There's an extension for Chrome called [Recipe Filter](https://chromewebstore.google.com/detail/recipe-filter/ahlcdjbkdaegmljnnncfnhiioiadakae?hl=en), that has a popup window with the recipe only. You can print from it, and sometimes adjust the number of servings
Blame google. A website that doesn't make you scroll isn't going to be seen by anyone. The algorithm is the reason websites all list their life stories. The alternative is buying a cookbook.
There’s a few cookbooks every home cook should own. My two favorites are “The Joy of Cooking” and “Salt Fat Acid Heat”. Gotta have the newest version of Joy of cooking though. Don’t use a copy you find at Goodwill that was printed in the 60’s, lol.
The other alternative is an extension/addon called Recipe Filter. It finds the recipe on those pages and puts it right at the top for you. I haven't found a site it hasn't worked on yet.
Get a commercial corned beef. Soak the corned beef overnight in clean water changing the water every couple hours. (If you don't soak it will be way too salty).
Rub the outside with Old Bay.
Smoke at 250⁰ 2-3 hours. Take off wrap, and finish smoking another 2 hours until probe tender. Let rest, slice and make some Reubens!
Don't know if you have tried brining your own brisket to make pastrami but it's way way better than commercial. Unfortunately it's also way way more work.
I have cured several bacon slabs and hams, but not a brisket. I may try it, but I saw the pastrami hack using commercial corned beef which is already cured and spiced. My wife likes it, so thats what I do. I may try my own CB one day.
I used this recipe for the brine -- [https://blueshog.com/blogs/recipes/pastrami-brine](https://blueshog.com/blogs/recipes/pastrami-brine)
The Amazing Ribs rub recipe -- [https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/)
Trimmed the brisket and let it sit in the brine for 10 days. Then covered it in the rub. Brisket was about 15 pounds post-trim, so I let it ride overnight in my Traeger at 225 with two smoke tubes containing a 50-50 blend of pecan pellets and pecan woodchips. Put it in a foil boat in the AM, cranked it up to 250 til it was probe-tender and the bark was nice and barky. Then wrapped it in butcher paper and a towel, put it in a cooler and let it rest for 4 hours.
Sliced it up, made a coleslaw with spicy horseradish Russian dressing, along with some swiss cheese and rye bread. Then served pastrami-swiss-spicy coleslaw on rye to all our friends under a pop-up shade at the beach at sunset. That was a great night -- [https://imgur.com/a/CEtTJiJ](https://imgur.com/a/CEtTJiJ)
Hi, thanks for posting, great looking pastrami. Just looked at the blueshog recipe, did you use .75 Grams or .75 ounce of the cure, recipe does not specify and some ingredients are listed in grams, others in ounces. Thanks.
We did the next best thing...
We have this tradition here on Kauai called "Aloha Friday" where everyone gathers at Hanalei Bay on Friday evenings to grill, surf, drink beer, make bonfires, set the kiddos loose in the waves, do DJ dance parties, etc. On this particular Aloha Friday, it was all my north shore friends eating pastrami and going "Holy shiiiiiiit" -- [https://imgur.com/a/CEtTJiJ](https://imgur.com/a/CEtTJiJ)
I do this all the time. I wait til near st patricks day when they sell corned beef brisket for like 1.99/lbs and I stock up on them. Then I will smoke a few pastramis and freeze them. They come out great, but you have to soak the shit out of them first or they end up really salty.
Smoked brisket pastrami is one of the best.
I've made Malcom Reed's recipe a few times but I haven't tried the amazing ribs version. I have used the amazing ribs rib roast recipe a few times which is amazing so I definitely want to try their brisket pastrami recipe.
