So I’m Jewish. I know pastrami. I’ve eaten dozens from all of the world famous delis across the country and made dozens of them myself. It took me years to perfect my recipe. You just nailed it. Period end of discussion. My only comment would be to include the deckle/ point next time. That part makes the best pastrami. Fat is good. I am so impressed. Any of you out there that want REAL pastrami, look no further.
Thank you, I appreciate the feedback! I bet the deckle is even more amazing as you said. I was able to do two different videos with the same brisket, so that's the reason I removed the deckle, but off camera, you can bet I'll leave it on going forward! Thanks!
Thanks for the confirmation on this recipe. I have been searching for a really good pastrami recipe and have been disappointed with the results, but I have faith in Russ, and I know that he will never lie about any of his cooks and tell his subscribers that something is good when he knows that it isn't. I believe that if something he cooked didn't turn out good, you would never see that video.
Love, love, love this recipe! I made my first batch of pastrami this past St Patrick's Day instead of the usual corned beef and cabbage. It was off the charts! The only thing I did differently was when I added the pastrami seasoning/rub on the outside of the brisket after six days in the brine, I placed it back in the frig to let it dry brine with the pastrami rub for another day. That caused the rub to really stick to the brisket. I've been to Katz Deli and the Carnegie Deli in NY, Kenny and Ziggy's in Houston and I have to say this pastrami was equal to theirs! Love your videos and I am a subscriber! Oh, by the way, I smoked mine on a Traeger Silverton using Cherry pellets...
Made this just like he did but used the point and flat of the brisket (separated before brine). Came out better than outstanding! Thank you for the instructions!
Awesome video man. I’m Jewish and have eaten my share of great commercial pastrami. Yours looks amazing. The only difference between yours and commercial deli pastrami is that the delis usually cold smoke and steam it more. You are correct before serving, you should steam it for butter soft slices.
Pulled it off my 22” WSM at 4:30 this morning. Mrs. and I had the best eggs Benedict and Rueben’s today of our lives. Thank you Russ for sharing this wonderful recipe.
Rather than buying all the spices this recipe requires by the bottle, go to your local natural food store and buy them by the ounce. I pad just under $6.00 for almost every thing. I used a full prime packer brisket from Costco. It is flippin good! Don’t keep thinking about, just do it. It will change your life! 😁
Just saw a snippet of this video on Facebook and came here to watch the rest of it . Had never heard of Rus before but my goodness am I glad I stumbled upon these videos ! That pastrami looks incredibly juicy and tender , I bet the flavor is five star ! Can't wait to watch more of his videos 🖤🖤
My daddy owned a butcher store and he made his own corn beef. You had to put in your order months ahead if wanted any of it. He use two big wine barrels and put his brine and meat in those for a few weeks. Mann.... was it good!! ☘️ nice video brought back some good memories 💚 thanks for sharing.
This was brilliant thanks for putting together Russ. Going to try it out with tuna belly next time we land a big one. Hoping I might be able to do the curing stage out of the fridge? As you know we're a bit hard up on fridge space but curing fish in a wet brine has worked ok when I've made other smoked fish products. We'll let you know how it goes! Pascale
Hi Pascale! Great hearing from y’all! Yes I would love to know how the fish curing goes! I may want to try that myself sometime. Fair winds and following seas!
That looked awesome. As an Aussie this is the perfect little project for me. Seeing you cut correctly made me instantly sub. Thanks so much for sharing.
Wow this was a good video...showed that there’s a lot more to cooking than just heat, coals, grates etc....you brought it down to a science. This is why I subbed! Great vid Russ!
Wow, that was awesome..! I tried a pastrami recipe a few weeks ago but the results were not good. The recipe didn't have no where near the ingredients in your recipe. I know this recipe is going to be awesome and I am going to Costco tomorrow and get me a prime brisket and get it started Monday or Tuesday. Look forward to finally making some great pastrami. Thanks Russ for the awesome video!
@@SmokyRibsBBQ yes sir. I didn't do that last time but learned that later on another video, but the recipe you have is so much more than any other recipe or video I have ever found. I will be so excited if this is the recipe I have been searching for, for many years now. I will definitely update you when I am finished. Thank you so very much for the amazing videos that you always put out.
Finally finished my pastrami and WoW! So much better than any attempt I have ever made, the best of the best! Thanks again for a great video and recipe for the best pastrami I have ever made, this is a keeper! But coming from Russ, I knew it was going to be!
I like apple wood to smoke beef, so that is just another fine option to your using cherry. I do not use so much Instacure #2 (pink curing salt) in making the same batch size of curing mix. I still get a good pink interior color with less nitrate/nitrite content and I am much closer to the guidelines for using the salt with the total weight of meat for the whole batch of mix. I have bookmarked your video to use everytime I make pastrami after this!
Honest Question: I was under the impression the ratio was 1 teaspoon pink salt for every 5 lbs of meat, but that means 6tsp would be appropriate for 30lbs and I don't think the brisket was that heavy. Am I wrong about the ratio?
