Hi Ron, tried this yesterday and it turned out great. The seasoning really made it. I had to use some deli mustard I had on hand and it worked ok but I'm going to get some of that spicy mustard you used. I love pastrami so thanks for another great video and idea. Good job!
Ah, @Cptnron302... We'll have to disagree slightly on the prep approach for the store bought corned brisket. I love both the full fat cap and the saltiness of the brine. So no trimming nor desalination for me; a quick rinse is all I need. But then, I also prefer belly lox over Nova, and will add a good sprinkle of kosher salt to Nova when belly lox isn't available. Regarding the steaming stage... Will it work with a bottle of Warsteiner or similar lager? I love doing my corned beef and cabbage in Warsteiner, but I don't know if steam from beer would make much of a flavor difference.
You know what Illume? I love that we have slightly different ways of doing things because you have given me some really great ways of doing things. As far as the beer, I can't see how you could go wrong!
Amazing technique! Could I just wrap in butcher paper at the 165 mark and continue to cook it low and slow until it hits 203? Or is the Dutch oven high heat technique that critical?
Captain, greatly enjoy your shows. The written instructions state using a 4-5 lb. corned beef; the video shows a 2.6 lb. corned beef. Are the suggested cooking times on the video for the smaller piece of beef? Thanks.
great recipe that I am definitely gonna try. not to be negative nancy (who is she) but I did not see the peppercorns you said you showed us. I know they are in the recipe but
I will try this but Im going to let it cool down and put in fridge over night, cause I am making a roast beef and pastrami sandwich so I want the meat cold, have a really good meat slicer to,, yeah its deli time, I have to wait till corned beef comes on sale which is this month.
Ron, your meat is so moist... And, the texture of you crust is amazing! I have the Sabrett's mustard in the fridge, and an extra corned beef. I may have to give this a go!
Pastrami and Corned beef start from the same thing. A brisket. They are both brined in salt rocks, called corns, therefore corned beef, but pastrami is smoked on a grill to become pastrami. Corned beef is just boiled. So he is making a pastrami. Just because it says corned beef on the package doesn't mean it has to be prepared that way.
I sold my house and I bought a condo thinking that I was going to travel, but that went out the window due to this pathetic economy. Now I’m buying a house again because I miss my barbecue, no barbecue allowed in this communist HOA. I’m definitely going to make this pastrami recipe… and I’m dying to make FRANGO A CAFREAL. I was hoping you would make it since you have the perfect setup… same setup I’ll be getting when my house is built.
I googled it and people are making it but not the original recipe. It’s supposed to be a recipe from Mozambique, not India, etc. it’s a whole chicken split in the back, that way the breasts stay intact, holding the juices. Ingredients is supposed to be: Garlic Piri piri Sea salt Coconut milk Lemon juice Marinated for a couple hours. Then keep brushing the seasoning on it as it cooks, flipping it and brushing it as you go.
@@tommccarthy432 I would love to see a smoked tongue recipe! I've been using my Instant Pot to cook both Jewish-style sweet and sour tongue and Mexican lengua. Smoked tongue sounds amazing.
I don't really go by the final temp for this, it is more a matter of consistency. If you are looking for a final temp, I'd guess that the same as a brisket, approx. 203. The main thing is that a probe will slide in and out with no resistance.
This would be too sweet for me; I don't like it with the sugar. Coriander, black pepper and garlic powder. And you don't get enough smoke at 278 degrees, At 225 it takes all day. The problem with this is that after shrinkage, that $25 corned beef yields 2 sandwiches. With the bread and the fuel ( electricity and pellets in my case) it's $14 per sandwich. If the store corned beef is over $3.99/lb it's not worth the effort. Also you should note that you don't want to de-salinate it for too long, or it's too bland and you'll need salt. Overnight but no more.
Great video. Super informative, practical and entertaining to boot. Thanks for the effort and motivating us to make some pastrami.
