Pork Butt Pastrami

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  • N4sir

    Well-Known Member
    Premium Member
    Rating - 100%
    26   0   0
    Aug 13, 2010
    2,507
    83
    Metairie, LA


    This was something I've been wanting to do for a good while and finally did it. Since a recently got some pork butts for .79 a pound I definitely wanted to do it.

    I mixed up the maple cure brine as instructed on a Pastrami kit I had and put the butt in it to brine for 5 days. On the fifth day I removed it from the brine and rinsed it well then I trimmed the thick fat cap off(Next time I will trim it before brining)and some other large fat deposits and put the butt in the fridge to open air dry. After a day of drying with it slightly damp I applied the pastrami seasoning rub liberally and put it to smoke on my Traeger. It went on at about 6:30 am and I took it off about 7:30 that night after it reached 200 degrees.


    Seasoned and ready to smoke.

    50216490331_550ac93ff4_b.jpg


    Right before taking it off the Traeger.

    50216715397_0dbbe6e821_b.jpg


    I let it cool down a bit before putting it in a pan and covering tightly before putting it in the fridge for a couple of days.

    Yesterday afternoon I sliced it up while still cold and put it in a pan to warm slowly at 300 degrees and get some steam in it.

    50231711003_68c9832939_b.jpg



    I should mention that this was a bone in butt roast which I didn't remove until I was slicing it yesterday. You can easily see the white fat marbling throughout the slices.

    50232358286_28ea3a4b16_b.jpg


    Most of the fat you see in the above picture melted and made for even juicier meat.

    Here's some of what I used to make a sandwich on Jewish Rye with Swiss cheese.

    50232578682_8551e33ed2_b.jpg


    Served with tater tots. Mine had brown mustard and mayo with a couple slices of Swiss cheese.

    50232578477_1297659898_b.jpg


    This isn't a great picture and does no justice for how nice this sandwich looked. I just wish the Jewish Rye was cut in thicker slices.

    50232357786_e6314198c8_b.jpg


    I have to say this was a pretty damn good tasting pastrami! It was tender and juicy and I will definitely be doing it again. Considering it was 79 cents a pound pork butt I'd bet in a side by side comparison of more expensive brisket I could see doing a couple of these next time.

    50231709918_d68380ddec_b.jpg



     

    Magdump

    Don’t troll me bro!
    Rating - 100%
    163   0   0
    Dec 31, 2013
    9,396
    113
    Hammond, Louisiana
    Gosh damn big sir, you truly struck a nerve in my belly this time. Pastrami is one of my all time favorites and something I rarely get, other than Hillshire Farms in a pack. I’ve also not had a decent muffuletta in a great while. I think I may try this and just hope I get it halfway right by your standard! If your ears start burning tomorrow that’s me cussing you, btw.
    I might even run it on the meat slicer.
     
    Last edited:

    rugrat

    *Banned*
    Rating - 0%
    0   0   0
    Jul 21, 2020
    115
    16
    Louisiana
    Gosh damn big sir, you truly struck a nerve in my belly this time. Pastrami is one of my all time favorites and something I rarely get, other than Hillshire Farms in a pack. I’ve also not had a decent muffuletta in a great while. I think I may try this and just hope I get it halfway right by your standard! If your ears start burning tomorrow that’s me cussing you, btw.
    I might even run it on the meat slicer.
    I had a muffulotta for lunch today. It was great as it always is from the store I buy it from!
     

    cyclone1970

    Oldie
    Premium Member
    Rating - 0%
    0   0   0
    May 10, 2014
    408
    43
    Covington LA
    It seems like every food you show here is even better than the last one. Very enjoyable to see your efforts. I wonder if you are a professional chef?
     

    323MAR

    Well-Known Member
    Silver Member
    Rating - 100%
    24   0   0
    Jan 15, 2014
    2,484
    83
    New Oeleans LA
    You are reminding me of my last trip to New York. Your meat looks every bit as good as anything I have ever seen in one of their delis.
     

    tallwalker

    Well-Known Member
    Rating - 100%
    19   0   0
    Jul 24, 2012
    1,002
    38
    Covington, LA
    You said you used a pastrami kit? What does it come with and are the instructions pretty good? I’d like to try this with some homemade sourdough rye bread I am finally getting decent at making after ruining LOTS.

    Looks delicious!


    Sent from my iPad using Tapatalk
     

    N4sir

    Well-Known Member
    Premium Member
    Rating - 100%
    26   0   0
    Aug 13, 2010
    2,507
    83
    Metairie, LA
    First off I'm sorry to disappoint you all but no, I don't have any formal training in cooking. Everything is self learned but both my parents were great cooks so I guess that's where i get it from.

    The pastrami kit I used was from http://www.sausagesource.com/welcome-to-the-sausage-source/ Which I don't think is in business anymore.

    I'm sure there's a bunch of recipes online or you can look for a rub ready to buy.


    BTW, I had another sandwich today for lunch an it seemed to be even better. I think the next time I do this I will make some homemade buns to serve on.

    Funny thing about my pork pastrami..... The other day when we were finished eating my wife went to transfer the slice to a plastic container and it was falling apart like pulled pork. So this is kind of like pulled pork pastrami now. Still fantastic!!!
     
    Last edited:

    coonassplumber

    Resident Turdsmith'
    Rating - 100%
    3   0   0
    Sep 17, 2006
    62
    6
    Baton Rouge
    Looks fantastic, gonna give that a go. Try doing a well marbled chuck roast, best I've found. I've been doing em a long time and my preferred way for brisket is to brine 5 days, season (fresh cracked coriander seeds through a pepper mill is key) in fridge for a day, smoke and then lop off what i want to serve and put it in an instant pot for 40 minutes. Sounds like overkill, but it's the ****. I like it on seeded rye with stout whole grain mustard, havarti cheese and pickled okra. I use Meathead's approach https://amazingribs.com/tested-reci...s/home-made-pastrami-thats-close-katzs-recipe

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