If I were putting the sodium nitrite directly into ground meat such as sausage, or if I were putting it on the surface of meat such as bacon or jerky, then I would use 0.25% by weight of the total weight of the meat, which actually does equal close to a teaspoon for 5 pounds of meat. In this video I used a solution which included 2 gallons of water. It's beyond the scope of this comment, but when figuring out the amount of sodium nitrite to use, it's always 0.25% of the weight. I also had to consider the weight of the water as well. Plus consider that this is an equilibrium method so it has to be at a certain concentration since the brisket can only absorb so much until it is fully equalized with the solution in the bucket. There is a definite science behind doing it like I did in the video. Hope this makes since to you. Thanks for watching.
It seems really dense for 207. I've done several regular briskets and pastrami briskets. At that temp I'd expect it to be falling apart as you mentioned. I've even cooled mine in the fridge overnight so I could put it on my slicer if I let it get too hot. I didn't see you do a pull test, but it seemed tender when you took a bite.
It was very tender, but keep in mind, the cure also helps firm up the meat, and it will slice better than just a very tender uncured brisket. With that said, putting it in the fridge to firm up more will make it even easier to slice deli thin in a slicer
Love that grinder, and slicer you used. We love corned beef and pastrami, can’t imagine it homemade. Add that to my long list of must tries. That new grill is awesome, thanks for sharing😃
Russ, been a lurker/admirer er. and subscriber This was just an awesome video. It's time I gave you a shout out. You are an inspiration and radiate love. You could cook anything from anywhere and make it it with the respect it deserves. You are special. The world is better off with cooks like you!
Well thank you for the recipe! I will say my egg was running around 225, My pastrami hit 150 in about 2 hours. And took an additional 2 to hit 205. I flipped the fat side up at 125 degrees. I suspect I went a bit quicker as mine is not an offset setup. I tested it for about an hour outside and while still in foil set it into the fridge to slice tomorrow. I will say bring Memorial Day I sliced some chunks off for the neighbors and they took wee blown away. Again that you for the recipe and the “how-to” video.
Man, it is late Sunday night... and now I am starving... with no opportunity to repeat this by morning LOL I can't wait to do this next weekend! Awesome Bro!
Topside is my favourite cut for my take on Pastrami or Pasturma or However we want to say it! It gives those epic ‘strami slices combined with a roast beef vibe.
Outstanding, Rus! That did take a number of steps and time, but I'm sure it was all worth it in the end. I'm sure it tasted great! Better than from the deli! Great video. Thanks for putting it together. 💯% Awesome! 🔥🔥🔥🔥🔥
Hi there, I am so excited . Its my first try to make pastrami . Till now I used to make Basturme which is cured dried meat Armenian style. Got my brisket swimming gently in brine for 3 days now and looking forward to final result . thanks for sharing :)
You were very thorough and informational on how to prepare this amazing ingredients for making a pastrami recipe. Awesome! Thank you sir! Love the podcast!
Just did your recipe this last Sunday with a 13 lb brisket and it is fantastic. Followed your recipe but included the whole packer brisket. Will be my go to for future pastrami. In fact I have a 6 lb beef plate rib in the marinade right now. Thank you-Clay
The flavor really floored me Greg! I wasn't expecting the amazing flavor it has. Not saying this because I did it, but seriously the best I've had to date.
Hi I just cheated I just bought a Saint Patrick's brisket. Already in the brine corned beef and did it your method came out great. I just let it soak in water for 2 days to get rid of all that salt thank you for your video.
Thank you for this fine presentation. I love pastrami but, I have never tried to make it from scratch. Once my part of Wisconsin moves out of the deep freeze, I will be trying this and your recipe seems to be the best one that I have come across.
I love re-watching your older videos! I especially miss That jingle you had..That thing was/is a huge Icon for your channel! It would be awesome if you'd bring it back. Most of us vets of your channel would greatly appreciate it! :)
Russ you NEVER cease to amaze your viewers!! Man the things you come up with to cook is awesome and that pastrami looked FANTASTIC and DELICIOUS!! Like the viewer commented below, I also hit the "LIKE" button before I even watch cause I know whatever you produce is always a hit out of the ball park!! Nicely done Russ.👍💗
I love this country.We got a guy in a camo hat making a Jewish NYC speciality. If this guy isn’t an example of what makes us Americans I don’t know what is. Yee jaw and mazel tov!
That was a great tutorial video for anyone wanting to try homemade corned beef and pastrami. Turned out great! I like that curing marinade bucket you used. One thing to think of is that there are different kinds of mustard seed. Darker seeds have more spice generally. You can play with that. I tend to add pink cure #1 into a brine, after it has cooled. Temps above hot tap water may effect the cure negatively. (Some have said). Eye of round pastrami sounds pretty good too. Thanks for sharing
Heating the sodium nitrite had no effect at all on this as evidence of the solid pink meat meaning it was fully cured, but I'm sure adding it in last would be the same results. Doesn't matter as long as it's in there.
