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First attempt at making pastrami from scratch

 
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: May 05 2016    Post subject: First attempt at making pastrami from scratch Reply with quote

I thought I would make some pastrami from scratch since i made one out of store bought corned beef.

I separated the point from the flat so the brine would penetrate a little quicker and evenly. The way it worked out I brined it for 10 days

Here is the brisket after I took it out of the brine and rinsed it off:



I then added the rub to the out side, nothing fancy just equal parts fresh ground black pepper and coriander seeds:



I then put it on the smoker with some hickory and oak mix and took it to 160ish then panned it up. I didn't want to dry the flat out. I added a little water to the pan then covered it:




I then let it cook until it was tender:




The Flat:



The Point:



I let it cool down and then put it the fridge overnight.

I got out the slicer and went at it. Very Happy

Here is the point sliced up:



Here is the flat sliced up (in the same pan):





It turned out really good I will definitely be making it again.

Oh yeah here is a link to the recipe that I used

http://ruhlman.com/2011/09/how-to-make-pastrami/

A couple of ringers used it so i thought it would be the one to try. I wasn't disappointed Very Happy
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: May 06 2016    Post subject: Reply with quote

Wow! That looks fantastic. Very Happy
How big was the brisket you used?
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: May 06 2016    Post subject: Reply with quote

Thanks suckaass, I don't remember how much it weighed. I think it was in the 12 to 13lb range.

I weighed the point and flat after trimming and I had to make a double batch of brine so it was in the neighborhood of 10lbs trimmed or a little less.
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3164
Location: Winston-Salem, NC

PostPosted: May 06 2016    Post subject: Reply with quote

Nicely done whall!!! Let's get out the rye bread and spicy mustard. I could dive into a pile of that.
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: May 07 2016    Post subject: Reply with quote

Good looking Pastrami whall....should make for some awesome sammich's.
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