New York Deli Style Pastrami

BamsBBQ

BamsBBQ

Ni pedo
Brine
1 gallon cold water
1 cup kosher salt2-1/2 tsp Prague Powder #1
3/4 cup white sugar
6 bay leaves
2 tsp garlic powder
2 tsp juniper berries
2 tsp black peppercorns






Dry Rub

1/3 cup course black pepper(not table ground)
1/3 cup juniper berries
1/4 coriander

Get a good fresh brisket as lean as you can find and trim off all but abut 1/4
“ of the fat cap. Should be about 8 – 10 lbs.

Soak in brine for 7 days. Pump/inject meat with brine every few inches at
least twice during the brine phase.

Remove from brine and rinse in clear cold water. Pat dry and rub well with
dry rub ingredients. Wrap tightly in plastic wrap and set in refrigerator for
2 days. If you have a food vacuum sealer that will work well here.

Smoke at 200o F with hickory, apple or your favorite wood. Spray every hour
or so with apple juice or 50-50 mix of apple juice and white wine.

You only need apply smoke for about 3 hours so after that you can just use
heat (no wood chips) or transfer it to your oven for convenience. Wrap in
double layers of foil and heat until internal temperature reaches 180*F.

OPTION: If you can’t find a good fresh brisket use a corned beef brisket
trim well and rub. And soak in clean water for a day or so, changing the water every 12 hours or so to get some of the saltiness out.The brine step is not needed because it’s already been
brined.
 
Yes, I take the shortcut and just smoke a store-bought corned beef.

I buy the point, the fattier cut, and soak it (to get rid of some of the salt) for at LEAST 2 hours, changing the water every half hour, for a total of at least 4 changes.

Pat it dry, slather with cheap yellow mustard, then sprinkle with a rub like Bam's (I add garlic and onion powders).

Smoke the corned beef to an internal temp of 180, then chill it overnight. Before slicing on the deli-slicer, put the pastrami in the freezer for 30 minutes.

To serve, heat in a steamer over boiling water, just till hot. Pile onto bulkie rolls, spread on mustard and serve with half sour pickles.

One of my all-time favorite sandwiches!

Lee


By QSis
Soaked, slathered and rubbed raw corned beef


pastramicookedto180p.jpg

After smoking to 180 internal temp

pastramisliced.jpg

Sliced thin on a deli slicer


homemadepastrami.jpg


Bulkie rolls all ready to be stuffed!
 
One of the sons of my dad's friend now runs Vienna Distributing Company of Ohio.
http://www.manta.com/coms2/dnbcompany_ynrp9

This is the best place to get Jewish Deli for home consumption in the city of Cleveland. If you go at lunchtime, you can even get a sandwich. Abe passed as did my father but you will find Regan behind the counter with a smile on his face more than ready to help you.
 
Thanks. I'm looking forward to trying this. My area is deli counter challenged. Plenty of pimento loaf (lol), but I can't say I've ever seen pastrami. I've had it once when vacationing and really liked it.
 
Took the words right out of my mouth, Q. I was thinking, I wonder how much I can pawn off on my BIL... I know my sister and father wouldn't eat it.
 
i would be the only one in the house that would eat it ..
and since i usually pack a lunch for work this would work
if i can freeze it and its still good ..
 
yes it can be frozen after smoked and cooked. slice it up, wrap really well or vacuum seal

i freeze lunchmeat all the time
 
LOL! Well, after maybe 4 big sandwiches and a lot of snacking every time we open the fridge, there is never any left.

Brisket shrinks a LOT!

Lee
 
QSis said:
Yes, I take the shortcut and just smoke a store-bought corned beef.

I buy the point, the fattier cut, and soak it (to get rid of some of the salt) for at LEAST 2 hours, changing the water every half hour, for a total of at least 4 changes.

Pat it dry, slather with cheap yellow mustard, then sprinkle with a rub like Bam's (I add garlic and onion powders).

Smoke the corned beef to an internal temp of 180, then chill it overnight. Before slicing on the deli-slicer, put the pastrami in the freezer for 30 minutes.

To serve, heat in a steamer over boiling water, just till hot. Pile onto bulkie rolls, spread on mustard and serve with half sour pickles.

One of my all-time favorite sandwiches!

Lee


By QSis
Soaked, slathered and rubbed raw corned beef


pastramicookedto180p.jpg

After smoking to 180 internal temp

pastramisliced.jpg

Sliced thin on a deli slicer


homemadepastrami.jpg


Bulkie rolls all ready to be stuffed!
Click to expand...

First I hate picture sharing sites being blocked at work, so I can't see the pics.

Why put the beef in the fridge overnight? Can't you serve it hot?
 
GrillinFool said:
Why put the beef in the fridge overnight? Can't you serve it hot?
Click to expand...

GF, I like pastrami sliced as thin as possible, so I use my deli slicer. It's MUCH easier to use that thing to slice it thinly if it's well-chilled.

Then I put a pile of sliced pastrami in the steamer basket and steam it for 5 minutes before putting it on rolls.

Lee
 
While a brisket is often used today, I believe the "traditional" pastrami was made from the plate or essentially a boneless short-rib roast. When cooked right, a plate can be much more tender than a brisket, and more moist. They're pretty hard to find unless you have a local butcher. I know you can buy a short rib "rack" at Restaurant Depot if you want to bone your own...
 
i actually prefer to use a better cut of meat and save the brisket for the Q now.

i like the bottom round london broil or even better for me is a eye of round roast..more meat and less fat..better for making big slices of pastrami
 
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