I wouldn't heat the cure or Prague powder. Just saying. www.badgerandblade.com/forum/threads/brining-does-hot-water-neutralize-sodium-nitrites-efficacy.429412/
Something to think about for sure. I'm assuming the cure will dissolve completely in cool water? After the results I got with this cook, I'm not sure I would change anything, but it certainly can't hurt to add it in after it cools presuming it can dissolve and mix completely in with the solution and not settle to the bottom. That would be my only concern.
RUS, that was a outstanding video, man you put a lot of work into that cook and it showed. That Pastrami looked amazing and it was smoked to perfection. When you made that sandwich you had my mouth watering real bad. That was the best video that I have watch you ever make it turned out outstanding, you really know what you are doing and the camera work was fantastic also your edit work was right on point. When you were putting that sandwich together I thought you were never going to stop putting on the Pastrami. LOL AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
Thanks Joe, and it actually looks like more work than it actually is. Just measuring out ingredients and basically tossing them in water, then a smoke a week later. I was really happy with the results. The flavor was amazing!
LOVE pastrami!!!!!....Awesome lookin' recipe!.....Am old-retired-single, have most of the required equipment already, sooooo gotta try this'un....Also, on keto diet for 10 weeks (workin' great)....Can make up a huge brisket, chunk it when done, vac-seal and freeze for future meals....HUNGRY!!!!!
Rus what a fantastic process! Wow that pastrami looks sensational 😍 I can imagine how delicious that sandwich would be and I wanna try that now lol. Yummm!
Looks great! I love pastrami. This has been on my personal to do list for a while. 2019 is going to be my year of getting into homemade lunch meats. Nice work. BTW, I need some like that submersible bucket you have. Always was challenged to hold my fermenting or other submerged foods under liquid.
Next you need to try a dry brine. Works just as well. Takes less seasoning, and don't need near the fridge room to cure. I tried a London broil for my first run. Smaller so if I messed up wouldn't be wasting so much meat. Turned out good. No meat wasted. I do hundreds of lbs of bacon a yr. Not a big fan of washing a lot of seasoning down the drain. I only put on what it needs and go straight from the plastic bag to the smoker. Oh good job. Very professional. I can tell you have been a cook all your life.
I think I will try a dry brine next time. Works great on the bacon I make, so yeah, it should do just fine. The big bucket does take up a lot of refrigerator room.
Man I haven't had a pastrami sandwich since being in the Navy and that's been over 25 years ago. Bro that looks so good and mouth watering. I'd probably eat 2 of those piled high. Awesome job Rus!
This is a fantastic video. Very comprehensive. One question I have is about the cook temp. I have heard a couple of cooks talk about getting it up to 165, then taking it off the smoker for good. Cool, slice, then steam the slices as you use them. So getting the meat to 165 is more of a par cook, and I assume at that point it has plenty of smoke. This is opposed to getting the temp to 205 and then re-heating with the steamer. Thoughts anyone?
Wow so many ingredients!! That Pastrami looks so good 😊 you are truly a Pit Master. Thank You So Much 😊 for this recipe. Most people would not give away their secrets but you are a true Gentleman & A Genius. I bet you could make a Fortune if you cooked like 4 full size Pastrami on your LSG and sold them to your friends 😜😎 Thank You Again Boss 🇺🇸🍺
Agree with @tgoldfisher , if you didn’t brine it; just smoked it with Montreal steak spices you would have smoke meat!! Brisket is smoke meat the belly like you said is real pastrami meat; but you friggin nailed it!!
I've made this once last year and it was amazing. I now have another brisket in brine right now and can't wait. This time I have homemade deli mustard and homemade sauerkraut I'm going to add. Russ, have you ever heard of PEAMEAL BACON? It's a pork loin that's cured using pink salts similar to the way this pastrami is brined and it's very popular up here in Southwestern Ontario. Russ, if you have a peameal bacon recipe you could share, I'd love to see it. Thanks and have a great day.
Rus, that looked insanely good! The brine mixture was packed with all those beautiful strong flavors. Man that had to be good. I never thought about the tightness of the foil wrap. Noted. That was a glorious stacked sammich, brother! I’ll take 2!
You're referring to the Ruben sandwich, which is typically made with corned beef, but we made some the next night with this pastrami (which is nothing more than smoked corned beef) and they were fantastic! Really awesome sandwich!
Thanks for your videos, really great. If I am doing a 6-7Lb brisket and brining it in 2 gallons as you did, do I need to adjust the brine ingredients due to the smaller size? Thanks.
