I don’t always like to do a repeat on some posts, but sometimes the results are so good, I can’t help it. Head on over to my original Pastrami post for some particulars. This will be my bonus “holiday” post because I can’t let 2023 get away without again highlighting this gem.
The Prep Table
Another tailgate invite – another meal prep. First one was a brisket/pastrami. Second one was the lobster roll. Let’s come back this time around with pastrami full packer brisket style.
My first go around, I had a small flat curing when I got the tailgate invite. Not entirely sure on how it’d turn out, I complemented the tailgate by bringing a brisket. Both turned out delightful, except it was only a small pastrami flat. This time, we’re buying a full packer and doing ALL pastrami. Lean pastrami, fat pastrami. Barbecue is all about trying new things and upping the game. We’re upping the game.
We’re breaking out the goods. Both stationary and portable prep tables are out for this one. We’re going to trim up this brisket. I hope this will translate well on your mobile devices, but if not – visit us on your computers and test this slider function below:
Alright, that’s pretty cool. Seriously, if that slider doesn’t work – TRY IT! Giving you the pre- and post-trim.. c’mon now. Like I do with my trims, trim until the meat says “no more” and softens up and becomes difficult. Try to round your edges and cut back the thick. This ain’t a competition trim, but she’ll do just fine.
Pretty darn decent piecing out of the brisket. Maximum penetration of the cure, I decided to trim these up into equal parts and plan the salts accordingly. Again, visit the OG pastrami post for the particulars, but this is just a fun showcase.
Having done my first one in one of MrsForensicBBQ’s soup pots, we’ve upgraded since then with our meat tub. In between her sigh’s and eye-rolls, she helped me rearrange the fridge for a few days to let this happen. Find yourselves a wife like mine.. but not her. She’s spoken for. I flipped these every 12-16 hours or so, whenever I got up and/or woke up and/or remembered. Then it was time for the smoke.
The Process
If I’m invited to prepare the meal, I prepare the meal and the fixin’s.. Catering anyone? Let’s whip up that Russian dressing first:
Let’s fill a half-pan with some pastrami toppings: C-Coleslaw, H-Horseradish, R-Russian, K-Kraut. I was told there’d be around 8 people I think? Wanted to make sure everyone got their choice to top should they choose. (Used a different brand horseradish this go around, and I didn’t think it was great.. Won’t name ’em, but make sure you do a solid taster first)
So I kind of hid the progress pictures last time, because the post-cure and the pre-smoke meat isn’t all that great for a food blog. Nor instagram/X. Today, let me show you the progress:
Yep, that desalination day makes it look not all that appetizing. Having done the pastrami before and knowing what to expect – it wasn’t a surprise for me. And we all didn’t get botulism, so that’s a plus. As luck would have it, the tailgate was announced that it’d be a night game.. so that means it’ll be an early morning for me. Let’s get her seasoned up with some fresh-cracked peppery rub.
Now that we coated that grayish meat with some flavor, we want to get her smoked and let that thing crust up. We’ve trimmed, we’ve cut, we’ve cured.. we desalinated, we seasoned and now we’re finally throwing it on the smoker.
The Result
Yep, I wasn’t lying. Night tailgate means getting up super early. Chilly autumn morning for sure. Pastrami from scratch is a chore, but it’s a welcome chore when the audience is appreciative.
It was about here when I was loving life. It made the week long process all worth it. I knew the crust was going to pop, I knew the pastrami was going to taste incredible.. now it was just getting the timing right. Doug was picking me up at whatever time it was, so I had to wrap (crutch) and play with some temperatures. Poke your fun at the pellet grills, but it’s a beautiful thing sometimes.
The one thing I didn’t showcase here, but I absolutely should have was my insulated pan holder. I’ve long dreamt of getting a Cambro to accomplish my rest period/transportation needs, but the price point keeps me at bay. For half the cost, I stumbled upon a Bradford Hall and hoped it would live up to my expectations. And boy did it.
When you bring out the insulated full pan carrier, it’s like when the two guys bring out the Stanley Cup and everyone watches in awe. Other tented tailgaters have their burgers and hotdogs rolling and gotta love ’em. But when the dude brings out only a pan carrier, it’s suspect. Is it good, is it great?
As soon as the lid was popped on this cold November evening and the heat steam escapes and fills the area, it made that $100 purchase worthwhile. What a sight to behold.
The Actual Result
Oh yeah, the pastrami:
Turned out the 8 guest number was overstated as I think maybe 4 of us.. maybe 5 ended up dining. And we ended up crushing two of the three portions. Because they were put away wrapped, we didn’t know what cut we were grabbing. We ended up taking out both flats and left the point for leftovers. The pastrami works. Still remains one of my favorite cooks. Sure, it’s a week long process.. rearranging the kitchen, waking up early.. all in hopes that when you unwrap it in public.. it looks (and tastes!) like this. Take the time and do yourselves a pastrami.. you won’t turn back!