A store near my office had corned beef flats for 1.99/lb a few weeks ago, so I snagged a couple.
I've had one soaking since Wednesday night to draw the funk out..
Trying a new kicked up pastrami rub:
(the first 2 ingredients providing the heat)
1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme
Rubbed up:
(http://lh3.ggpht.com/_CbvAIVzmFFM/S5MWKtoNWcI/AAAAAAABF6I/AaU6IBI79JM/s800/DSC00627.JPG)
In plastic wrap, and vacuum sealed to smash it all together for the night:
(http://lh5.ggpht.com/_CbvAIVzmFFM/S5MWMWoYxoI/AAAAAAABF6Q/__d8UyGj5Kg/s800/DSC00630.JPG)
I'll fire up the Bradley mid-morning tomorrow, and give it 3 hours of Pecan.
Stay tuned..
Oh man I love pastrami. That's looking way good.
You're killing me here.
That Hungarian half-sharp paprika has a punch like Cayenne... The Tellicherry peppercorns have huge flavor as well.
So, this will be interesting..
Yeah it will!
Quote from: KyNola on March 06, 2010, 07:58:15 PM
Yeah it will!
It's going to the office cafeteria... I should have the lunch lady put a warning on the menu board!
I'm going to try this! I like the looks of that rub & I have everything to do it.
Pastrami is definitely on my long "to-do" for the Bradley. This looks great. Man I can't wait to try this. Need some pastrami porn later please!
Looks awesome STC, can,t wait to see it finished.
Looks good man! Ho-made smoke pastrami is way better than the crap at the store!
STC, I have some questions for you hope you can help. I see were you said you soaked it what did you soak it in? The reason I ask is I have done Pastrami twice and both times it was like the cure did not penitrate all the way through. Because when I was done and cut it the center had a gray color to it instead of the redish color like the rest. The gray colored part did not have much flavor to it the rest was good. What am I doing wrong. Thanks for any help you can give.
By the way yours looks great keep us updated and hopefully with pictures.
Quote from: wally22 on March 07, 2010, 07:44:22 AM
STC, I have some questions for you hope you can help. I see were you said you soaked it what did you soak it in? The reason I ask is I have done Pastrami twice and both times it was like the cure did not penitrate all the way through. Because when I was done and cut it the center had a gray color to it instead of the redish color like the rest. The gray colored part did not have much flavor to it the rest was good. What am I doing wrong. Thanks for any help you can give.
By the way yours looks great keep us updated and hopefully with pictures.
Wally, I started with a packaged corned beef flat from the store. Already cured. I soaked it in water for about 3 days (changing water every day) to remove as much cure + whatever they pumped it with.
I've never tried to cure my own - yet.
Wally, I had the same problem but with corned beef; the little gray spot. I figure that maybe I should have cured it another day or so. I used Morton's Tender Quick for the cure. I think next time I'll try pink cure #1.
Time to get smoking...
Preheating OBS now. I have a huge pan of water in the bottom, w/ some Canadian Steak seasoning dumped in it. (no reason, just using the last of a container I had out there)
Man, my smoke shed is, err, 'seasoned'. I really need to get an exhaust vent put in that thing.
(http://lh3.ggpht.com/_CbvAIVzmFFM/S5PUzMCTbQI/AAAAAAABF8k/Q7x-loCoYtI/s800/DSC00631.JPG)
It's nice to see the snow gone, but I have a lot of sticks to pick up now.. :P
(http://lh6.ggpht.com/_CbvAIVzmFFM/S5PU1kvAnqI/AAAAAAABF8s/4BQSFGzILGI/s800/DSC00634.JPG)
Pastrami is on counter warming up a bit. It weights 4.3 lbs in the plastic wrap.
Thanks for the info.
And, we are off and running... Forgot to pre-heat the smoke generator. Duh. Threw in one more puck to make up for the 1/2 one that won't burn.
Roughly 3.5 hours of pecan @ 220°. Fat side down.
(http://lh6.ggpht.com/_CbvAIVzmFFM/S5PiDloQtFI/AAAAAAABF-E/xuysbixm8i8/s800/DSC00635.JPG)
(http://lh5.ggpht.com/_CbvAIVzmFFM/S5PiFMeVfbI/AAAAAAABF-M/lPoma70sI0I/s800/DSC00636.JPG)
Windy and spitting rain today, so I'll close up 1/2 of my cabinet to keep the electronic gizmos dry.
(http://lh6.ggpht.com/_CbvAIVzmFFM/S5PiGIgq6vI/AAAAAAABF-U/9o7obHOlgD4/s800/DSC00637.JPG)
Maverick is keeping tabs on everything.
(http://lh3.ggpht.com/_CbvAIVzmFFM/S5PiGlcle1I/AAAAAAABF-c/pqg5huDEU6o/s576/DSC00638.JPG)
I am thinking it is time to make some pastrami. Seems that is the hot cook this time of the year. And they all look so dang good.
When I cut this one out of the bag, the smell was amazing... Garlic/hot Paprika/Thyme...
Looking forward to slicing into it on Tuesday. When it is done cooking, I'll FTM it for a while, then cool/vacuum seal for at least 24 hours.
STC....damm that looks good
seemore
Thanks MrS!
IT is 150°
Will pull it when it hits the 165 or so...
shoot ... got to the end and it turns out i beat the cook. Coming back for the final pictures.