You GOTTA have the bread toasted and flowing with mustard with the Swiss melted and some premium sauerkraut and maybe some spinach (I put it on just because I love spinach but everything else I consider mandatory). Or you could go cold with mustard, two slices of Swiss top and bottom, nice juicy tomato slices, and either romaine/arugala/spinach. Some also put on chilled sauerkraut - I like that too with romaine. I do hot in winter and cold in summer for hanging on the beach with the wife. I find using a coffee grinder that never sees coffee really easy for grinding spices but it can get cumbersome if you have to grind a lot.
I kept it New York authentic with just rye, spicy brown mustard and pastrami. Anything more than that is personal preference, however pastrami is great used instead of corned beef on a Ruben sandwich which does get Swiss cheese, sauerkraut, Russian or Thousand island dressing, but your like me, put what you like on it.
Nicely done Russ. That looked so freaking tastic awesome!!! Yes not a real word!!! But how does one relay that. Ya know ya killing me. Greg earlier with his burger montage too!!! Damn it man!!!!
So I’m Jewish. I know pastrami. I’ve eaten dozens from all of the world famous delis across the country and made dozens of them myself. It took me years to perfect my recipe. You just nailed it. Period end of discussion. My only comment would be to include the deckle/
point next time. That part makes the best pastrami. Fat is good. I am so impressed. Any of you out there that want REAL pastrami, look no further.
Thank you, I appreciate the feedback! I bet the deckle is even more amazing as you said. I was able to do two different videos with the same brisket, so that's the reason I removed the deckle, but off camera, you can bet I'll leave it on going forward! Thanks!
Thanks so much, I really appreciate that a lot!
Thanks for the confirmation on this recipe. I have been searching for a really good pastrami recipe and have been disappointed with the results, but I have faith in Russ, and I know that he will never lie about any of his cooks and tell his subscribers that something is good when he knows that it isn't. I believe that if something he cooked didn't turn out good, you would never see that video.
Tgoldfisher. Can you use a whole brisket ( point and flat) all still connected only trimmed to more than 1/4” fat on the sides?
Love, love, love this recipe! I made my first batch of pastrami this past St Patrick's Day instead of the usual corned beef and cabbage. It was off the charts! The only thing I did differently was when I added the pastrami seasoning/rub on the outside of the brisket after six days in the brine, I placed it back in the frig to let it dry brine with the pastrami rub for another day. That caused the rub to really stick to the brisket. I've been to Katz Deli and the Carnegie Deli in NY, Kenny and Ziggy's in Houston and I have to say this pastrami was equal to theirs! Love your videos and I am a subscriber! Oh, by the way, I smoked mine on a Traeger Silverton using Cherry pellets...
Lived in Jersey 14 years and was in NYC way often. Your Pastrami Sandwhich brought back many good memories
Aint this man deserving a medal for spreading goodness all over the world????????? I SAY YES!
One can get free juniper berries off 'eastern red cedar' trees. Which are actually juniper trees. That's what flavors some gins.
Made this just like he did but used the point and flat of the brisket (separated before brine). Came out better than outstanding! Thank you for the instructions!
MO here!!! Pastrami is one of those foods you walk by and take a piece,,, repeatedly... cause it’s that good!! Nice job!!
It truly is Mo! Thanks for checking it out!
I'm thinking some kind of horseradish concoction would work wonders with that sandwich.
Awesome video man. I’m Jewish and have eaten my share of great commercial pastrami. Yours looks amazing. The only difference between yours and commercial deli pastrami is that the delis usually cold smoke and steam it more. You are correct before serving, you should steam it for butter soft slices.
Pulled it off my 22” WSM at 4:30 this morning. Mrs. and I had the best eggs Benedict and Rueben’s today of our lives. Thank you Russ for sharing this wonderful recipe.
Rather than buying all the spices this recipe requires by the bottle, go to your local natural food store and buy them by the ounce. I pad just under $6.00 for almost every thing. I used a full prime packer brisket from Costco. It is flippin good! Don’t keep thinking about, just do it. It will change your life! 😁
All the ingredients you put in your brine...I bet it's absolutely heavenly!
Just saw a snippet of this video on Facebook and came here to watch the rest of it .
Had never heard of Rus before but my goodness am I glad I stumbled upon these videos ! That pastrami looks incredibly juicy and tender , I bet the flavor is five star !
Can't wait to watch more of his videos 🖤🖤
My daddy owned a butcher store and he made his own corn beef. You had to put in your order months ahead if wanted any of it. He use two big wine barrels and put his brine and meat in those for a few weeks. Mann.... was it good!! ☘️ nice video brought back some good memories 💚 thanks for sharing.
Your welcome and thanks for sharing that about your dad!
This was brilliant thanks for putting together Russ. Going to try it out with tuna belly next time we land a big one. Hoping I might be able to do the curing stage out of the fridge? As you know we're a bit hard up on fridge space but curing fish in a wet brine has worked ok when I've made other smoked fish products. We'll let you know how it goes! Pascale
Hi Pascale! Great hearing from y’all! Yes I would love to know how the fish curing goes! I may want to try that myself sometime. Fair winds and following seas!
