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Message
I made some pastrami this weekend. Pics included.
Posted on 5/13/24 at 11:06 am
Posted on 5/13/24 at 11:06 am
After seeing S&B's thread a few months back, I decided I wanted to make my own pastrami. It turned out great. I may scale back the salt a tad in the brine next time. It was just a tad saltier than I liked.
For the brine, I used S&B's recipe:
1 gallon water
1 cup salt
1 cup sugar
2 tbsp pink curing salt
2 jars pickling spice
The rub I used was:
1/2 cup coarse ground (or cracked) black pepper
1/4 cup raw sugar
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp ground mustard
1 tbsp onion powder
I boiled the brine ingredients in about 1/2 gallon of water, then transferred it to a 1 gallon pitcher full of ice to cool it down.
Next, I trimmed the excess fat off the brisket. I like to leave about a 1/4" to 1/8" inch on. This was a packer brisket on the smaller side, but I don't remember the weight. It was only about $35-40 (not prime).
Then I put the brisket in a foil pan and covered with the cooled down brine. Next time I do this, I may buy a brining bag, because the brine didn't cover the brisket fully.
I left the brisket in the brine for about 8 days, flipping it once per day. After the 8th day, I removed the brisket from the brine and patted it dry. I added a cooling rack to the pan and put the brisket back in, then let it air out in the fridge for another day.
After it had aired out for a day, I sprayed it with olive oil and added the rub.
Onto the pit which was at 250 ish
About 6 hours in
This was probably about 10-12 hours in, just before I wrapped it. Internal temp was about 165. Apparently I did a poor just trimming one spot where rendered fat kept pooling. No big deal though.
I wrapped in butcher paper, and let it go another 5 hours or so until the interal temp came up to about 202.
I let it rest for about an hour in foil, then sliced it up. It was great. I liked the rub and I would do this again.
For the brine, I used S&B's recipe:
1 gallon water
1 cup salt
1 cup sugar
2 tbsp pink curing salt
2 jars pickling spice
The rub I used was:
1/2 cup coarse ground (or cracked) black pepper
1/4 cup raw sugar
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp ground mustard
1 tbsp onion powder
I boiled the brine ingredients in about 1/2 gallon of water, then transferred it to a 1 gallon pitcher full of ice to cool it down.
Next, I trimmed the excess fat off the brisket. I like to leave about a 1/4" to 1/8" inch on. This was a packer brisket on the smaller side, but I don't remember the weight. It was only about $35-40 (not prime).
Then I put the brisket in a foil pan and covered with the cooled down brine. Next time I do this, I may buy a brining bag, because the brine didn't cover the brisket fully.
I left the brisket in the brine for about 8 days, flipping it once per day. After the 8th day, I removed the brisket from the brine and patted it dry. I added a cooling rack to the pan and put the brisket back in, then let it air out in the fridge for another day.
After it had aired out for a day, I sprayed it with olive oil and added the rub.
Onto the pit which was at 250 ish
About 6 hours in
This was probably about 10-12 hours in, just before I wrapped it. Internal temp was about 165. Apparently I did a poor just trimming one spot where rendered fat kept pooling. No big deal though.
I wrapped in butcher paper, and let it go another 5 hours or so until the interal temp came up to about 202.
I let it rest for about an hour in foil, then sliced it up. It was great. I liked the rub and I would do this again.
This post was edited on 5/13/24 at 11:40 am
Posted on 5/13/24 at 11:08 am to SUB
Last 2 images were not loading on previous post for some reason.
Just before wrapping
Just before wrapping
This post was edited on 5/13/24 at 11:47 am
Posted on 5/13/24 at 11:09 am to SUB
quote:
I may scale back the salt a tad in the brine next time
keep the salt and soak it in water for a day, changing the water out at least 3x. will pull the salt out.
I do one too but with a chuck roast.
Posted on 5/13/24 at 11:10 am to SUB
What an incredibly work intensive way to completely f up a brisket. I hate pastrami, corned beef or whatever you call it so I recognize I'm probably in the minority.
Posted on 5/13/24 at 11:10 am to SUB
Looks great. Now I want to do another!
Posted on 5/13/24 at 11:28 am to Stexas
If you hate pastrami simply don’t click the thread my dude.
Posted on 5/13/24 at 11:28 am to SUB
Is 202° too high if you want clean slices?
Nevermind, I googled and most recommend 202°.
Nevermind, I googled and most recommend 202°.
This post was edited on 5/13/24 at 11:35 am
Posted on 5/13/24 at 11:36 am to LSUlefty
quote:
Is 202° too high if you want clean slices?
