Pastrami

grantmichaels · Mar 18, 2016

It really looks perfect ...

I LOL'd yesterday because package of corned beef I used said Gluten Free on it =)

JoynersHotPeppers · Mar 18, 2016

grantmichaels said:
It really looks perfect ...

I LOL'd yesterday because package of corned beef I used said Gluten Free on it =)

So did mine hahahahahaha

FreeportBum · Mar 18, 2016

You can put one of those in with the cotton seeds

yum

tctenten · Mar 18, 2016

On the to-do list. Nice sammie.

grantmichaels · Mar 18, 2016

I just sat staring at that meat while I was on the phone w/ work ...

Sizzle Lips · Mar 18, 2016

Beautiful looking sammich....I would be all over that bad boy.....all you need is a nice glass of Dark Chocolate Stout to wash it down.....nice job JHP.

JoynersHotPeppers · Mar 18, 2016

Ate it while drinking Guinness and thanks!

Thegreenchilemonster · Mar 18, 2016

Beatiful sandwich JHP!

ColdSmoke · Mar 18, 2016

JoynersHotPeppers said:
I used the meathead method form amazingribs video and smoked all the way through with no crutch to 201 on the thick end and 203 on the thin end. What resulted was the best pastrami I have ever eaten and the wife being from just outside the city in NY claimed the same thing. We had another sandwich today and the story did not change!

This day forward I will never make one a different way, this was the first I had made period.

wow

ColdSmoke · Mar 18, 2016

what's the trick to picking out a good corned beef brisket or do you corn it yourself?

SmokenFire · Mar 18, 2016

ColdSmoke said:
what's the trick to picking out a good corned beef brisket or do you corn it yourself?

If we're doing a corned beef & cabbage thing I buy pre-corned brisket flats, usually 6lbs and under. Brand isn't as important as bend imo - I'll pick up the corned brisket flat by the ends and try and fold it in half. The one that bends the most will have better marbling and cook up more tender.

If we're doing smoked brisket I buy whole packers (flat and point together in cryo) and then separate out the point and trim down the cap on the flat by hand. The bend test still works for whole packers and is what I use to choose between the two I like that look pretty much the same.

If you have the time home corned beef is worth the time & effort to make, but it takes about a week in my experience. Here's the link to the method JHP used, which is as solid as they come.

JoynersHotPeppers · Mar 18, 2016

ColdSmoke said:
what's the trick to picking out a good corned beef brisket or do you corn it yourself?

I say the best thing to do is pick a choice grade over select grade and make sure it is not high in water content.

Here is the method I used for pastrami, I followed the meathead video method over the boil or steam.

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

c3po · Mar 18, 2016

Wow, I would love to come over for lunch or dinner. The plain ticket would be worth it. :woohoo:

ColdSmoke · Apr 18, 2016

doing this tomorrow

Bumper · Apr 19, 2016

JoynersHotPeppers said:
I used the meathead method form amazingribs video and smoked all the way through with no crutch to 201 on the thick end and 203 on the thin end. What resulted was the best pastrami I have ever eaten and the wife being from just outside the city in NY claimed the same thing. We had another sandwich today and the story did not change!

This day forward I will never make one a different way, this was the first I had made period.

That looks incredible.

This one? https://www.youtube.com/watch?v=xe7QREZcV8I

JoynersHotPeppers · Apr 19, 2016

^^Yes

BigB · Apr 19, 2016

this looks amazing. I've got to try it