You are a very patient and talented man. The "Oh, thats good," gets me every time 😄
That looked awesome. As an Aussie this is the perfect little project for me. Seeing you cut correctly made me instantly sub. Thanks so much for sharing.
Wow this was a good video...showed that there’s a lot more to cooking than just heat, coals, grates etc....you brought it down to a science. This is why I subbed! Great vid Russ!
Thank you Nathan, I really appreciate that! As always, I also appreciate your long running support for my videos and channel!
That was a serious brine recipe. Thanks for the step by step pastrami preparation and cook. Nice comment by tgoldfisher.
Thanks Phil! Your welcome and thanks for watching
By far, my favorite cold cut sandwich. This looks excellent. A lot of steps but, definitly worth it. Yummy
Well worth it, plus I love doing things like this. Kinda makes you feel good when it turns out so well. Thanks for watching Russ!
Wow, that was awesome..! I tried a pastrami recipe a few weeks ago but the results were not good. The recipe didn't have no where near the ingredients in your recipe. I know this recipe is going to be awesome and I am going to Costco tomorrow and get me a prime brisket and get it started Monday or Tuesday. Look forward to finally making some great pastrami. Thanks Russ for the awesome video!
I think you are going to like the results of this one Mike. Don't forget to let it soak in fresh water after the brine.
@@SmokyRibsBBQ yes sir. I didn't do that last time but learned that later on another video, but the recipe you have is so much more than any other recipe or video I have ever found. I will be so excited if this is the recipe I have been searching for, for many years now. I will definitely update you when I am finished.
Thank you so very much for the amazing videos that you always put out.
@@SmokyRibsBBQ I just pulled my brisket out of the brine and it is now soaking. I can't wait until it is done. I will report back!
Finally finished my pastrami and WoW! So much better than any attempt I have ever made, the best of the best! Thanks again for a great video and recipe for the best pastrami I have ever made, this is a keeper! But coming from Russ, I knew it was going to be!
Glad you liked it Michael!
I like apple wood to smoke beef, so that is just another fine option to your using cherry. I do not use so much Instacure #2 (pink curing salt) in making the same batch size of curing mix. I still get a good pink interior color with less nitrate/nitrite content and I am much closer to the guidelines for using the salt with the total weight of meat for the whole batch of mix. I have bookmarked your video to use everytime I make pastrami after this!
My first thought was that there's to much pink salt#2. Otherwise looks good.
You 're awesome man. I watch your videos every day. Just wanted to send some support all the way from Collins MS
Honest Question: I was under the impression the ratio was 1 teaspoon pink salt for every 5 lbs of meat, but that means 6tsp would be appropriate for 30lbs and I don't think the brisket was that heavy. Am I wrong about the ratio?
If I were putting the sodium nitrite directly into ground meat such as sausage, or if I were putting it on the surface of meat such as bacon or jerky, then I would use 0.25% by weight of the total weight of the meat, which actually does equal close to a teaspoon for 5 pounds of meat. In this video I used a solution which included 2 gallons of water. It's beyond the scope of this comment, but when figuring out the amount of sodium nitrite to use, it's always 0.25% of the weight. I also had to consider the weight of the water as well. Plus consider that this is an equilibrium method so it has to be at a certain concentration since the brisket can only absorb so much until it is fully equalized with the solution in the bucket. There is a definite science behind doing it like I did in the video. Hope this makes since to you. Thanks for watching.
It seems really dense for 207. I've done several regular briskets and pastrami briskets. At that temp I'd expect it to be falling apart as you mentioned. I've even cooled mine in the fridge overnight so I could put it on my slicer if I let it get too hot. I didn't see you do a pull test, but it seemed tender when you took a bite.
It was very tender, but keep in mind, the cure also helps firm up the meat, and it will slice better than just a very tender uncured brisket. With that said, putting it in the fridge to firm up more will make it even easier to slice deli thin in a slicer
That was a pretty fast smoking. I would go 205 to 215F and smoke if longer.
Love that grinder, and slicer you used. We love corned beef and pastrami, can’t imagine it homemade. Add that to my long list of must tries. That new grill is awesome, thanks for sharing😃
Christy, once you try this recipe, you will probably never buy store bought again. It's really good.
I'm imagining the aroma coming from that smoker! Looks awesome 😎.
Man, that has to be 10 times better than anything I can get in the best deli. I'm inspired to try to make my own. Thanks!
Russ, been a lurker/admirer er. and subscriber This was just an awesome video. It's time I gave you a shout out. You are an inspiration and radiate love. You could cook anything from anywhere and make it it with the respect it deserves. You are special. The world is better off with cooks like you!
Wow, thank you very much! I really appreciate that!!
Well thank you for the recipe! I will say my egg was running around 225, My pastrami hit 150 in about 2 hours. And took an additional 2 to hit 205. I flipped the fat side up at 125 degrees. I suspect I went a bit quicker as mine is not an offset setup. I tested it for about an hour outside and while still in foil set it into the fridge to slice tomorrow. I will say bring Memorial Day I sliced some chunks off for the neighbors and they took wee blown away. Again that you for the recipe and the “how-to” video.
