I made this twice now, but with store bought corned beef instead of brining it myself. Rinsed the meat in cold water for about 7 minutes , dried it with paper towel. Then I put all the seasonings as you recommend. All anyone can say is : The best Pastrami since being in New York. It turned out absolutely incredible, thank you very very much!

I make pastrami at home all the time, because I was unable to find a pastrami anywhere in my town. It is so very easy, it just takes time and patience

Steven... you are awesome. I tried this recipe (except I have a traditional wood smoker). Steven is one of the few guys that is starting from scratch (most of the other ya-hoos on the internet are using pre-brined meat... bleah). So all you haters... go away or prove you can make one better!!! ANYWAY... on to my version. I brined it the same way Steven did. I placed it in a turkey bag, then in a bucket that fits in my fridge, shook and flipped the bag every few hours. MY Rub: 4 parts black pepper, 2 parts coriander, 1 part brown sugar, 1 part garlic powder, 1 part onion flakes, 1 part paprika I brined 1.5 days, took it out rinsed cold water, dried it good. applied thin coat of mustard to outside then used a shaker to put on rub. I smoked it until inside reached 150degrees. Wrapped it in foil, put in oven cooked till it hit 195 (Texas cheat) Took it out of oven, wrapped in plastic and towels, waited half hour before carving. .... foget ahhbot itttt Now... it is difficult balance between smoking all the way (crust is nicer but meat dries) Vs oven cooking (juicier meat but crust gets soggy). People who eat at my house like this half n half version. .... My recipe also works GREAT with pork loin !!!!!

Looks really good. I always enjoyed your shows

Awesome instructions. Thanks for sharing. Also really like your Panerai Radiomir.

Thank you. I'm gonna try this

I made my first corned beef brisket a couple weeks before St Patrick day. I cut a packers brisket into 2 pieces and turned the point into pastrami. It was good. I'm going to pastrami a hole brisket, albeit cut into 2 or 3 pieces for convenience. I'm going to make pastrami Rubens. I am smoking mine on my WSM. 225 till 150' then wrap in paper and go to 195' let rest in the paper in a cooler for an hour and then unwrap and rest in open air for 20 min. I do my brisket like that and the bark is awesome and the meat is tender, juicy, and very warm.

Looks great, I'm sure it tastes great. Thanks for the info.

Enjoyed the demo thanks for sharing

love the sceneries

Perfect recipe my friend,thank you.Greetings from pastirma world,Istanbul.😊👌🤘

Awesome video!

Steve we gotta get ya back in the main stream, I make a mean baby back rib because of you. Yer legend in my book.

you forgot the pickling spices in the brine.

I am from the Turkey.. Thanks Mr Steven..I like and will try...😉 "Hı" from the Turkey

Very nice......

LOOK'D GOOD!!!

What is the name of that grinder you are using?

Great recipe, simple and practice....one question, No steam it? ...

I see brisket sold in many places but naval I never seen it sold. Don’t think I can find this cut of meat anywhere.

What’s the salt content by weight? I’m thinking 7.5% by weight of water + meat.

Good video

Could you give me thelist and amount of the ingredient you used for the cure and the rub?

Excellent Video and Presentation. This guy is the Steven Spielberg of Pastrami. I have one question Steve. As I heard of Katz's, Does Katz Boil & Steam their Pastrami after it is Smoked? I know they Steam it, but do they Boil it, is my question. Let me know Please. Does anybody else have any info if the Boiling is for real? Please reply.

Nice !!! I'm dry curing a chunk of brisket in a attempt to imitate Montreal smoke meat. Going to smoke it tomorrow, been curing for 7 days.

Wow Very Very nice

Hello, can you tell me what is this two-color bread that you use, thank you !...

Im going to grow my hair out just like yours, i love it. Evil scientist bbqds = barbeque disco style

Hi how much is the electric smoker please ???

Your the man

Hi. This is great. Yours is the only video I can find where you use navel (like Katz's and Langer's), not brisket. I haven't figured out the trick to slicing it. Next time I'm going to let it cool for at least 3 hours. Any tips how to get the chewy (inedible) membrane out of there with out butchering the pastrami?

YUMMMM!

What brand is that electric smoker?

Aren't you supposed to add pickling spice to the brine? The recipe I have uses a lot of spices in the brine. Not sure how you're going to get a true pastrami flavor without it.

nothing better than pastrami on rye!

With mine l brine it for 21 days then soak it fresh water twice for 4 hours to remove salt. I than cook it at 275 degrees for roughly 9 hours then boom it's done and it's awesome!

Is the beef navel the brisket flat with some of the point?

Can it be made with brisket because I remember my dad making it that way.

Willem Dafoe certainly knows how to smoke some strami. Don't forget to pickle a parker, Sir.

Steve, does it matter to the home cook which smoker you use to smoke meats??

As I heard of Katz's, Does Katz Boil & Steam their Pastrami after it is Smoked? I know they Steam it, but do they Boil it, is my question. Let me know Please. Does anybody else have any info if the Boiling is for real? Please reply.

Is it necessary to use the curing salt?

The guys at Katz's Deli would laugh their arses off at this.

what is beef naval???

Why do I see same volume recipes with 8 teaspoons and others with 1 ?!

