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
No announcement yet.

Project First Pastrami

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Project First Pastrami

    So then anyways.....2.5# chuck cured 6 days, rubbed and sat for 24 hours, hit the grill (2-zone at 250-275F) at 3:30pm. After about 4 hours, temp hit 130F. An hour later it’s at 131F. I even checked with other thermometers. I pulled it and wrapped it. Instruction here says I can either steam or back to the grill until 203F. I’m leaning toward steaming. I have a darn good crust, if I do say so myself. Thoughts from the AR brain trust?

    #2
    I'd let her ride, I'd never trust a 131 crust.

    Comment


      #3
      I always smoke pastrami the whole way, wrapping around 180 or so if I’m happy with the bark.

      Comment


        #4
        Due to forgotten obligations, I had to steam to finish per instructions here. In the end, meh. Wish I had a real meat slicer. Slaw is bomb, though! And I went to a local deli that makes their own rye, it’s really good. Not shown: big a$$ deli pickle.

        Click image for larger version

Name:	C3C3E8AB-2B63-4798-9F84-6CF194C549E7.jpeg
Views:	144
Size:	108.2 KB
ID:	955421

        Click image for larger version

Name:	E8803CFC-44F0-4F57-A4A0-A89DEAD7A639.jpeg
Views:	121
Size:	85.5 KB
ID:	955422

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          Pastrami without a big a$$ed kosher pickle is like a day without sunshine....

        #5
        Well, it certainly looks right!

        Comment


          #6
          That looks like some good Strami to me! Gotta have the good rye bread and that big a$$ pickle.

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            Marble rye!!!!

          #7
          Ok, what's "meh" about it? It LOOKS fabulous, but you gotta analyze what you didn't like about it, share it with us and we can help come up with ideas to make it better next time.

          I have done some pastrami that was "meh", myself, even threw an entire batch away I was making on my son's birthday once when he pissed me smooth off. But just accepting "meh" and going on is a travesty for pastrami, if you ask me.

          Too salty or not enough? Tough and fibrous? Tell us what made it "meh" for you?

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            DogFaced PonySoldier you are right! Ok, it was not very tender. And I failed to trim out a tough membrane. On the positive side, the crust was peppery (which I like) and the saltiness was spot on. The next time I try this, I will definitely hit the grill earlier in the day to allow for any hiccups.

          #8
          SheilaAnn , did you use Meathead's Close to Katz' Pastrami recipe? If not, it should be on your list. To my mind it's the best of all of his recipes, and that's saying something.

          Also, I take Meathead's recipe pastrami all the way to 203° or probe tender, great bark, no steam! Every time I would steam a pastrami back in the day, the rub got softened and would slide off.

          Kathryn

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            Kathryn, I'm doing a pastrami tomorrow. Do you wrap at all, or just go to 203 unwrapped? I don't want to hassle with the steam to be honest.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            jfmorris :
            Here's the Smoking Step from my Pastrami Game Plan:

            PBC, on the grate, fat cap down.

            PBC temp:270-290°.

            Time: for a 3.5 to 4 inch thick piece at 270°: about 11 hours. For thinner (about 2 inch thick piece) about 8 hours.

            Smaller, thinner pieces may go all the way to probe tenderness without wrapping (195 to 203°)
            Thicker pieces get wrapped at about 180°ish and then taken to probe tenderness.
            All wrapping is done with foil, wrapped as tight as possible, without added liquid.

            K.
            Last edited by fzxdoc; February 4, 2021, 06:41 AM.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Oh and P.S. jfmorris

            I never steam for fear of softening the bark and losing the rub topping.

            K.

          #9
          It sure looks good! Let's be honest, pastrami is not the easiest thing to get right, and if your first one didn't end up in the trash, you did better than I did on my first attempt.
          If you have a sous vide, I highly recommend this method from David Parrish.
          This is how I did my second one, and every one after that. I can't tell you how many I did this year because I almost never take pics, and that of course means, it never happened.
          Last edited by willxfmr; December 15, 2020, 03:41 AM.

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Wow! I will try that next time!

          • jfmorris
            jfmorris commented
            Editing a comment
            Do you take it straight from the smoker to the SV bath, or refrigerate it first? Do you have issues with the bark sticking to the vacuum bag?

          • willxfmr
            willxfmr commented
            Editing a comment
            jfmorris Yes, straight from the smoker to the bath. No issues with the bark sticking

        Announcement

        Collapse
        No announcement yet.
        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":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review