the most sensual of all the salted cured meats

It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .

Pumbaa said:

It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .

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Oh, man. That sounds so awesome.

It's too bad you're married. Oh, wait, so am I! Never mind.

I was going to comment, but after all that I don't think I can avoid the double entendres.

So, I'll just say good luck.

Mixed up the Rub right after work. Using 5 oz of cracked pepper, 5 oz of hand ground juniper berries, and 2 oz of hand ground coriander


Meat rinse, and just a final touch up trim . . .


Cold smoke generator set for about 6 hours (hickory this time)


And away we go . . .


Will post when it's done smoking and then after it finishes in the oven :rockin:

Never had real pastrami before. Looks awesome!

Did you dry the juniper berries first?

Was the brine only salt and water?

passedpawn said:

Did you dry the juniper berries first?

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they were dried, bought them today from Penzeys
crushed them with this (got it the other day)

passedpawn said:

Was the brine only salt and water?

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using the brine from here http://www.deejayssmokepit.net/pastrami.htm
1 gallon cold water
1 cup kosher salt
Prague powder #1 (by meat weight)
3 oz brown sugar
6 bay leaves (crumbled)
2 teaspoons garlic powder
2 teaspoons juniper berries (crushed)
2 teaspoons black peppercorns

Subscribed.

just double wrapped it and stuck it in the oven, will be pulling it at 180 then rest and into the fridge . . .

11PM Central . . . .

Nom nom nom

turned out great!

Oh man I can almost taste that through the screen. Looks great.

I think next time I'll hot smoke it so I get a nicer crust on the meat. But even with the cold smoke and oven method I used it tastes fantastic!

the FINAL result . . . yes it was worth a week of waiting

That really looks amazing, now i'm going to have to take a trip to the deli!

The meat looks sensual, but I gotta comment on the size of your pickle.

Kittyfeet said:

The meat looks sensual, but I gotta comment on the size of your pickle.

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:rockin:

Kittyfeet said:

The meat looks sensual, but I gotta comment on the size of your pickle.

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Pumbaa normally keeps that thing wrapped in foil in his pocket. Surveillance video of him getting stopped at the airport:



(that sandwich looks awesome, I'm off to the fridge now...)

Awesome clip!

Any pastrami leftovers to post? We need a second installment in this series.

I think when I'll hot smoking it so I get a better brown crust area on the various meats. But even with the freezing smoking and range technique I used it preferences fantastic!