I don't think this one turned out very well. It was 9PM before it hit 160. ??? (10.5 hours after I started)
Felt pretty dried out... I wrapped it up tight and put it in the fridge, so we'll see what it looks like when we slice into it tonight.
Hmm.. Will try smoking, them steaming next time.
Quote from: squirtthecat on March 08, 2010, 04:38:02 AM
I don't think this one turned out very well. It was 9PM before it hit 160. ??? (10.5 hours after I started)
Felt pretty dried out... I wrapped it up tight and put it in the fridge, so we'll see what it looks like when we slice into it tonight.
Hmm.. Will try smoking, them steaming next time.
I don't take them that high. Maybe 150F, I know it's going to be a little tough, but if you slice it thin it's all good. I think the whole process in the Bradley is maybe four hours.
If it's too tough for you, feel free to send it to me. I'll be happy to dispose of it for you. :D
Seriously, I'll bet when you slice it thinly and gently reheat it before piling on a sandwich, it will be just fine.
Good job Pat.
Ok - thanks guys! I'll go easier on the heat the next time.
I'll bring it in tomorrow and have our lunch lady slice it on her big commercial rig.
PS. I did this one fat side down. I probably won't do that again.
The pastrami sounds good to me.
I'm sure it will be fine once it gets sliced and stacked on a sammie with some other fixins.
The Penzeys Spices are all I use anymore, good stuff.
QuotePS. I did this one fat side down. I probably won't do that again.
What is your reason for not wanting to cook with the fat side down? I have seen a few post from other guys who have done it fat side down. I smoked mine fat side up based on my experience with brisket and butt and the theory of the fat rendering through the meat. Like I said in my pastrami post I did trim the fat cap after the cook but will trim before next time
Well, all is not lost after all! Took it out of the fridge, and it felt nice and moist. Maybe it took a night resting for the juices to redistribute.
The rub has a SERIOUS kick. And it looks mean, too.. :o
(http://lh4.ggpht.com/_CbvAIVzmFFM/S5WOFv1YAKI/AAAAAAABGCU/Dmo36PH3w34/s800/DSC00639.JPG)
Looking forward to trying it tomorrow, after it is sliced up at the office cafeteria.
Got 2 roasts in the freezer that will be pastrami soon!
Good lookin' rub STC.....gonna have to give this one a shot for sure!
That "HALF"-sharp Hungarian is WICKED...
Did it penetrate?
Hot enough for ya?
Quote from: hal4uk on March 08, 2010, 07:28:44 PM
That "HALF"-sharp Hungarian is WICKED...
Did it penetrate?
Hot enough for ya?
Just tasted the bits on the outside... WOW. [cough cough]
Barb will slice it up tomorrow AM, and pile into the sandwich bar.
I'll send out some teaser emails in the morning to drum up business for her..
Hope you don't KILL anyone... 8)
YO --- It's almost SPRING...
Send out a JD (cheap) ALERT too while you're at it...
Otherwise, it's going to the church...
Gotta make a big HOLE, ya know.
Quote from: hal4uk on March 08, 2010, 07:37:02 PM
Hope you don't KILL anyone... 8)
I have to taste the first slice.. :o
Quote from: hal4uk on March 08, 2010, 07:37:02 PM
YO --- It's almost SPRING...
Send out a JD (cheap) ALERT too while you're at it...
Otherwise, it's going to the church...
Gotta make a big HOLE, ya know.
Can do. How 'cheap'? 5?
STC-
Looks like some good pastrami to me!!!! Cant wait to see it sliced!
One question though... whats with the Maverick inside a plastic cup inside a beer mug????
Quote from: SnellySmokesEm on March 08, 2010, 07:41:43 PM
STC-
Looks like some good pastrami to me!!!! Cant wait to see it sliced!
One question though... whats with the Maverick inside a plastic cup inside a beer mug????
Elevation, my dear Watson..
-
The plastic legs broke off of the Maverick not long after I bought it, so it lives in that plastic cup prosthesis.
Is it lunch time yet? ;D
Quote from: OU812 on March 09, 2010, 10:12:25 AM
Is it lunch time yet? ;D
I just got back from eating...
Sliced.
(http://lh4.ggpht.com/_CbvAIVzmFFM/S5aSCrdf7II/AAAAAAABGDg/-TR4iu5wP1c/s800/0309101204-00.jpg)
I had that rub on so thick, it made a mess while she was slicing it. She had to wipe down the counter top, wall, etc. ;D
Plated up after some time on the flattop..
(http://lh6.ggpht.com/_CbvAIVzmFFM/S5aSM01AlfI/AAAAAAABGD8/PW9CM7PR_3Y/s800/0309101208-00.jpg)
Good stuff. Nice amount of heat from the rub. Definitely a keeper..
Nice lookin sammie, do you deliver? ;D
Shoulda warned you about the rub messing up the slicer and surrounding area. After I did EXACTLY the same thing with my first one I made a note to myself. "Knock off all of the rub that you possibly can prior to slicing. Jan doesn't like the mess". ;) :D
Looks great.
Very Nice! Glad you and Ky made a mess out or your pastrami so I could read about it and prevent it from happening when I slice mine. Sorry for the mess but thanks for the tip ;D
Squirtthecat, that looks awesome all slicered up. I been wanting to do one that way after finding out how to get mine cured all the way through.
STC .........thats funny looks good also
seemore