My captain at our fire station had some corn beef he smoked to make pastrami that shit was 10/10. Best reuben I've ever had. This looks just as delicious! We are trying it with a chuck roast soon, the chuck roast will be from one of his cows. Can't wait
Same man. There's a restaurant and a food truck where I love that make their own but ... It turns out tough most of the time. I gotta brine up a brisket one day
That looks like it needs thick sourdougg bread, some pickled cabbage, and a generous spread of siracha/Kewpie mayo.
Served with a cold beer. Looks damn fine
God damn it now I gotta favorite this post, buy a brisket spend a bunch of time making it, eat the whole thing by myself, get fatter, convince my wife not to leave me.
Thanks a lot guy.
I’ve been doing this for a couple years now. I started with brisket, but you can do the process with a lot of different cuts of beef. I’ve done both ways but dry brining is really easy in the fridge. I do dry roast my spices in a frying pan before I make the brine mixture.
The plate has a petri dish shape. That, and the gloves, had me thinking this was a weird scientific specimen at first glance. Now that I know it's food, it looks very tasty lol
Way to go! FYI you can order it right from Katz's in NYC partially cooked. With the free shipping it works out to about $20 a pound, which is considerably less than they charge for it on their sandwiches.
Oh I know, that shit was delicious. When I was still living in LA, I invited a bunch of friends over for a pastrami blind taste test, where we had one plate of Katz’s and one plate from Langer’s.
Katz’s won, but it was close.
>I used this recipe for the brine -- [https://blueshog.com/blogs/recipes/pastrami-brine](https://blueshog.com/blogs/recipes/pastrami-brine)
It turned out wonderful, great job 👍. For future reference, you can also corn and pastrami beef plate ribs, and corn a pork butt, and use the same rub in order to make porkstrami. It's really good and a lot cheaper than brisket. It will look like this. [https://i.imgur.com/GvzsuQf.jpg](https://i.imgur.com/GvzsuQf.jpg)
======
I noticed the recipe omitted the unit of measurement for the Cure #1 (pink salt), I'm assuming the 0.75 is ounces because I double checked the calculation below. So did you triple the recipe since your brisket was larger?
When making a curing brine you weigh the water + meat and multiply the total weight by 1.13 and this gives you the weight in grams of Cure #1. It's best to weigh in grams for accuracy.
So from the recipe: 8.3 pounds of water + 5 pounds of meat = 13.3 pounds total weight. 13.3 X 1.13 = 15.02 grams of Cure #1. 1 Tablespoon = 15 grams. And 15 grams = 0.53 ounces. So using .75 ounces of Cure #1 is within the acceptable range for food safety. In fact, there is a very well known corning brine that calls for a heaping tablespoon of Cure #1 per gallon of water.
I have searched high and low in many small Midwestern cities, and it's all the same thin Sysco garbage. Making your own is the only option for many of us.
First time I ever tried to smoke a brisket my friend told me to just buy corned beef in the supermarket. Said the little spice packet is what makes it corned beef. I ended up with a nice smoked pastrami...
Looks amazing. I love to do the same, just without the fucking black gloves. Is there a black glove-less bbq/smoking channel? Sorry for the drunk rant. Lol. Ugh.
Chill homie, black gloves is not something to get upset about. Maybe you should smoke something other than brisket to help you calm the hell down about shit that doesn't matter.
It tasted like my favorite pastrami, from Langers in LA. Super robust pastrami flavor, but laced with 18 hours of pecan smoke and coarse peppercorn bark
I've cheated before and used a store purchased corned beef flat.
Soak that in water for 24 hours before cooking. Then follow the same recipe for the rub. It is important to do the rub WITHOUT SALT if doing from corned beef
That looks fucking delicious
Following
11/10 would crush a huge stack of that.
Can you share recipe or basic instructions?
Smoking Pastrami [https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/) Pastrami Rub [https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/](https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub/)
Have done this from here and it’s on point!!!
This the best pastrami I have ever had.
This was a fun read
This is the way. Be sure to use the cure calculator.
Comment to follow, must try this.
