I watch a lot of recipe videos so this popped up on my feed. Thanks for this interesting way to make pastrami! What is pastrami normally made of? My understanding is that the tip has more fat. But great idea to get that fat off 😉
Pastrami is made from brisket both flat and tip parts. The store just charges you more for the flat sections. Yes the tip has a little more fat with in the structure of the meat.
I can not believe what you pay on sale for corned beef, I bought flat cut the same brand for 3.99, you don't want to know what we paid for the other cut, I buy about 10 of the flat mostly to make pastrami, if you buy and freeze make sure you desalinate longer in the refrigerator, for some reason the saltiness increases with freezing. Shane you take it of the smoker at 150 degrees and wrap in foil, try butcher paper. The biggest concern I have is that once you pull it at 150 you don't steam it until it reaches 203 degrees which is the the safe temperature for pastrami, smoke it to 203 or pull it at a lower temperature and steam it until it reaches 203 degrees, you won't be disappointed. So much cheaper making it yourself. Now I want pastrami, but I have plenty of corned beefs.
A few days after I made this video I shopped around again and found a whole brisket at $3.99lb. It is rare to find them that cheap and our stores around here don't carry them that often. But already made pastrami is so expensive i refuse to buy it already made. One of the reasons I use the foil is because it seals in the juices and the heat vs the butcher paper. The heat does climb after covered and it will steam for up to 15-20 wrapped in foil. If I wasn't slicing the pastrami so thin I would have covered it in foil and left it on the pit for another few hours at 250-300 degrees to break down that toughness. Brisket no matter what is a tuff meat but at the higher temps you loose a lot of moisture (fat). Now if it is non cured meat then I would change my temps a little bit. Next time I will bring it up to the 203 you suggested and give it a try. We have run a BBQ catering business almost all my life and have to follow the safe practices. The safe temperature for smoking pastrami, like any other meat, is 145°F (63°C) as recommended by the United States Department of Agriculture (USDA) for food safety so we are good there. Making Pastrami is still fairly new to me 2 year as far as getting the perfect pastrami. I am always willing to take suggestions and learn so thank you for your suggestions.
@@ClementFamilyFarms Shane you make 2 of my absolute favorite things, pastrami and pure vanilla extract. I have a couple different recipes for pastrami, one is actually an oven method that is excellent as I live on the New England coast and do not want to be outside tending it during our winters. But I guess California got it worse in some areas than we did this winter. I would love to have your slicer would make carving pastrami a lot easier. I never ever buy it from the deli either, refuse to pay that price.
Thank you for sharing. I love watching you.....
Thank you so much!
Good morning. :) Thank you for the new video.☺
Great video Shane! Can't wait to find one of these suckers at the store and try it out.
Thank you
love the vids bud keep going
Glad you like them!
Great video, I love Pastrami. What flavor pellets did you use in the pellet smoker.
I am using the pit boss hardwood oak blend. I like it because it is a nice mild smoke and not overpowering.
I watch a lot of recipe videos so this popped up on my feed. Thanks for this interesting way to make pastrami! What is pastrami normally made of? My understanding is that the tip has more fat. But great idea to get that fat off 😉
Pastrami is made from brisket both flat and tip parts. The store just charges you more for the flat sections. Yes the tip has a little more fat with in the structure of the meat.
🇦🇺200 F/ 93 C
Internal temp 155 F/ 68 C
I can not believe what you pay on sale for corned beef, I bought flat cut the same brand for 3.99, you don't want to know what we paid for the other cut, I buy about 10 of the flat mostly to make pastrami, if you buy and freeze make sure you desalinate longer in the refrigerator, for some reason the saltiness increases with freezing. Shane you take it of the smoker at 150 degrees and wrap in foil, try butcher paper. The biggest concern I have is that once you pull it at 150 you don't steam it until it reaches 203 degrees which is the the safe temperature for pastrami, smoke it to 203 or pull it at a lower temperature and steam it until it reaches 203 degrees, you won't be disappointed. So much cheaper making it yourself. Now I want pastrami, but I have plenty of corned beefs.
A few days after I made this video I shopped around again and found a whole brisket at $3.99lb. It is rare to find them that cheap and our stores around here don't carry them that often. But already made pastrami is so expensive i refuse to buy it already made. One of the reasons I use the foil is because it seals in the juices and the heat vs the butcher paper. The heat does climb after covered and it will steam for up to 15-20 wrapped in foil. If I wasn't slicing the pastrami so thin I would have covered it in foil and left it on the pit for another few hours at 250-300 degrees to break down that toughness. Brisket no matter what is a tuff meat but at the higher temps you loose a lot of moisture (fat). Now if it is non cured meat then I would change my temps a little bit. Next time I will bring it up to the 203 you suggested and give it a try. We have run a BBQ catering business almost all my life and have to follow the safe practices. The safe temperature for smoking pastrami, like any other meat, is 145°F (63°C) as recommended by the United States Department of Agriculture (USDA) for food safety so we are good there. Making Pastrami is still fairly new to me 2 year as far as getting the perfect pastrami. I am always willing to take suggestions and learn so thank you for your suggestions.
@@ClementFamilyFarms Shane you make 2 of my absolute favorite things, pastrami and pure vanilla extract. I have a couple different recipes for pastrami, one is actually an oven method that is excellent as I live on the New England coast and do not want to be outside tending it during our winters. But I guess California got it worse in some areas than we did this winter. I would love to have your slicer would make carving pastrami a lot easier. I never ever buy it from the deli either, refuse to pay that price.