Made Me Some Beef Pastrami

Started by devo, September 17, 2013, 06:08:02 AM

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devo

September 17, 2013, 06:08:02 AM Last Edit: September 17, 2013, 06:39:33 AM by devo
Started this project on Sept. 11th. Got me a 6lb. brisket from the butcher shop.



Got my brine all mixed up on the stove and brought it to a nice warm state to blend everything together. Once it cooled down and I added some ice to the brining container in went the brisket and got injected than went in the fridge for 5 days.


This is my board I cut that fits into the container to keep everything nice and covered. The bowl pushes down the board when the lid is applied.  ;)


5 days later and after a 6 hour soak it gets my special Pastrami rub  ;D


All bagged up for an over night in the fridge


Next morning getting ready for the smoker


All plugged into the pid and iGrill



About 10 hours later took it out at about 165 F degrees



Out of the fridge this morning and it got sliced up.




All vac sealed

ragweed

#1
September 17, 2013, 06:25:26 AM
Very nice, Devo.  Pastrami is on my short list!

NorthShoreMN

#2
September 17, 2013, 07:56:35 AM
Looks great. Nice job
Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

"Live as if you were to die tomorrow. Learn as if you were to live
forever." Mahatma Gandhi

STLstyle

#3
September 17, 2013, 08:02:20 AM
Sweet!  Happy with the results?  Looks good!
DBS 6 Rack
Dual 500W Element Mod
BBQ Guru DigiQ / Raptor Combo

devo

#4
September 17, 2013, 08:20:32 AM
Quote from: STLstyle on September 17, 2013, 08:02:20 AM
Sweet!  Happy with the results?  Looks good!

Yes, I gave it a 6 hour soak to remove the salt taste. I would go a few hours more next time as the rub itself had plenty of salt added to it so you really need to get to zero salt left behind from the curing process.

Tenpoint5

#5
September 17, 2013, 08:23:43 AM
Don that just looks AWESOME!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

STLstyle

#6
September 17, 2013, 08:34:27 AM
Is 165 optimal temp for pastrami?  Taking notes...
DBS 6 Rack
Dual 500W Element Mod
BBQ Guru DigiQ / Raptor Combo

devo

#7
September 17, 2013, 08:45:09 AM
From the recipes I have seen 165 seems to come up more than 152. It will give you a more tender cut.
With a brisket it is hard to have the whole thing 165 so I went with a average.

rveal23

#8
September 17, 2013, 10:26:51 AM
This looks great! Now how did it taste?
* DBS w/ 900watt Mod
* Webber Kettle Grill
* Hybrid Grill

beefmann

#9
September 17, 2013, 12:02:23 PM
great  looking  pastrami

devo

#10
September 17, 2013, 01:31:01 PM
Quote from: rveal23 on September 17, 2013, 10:26:51 AM
This looks great! Now how did it taste?

"Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my reuben sandwich? You betcha."   ;)

Saber 4

#11
September 17, 2013, 05:19:36 PM
That's some awesome looking pastrami

Keymaster

#12
September 17, 2013, 06:27:32 PM
Awesome Don!!!

Griffen

#13
December 14, 2013, 04:54:36 PM
That looks delicious!

Sent from my SCH-R970 using Tapatalk

JZ

#14
December 14, 2013, 08:29:16 PM
You NAILED that one!!!! Great job. ;D
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