Pastrami in pics

[LilSmoker]

As most on here know i love pastrami, especially the Habs variety.

It's quite difficult to buy authentic pastrami on this side of the pond, some of the deli stuff isn't bad, but it doesn't get close to Habs recipe. My daughters boss is also a pastrami fan, so i gave him some to try, he said it's the best he's ever had

Anyway a few pics, quality might not be as good as usual as my best camera got taken when we were burgled

This is the juniper berry version, i have been experimenting a bit, but this time round i put a teaspoon full of juniper berries into the grinder and added them to the cure of the original recipe.

Then for good measure i added a tablespoon of juniper berries to the grinder and added them at the dry rub stage.
I found the taste to be just about right for me, but maybe next time i'm thinking about adding some horseradish powder to the rub

So here's a nice piece of brisket:



I wanted to make two pastramis as i wanted one a little hotter and spicey, so i cut the meat in half:



Then after mixing the cure as to Habs recipe, i add the junipe berries, btw i use curing salt instead of TenderQuick as i cannot seem to source TenderQuick over here ??? anyhow the curing salt works perfectly.

Dry cure applied:





Then i place the meat into large vacuum bags and tip in any left over cure before vacuum sealing:



Now as the recipe calls for the cure to be left for four days, i usually stick to this, but i have removed some from the vacuum bags after three days and they have been fully cured right through. So the vacuuming certainly seems to speed up the cure process, but leaving it for four days ensures there's no doubt about whether it's ready or not.

I still turn the meat once a day during the cure process, ok here it is after four days curing, it's been rinsed, then soaked for 30 mins, rinsed, water changed and soaked for another 30 mins. Dried overnight in the fridge:



Then the rub with juniper berries is added:



It went into a preheated 225F  BS, three hours of oak pucks, and three Bubba pucks added. I kept the box temp at a steady 220F throughout the smoke.

I let it get to an IT of 162F and removed from the smoker, i wrapped in cling film and foil, and FTC'd for around 2 hours 30 mins.

Removed from cling film, and left to cool:



After cooling, it was placed in the fridge for around 8 hours, then it was time to get down to business:



Absolutely delicious as always!



LilSmoker..........

[Habanero Smoker]

Wow! That does look good. You folks on the other side of the pond do get hold of some nice brisket.

I just came across a Black Bean - Pastrami Soup. I'm going to make some this weekend if it is any good I'll post the recipe.

[Mr Walleye]

That looks fantastic LS!  8)

Of course..... I'm at work and droolin' all over the keyboard!  :P

Mike

[westexasmoker]

I agree with Mike.....stuck at work and drooling on the keyboard as well!   ;D

Excellent job LS!

C

[beefmann]

mesa huuuuuuuuuuuuuuuuungggggggggggrrrrrrrryyyy

[FLBentRider]

Looks great!

that was a nice looking brisket!

I need to do some more pastrami...

[Wildcat]

 :o Wow!!! That looks great LS.  I just gotta get around to doing one of those.

[coleman]

That looks really good.  I'm gonna have to find a source for brisket and give that a try.

[westexasmoker]

I've never seen a brisket cut that thick.....time to move over the pond...I suppose here in the states ask the butcher to hook ya up...LS once again amazing...I'm on the lookout for one that thick!!  But I'd mess it up with mesguite.......or not.. ;D  Thats my job!  Once again awesome!!!!!!!!!

C

[Arcs_n_Sparks]

LS,

Very nice indeed.....

Arcs_n_Sparks

[smokeitall]

Thanks for the pictures...that looks great!!!!  I just put started 15 lbs of Canadian Bacon today.  I think my next project will have to be the pastrami.....I love it from the deli, I can only imagine how good it is out of the Bradley...
Smoke

[Scotty-G]

WOW!!! Thanks for sharing.
Okay, I'm gonna have to give that a try...
Thanks for the inspiration too.
Scotty-G

[HCT]

Beautiful finish!!! :)

[Buck36]

That pastrami looks incredible! Thanks for posting the pics.

[LilSmoker]

Thanks all, it certainly is very morish!