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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Smoked some Pastrami

    I had a small brisket flat curing and today I took it out and smoked it.


    out of the cure, washed, and rubbed with Pastrami rub


    decided to smoke it in the drum. smoking temp of 225, 1 small chunk of pecan and 2 small chunks of apple for smoke. Left it in the pan for the first half of the smoke so as not to get too hard of a crust or burn the bottom.


    about half way through I removed the pan and finished smoking.


    Pulled at 175 internal and let it rest


    I know Pam thought she was helping when she started slicing it, but she didn't slice against the grain. She said with the crust she couldn't tell which way it was running. I told her that was what the little notch cut on the one end was for. Oh well it still tasted good and I'll finish slicing it right. At least she tried.

    Thanks for lookin'
    Jim

  2. #2
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default

    Very nice! How long was it on the drum?

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by the_selling_blues_man View Post
    Very nice! How long was it on the drum?
    I went by internal temp, but I think it was around 4 hours.
    Jim

  4. #4
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default

    Okay - going to look a little green here - Educate me on the difference between a beef brisket, corned beef brisket and pastrami??? Is it just the cure and spices?

  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by the_selling_blues_man View Post
    Okay - going to look a little green here - Educate me on the difference between a beef brisket, corned beef brisket and pastrami??? Is it just the cure and spices?
    They are all brisket. Sorry, I just couldn't resist.

    Yes, difference is mainly in the brines, cures, and spices.

    This is the brine I use for corned beef......

    2 quarts water
    3/4 cup kosher salt
    1/2 cup brown sugar
    10 whole cloves
    3 cloves of minced garlic
    1 tablespoon pickling spices
    2 tablespoons saltpeter (potassium nitrate)

    This is the dry cure I use for Pastrami......

    1/4 cup Morton Tender Quick
    1/4 cup dark brown sugar, packed
    1/4 cup freshly ground black pepper
    2 Tablespoons granulated garlic
    2 Tablespoons ground coriander
    Combine all ingredients and mix thoroughly. Makes enough cure for one brisket flat.

    And this is the cooking rub for Pastrami

    * 3 tablespoons paprika
    * 3 tablespoons coriander seeds
    * 2 tablespoons brown sugar
    * 2 tablespoons black peppercorns
    * 2 tablespoons yellow mustard seeds
    * 1 tablespoon white peppercorns
    * 8 cloves garlic, minced

    Preparation:
    Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use.

    Hope this helps.
    Jim

  6. #6
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    You never cease to amaze!

  7. #7
    Join Date
    Apr 2009
    Location
    Bristol, IN
    Posts
    480

    Default

    Glad you added this update. I was wondering if you knew what you were talking about when I got your post saying that regular brisket was grass fed beef, corned beef brisket was corn fed beef, and pastrami was foreign imported brisket!

    Quote Originally Posted by BYBBQ View Post
    They are all brisket. Sorry, I just couldn't resist.

  8. #8
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice looking meat, Jim! Pam did a good job....now she knows. Looks like that pastrami would make a good sammie!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  9. #9
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks mighty good from here!It's early morning here and I 'd have a plate right now!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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