Pastrami

[jasonz]

His might be my favorite thing to cook. Cant wait until about 5pm

[Clover Ridge Smokers]

Mine too. LOVE IT

[Rodcrafter]

I have smoked corned beef, but didn't even know about Pastrami. It was really good as it was, I will have to try the whole process.

So let's see the results Jason!!!!

No pics never happened!!!!!!!!!!!!!!

[jasonz]

Oh my....ohh my. Wow i hope this is not luck and i can reproduce this to the T.......flavor is serious!

[jasonz]

Is this the type of doneness u like on ur brisket?

[SmokinFF]

Send me an address, I'm getting in the truck now!! Save me the samich and no one gets hurt.

[Puff]

I'd race you there but the approaching snow thinks otherwise.

Jason, that just looks incredible. One of my most favorite sandwiches.

[jasonz]

Ok i was useless for 2hrs....too much beef lol.

[Pete Mazz]

Holy crap that looks good!!!

[The Czar]

I think I just gained 2 pounds by looking at that picture…

[bbroper]

So are you going to post the recipe or just make us stare at the mouth watering pictures???? I want to try this and the sooner the better.

[Pennywise]

I concure. That looks beyond delicious.

[Puff]

Well said...hmmmmmm!

[jasonz]

Take all of this for what its worth....im no chef but do like to try different things until i find what i like - then i try new things to make sure i still like what i like.

If you're not corning yourown beef shame on you.

http://amazingribs.com/recipes/beef/hom ... _beef.html

http://amazingribs.com/recipes/beef/hom ... _beef.html

I use amazingribs.com for a lot of stuff - his recipe to corn the beef and them prepare the pastrami. If you ever have a sniff of an opportunity to have a sammich from Katz(NYC) - DO SO BY ALL MEANS!!! Thats why i make this, im chasing one of the best sammiches i ever had.

This time i bought the pickling spice, prague powder, and ground coriander from amazon (hoosier hill brand) and it was noticeably better than prior runs using grocery store spices. Weigh ur meat after knifing off that fat and adjust ingredients to suit. 1, 1.25, 1.5, 2.0 etc of original recipe for 8lbs. I weigh my water and coffee grounds when brewing so im weird (precise/ocd) like that. Hey, eliminate as many variables as u can in order to repeat or adjust.

I bought prime brisket, wet aged them for 3ks before trimming/brining. Knew I could wet age them because butcher got them in fresh.


My style on trimming. I separate the point and flat, the trim ALL exterior fat off the point. The bottom of the flat gets trimmed clean, and i carefully trim the fat cap down to an even 1/4-1/8". I normally trim the fat cap clean off, and will probably continue to do so if i plan to cook on the reverse flow. I kept the fat on this time because i cooked on the UDS (fat side down!). I think the fat helps buffer some heat, i like how brisket flats cook with little fat.

I like to trim all remaining exterior fat after cooking before eating. That fat gets really weird while curing. Which is one reason i still dont love the point cured. Its a weird texture. I always end up chopping it and making hash. Its good, but traditional burnt ends are great. I think points make better traditional burnt ends. Im probably done corning points.

I let it cure for 10days, then desalinate in clean h2o for 8-24hrs.

Something magical happens when:
1) leave the brisket cool and sit in fridge for a day or two. Then steam and serve
2) take ur briskets to 203

Let me know how it turns out!

[Smokeone]