Is it worth it to make your own rather than just buy it? You just showed that yes it is. Absolutely wonderful!
Thanks Ry! I appreciate you checking it out brother and most definitely worth doing it yourself :)
I'm so glad I ate lunch before watching this. Really nice, Rus. Thanks!
Thanks, I appreciate it Sapo!
@@SmokyRibsBBQ Whats the longest time you can brine the brisket
Anxious to see other cuts corned/pastrami'ed. Outstanding video, thank you! Subbed!
Thank you for subscribing, I appreciate it!
Man, it is late Sunday night... and now I am starving... with no opportunity to repeat this by morning LOL I can't wait to do this next weekend! Awesome Bro!
I’ve never tried cooking pastrami but I believe I will have to try it. That looked so good!!!
Topside is my favourite cut for my take on Pastrami or Pasturma or However we want to say it!
It gives those epic ‘strami slices combined with a roast beef vibe.
Outstanding, Rus! That did take a number of steps and time, but I'm sure it was all worth it in the end. I'm sure it tasted great! Better than from the deli! Great video. Thanks for putting it together.
💯% Awesome! 🔥🔥🔥🔥🔥
I love doing this sort of thing. It's a lot of fun to me and I love when it turns out as good as this did.
Heck Yeah! I love Pastrami! Great video Rus!
Thanks Darrin, I appreciate you watching!
@@SmokyRibsBBQ Always!
Hi there, I am so excited . Its my first try to make pastrami . Till now I used to make Basturme which is cured dried meat Armenian style. Got my brisket swimming gently in brine for 3 days now and looking forward to final result . thanks for sharing :)
I used this recipe this week. Smoked it yesterday and had it tonight. Don’t think I will buy pastrami again! Thanks
Those hand cut thicker slices reminds me of Katz's Deli!! It looks fantastic!!
You were very thorough and informational on how to prepare this amazing ingredients for making a pastrami recipe. Awesome! Thank you sir! Love the podcast!
Just did your recipe this last Sunday with a 13 lb brisket and it is fantastic. Followed your recipe but included the whole packer brisket. Will be my go to for future pastrami. In fact I have a 6 lb beef plate rib in the marinade right now. Thank you-Clay
Glad you enjoyed the recipe and thanks for the feedback!
You had my mouth watering during the knife slicing scene! So juicy! I'm betting that tasted out-of-this-world!
The flavor really floored me Greg! I wasn't expecting the amazing flavor it has. Not saying this because I did it, but seriously the best I've had to date.
Hi I just cheated I just bought a Saint Patrick's brisket. Already in the brine corned beef and did it your method came out great. I just let it soak in water for 2 days to get rid of all that salt thank you for your video.
Crystal Nichole wow what a Great Idea. I’m going to do your trick. Thank You So Much 😊
Watching you take that big test bite is the icing on the cake. Great video, thank you for sharing.
Wow this really looks delicious. I didn’t know pastrami was something you could make at home.
Been very excited to see this cook. Turned out awesome! I need that spice grinder.
Thanks David, I appreciate it! The SnS Kamado did a great job on this!
Thank you for this fine presentation. I love pastrami but, I have never tried to make it from scratch. Once my part of Wisconsin moves out of the deep freeze, I will be trying this and your recipe seems to be the best one that I have come across.
Well done, Russ. What an incredible cook. I’m inspired to try this on my own. 🍻
Great detailed video. Best part of pastrami is the fat and spices at the top of the slice. Delicious!!
My favorite channel to watch I watch ones I've already watched multiple times love it
I sure appreciate that! Thank you very much!
@@SmokyRibsBBQ you're welcome keep them coming🙏
I love re-watching your older videos! I especially miss That jingle you had..That thing was/is a huge Icon for your channel! It would be awesome if you'd bring it back. Most of us vets of your channel would greatly appreciate it! :)
Russ you NEVER cease to amaze your viewers!! Man the things you come up with to cook is awesome and that pastrami looked FANTASTIC and DELICIOUS!! Like the viewer commented below, I also hit the "LIKE" button before I even watch cause I know whatever you produce is always a hit out of the ball park!! Nicely done Russ.👍💗
Thanks for the awesome comments, I sure appreciate it!
Bro you have the best cooking personality ive ever come across..love your channel..
Thanks so much, I really appreciate that!
Really looked fantastic with the seasoning and your smoking of this brisket seasoned to be a Pastrami. Wonderful video. Really enjoyed watching you.
I love this country.We got a guy in a camo hat making a Jewish NYC speciality. If this guy isn’t an example of what makes us Americans I don’t know what is. Yee jaw and mazel tov!
Thanks for sharing Rus!
Thanks for watching!
That was a great tutorial video for anyone wanting to try homemade corned beef and pastrami.
