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Old 02-16-2008, 09:17 AM   #1
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I would like to see one too
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Old 02-16-2008, 09:20 AM   #2
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Hi,

Do you want to make it from scratch using fresh brisket or do you want to make it from a store bought corned beef???

Al
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Old 02-16-2008, 09:35 AM   #3
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Brian,

Here's a couple; one from TVWB and one that I have; one is fresh from brisket the other from store bought corned beef.

http://www.virtualweberbullet.com/pastrami.html

INGREDIENTS

1 corned beef brisket
Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.

DIRECTIONS

For store-bought corned brisket: Discard the little package of seasoning.
Soak in cool water, in the fridge, for 8 hours, change water twice as this helps to
extract some of the injected brining solution.
Dry the brisket, lightly score the fat side with a knife to mark the grain direction,
apply about Ĺ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic.
Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225į to 250į rack temperature until the internal
temperature is 165į to 170į. Use gentle amount of smoke. Loosely wrap in foil then overwrap
with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain.

Also, if you use the search function on this Board, using the word PASTRAMI you will get 2 pages of results, some with pics, recipes, etc.
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Old 02-16-2008, 09:59 AM   #4
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how much fat do you remove from the brisket?? all or do you leave some.

looks great
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Old 02-16-2008, 10:05 AM   #5
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Here is a thread about how I made pastrami about a year ago. It was my first attempt.

http://www.bbq-4-u.com/forum/viewtopic. ... t=pastrami

I haven't made any since. It is probably time to do it again.
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Old 02-16-2008, 10:11 AM   #6
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Thanks Bruce. I'm going to try that this week.
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Old 02-16-2008, 10:56 AM   #7
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Here's some pics of one of mine from a store bought corned beef.
I do it pretty much exactly how Bruce said except I don't "score it" or
wrap it in plastic & I also do mine indirect but with Sugar Maple wood.

Actually have 2 in the cooker right now with a 9.8 lb. pork shoulder.


http://www.bbq-4-u.com/forum/viewtopic.php?t=12297
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Old 02-16-2008, 11:06 AM   #8
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I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.
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Old 02-16-2008, 11:39 AM   #9
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Here is a link to one I did
http://www.bbq-4-u.com/forum/viewtopic. ... sc&start=0
Dont' forget the Pics
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Old 02-16-2008, 11:41 AM   #10
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Here is a link to BWs Pastarami recipe...I've made it and its good stuff
http://www.bbq-4-u.com/forum/viewtopic. ... t=pastrami
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Old 02-16-2008, 11:47 AM   #11
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The reason for the low temp was for the petticle to form...I took some techniques from the Kutas Book and applied them to smoking the Pastrami Hot on buford....If I remember that thing came out awsome..and is now on my to do list...
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Old 02-16-2008, 12:21 PM   #12
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Quote:
Originally Posted by Tannehill Kid
I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.
Look here TK
http://www.roadfood.com/Reviews/Overview.aspx?RefID=243

Now pick a recipe & git started Stramis is most execlent eatin
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Old 02-16-2008, 12:56 PM   #13
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[quote=007bond-jb][quote="Tannehill Kid":31bb5jic]I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.[/quote]

Look here TK
[url="http://www.roadfood.com/Reviews/Overview.aspx?RefID=243"]http://www.roadfood.com/Reviews/Overview.aspx?RefID=243[/url]

Now pick a recipe & git started Stramis is most execlent eatin[/quote:31bb5jic]Dang JB that was a fine looking sandwich. Do you make um at home are is there somewhere in BR to get them. I heading to New Orleans tomorrow and going by Mother's and grab a bite. Love thier oyster PO BOYS
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Old 02-16-2008, 01:58 PM   #14
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WOW! $12.00 for a pastrami sandwich!!!
Glad I don't live in N.Y.
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Old 02-16-2008, 02:01 PM   #15
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A New York deli pastrami-on-rye is some of the best eating there is. I'd expect a town as big as Baton Rouge should have a transplanted NY deli; if not, New Orleans for sure.

