How to make authentic Pastrami

Frank do a search on the archieves for "Pastrami" there is a lot of information there.

Also the Chris A's site has a good recipe fromn scratch.

Chris A's Patstrami

Cookshack thread

Hey English Guy... want a shortcut? Can you get a corned beef at the grocery, in a cryovac? It's brisket that has already been cured. Look for a large point cut. Soak it in cold water for about 2 hours to get some salt out. Drain and refill the water once after an hour. Put it dry and rub with cracked black pepper and some garlic powder. Then smoke like a brisket, at 225 until it hits about 190 for slicing. Better than store-bought pastrami made from beef round...

Since you're from England, let's ask another question.

Do you have a Smoker? If so, what kind.

Do you have access to Pastrami like WB said, or even Brisket? I'm sure a butcher could help provide one.

Welcome, hope we can help.

Smokin'

SmokinOkie,
I have a commercial Cookshack SM150 that I bought on a whim at a bankrupt stock auction for �50 ($95)!I didn't even know what it was at the time but have since used it for smoking chickens and tried un-succe
sfully to cold smoke salmon.
You asked if brisket was available here in England,we have a cut of beef that we call brisket which is the cheapest roasting joint available so I presume it is the same as your US brisket.AS for pastrami all we can buy here is vacuum packed ready sliced pastrami with an artifical taste so I'm looking forward to some home made stuff.

Hey EG: Just to check, when you say the cheapest joint... a brisket does not have a bone or joint in it... did you mean that, or just the cheapest piece of meat? The brisket has a large flat piece, called the flat, sometimes sold alone (around 6-8 lbs) or sometimes with the point attached... another piece of meat (about 4-5 lbs) that sits above the flat, conected by a thick layer of fat. Do they have packaged corned beef available out there? That's what I coat with pepper and smoke for pastrami-substitute. Darn good, though!

Hi Woodburner,
the brisket we have here doesn't have a bone in it, I've just looked at Chris 'A's site and seen the brisket there and it looks the same as the cut of beef we have here. I'll let you know how I get on with the smokin'

Thanks

Franco

check out the brisket photos at my Brisket 101 (so you'll know how to cook it as well as Pastrami).

Go to the link at the top of the page "Guide Page" and click on the brisket 101.

Glad to hear it's a CS, it will be relatively easy to help.

Smokin'

Here is a site that has a very good recipe that I us for regular beef brisket pastrami and venison pastrami. It's excellent.
Randy's BBQ Ramblings

Lynchburg, VA.... I grew up in Roanoke.... Man I miss that area.

Dave in NC now

I couldn't stand it. I just got back from Costco with a brisket. I have Chris A's Patstrami doing its thing in the fridge even as I type.

I asked my wife what she thought of patstrami and swiss on rye? Hoping for "I love that" I got "I don't care for it much, it's too salty".

I guess I'll be eating it.

Dave,
Let us know how it turns out. thanks jeff

I got all fired up by this pastrami thread and made 2 for an office party. Killer results.

I got a big help from the local deli. The guy sliced my pastrami with that nifty cicular blade.

(I asked the butcher at the big groc store to slice it but he said it was against USDA rules.)

Good on ya, Cookshack. Merry merry!

Just to let you know I've finished making the pastrami you all helped me with and the results are fantastic! It was so good we even cut it into thick slices and served it hot with my home made bbq sauce.

thanks

Franco

Woodburner,

How long do you guestimate per pound at 225 degrees and what type of wood do you use?

Thanks