Turned out great!
I like that curing marinade bucket you used. One thing to think of is that there are different kinds of mustard seed. Darker seeds have more spice generally. You can play with that. I tend to add pink cure #1 into a brine, after it has cooled. Temps above hot tap water may effect the cure negatively. (Some have said). Eye of round pastrami sounds pretty good too. Thanks for sharing
Heating the sodium nitrite had no effect at all on this as evidence of the solid pink meat meaning it was fully cured, but I'm sure adding it in last would be the same results. Doesn't matter as long as it's in there.
I wouldn't heat the cure or Prague powder. Just saying.
www.badgerandblade.com/forum/threads/brining-does-hot-water-neutralize-sodium-nitrites-efficacy.429412/
Something to think about for sure. I'm assuming the cure will dissolve completely in cool water? After the results I got with this cook, I'm not sure I would change anything, but it certainly can't hurt to add it in after it cools presuming it can dissolve and mix completely in with the solution and not settle to the bottom. That would be my only concern.
Looks fantastic, I’ll have to rewatch it to get the ingredients again. Thanks
When I was younger I worked in several Jewish Deli's and yes goldfisher Smokey does have it down pat. He has great tatto's also.
Wow, that's a great tutorial on pastrami. Thanks so much for sharing this with all of us
My mouth is watering ... That looked so delicious Russ ... You nailed that man ... Great Job
Great looking Pastrami! One of my most satisfying cooks was making homemade pastrami.
RUS, that was a outstanding video, man you put a lot of work into that cook and it showed. That Pastrami looked amazing and it was smoked to perfection. When you made that sandwich you had my mouth watering real bad. That was the best video that I have watch you ever make it turned out outstanding, you really know what you are doing and the camera work was fantastic also your edit work was right on point. When you were putting that sandwich together I thought you were never going to stop putting on the Pastrami. LOL AWESOME JOB MY FRIEND. GOD BLESS YOU.!!!!
Thanks Joe, and it actually looks like more work than it actually is. Just measuring out ingredients and basically tossing them in water, then a smoke a week later. I was really happy with the results. The flavor was amazing!
I was instructed that nitrite (cure #1) breaks down with heat and therefore should only be added after the brine cools somewhat.
Well would you say this was fully cured or not? I say yes, and fire your instructor ;)
100% I am doing this!! Great job Rus and that Pastrami looks fantastic!!!!!
You won’t regret it brother
Now that looks delicious, One thing comes to mind is Katz Deli at the end.
Oh man, you have made me soooo hungry. I have a brisket in the fridge just waiting to go when the weather warms up.
OH Man!!!! That pastrami looks absolutely delicious full 💯for your first time making pastrami keep up the great work Russ 👍
LOVE pastrami!!!!!....Awesome lookin' recipe!.....Am old-retired-single, have most of the required equipment already, sooooo gotta try this'un....Also, on keto diet for 10 weeks (workin' great)....Can make up a huge brisket, chunk it when done, vac-seal and freeze for future meals....HUNGRY!!!!!
Rus what a fantastic process! Wow that pastrami looks sensational 😍 I can imagine how delicious that sandwich would be and I wanna try that now lol. Yummm!
It was pretty amazing if I do say so myself Angie! Terynia just loves it! Thanks for checking it out, I appreciate it!
Nicely done Rus, this looks amazing. Just watching this video made my bub bubs bounce.
To say it was your first time doing this, it sure looks delicious. 😋 awesome job preparing it.
Thanks for the recipe. I'll be doing my first one, using this as a guide. Thanks again sir, keep up the good work.
Epic Russ. Thanks for doing this one. Certainly a process not to be scared of. Cheers.
Fantastic was a great word Rus, that was beautiful!
Thanks Steve, I appreciate you checking the video out!
Great Video Rus, the quality was real good. The Sandwich was even better.
Looks great! I love pastrami. This has been on my personal to do list for a while. 2019 is going to be my year of getting into homemade lunch meats. Nice work. BTW, I need some like that submersible bucket you have. Always was challenged to hold my fermenting or other submerged foods under liquid.
Thanks Larry, I appreciate you stopping by. Yeah the Briner buckets are very handy!
Next you need to try a dry brine. Works just as well. Takes less seasoning, and don't need near the fridge room to cure. I tried a London broil for my first run. Smaller so if I messed up wouldn't be wasting so much meat. Turned out good. No meat wasted. I do hundreds of lbs of bacon a yr. Not a big fan of washing a lot of seasoning down the drain. I only put on what it needs and go straight from the plastic bag to the smoker. Oh good job. Very professional. I can tell you have been a cook all your life.
I think I will try a dry brine next time. Works great on the bacon I make, so yeah, it should do just fine. The big bucket does take up a lot of refrigerator room.
Man I haven't had a pastrami sandwich since being in the Navy and that's been over 25 years ago. Bro that looks so good and mouth watering. I'd probably eat 2 of those piled high. Awesome job Rus!