Is there anything like pastrami from pork

i was raked over the coals for not streaming my pastrami after i smoked it.

so, I built my own smoker out of an old crock pot heating unit and a portable dishwasher, it works friggin great as the seal on the dishwasher allows for zero air to get inside, hence no fire and a constant temperature, just fill the crock pot base with your wood chips amd presto!!! smoker that will last for about 6 tpo 8 hours on a bag of wood chips. maybe I'll make a video on how-to

That pastrami sandwhich should be exactly 5 times bigger. Also I grew up with an awesome Jewish deli in my town and I swear they did their pastrami with brisket. Is this normal? I've never heard of whatever cut is being used here

Should have been steamed after the smoking cycle the next day after you let the smoke set. But still looks good.

How dare you disrespect such beautiful meat with bread like that.

Steven, But what about us with Just an Oven ? No Can Do ?

Very cool! You remind me of the Bob Ross of cooking. haha!

Pastrami is made from brisket. Brisket comes from the chest/breast area, NOT the belly or "naval" which is technically the cow's belly button. The word "Pastrami" doesn't come into the English language until 1936 when Jewish New Yorkers started making it out of corned beef. Basturma is actually an Armenian "dry cured" beef.

He didn’t say beef navel enough for me.

I am just wondering why the need for pink curing salt or better known as sodium nitrite. I have home cured my own bacon for years without it. Salt and smoke are methods for preserving food used for centuries. If you want the pink color, there are healthier options.

"When I was in estanbul" who is this guy red reddington?

You forgot the swiss cheese and the saurkraut, hello.

That is my home, Tucson Arizona! Would you like to meet up and knock around ideas?

Drink a shot everytime he says ”beef navel”

Also I’d use cumin and no sugar. Gives beef a terrible aftertaste IMO

Steven, you have such a big production set up but no teleprompter? Sell some smoked goodies and buy yourself one.

He sure does like saying naval.

A real Pastrami sandwich is at least one inch thick with Pastrami if not more. The best are in a Kosher deli as I have experienced. Brenner Brothers Bakery please come back from the dead...

Bob Ross knows how to cook? Did he moved on from painting since he passed?

My spice rub for Beef navel Is Montreal steak Seasoning, Coffee Grounds, Mustard Powder, and Worcestershire Pub Burger Seasoning.

he looks like heat miser in this clip

Not just any pink salt ! 😂😂😂 you need Premium #1 Prague Powder granulated Pink . You get it at Amazon if you use the pink Himalayan salt from the grocery store the meet will turn gray LoL ! I know this from experience !😂😂😂😂😂 I might have to try that cut of meat I always use a full packers Brisket when I make Pastrami . And a real smoker 😂😂😂😂

Looks delish, but could you stop referring to it as "beef navel"? It's wierd.

Never in my life have I heard the term “Beef Navel”, No, Ain’t happening!

I noticed when you seasoned the bottom of the meat and then turned it over in the pan, about half of the spices fell off! Why not slather it with mustard before adding the spices to help keep them on?

This brine leaves a lot to be desired.

Pastrami isn’t from the Middle East it’s from ROMANIA

again, always takes the smallest bite and a quick edit, guy's a closet vegan!!

So we are ignoring the fact he got the fanciest bread of all time?

Its real easy when you have 5000 dollar smoker

The word pastramă is Romanian. It is pastromá in Russian and basturma in Armenian. I'll leave the Turks to their own devices. Romanian Jews brought pastramă to New York city circa 1900, and the word pastramă morphed into pastrami in New York Yiddish. The best pastrami in the world is still in New York after a hundred years, and if you don't know where to get it, just ask anybody in Manhattan. Oh and that tiny, skimpy sandwich you made would cause a riot if you ever tried to serve it in New York to anyone older than an infant. And although "Pastirma" has been served in Turkey for a thousand years, actual pastrami is definitely NOT from Turkey. In Turkish cuisine "pastırma" can be eaten as a breakfast dish and it is a commonly used ingredient for omelettes, menemen (Turkish-style shakshouka) or a variation of eggs benedict. Pastırma may also be served as a meze small plate appetizer accompanied by alcohol like the traditional anise-flavored liquor called rakı. Turkish "Pastırma" can be used as a topping for pide bread, hamburgers, and hummus. It can be as a filling for a "burek" that is made with kadayıf instead of the traditional filo dough. It may be combined with potato to make a filling for traditional bureks as well. It is also a common addition to many of the traditional vegetable dishes, especially the tomato and fava bean stew called kuru fasulye, but also cabbage (pastırmalı lahana), chickpeas (pastırmalı nohut), asparagus (pastırmalı kuşkonmaz and spinach (pastırmalı ıspanak). It can also be used to make cheesy pull-apart bread. Although to some, the two words may sound similar - but a cat is not a cot, a cot is not a cut, and green eggs and ham are not real. Raichlens are no longer all Silver gilders and "Pastirma" bears no resemblance to pastrami. The only similarity is both words begin with the same four letters - but so do the words MASTicate and MASTurbate, and these two things obviously have nothing in common either.

looks really dry. even with all that fat!!

This one was phoned in. Look for other pastrami vids.

that bread is lame

This isn't pastrami, this is smoked brisket....get outa eeya

Brisket is better

Kind of looks like bacon!!!

It's best if you refrigerate your pastrami overnight after you cook it. Slices easier and thinner.

No its not...it is not katzes . Besides basturma is dried and not smoked, not the same thing..nice try

ohh just put those strips of pastrami into a hot pan with a little bit of butter just before it goes on the sandwich and Oh boy

WOW! Sell out.. Can't believe you're using that blasphemous smoker!