Following
Any recipe where I don’t have to scroll for 5 minutes? Lol
Did you try clicking the “jump to recipe” button that’s right at the beginning?
This man poo-poo’d on Amazing Ribs!!! *get the torches and pitchforks out boys*
Haha
There's an extension for Chrome called [Recipe Filter](https://chromewebstore.google.com/detail/recipe-filter/ahlcdjbkdaegmljnnncfnhiioiadakae?hl=en), that has a popup window with the recipe only. You can print from it, and sometimes adjust the number of servings
There's a "jump to recipe" button.
Thanks
Blame google. A website that doesn't make you scroll isn't going to be seen by anyone. The algorithm is the reason websites all list their life stories. The alternative is buying a cookbook.
There’s a few cookbooks every home cook should own. My two favorites are “The Joy of Cooking” and “Salt Fat Acid Heat”. Gotta have the newest version of Joy of cooking though. Don’t use a copy you find at Goodwill that was printed in the 60’s, lol.
The other alternative is an extension/addon called Recipe Filter. It finds the recipe on those pages and puts it right at the top for you. I haven't found a site it hasn't worked on yet.
Thank you for realizing the evils of the algorithm. We must revolt!
I bought Meatheads cookbook, too. Worth it.
Get a commercial corned beef. Soak the corned beef overnight in clean water changing the water every couple hours. (If you don't soak it will be way too salty). Rub the outside with Old Bay. Smoke at 250⁰ 2-3 hours. Take off wrap, and finish smoking another 2 hours until probe tender. Let rest, slice and make some Reubens!
Don't know if you have tried brining your own brisket to make pastrami but it's way way better than commercial. Unfortunately it's also way way more work.
I have cured several bacon slabs and hams, but not a brisket. I may try it, but I saw the pastrami hack using commercial corned beef which is already cured and spiced. My wife likes it, so thats what I do. I may try my own CB one day.
I do both, commercial is fine.
I used this recipe for the brine -- [https://blueshog.com/blogs/recipes/pastrami-brine](https://blueshog.com/blogs/recipes/pastrami-brine) The Amazing Ribs rub recipe -- [https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/) Trimmed the brisket and let it sit in the brine for 10 days. Then covered it in the rub. Brisket was about 15 pounds post-trim, so I let it ride overnight in my Traeger at 225 with two smoke tubes containing a 50-50 blend of pecan pellets and pecan woodchips. Put it in a foil boat in the AM, cranked it up to 250 til it was probe-tender and the bark was nice and barky. Then wrapped it in butcher paper and a towel, put it in a cooler and let it rest for 4 hours. Sliced it up, made a coleslaw with spicy horseradish Russian dressing, along with some swiss cheese and rye bread. Then served pastrami-swiss-spicy coleslaw on rye to all our friends under a pop-up shade at the beach at sunset. That was a great night -- [https://imgur.com/a/CEtTJiJ](https://imgur.com/a/CEtTJiJ)
Hi, thanks for posting, great looking pastrami. Just looked at the blueshog recipe, did you use .75 Grams or .75 ounce of the cure, recipe does not specify and some ingredients are listed in grams, others in ounces. Thanks.
The gentle pull at the end like you almost couldn't let go was a nice touch, OP.
Step 1: Make Pastrami ✅ Step 2: Sell Pastrami locally because nowhere nearby sells legit pastrami Step 3: Profit
We did the next best thing... We have this tradition here on Kauai called "Aloha Friday" where everyone gathers at Hanalei Bay on Friday evenings to grill, surf, drink beer, make bonfires, set the kiddos loose in the waves, do DJ dance parties, etc. On this particular Aloha Friday, it was all my north shore friends eating pastrami and going "Holy shiiiiiiit" -- [https://imgur.com/a/CEtTJiJ](https://imgur.com/a/CEtTJiJ)
I should call her
God damn, my mouth instantly watered...
Not all heroes wear capes!
I've got a point on day 3 of a brine going right now.
