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Author Topic: Pastrami  (Read 1321 times)

bbqking01

  • WKC Ranger
  • Posts: 1097
Pastrami
« on: December 16, 2020, 05:59:45 PM »
Bought some corned beef already seasoned in a bag. Soaked in water overnight. Put it on my SmokeFire, at 225. At 4 hours was at 123. Turned her up to 300, and an hour later was at 140. Wrapped them in foil, turned up to 375. Another hour or so was at 200. Shut her down. Let the meat rest bout half hour. Prepped the bread, onions and mushrooms. Grilled cheese, hot pastrami, with onions and mushrooms. Turned out outstanding.


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SMOKE FREAK

  • WKC Ranger
  • Posts: 1027
Re: Pastrami
« Reply #1 on: December 16, 2020, 06:18:19 PM »
That's a work of art.

blu082003

  • WKC Brave
  • Posts: 151
Re: Pastrami
« Reply #2 on: December 16, 2020, 07:27:34 PM »
Oh wow


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bamakettles

  • WKC Ranger
  • Posts: 1665
Re: Pastrami
« Reply #3 on: December 16, 2020, 10:35:13 PM »
Very nice and creative!

Kain

  • WKC Brave
  • Posts: 456
Re: Pastrami
« Reply #4 on: December 17, 2020, 01:37:51 AM »
Not bad [emoji106]


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aussiebbq74

  • Smokey Joe
  • Posts: 30
Re: Pastrami
« Reply #5 on: December 17, 2020, 02:17:37 AM »
Thatís lookin very tasty
And some thing new to try


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AZ2FL

  • WKC Ranger
  • Posts: 728
Re: Pastrami
« Reply #6 on: December 17, 2020, 05:51:01 AM »
@bbqking01

Nice pastrami cook on your SF.
Thanks for sharing! I really enjoy reading your cooking post!

Generally after St Patrickís day corned beef will be on clearance at the local market. Iíll pick up 5-6 packages to make pastrami.

Discard the seasoning packet, rinse meat with cold water. Soak corned beef for 24-36 hours in cold water, changing  water every 3-5 hours. Meat must be kept in refrigerator.

After meat has soaked and has removed most of the corned flavor. Itís time to rinse, pat dry, add seasoning rub and let rest in the refrigerator on a wire rack.

For seasoning rub I use fresh cracked black pepper and whole coriander seeds toasted and ground.  Put a thick layer of rub on each chunk of meat. Let rubbed meat rest in refrigerator for 12-18 hours before smoking.

Smoke meat until probe tender. Let meat rest for 30-45 minutes and enjoy.

I rarely eat pastrami the day itís smoked. I prefer to slice it cold and vac seal in 10-12 ounce packages for later use. To reheat drop vac packaged meat into a pot simmering water.
Remove from water bath and enjoy a hot pastrami sandwich.

This is the method I use to make pastrami, whether itís right or wrong it makes a good sandwich.

I have also cured brisket with #1 pink salt and spices for pastrami.

Pics below were from March 2020


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« Last Edit: December 17, 2020, 09:43:09 AM by AZ2FL »

bbqking01

  • WKC Ranger
  • Posts: 1097
Re: Pastrami
« Reply #7 on: December 17, 2020, 08:10:02 AM »
Wow! That looks amazing. I really like pastrami. I think my method could use some work. The flavor was right. My kids went gonzo, they loved it. Your method looks so correct


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Darko

  • WKC Performer
  • Posts: 4666
Re: Pastrami
« Reply #8 on: December 17, 2020, 09:16:15 AM »
I'd eat that!

WNC

  • WKC Performer
  • Posts: 4031
Re: Pastrami
« Reply #9 on: December 17, 2020, 12:49:52 PM »
Make me a couple of Rubens please, looks great!


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aaronw915

  • Smokey Joe
  • Posts: 21
Re: Pastrami
« Reply #10 on: December 17, 2020, 03:44:40 PM »
Iím digging the pot liquor you let it soak in


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AZ2FL

  • WKC Ranger
  • Posts: 728
Re: Pastrami
« Reply #11 on: December 17, 2020, 05:03:53 PM »
Wow! That looks amazing. I really like pastrami. I think my method could use some work. The flavor was right. My kids went gonzo, they loved it. Your method looks so correct


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If the flavor was right and the kids loved it, then you freaking nailed it!

Cheers
« Last Edit: December 17, 2020, 07:04:35 PM by AZ2FL »