And So It Begins~~~~ Pastrami That is....... - BBQ Central

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Old 10-13-2012, 10:07 AM   #1
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And So It Begins~~~~ Pastrami That is.......

And so it begins......... The making of the pastrami I was supposed to start last weekend. I made the brine this morning for the brisket to soak in for about the next week. Just the smell of the brine tells me this should be a really good!
The dry ingredients and a head of chopped smushed garlic for the brine.

Simmered and steeping until it cools.

More pictures and updates as they happen.
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Old 10-13-2012, 02:34 PM   #2
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yum yum..looking good.
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Old 10-13-2012, 07:50 PM   #3
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Looking forward to the finished pics.
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Old 10-14-2012, 05:05 PM   #4
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Sunday Update:

While trimming away some fat I decided to separate the point from the flat of the whole packer brisket. I'm going to just brine the point(the smaller portion)and make corned beef with that and then the flat will be made into pastrami.
I got both pieces of meat brining in the same solution. I used chop sticks to allow for the easy flow of the brine between the pieces of meat. I placed an upside down Corelle dish with a ziplock bag of water to weight the meat down to make sure all of it is submerged.

I placed an upside down Corelle dish with a ziplock bag of water to weight the meat down to make sure all of it is submerged.

Now to wait about a week before a good heavy rub of spicy goodness, wait another day and then to the smoker.
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Old 10-14-2012, 05:19 PM   #5
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Starving to death on the end Cap'n. Looking good.
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Old 10-15-2012, 12:40 PM   #6
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I have the brining brisket in my fridge here at work because of the space required for it. I just took a look at it and it's smelling fantastic! I can see that the meat is actually aborbing a good bit of liquid as it soaks in the brine. I can't wait!

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Old 10-18-2012, 12:16 PM   #7
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When are we gonna start knocking some Reubens outta that bad boy? What kinda kraut is your favorite?
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Old 10-18-2012, 01:32 PM   #8
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That puppy is still in the brine. It'll come out tomorrow and get a good rub down and coating of spices and sit a day before going to the smoker.
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Old 10-18-2012, 02:10 PM   #9
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Ok sounds good. Cant wait..lol. When Pastrami is around liable to chunk rocks at T bone steak..
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Old 10-18-2012, 08:15 PM   #10
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traeger... i will be following this thread closely as i have desired to make my own pastrami for some time. And the skewers under the meat is genius...max. contact for the brine/cure. What are the dry ingredients ??
Carry on soldier....
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Old 10-19-2012, 06:57 AM   #11
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metro, below is a link to a write up along with the directions and recipe for making pastrami. This is the first time I'm using this recipe but it does look like a good one. So far everytime I've made pastrami I've used a different recipe.
I'll be removing it from the brine and rubbing it down either this evening or tomorrow morning.
Sunday it will go into the smoker.

Make Pastrami: Close to Katz's Recipe
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Old 10-20-2012, 07:11 AM   #12
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Last night I made the dry rub mixture of spices using toasted and fresh ground coriander and black peppercorns for the brisket which will get rubbed down nicely and liberally.
Yesterday evening made it six and a half days the brisket was sitting in the brine. I took it out of the brine and rinsed it off well and then put it to soak overnight in fresh water to remove excess salinity. This morning I rubbed it down liberally with the dry rub mixture of spices and wrapped in plastic wrap until tomorrow morning. I decided to cut it in two to allow for maximum smoke absorption and easier handling.
Out of the brine after an initial quick rinse

Rubbed and waiting for tomorrow morning.

Smelling fantastic!
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Old 10-21-2012, 11:39 AM   #13
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Today the meat finally goes to the smoker. I decided to use my Smokin' Tex and big chunks of apple wood for smoke.
Here they are after sitting in the fridge all rubbed up and wrapped in plastic wrap since yesterday morning.

If only there was an air freshener that smelled this good!

In the smoker

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Old 10-21-2012, 09:23 PM   #14
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Old 10-22-2012, 07:02 AM   #15
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When it reached the temperature of 195* I took it inside and wrapped it in plastic wrap allowed it to cool and put it in the refrigerator until this eveninng when I will warm and slice it.
I had to use considerable restraint to keep from cutting a small chunk off of it last night.
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Old 10-22-2012, 09:52 AM   #16
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Quote:
Originally Posted by Traegernator View Post
I had to use considerable restraint to keep from cutting a small chunk off of it last night.
An epic understatement. How many ounces of wood did you use, or do you even go to the trouble to weigh it ?
I'll PM my shipping address
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Old 10-23-2012, 09:32 AM   #17
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I know I said I was going to slice and steam the pastrami last night but after work I went and did some shopping for a new television for the den. When I got home I wasn't hungry nor did I feel like messing with the pastrami so this morning I cut a few slices (cold)to test it and have something to update with.
All I can say right now is WOW!!!!! Excellent flavor! It's got a good sopiciness to it and the smoke is maybe a tab bit more than it should have but when warmed(steamed)it should mellow out.


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Old 10-23-2012, 09:53 PM   #18
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Tonight I sliced up one of the pastrami and steamed some in the rice cooker. Kind of in a hurry to eat because I was the only one available to watch my Granddaughter while her mom and dad went to dinner for their anniversary. I didn't get to take the time to make the sandwich I really wanted to but it was still darn good.
Pastrami on Jewish Rye with a spicy Polish mustard and a couple of pickled Mirlton spears. Oh, and only ONE cold Abita Fall Fest.


I should have waited for it to steam a bit longer but it was still pretty good!

I guess I'll have to eat another one fixed the right way another time. Poor me. :'(
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Old 10-24-2012, 06:06 PM   #19
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Your killing us. I like the LIKE button. I tried to hit it. Some smart compooter guru needs to mount it as a permantly feature. Lucky Boy..lol.
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Old 10-27-2012, 11:11 AM   #20
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Excellent job.
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