--John
(After a quick google, I think I'd take a look at George's City Deli if I were pastrami-hungry in BR.)
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Old 02-16-2008, 03:24 PM   #16
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The one thing the south lacks is a decent deli. I remember a grand opening of a NY deli counter in a super market in VA one time. I was jacked. Got there and the counter was full of American cheese, ham and baloney. I never saw so much American cheese in one spot. Hey, they tried.
Got a pastrami on the smoker right now. Could find the Morton cure in WM some I grabbed a corn beef and rubbed it down. Threw a rubbed hunk of baloney in too....first time deal.
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Old 02-16-2008, 03:27 PM   #17
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Quote:
Originally Posted by Rag
The one thing the south lacks is a decent deli. I remember a grand opening of a NY deli counter in a super market in VA one time. I was jacked. Got there and the counter was full of American cheese, ham and baloney. I never saw so much American cheese in one spot. Hey, they tried.
Got a pastrami on the smoker right now. Could find the Morton cure in WM some I grabbed a corn beef and rubbed it down. Threw a rubbed hunk of baloney in too....first time deal.
Rag you can use the Intsa Cure instead of the Mortons..but you need to play with the recipe some...
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Old 02-17-2008, 07:08 AM   #18
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I make pastrami all the time, It's probably my favorite meat to smoke. The first time that I made it, I just sliced it as thin as I could with a knife and it was a litter tougher than I liked. Then I bought a professional type slicer. Wow, what a difference!!!! The thinner the slice the better. Good Eats for sure.

Here's the rub that I use :

6 TBS FRESH GROUND BLACK PEPPER
4 TBS GROUND CORIANDER SEEDS
1 TBS GRANULATED ONION
1 TBS GRANULATED GARLIC
1 TBS PAPRIKA
1 TSP MUSTARD POWDER
1 TSP KOSHER SALT
1 TSP SUGAR


Most delis steam the pastrami to tenderize it so that they can make the "Hand-Cut Pastrami Sandwich".

Al
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Old 02-17-2008, 07:25 AM   #19
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[quote=Tannehill Kid][quote="007bond-jb":1ees32e9][quote="Tannehill Kid":1ees32e9]I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.[/quote]

Look here TK
[url="http://www.roadfood.com/Reviews/Overview.aspx?RefID=243"]http://www.roadfood.com/Reviews/Overview.aspx?RefID=243[/url]

Now pick a recipe & git started Stramis is most execlent eatin[/quote:1ees32e9]Dang JB that was a fine looking sandwich. Do you make um at home are is there somewhere in BR to get them. I heading to New Orleans tomorrow and going by Mother's and grab a bite. Love thier oyster PO BOYS[/quote:1ees32e9]

We have a 2 great poboy places a couple of blocks from my house that have exelent poboys. Their both closed on Sunday
http://www.brewbachersgrill.com/content/menu/
http://www.roccospoboys.com/
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Old 02-17-2008, 07:36 AM   #20
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[quote=007bond-jb][quote="Tannehill Kid":3jcjhi37][quote="007bond-jb":3jcjhi37][quote="Tannehill Kid":3jcjhi37]I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.[/quote]

Look here TK
[url="http://www.roadfood.com/Reviews/Overview.aspx?RefID=243"]http://www.roadfood.com/Reviews/Overview.aspx?RefID=243[/url]

Now pick a recipe & git started Stramis is most execlent eatin[/quote:3jcjhi37]Dang JB that was a fine looking sandwich. Do you make um at home are is there somewhere in BR to get them. I heading to New Orleans tomorrow and going by Mother's and grab a bite. Love thier oyster PO BOYS[/quote:3jcjhi37]

We have a 2 great poboy places a couple of blocks from my house that have exelent poboys. Their both closed on Sunday
http://www.brewbachersgrill.com/content/menu/
http://www.roccospoboys.com/[/quote:3jcjhi37]
JB I know you got the pink stuff...get a brisket and get going...by next week Sunday you'll have pastrami...
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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