Glad you enjoyed it!
Hi Ron, tried this yesterday and it turned out great. The seasoning really made it. I had to use some deli mustard I had on hand and it worked ok but I'm going to get some of that spicy mustard you used. I love pastrami so thanks for another great video and idea. Good job!
Great to hear! I am so glad that you enjoyed it. Now, did ya send me some????
Sorry, it was too good and disappeared too fast. 🙂@@FOGOcharcoal
Wow looks so delicious I miss New York delis n food I grow up in Wantagh
You and me both!
Ah, @Cptnron302...
We'll have to disagree slightly on the prep approach for the store bought corned brisket. I love both the full fat cap and the saltiness of the brine. So no trimming nor desalination for me; a quick rinse is all I need.
But then, I also prefer belly lox over Nova, and will add a good sprinkle of kosher salt to Nova when belly lox isn't available.
Regarding the steaming stage...
Will it work with a bottle of Warsteiner or similar lager? I love doing my corned beef and cabbage in Warsteiner, but I don't know if steam from beer would make much of a flavor difference.
You know what Illume? I love that we have slightly different ways of doing things because you have given me some really great ways of doing things. As far as the beer, I can't see how you could go wrong!
Great stuff, Cap'n! I have a Wagyu Brisket Corned Beef I found at Costco - oughta be good. Thank you.
Oh man oh man, you are in for a real treat!
You had some pastrami and bread with that mustard. No complaints from me. I spread the spicy mustard on thick too! Love when things are extra good!
I am making more this week. Wanna come over and have some?
Amazing technique! Could I just wrap in butcher paper at the 165 mark and continue to cook it low and slow until it hits 203? Or is the Dutch oven high heat technique that critical?
You could definitey do that.
Captain, greatly enjoy your shows. The written instructions state using a 4-5 lb. corned beef; the video shows a 2.6 lb. corned beef. Are the suggested cooking times on the video for the smaller piece of beef? Thanks.
I think that I actually used the combined weight of two pieces of meat. The times would be the same as long as you are cooking two together.
Fantastic job again Ron! This so cool 😎
Thank you so much 😀 Give it a shot Bruce, you'll be happy you did!
Nice work Tony… I mean captain
Finkle is Einhorn...Einhorn is Finkle......
i suscribed as soon as he said "Lets make som NY style Pastrami ova hea!..." LMAO!!!
fuhgettaboutit
I noticed you took the probe out before steaming. Can you leave the probe in at this point as well?
I am sure that you could but I didn't really see the need to leave it in.
great recipe that I am definitely gonna try. not to be negative nancy (who is she) but I did not see the peppercorns you said you showed us. I know they are in the recipe but
I noticed that too. I guess that they are laying on the cutting room floor. Damn editing department! They were just regular black peppercorns.
I will try this but Im going to let it cool down and put in fridge over night, cause I am making a roast beef and pastrami sandwich so I want the meat cold, have a really good meat slicer to,, yeah its deli time, I have to wait till corned beef comes on sale which is this month.
That will definitely help with the slicing
Ron, your meat is so moist... And, the texture of you crust is amazing! I have the Sabrett's mustard in the fridge, and an extra corned beef. I may have to give this a go!
Highly, HIGHLY recommended. Sorry I didn't answer quicker, you sent me down a BMX rabbit hole!
@FOGO Charcoal Hahaha and you love it!
@@2Wheels_NYC yes….yes I do
Well done. You have cooked it in the style of Montreal Smoked Meat, which is pretty much the same as pastrami.
Yes, you are right
Pastrami and Corned beef start from the same thing. A brisket. They are both brined in salt rocks, called corns, therefore corned beef, but pastrami is smoked on a grill to become pastrami. Corned beef is just boiled. So he is making a pastrami. Just because it says corned beef on the package doesn't mean it has to be prepared that way.
That is correct, thank you.
