Pastrami Virgin - Touched for the very first time

[Shanks Kop]

Happy New Year All

Hope you and your loved ones are all safe and well.

Just at the last hurdle of my first pastrami adventure, when I realise I may need some guidance from more weatherered warriors.

I've brined my own meat to produce what you call  corned beef stateside (very different to what we in the UK refer to the same), desalinated and now at the point of smoking (I'm not looking to smoke and then steam this time out).

Most online instructions refer to the use of brisket, but in theory you can use all types of meat, so I decided to go with what I had available.

1 x Picanha 1.39kg trimmed to  966g
1 x Rump Tail (think you call it Tri Tip stateside) 1.040kg trimmed to 860g
Total 1.826kg

Question is do I look to smoke these to 200f similar to a brisket or as they are not as tough a lot lower?

All help greatly appreciated

[AZ2FL]

Nice Madonna reference in your title. Lol

I normally run IT to 155-165 on the smoker and refrigerator overnight. Steam pastrami the next day to  190-200IT.

To answer your question I'd run IT to 180-190F. If the meat is tough you can always steam it.

Cheers

[Shanks Kop]

Far from a Madonna fan....Maradona on the other hand .

What pit temp do you normally run at?  I'm running at circa 225f atm.

Nice Madonna reference in your title. Lol

I normally run IT to 155-165 on the smoker and refrigerator overnight. Steam pastrami the next day to  190-200IT.

To answer your question I'd run IT to 180-190F. If the meat is tough you can always steam it.

Cheers

[AZ2FL]

Far from a Madonna fan....Maradona on the other hand .

What pit temp do you normally run at?  I'm running at circa 225f atm.

Nice Madonna reference in your title. Lol

I normally run IT to 155-165 on the smoker and refrigerator overnight. Steam pastrami the next day to  190-200IT.

To answer your question I'd run IT to 180-190F. If the meat is tough you can always steam it.

Cheers

Sadly Maradona past away in November.

Pit temp 225-250F

[AZ2FL]

Here is a recent pastrami cook.


Sent from my iPhone using Weber Kettle Club

[Shanks Kop]

Looks great , do you use brisket?

I'm all to aware of the passing of the greatest Football (Soccer) player of all time a wonderful documentary, if you're a fan, came out not so long ago.

Here is a recent pastrami cook.


Sent from my iPhone using Weber Kettle Club

[AZ2FL]

Looks great , do you use brisket?

I'm all to aware of the passing of the greatest Football (Soccer) player of all time wonderful documentary if you're a fan came out not so long ago

Here is a recent pastrami cook.


Sent from my iPhone using Weber Kettle Club

Yes I use a whole packer brisket, separate the point/flat and cure with Prague  #1.

I'll search for his documentary.

[AZ2FL]

@Shanks Kop
How was your pastrami cook? Would you use picanha and tri-tip again?

[bbqking01]

That look great.


Sent from my iPhone using Weber Kettle Club

[Shanks Kop]

@Shanks Kop
How was your pastrami cook? Would you use picanha and tri-tip again?

I'd definitely try again with both cuts, but probably load up a few more so I have leftovers.

Picanha: I left a thin layer of the fat cap and pastrami wise that doesn't add to the bark.  Alternative would be to lose the fat cap entirely for a more conventional layer.

Rump Tail/Tri Tip: Worked really well and I was pleasantly surprised, you could in theory load up a fair few in a WSM, which is what I used.

Thanks for you help.  I decided to pull circa 180f no wrap

[Shanks Kop]

Pics of the finishing line

[bbqking01]

If it tasted as good as it looks, I have to say spectacular!! Well done.


Sent from my iPhone using Weber Kettle Club

[Darko]

From one Liverpool lad to another, it looks like you did good.

[AZ2FL]

Pics of the finishing line

WOW your pastrami looks delicious, I really like the bark/crust too

Thanks for sharing your cook.

[Shanks Kop]

Darko no way you're a Scouser You're gonna love this, I'm actually born and raised in OT, up the east lancs

From one Liverpool lad to another, it looks like you did good.