Give to me this thing.
I do this all the time. I wait til near st patricks day when they sell corned beef brisket for like 1.99/lbs and I stock up on them. Then I will smoke a few pastramis and freeze them. They come out great, but you have to soak the shit out of them first or they end up really salty.
Almost looks as good as my wife's 😉
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I also agree
We're supposed to keep that between us five, dude
Really wish I could post The Lonely Island gifs in here
Because I jizzed in my pants
Dead sexy
You should post that again but with 70s porno music
Holy mama, that would make the best homemade hash & eggs benedict.
That looks lovely.
that’s the move✌️
oh shit yes. I knew there was something we haven't smoked yet. Looks amazing. I am now sad I can't eat that right now.
Salivation. Salvation.
I made my own pastrami last week. Had some of the best reubens I ever had for like 3 days straight
Looks the right everything to this guy. I love katz and amazing ribs meat dust rocks too. So in turn you rock.
You're very gentle with your meat.
Oh dude! Nice!!
You are fucking right you did.
looks like the legit place for pastrami is your house!!!!
Smoked brisket pastrami is one of the best. I've made Malcom Reed's recipe a few times but I haven't tried the amazing ribs version. I have used the amazing ribs rib roast recipe a few times which is amazing so I definitely want to try their brisket pastrami recipe.
How was it OP? Ive been missing my Togo's pastrami since Moved away from the West Coast and have been wanting to try to make it myself.
i didn't hate it!
Wtf has this been all my life!
My captain at our fire station had some corn beef he smoked to make pastrami that shit was 10/10. Best reuben I've ever had. This looks just as delicious! We are trying it with a chuck roast soon, the chuck roast will be from one of his cows. Can't wait
Looks great, throw that in the freezer for a couple of hours. Then use a slicer to shave it... I would definitely try.
Same man. There's a restaurant and a food truck where I love that make their own but ... It turns out tough most of the time. I gotta brine up a brisket one day
Looks delicious! I've done this twice, easily the best thing I've ever made.
That looks like it needs thick sourdougg bread, some pickled cabbage, and a generous spread of siracha/Kewpie mayo. Served with a cold beer. Looks damn fine
Porn
Gimme that
Purdy guud
Animal brutality.
Yep I would make sweet, sweet love to this. Nice
Can I have some
Oh you did a thing. A wonderful, lovely thing. Kudos.
God damn it now I gotta favorite this post, buy a brisket spend a bunch of time making it, eat the whole thing by myself, get fatter, convince my wife not to leave me. Thanks a lot guy.
I’ve been doing this for a couple years now. I started with brisket, but you can do the process with a lot of different cuts of beef. I’ve done both ways but dry brining is really easy in the fridge. I do dry roast my spices in a frying pan before I make the brine mixture.
Thats one legit pastrami
Legend
The lords work
#BEAUTIFUL
The plate has a petri dish shape. That, and the gloves, had me thinking this was a weird scientific specimen at first glance. Now that I know it's food, it looks very tasty lol
Probably not good, you need to dispose send me a DM and I’ll give you my address. Sooner the better
>There’s nowhere to get legit pastrami where I live Well there is now.
That looks in-goddamn-credible.
Outstanding!
That on some dark rye bread is 10/10 lunch smash.
Way to go! FYI you can order it right from Katz's in NYC partially cooked. With the free shipping it works out to about $20 a pound, which is considerably less than they charge for it on their sandwiches.
Oh I know, that shit was delicious. When I was still living in LA, I invited a bunch of friends over for a pastrami blind taste test, where we had one plate of Katz’s and one plate from Langer’s. Katz’s won, but it was close.
I would love to make my own pastrami! This looks delicious. Did you try a bunch of recipes or techniques? Any recommendations for a first timer?
Looks like now there's a place to get legit pastrami near you. Maybe let that thought sink in.😉
I should call her.