Perhaps. I really judge by feel once the point's internal temp gets up to 200 for brisket. I'm looking for the probe to push in and out like butter, then I pull it.
I like the point to be very tender. The flat had a lower internal temp since it was facing the smoke stack and it sliced cleaner, but I was pleased with the overall consistency. If you wanted deli-thin slices, then yeah, you'd want to pull it sooner. But I wasn't really going for that for this.
You could also let it cool in the fridge over night, and then make thin slices. I may actually do that with the rest that I hadn't sliced.
This post was edited on 5/13/24 at 11:46 am
Posted on 5/13/24 at 12:29 pm to SUB
I did my first Corned Beef about 2 weeks ago.
The brine, wait, and cooking took too much out of me to enjoy. I boiled it for about 4 hours, and while it came out pretty good flavor-wise, I couldn't eat it due to how much work it took to complete and the intense smell of it in my house all day. I also did not use curing salt, so the meat came out brownish color, which was not appetizing.
I would like to do pastrami next, but I do not want to do the work and not eat all of it.
The brine, wait, and cooking took too much out of me to enjoy. I boiled it for about 4 hours, and while it came out pretty good flavor-wise, I couldn't eat it due to how much work it took to complete and the intense smell of it in my house all day. I also did not use curing salt, so the meat came out brownish color, which was not appetizing.
I would like to do pastrami next, but I do not want to do the work and not eat all of it.
This post was edited on 5/13/24 at 12:30 pm
Posted on 5/13/24 at 12:40 pm to Roy Curado
Sorry to hear that. Pastrami was not much more work than just smoking a brisket. I’d do it again.
Posted on 5/13/24 at 1:00 pm to SUB
Nice job. I love to make my own corned beef and pastrami and it is a hit for the family when I do.
I will usually cut my brisket in 2 pieces when I brine it and use gallon ziplock bags placed in a big pan just in case they start to leak, but so far they haven't when I do it that way. I'll use one piece for corned beef and the other for pastrami.
I will usually cut my brisket in 2 pieces when I brine it and use gallon ziplock bags placed in a big pan just in case they start to leak, but so far they haven't when I do it that way. I'll use one piece for corned beef and the other for pastrami.
Posted on 5/13/24 at 1:14 pm to Stexas
quote:
What an incredibly work intensive way to completely f up a brisket.
What an incredibly closed-minded comment.
quote:
I hate pastrami
No one GAF. Take your picky eating elsewhere.
Posted on 5/13/24 at 1:29 pm to SUB
Great work here! I know how labor intensive pastrami can be.
You did a very good job.
You did a very good job.
Posted on 5/13/24 at 2:13 pm to SUB
did you flip every day just because it wasn't fully submerged or is that the suggested method even if it is fully submerged?
Posted on 5/13/24 at 2:20 pm to JellyRoll
quote:
did you flip every day just because it wasn't fully submerged or is that the suggested method even if it is fully submerged?
Yes. I flipped because it wasn't fully submerged. I would have left it alone if the brine fully covered it. I could have just made more brine, but didn't feel like it and may not have had enough ingredients on hand to do it.
Posted on 5/13/24 at 2:25 pm to SUB
Okay, thank you, it looks really good, and I really like pastrami.
Posted on 5/13/24 at 2:46 pm to JellyRoll
Thanks baw. I made me a hot pastrami and swiss sandwich for lunch and it was fantastic.
I'm gonna take the rest out of the freezer in a couple weeks, let it thaw, and make some cold slices. May post an update then.
I'm gonna take the rest out of the freezer in a couple weeks, let it thaw, and make some cold slices. May post an update then.
This post was edited on 5/13/24 at 2:47 pm
Posted on 5/13/24 at 4:06 pm to SUB
Nice work! I did one a year or so ago that came out great.
I did a pork butt this weekend that I cured like a ham. I smoked it to an internal like a butt and made pulled ham. Came out pretty damn good
I did a pork butt this weekend that I cured like a ham. I smoked it to an internal like a butt and made pulled ham. Came out pretty damn good
This post was edited on 5/13/24 at 4:10 pm
Posted on 5/13/24 at 4:14 pm to Stexas
quote:
What an incredibly work intensive way to completely f up a brisket. I hate pastrami, corned beef or whatever you call it so I recognize I'm probably in the minority.
God I love TD
Looks great, Sub!
Posted on 5/13/24 at 4:58 pm to Glock17
That looks great. I’ve never had pulled ham before.
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