First: Thanks Habs and LilSmoker for the consults. Decided to try the Pastrami experiment unisng Habanero Smoker's beef Pastrami recipe http://forum.bradleysmoker.com/index.php?topic=1618.0 . But since I couldn't find Morton's Tender Quick I used curing salt, as suggested by LilSmoker.
Here's the brisket rubbed with the cure and vacuum packed:
(http://i155.photobucket.com/albums/s293/consiglieri655/Sunday%20Pastrami/100_3725.jpg)
Cured Starting 7/20; opened, rinsed and soaked last Thursday, and airdried overnight. on 7/27 I prepared the dry rub and seasoned the meat generously, pressing the coarse rub into the surface. Covered with celophane in a baking dish until this morning:
(http://i155.photobucket.com/albums/s293/consiglieri655/Sunday%20Pastrami/100_3756.jpg)
Started the DBS for warmup and let the meat sit at room temp for about an hour. Popped the meat into the box at 9:20 am and have been smoking at 220F since. Applied 4 pucks apple, 3 pecan and the meat is now holding at around 157 IT. Starting to smell really good. Just got back from the store with some sliced swiss, grainy brown mustard and some fresh sourdough. Just about ready to FTC. Will update, hopefully with a full belly, a smile and some good pictures.
Anybody who has thought about doing this project should. Flavor is dynamite. Here's a few pictures of the finished project. Thanks again Habs and LS.
(http://i155.photobucket.com/albums/s293/consiglieri655/Sunday%20Pastrami/100_3757.jpg)
(http://i155.photobucket.com/albums/s293/consiglieri655/Sunday%20Pastrami/100_3759.jpg)
I will be looking forward to lunch all week. :) If we can get enough interest in the fall get together, I'll bring the pastrami and probably some ribs too.
Hope everyone had a good weekend.
Wow that looks good. Congratulations on that success.
Have you ever tried Havarti Cheese? That's my favourite cheese with smoked meat.
I can't wait to try making that.
Carter.
I like havarti a lot. But with Pastrami, for me its either swiss or more meat. ;)
Consiglieri, If for some reason you make more than you can eat in a short period of time, you can vacuum pack the pastrami and freeze it. I sliced off a chunk the last batch I did and just took it out of the freezer the other day. After it thawed, I sliced it up and the sandwiches have been flying.
Giz: sounds like great advice. This time, I think it's just going to disappear (only 5 lbs and father in law loves pastrami).
Good stuff. Great recipe. Looking forward to next time. ;)
Wow! that looks great Consiglieri! (http://www.emotipad.com/newemoticons/Tasty.gif) (http://smileys.on-my-web.com/repository/Food/ready-to-eat-19.gif) I'm drooling all over the place here, i'm really glad it all went well (http://smileys.on-my-web.com/repository/Happy/happy-047.gif)
I have a pastrami curing atm, won't be ready to smoke until thursday (http://www.emotipad.com/newemoticons/Tears.gif) i'll just have to be patient (http://www.emotipad.com/newemoticons/Wink.gif)
(http://i149.photobucket.com/albums/s62/Gitster59/HS.gif)
LilSmoker (http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Wow! That does look good. Great job!
If you think it taste that good out of the smoker; wait until you taste it a day or so later.
:o WOW! That looks absolutely perfect. I have not tried that yet but will real soon. I have never heard of Havarti cheese. I like most cheeses. What is it similiar to?
Consiglieri,
That looks outstanding!
Wow, that looks fantastic Consiglieri. I've got to make another batch real soon!! I slap a bit of sauerkraut (home made) on the sandwich as well. Goes down real nice with a cold lager and a dab of potato salad on the side.
all I can say is WOW.... That looks incredible...! Is there any way to bookmark these threads in my own profile or do i just do it via the web browser.
A
Nice very NICE ;D
Havarti's a nice mild cheese, almost like a cream cheese, only that it's sliceable. I got hooked eating it with Canned Corn Beef as a kid(I know it's a sin, but I still love the stuff. The smell of the canned beef turns my wife's stomach so I only sneak it every now and again).
Havarti's good in sandwiches, on crackers like Triskets, or just on it's own (although I prefer chedder as a finger food). You can usually find it at the Deli Counter.
I have just always found that it turns pastrami, Corned Beef, Montreal Smoked Meat, or Shaved Roast Beef sandwiches into something special.
Today my Roast Beef Sandwich has a little Monteray Jack with Jalepeno bits in it - also a winner.
Carter
I gotta try that cheese!
Great looking effort. That looks like absolute perfection. Must engage my automatic drool control immediately.
Thanks for the kind words, but really all I did is follow directions developed by others.
I think I'm going to take some other good advice and smoke some extra for freezing next time I do this (and there is going to be a next time very soon).
As for bookmarking links, I don't think there is a spot for doing so on the site per se. Lately, when I see a thread discussing a topic that is interesting or something that I'll be likely to look for again, I save the URL in the internet explorer "favorites" under a cooking project directory.
Here's some of the better ones I've saved:
Beef Pastrami: http://forum.bradleysmoker.com/index.php?topic=1618.0
Iceman's competition ribs: http://forum.bradleysmoker.com/index.php?topic=4290.0
Icerat4's overnight pulled pork cooking technique: http://forum.bradleysmoker.com/index.php?topic=4528.msg39690#msg39690 (technique is discussed in the thread above the post where this link will take you)
Various suggestions for Prime Rib, notably Chez Bubba's lipton onion soup trick: http://forum.bradleysmoker.com/index.php?topic=4454.0
Hope that helps.
Wildcat,
You might try looking in the specialty cheese isles at the store. I have also seen it at liquor stores that sell cheese and finger foods. BevMo usually has it around here although it is usually at the regular grocery stores as well.
Thanks Giz. I will check around.
WOW, That looked great. I so need to try this out.
WOW!! I'm smoking mine tomorrow...hope it looks that good...might try Habs suggestion on steaming it after smoke!!
That is just awesome! Nice work.
-Brian
Carter - Finally remembered to look for Havarti Cheese and found some. Tried it last night and you are right - it is great stuff. ;)
Nice!! It's great stuff eh?
Funny I just finished eating a Grilled Cheese sandwich (Chedder). Our house is down with some sort of bug, and grilled cheese was the only thing we could muster the energy to make.
Mine is in last day of curing...can't wait! That looks amazing...and Habs...remember I told you my last on came out tough? I pulled it out and steamed it two weeks later for another hour...it's fabulous! I understeamed last time! Gotta learn the hard way I guess! :)
Quote from: La Quinta on September 26, 2007, 12:02:08 PM
Mine is in last day of curing...can't wait! That looks amazing...and Habs...remember I told you my last on came out tough? I pulled it out and steamed it two weeks later for another hour...it's fabulous! I understeamed last time! Gotta learn the hard way I guess! :)
Also there are just times when you will get a tough brisket and no matter what you do it will be like leather.