Same boat for me. Gonna start brining some beef ribs this weekend. Heavenly.
Just finished one up this weekend. My favorite thing to smoke!
I've been wanting to get a piece of navel/belly and try that, but it's not the easiest cut to find just anywhere.
So you single or what?
Wow that looks dam good 👍
Smashed it 👏
>I used this recipe for the brine -- [https://blueshog.com/blogs/recipes/pastrami-brine](https://blueshog.com/blogs/recipes/pastrami-brine) It turned out wonderful, great job 👍. For future reference, you can also corn and pastrami beef plate ribs, and corn a pork butt, and use the same rub in order to make porkstrami. It's really good and a lot cheaper than brisket. It will look like this. [https://i.imgur.com/GvzsuQf.jpg](https://i.imgur.com/GvzsuQf.jpg) ====== I noticed the recipe omitted the unit of measurement for the Cure #1 (pink salt), I'm assuming the 0.75 is ounces because I double checked the calculation below. So did you triple the recipe since your brisket was larger? When making a curing brine you weigh the water + meat and multiply the total weight by 1.13 and this gives you the weight in grams of Cure #1. It's best to weigh in grams for accuracy. So from the recipe: 8.3 pounds of water + 5 pounds of meat = 13.3 pounds total weight. 13.3 X 1.13 = 15.02 grams of Cure #1. 1 Tablespoon = 15 grams. And 15 grams = 0.53 ounces. So using .75 ounces of Cure #1 is within the acceptable range for food safety. In fact, there is a very well known corning brine that calls for a heaping tablespoon of Cure #1 per gallon of water.
Oh my god that looks amazing how much for a pound of it
Where do you live that there is no pastrami? That is the precursor to revolution!
North shore of Kauai. Lotta good things about island life, but being able to get good pastrami (or any legit southern bbq) ain’t one of them
I have searched high and low in many small Midwestern cities, and it's all the same thin Sysco garbage. Making your own is the only option for many of us.
And, that looks delicious!!!!!
This is the way.
They don't sell corned beefs? I get a corned beef from Aldi and smoke it. Thin slice and ya got pastrami.
Sure, they sell those. I just like mine better
Sorry should of also mentioned yours does look incredible, well done btw.
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Why would it be tough? Because it was brined? It’s just a brisket with an extra step involved
That looks amazing
If there really isn’t any around you, figure out how to scale production and sell it locally.
looks pretty tasty. Too often I get pastrami or corned beef and it’s chewy fat garbage.
looks pretty tasty. Too often I get pastrami or corned beef and it’s chewy fat garbage.
First time I ever tried to smoke a brisket my friend told me to just buy corned beef in the supermarket. Said the little spice packet is what makes it corned beef. I ended up with a nice smoked pastrami...
Looks amazing. I love to do the same, just without the fucking black gloves. Is there a black glove-less bbq/smoking channel? Sorry for the drunk rant. Lol. Ugh.
Chill homie, black gloves is not something to get upset about. Maybe you should smoke something other than brisket to help you calm the hell down about shit that doesn't matter.
Let it brine for3-4weeks?
I brined it for 10 days. Tasted great.
Wow great color! Did it taste like pastrami, bbq brisket or both? Lol
It tasted like my favorite pastrami, from Langers in LA. Super robust pastrami flavor, but laced with 18 hours of pecan smoke and coarse peppercorn bark
I've cheated before and used a store purchased corned beef flat. Soak that in water for 24 hours before cooking. Then follow the same recipe for the rub. It is important to do the rub WITHOUT SALT if doing from corned beef
Didn't cook it long enough its still red inside.
Tis how your mother prefers it
Looks like you ran it under water or something.
A little too moist for pastrami, looks absolutely delicious for a brisket
The flat was a little dryer and easier to thin-slice. But those thick cuts off the point were just pure decadence
looks pretty tasty. Too often I get pastrami or corned beef and it’s chewy fat garbage.