Home-made Pastrami
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Thread: Home-made Pastrami

  1. #1
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    Home-made Pastrami

    Decided to attempt my first home-cured corned beef brisket, and after a few days in the brine, pulled it out and cut off half to make pastrami...

    For those of you who don't know (I didn't know this until just a few months ago), corned beef brisket is cured brisket, and pastrami is basically corned beef rubbed with crushed black peppercorns and coriander seeds, then smoked.

    This was super easy to make, and it's easily as good or better than any pastrami I ever had, including fancy deli pastrami. You should definitely give it a shot!

    Cooking the regular corned beef tomorrow. Will report back...

    Anyway, I took a few pics. Enjoy!

    The cured corned beef, with peppercorns and coriander measured and ready to grind


    Rubbed and on the MAK, ready to smoke!


    After 4 hours in SMOKE mode, internal temp 150 and ready to pull off


    Steamed for 2 hours and sliced. Prepping a sammie!


    Ready to eat!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  2. #2
    Looks delicious? Can you tell me why you steamed it? I assume it's to finish cooking. Just wondering.

  3. #3
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    Quote Originally Posted by BBQJUDGE View Post
    Looks delicious? Can you tell me why you steamed it? I assume it's to finish cooking. Just wondering.
    I was loosely following Ruhlman's "Charcuterie" recipe, plus steaming appears to be the favored/traditional method for getting a moist and tender final product, according to some articles I read. At 150 it was still pretty tough, but after a couple hours steaming, it was quite tender. I didn't let it get too overdone though because I wanted it to be easy to slice.
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  4. #4
    It looks super great, Paul! I am enjoying watching you delve into the world of charcuterie!


    BBQ Judge: I usually just wrap the pastrami in foil with just a few TBS of water, bump the pit temp up to 275 - 300, and let it braise (or steam) for a couple hours. It turns out nice and tender.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  5. #5
    I've been making my own pastrami for several years. I started by buying corned beef from the store, then advanced to curing myself. It's so easy and amazing that I have to let my co-workers know when I plan on doing it so they can order some.

    For steaming, if you have one, try pressure cooking @ 15psi for about 5-10 mins with a little water or Au Jus.

  6. #6
    Thanks, everyone, for sharing your knowledge!

  7. #7
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    Quote Originally Posted by flypig View Post

    For steaming, if you have one, try pressure cooking @ 15psi for about 5-10 mins with a little water or Au Jus.
    Good tip, I will try that next time. I have a pressure cooker I haven't used in years!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  8. #8
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    Quote Originally Posted by TentHunter View Post
    It looks super great, Paul! I am enjoying watching you delve into the world of charcuterie!
    It's been a lot of fun. I've made hot links and brats too, but didn't post any pics...
    I would really like to try making salami. I will have to pick your brain on that, Cliff!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  9. #9
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    Location
    Northern Colorado
    Posts
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    OK, the corned beef came out perfectly, too... Only took one pic, sliced with all the veggies:



    Folks, this is so much better than store-bought. Heck, it's the best we ever had. Any and all of you can easily make this, and it is so worth it if you enjoy corned beef!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  10. #10
    I live north of Boston and cannot buy pastrami that holds a candle to this recipe. Simply outstanding, exactly as written. I have made it quite a few times, and have tweaked it some, but you don’t have to.
    Five stars.

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