@@FOGOcharcoal I actually did what you did with one of those Jennie-O corned beefs (beeves?). Its good shit.
nice yummy
Thanks a lot, it is so easy and so tasty!
I sold my house and I bought a condo thinking that I was going to travel, but that went out the window due to this pathetic economy. Now I’m buying a house again because I miss my barbecue, no barbecue allowed in this communist HOA. I’m definitely going to make this pastrami recipe… and I’m dying to make FRANGO A CAFREAL. I was hoping you would make it since you have the perfect setup… same setup I’ll be getting when my house is built.
I googled it and people are making it but not the original recipe. It’s supposed to be a recipe from Mozambique, not India, etc.
it’s a whole chicken split in the back, that way the breasts stay intact, holding the juices.
Ingredients is supposed to be:
Garlic
Piri piri
Sea salt
Coconut milk
Lemon juice
Marinated for a couple hours.
Then keep brushing the seasoning on it as it cooks, flipping it and brushing it as you go.
Tony, if you don't mind, shoot me an email, cptnron302@gmail.com or hit me on Instagram or FB. I'd like to discuss this further.
@@FOGOcharcoal … will do. Thank you
You used a diffuser on the egg like typical smoking, correct? I make lots of your recipes; always fun to see your bbq passion.
You choose to buy a house in an HOA that doesn’t allow a barbecue then blame the HOA that you can’t have a barbecue?
Enjoy the vid and let’s see your pastrami!
Hi Ron,
Your video reminded me of the beef tongue we used to get with the pastrami sandwiches in NJ. Have you tried to do beef tongue on the egg?
Tom
@@tommccarthy432
I would love to see a smoked tongue recipe! I've been using my Instant Pot to cook both Jewish-style sweet and sour tongue and Mexican lengua. Smoked tongue sounds amazing.
Yes. I want a whole one, not a piece
Well, you know where to find us!
By “soak in water for a day” i heard run under cold water for 2 hours. 😂
LMAO!~ We must have the same ear doctor. Seriously though, it will be too salty if you do not desalinate it
How to make 1 sandwich in 29 hours.
You want in eternal temp of the meat to be 165, what do you want the eternal temp of the meat to reach after 2 hours in a steam bath around 195
I don't really go by the final temp for this, it is more a matter of consistency. If you are looking for a final temp, I'd guess that the same as a brisket, approx. 203. The main thing is that a probe will slide in and out with no resistance.
it is just fun cooking/BBQ and watch what other guys do, thanks for your ideas and time to respond back@@FOGOcharcoal
Can't be done. Corned beef and pastrami are two completely different things.
We did it!
Nothing better then a fatty pastrami
You've got that right!
Fatty Pastrami was my nickname in high school.
What a way to treat a cast iron pot! 😅😅
Ricky Ricky Ricky.....sigh....it is ceramic, not cast iron!
Great job 🥳, i did without sosking, just rinsed🥺, delicious!. I didn't soak cuz corn my own, do bacon too, thats why only ass Is fat🤣😂.
Hey, nothing wrong with corning it yourself. Great job!
@@FOGOcharcoal so expensive these days lol, cheaper stock up after st. Patrick day. Sad what became of butcher industry. 👍
@@ronaldyeater3322 no doubt my friend.
This would be too sweet for me; I don't like it with the sugar. Coriander, black pepper and garlic powder. And you don't get enough smoke at 278 degrees, At 225 it takes all day. The problem with this is that after shrinkage, that $25 corned beef yields 2 sandwiches. With the bread and the fuel ( electricity and pellets in my case) it's $14 per sandwich. If the store corned beef is over $3.99/lb it's not worth the effort.
Also you should note that you don't want to de-salinate it for too long, or it's too bland and you'll need salt. Overnight but no more.
That is totally correct!
Pastrami is supposed to be fatty.
Just another pretender wannabe...big fail.
Thanks for watching our video of this delicious pastrami.