap in foil and refrigerate for a week if you wish or proceed to the steaming step. “

  • Jerod Broussard
    replied
    Take the point to 210 before taking off the smoker.

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  • Red Man
    replied
    Sounds like a good plan to me. I always smoke all the way to probe tender. Wrap if the bark gets to where you want, or just go unwrapped.

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  • rickgregory
    replied
    Cure the point as per the calculator. Desalinate. Rub Smoke. Next to bacon, pastrami is one of the easiest cured meats you can do. If you have to let the cure go a bit longer than the recipe, that's fine. Don't go less.

    I don't know why you'd let it sit after cooking, much less for a week. Maybe overnight to firm things up.
    Last edited by rickgregory; October 4, 2020, 11:44 AM.

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  • zero_credit
    started a topic First Attempt at Pastrami. Any tips?

    First Attempt at Pastrami. Any tips?

    I have a full packer brisket from Costco, so I'm going to separate the point and the flat and use the point for pastrami and smoke the flat as brisket. I did check out the sticky here but I don't have a sous vide set up, so just a smoker.

    I'm planning on sticking with Meathead's recipes.

    https://amazingribs.com/tested-recip...e-katzs-recipe

    https://amazingribs.com/tested-recip...ed-beef-recipe

    Any advice for a first-timer on pastrami? I am inclined to simply smoke the point all the way to 203 as I like a good bark. Per the recipe, this would avoid having it sit in the fridge for a week after cooking.

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