Pastrami is done

[Okie Sawbones]

My pastrami is cured, smoked, steamed, and cooled. Sliced it up on the Berkel, and it is Reubens tonight! A chance to use our homemade sauerkraut. Man I love a good Reuben.

[OldUsedParts]

also happens to be my favorite sammich - - darn you

[Papa Tom]

My wife won't eat it but corned beef and pastrami are hi on my favorites list.....
How long did you steam it?

[Okie Sawbones]

Pastrami

5 lb. beef brisket flat, trimmed
10 cups of water
5 Tbs. salt
2 Tbs. Cure #1
5 garlic cloves, pressed
½ cup dark brown sugar

Rub
4 Tbs. coarse black pepper
2 Tbs. coriander, ground
1 Tbs. paprika
2 tsps. garlic powder
1 tsp. mustard powder

Method
1. Trim the brisket, leaving about 1/8” of fat. Refrigerate.
2. Dissolve the salt, sugar, and cure in a pot over medium heat. Add the garlic. Refrigerate.
3. After cooling, place the brisket in a large Ziploc bag, and add the brine to cover the meat.
4. Cure for 10 days at 38F, about 2 days per pound of brisket.
5. Pour off the brine and fill the bag with cold water. Change the water every two hours for 10 hours to help desalinate. Pat dry.
6. Apply the rub in a generous layer to the pastrami.
7. Place on a rack in a baking pan. Place in the smoker at 250F and smoke the pastrami until it reaches an internal temperature of 165F. This will take several hours.
8. Make a steamer with the baking pan and a rack, by adding water to just below the rack, and cover it with foil. Put the pan in the oven at 300F and steam the meat for about two hours until you reach an internal temp of 203-205F, AND probe tender. Make sure you do not run out of water in the pan.
9. Remove from the oven and remove the foil. Let sit at room temperature to cool and firm up the crust.
10. Refrigerate.
11. Slice and enjoy.

[egghead]

Pass the sauerkraut - yum

[Papa Tom]

Thanks, very similar to what I use. I like to use whole seed coriander toast until just aromatic then cool and grind better flavor. I also add 2-3 bay leaves.
I usually dissolve the sugar, salt etc. in about half the water then add ice to bring it up to the total amount. Just speeds up the process, in my wife's kitchen that is kinda important.

[Okie Sawbones]

Good point, Papa.

[Boots]

Egad, that's food

[Lone_Wolf_Ronin]

My pastrami is cured ..... Man I love a good Reuben.

[img]http://i71.photobucket.com/albums/i134/Randybuckner/1_zps9bghjbs2.jpg[/img]

Dang. When we eating? [THUMBS UP SIGN]

And thanks for the recipe. I only tried once from corned beef. Yum.

Sent from my Sero 7 Pro using Tapatalk

[Okie Sawbones]

We had Reubens last night. Oh man!

[egghead]

We had Reubens last night. Oh man!

Stop it!

[Okie Sawbones]

We had Reubens last night. Oh man!

Stop it!

AND did I tell you how good our homemade kraut was?

[OldUsedParts]

That's cruel and unusual punishment - - - "may the bird of Paridise fly up your smoker"

[Okie Sawbones]

[Txdragon]

I haven't done any corned beef, pastrami, or jerky since leaving TX because brisket is soooo pricey around here. I could use chuck, but brisket is best. Looking good Okie!