First Pastrami Photos

[Mulla]

Well here is the spread that we had on Christmas Eve and Christmas.  I was surprised to go through the whole 6lbs. flat in just two days.  I finally took the brisket out of the brine at the 6.5 day mark and it was way too salty (probably should have taken out on the 5th day).  It tasted really good with the Russian dressing, Sauerkraut, and bread as a sandwich.  Also, I only took it to 160 and it was a little tough.  I think it is meant to by cut real thin and I was looking for a thick sliced tender piece.  I will probably pull it from the smoker at 160 and then steam it to 180-190 next time.  Thanks again for all of the advice!!!

[Roadking]

Mulla that really looks good. I never did Pastrami myself but after seeing yours I'm getting the itch.

[classicrockgriller]

Mulla, it does look delious!

Thanks for the pics and the update.

[squirtthecat]

Nice spread!    Great idea for a party setup..

What kinds of bread if you don't mind me asking?

[Quarlow]

Nice looking pastrami. Looks like French baguette or maybe sour dough and pumpernikel baguette.

[KyNola]

Way to go Mulla!  Looks great!  I love pastrami.

KyNola

[OU812]

Thats some good lookin pastrami and snack tray you had for the holidays.

Next time after you take it out of the brine and have rinsed it off GOOD cut off a tiny piece and taste it. If its to salty soak it fresh water for an hr then rinse and try again, if its still to salty do the 1 hr soak in fresh water again. Then do the rub and smoke.

The fresh water soak will bring out allot of the salt.

Pastrami is traditionally sliced paper thin, thats why you only cook till 160 F

[lumpy]

Thanks for the pictures Mulla.

It sure looks tasty!

Lumpy

[car54]

Mulla,

It looks great. I'll put it on my to do list.

Brad

[Mulla]

OU, thanks for the tips.  My father-in-law just shipped me a 50 lbs. Univex meat slicer from CO to CA.  He had it in his garage for the longest time and is now happy that it will get some work.  I can safely say that I think I will definitely be happier than he is.  I have a brisket that I am wet aging now and will start to brine it in the next few days.  Habs recipe was definitely the way to go.  I think I will use the slicer on half of the flat and try to steam the other. 

I used a sour baguette and a fancy overpriced sesame seed loaf that I picked up at Whole Foods.  Well, I guess it's not overpriced if it tasted awesome.  I couldn't find a rye baguette so I settled on the sesame seed one, since it was for appetizers.

Has anyone experimented with thicker slices, I was trying to imitate the local Pastrami joints superb Ruben that has extremely tender yet thick slices.  Here is a photo of their sandwich.

[OU812]

Thats a killer lookin sammie

If you cook the pastrami to an IT of 180 to 190 it will be more tender and you will be able to cut up some slices like you want.

I like your Idea of pullin out at 160 then steamin till the IT hits 180 to 190, sounds moist and tender to me.

[cgaengineer]

Did you use Morton Tender Quick? If so 6 days is too long IMHO...3 days, 4 tops if a regular brisket flat. Soak in fresh cold water for 30, drain the water and soak again for another 30 minutes.