Thanks Scott! This turned out so good. Much better than any deli pastrami I've ever had. It sure didn't last long either LOL
This is a fantastic video. Very comprehensive. One question I have is about the cook temp. I have heard a couple of cooks talk about getting it up to 165, then taking it off the smoker for good. Cool, slice, then steam the slices as you use them. So getting the meat to 165 is more of a par cook, and I assume at that point it has plenty of smoke. This is opposed to getting the temp to 205 and then re-heating with the steamer. Thoughts anyone?
Wow so many ingredients!! That Pastrami looks so good 😊 you are truly a Pit Master. Thank You So Much 😊 for this recipe. Most people would not give away their secrets but you are a true Gentleman & A Genius. I bet you could make a Fortune if you cooked like 4 full size Pastrami on your LSG and sold them to your friends 😜😎 Thank You Again Boss 🇺🇸🍺
That pastrami looked great. You did a great job Russ👍👍👍
Thank you, I appreciate that!
Good grief that looked good. I absolutely must do this! I know it's worth every minute of the wait time to pull this off. 🍻👍
Thanks Jaxx and very well worth it brother and super easy!
He knows how to make a REAL TACO, with soft and hot tortilla !!!! A.O.K.
That was your first time doing the Pastrami! Wow, that was wonderful! I wanted a piece so bad! Great Job, your instructions were so good1
Agree with @tgoldfisher , if you didn’t brine it; just smoked it with Montreal steak spices you would have smoke meat!! Brisket is smoke meat the belly like you said is real pastrami meat; but you friggin nailed it!!
Fantastic that pink is perfection you made me so hungry 😋👍
Hey Russ, looks like that pastrami came out fantastic and that SnS kamado did one heck of a job on it
Thanks, I was really happy with it and yes sir, the kamado rocked the pastrami!
I just deboned a pork should/butt, smoked it at 275° for 6 hrs, and made a delicious porkstrami!! Trust me!!Try it!! You'll NEVER GO BACK TO BRISKET!
I've made this once last year and it was amazing. I now have another brisket in brine right now and can't wait. This time I have homemade deli mustard and homemade sauerkraut I'm going to add. Russ, have you ever heard of PEAMEAL BACON? It's a pork loin that's cured using pink salts similar to the way this pastrami is brined and it's very popular up here in Southwestern Ontario. Russ, if you have a peameal bacon recipe you could share, I'd love to see it. Thanks and have a great day.
I have to try this one. It's going to be great. Thanks for this one !
Love you videos, keep up the good work!
Rus, that looked insanely good! The brine mixture was packed with all those beautiful strong flavors. Man that had to be good. I never thought about the tightness of the foil wrap. Noted. That was a glorious stacked sammich, brother! I’ll take 2!
Thanks Mike! Brother, I hope you give this a try sometime! It's really good. We made Rubens tonight with some of the leftovers. I appreciate it Mike!
Takin it to the next level!! Corned beef is good but Pastrami is amazing. Lol. Thin sliced and hot n juicy on a hoagie roll. Yup.
I'm always wondered how they made pastrami and you made it look so easy I'm going to have to give it a try myself
Awesome looking pastrami Rus! I am ordering that brining bucket, never seen one like that.
Thanks Tom! I'm really liking these briner buckets! Makes it so easy to keep from floating.
Don't some places put thousand island, sour kraut and Swiss and then toast it. Or is that another type of sandwich?
You're referring to the Ruben sandwich, which is typically made with corned beef, but we made some the next night with this pastrami (which is nothing more than smoked corned beef) and they were fantastic! Really awesome sandwich!
@@SmokyRibsBBQ There you go. A Ruben. That's it👍👍
Thanks for your videos, really great. If I am doing a 6-7Lb brisket and brining it in 2 gallons as you did, do I need to adjust the brine ingredients due to the smaller size? Thanks.
You GOTTA have the bread toasted and flowing with mustard with the Swiss melted and some premium sauerkraut and maybe some spinach (I put it on just because I love spinach but everything else I consider mandatory). Or you could go cold with mustard, two slices of Swiss top and bottom, nice juicy tomato slices, and either romaine/arugala/spinach. Some also put on chilled sauerkraut - I like that too with romaine. I do hot in winter and cold in summer for hanging on the beach with the wife.
I find using a coffee grinder that never sees coffee really easy for grinding spices but it can get cumbersome if you have to grind a lot.
I kept it New York authentic with just rye, spicy brown mustard and pastrami. Anything more than that is personal preference, however pastrami is great used instead of corned beef on a Ruben sandwich which does get Swiss cheese, sauerkraut, Russian or Thousand island dressing, but your like me, put what you like on it.
Nicely done Russ. That looked so freaking tastic awesome!!! Yes not a real word!!! But how does one relay that. Ya know ya killing me. Greg earlier with his burger montage too!!! Damn it man!!!!
Will definitely be trying this! Thanks Rus