That juice that is still left in that foil is magic juice, to anyone at home without much cooking experience. I know some people might just get rid of it without knowing any better, you can toss that juice on the bread that you make your sandwich with and really bring the flavor up to a whole new level. Really the possibilities are limitless.
Years ago, I went to a diner and ordered a Pastrami Sandwich. After eating it, I called my server and told him I wished to speak to the Manager. When the manager came over, I told the manager this is the best pastrami sandwich I have ever had in NJ (Hazlet on Rt 35). I told him it was greasy and delicious, the way god intended it to be. His response was something to the effect of "You really know how to live". Not sure if that is true but I appreciated his response. Please note I have never asked for the manger to complain. I simply just don't go back. (With the exception of the one I had at Katz's Delicatessen, on the house, it was exceptional)
Only 2 bbq channels u need to follow...Chef Tom here @ atbbq and Malcolm Reed @ How to bbq right. Very informative and give great details about what to do. For a person learning to bbq, these 2 guys will put u on the right track.
Tylor Miranda yes, they say franklin is the best but i plan on going to texas for a bbq crawl to judge for myself. I cannot believe that texas bbq is the best in the country while only using salt and pepper. I have tried it on my own bbq and it tasted plain. My briskets did not taste great until i started injecting and/marinating them for a day. From what I've seen, i would rely on chef tom, malcolm reed and pit boys before Franklin.
You are the Michelangelo of the bbq: just one step away from Leonardo. You show, you explain, you prove, you teach. That’s UA-cam. Thank you. You are a pleasure to learn from. I would have been proud to call you “my friend”.
It's so interesting to see the difference between your first pastrami video, and this one. Your confidence in front of the camera is leaps and bounds better!
WOW!! I finally made my pastrami aka your recipe, and let me tell you the flavor was so on point! I’m still trying to get the temperature at 250 to smoke but still learning the process, I refrigerated mines because I started it so late and it was the BOMB!!! Thank you, thank you, thank you!!!
DUDE!! I'm 9 hours into a double pork butt smoke for a party tomorrow. Now, all i want to do is make pastrami!! Nice work! Very nice production! Kudos to your DP AND your audio wonk!
A non-traditional Thanksgiving needs a non-traditional meal. Today we are smoking a Corned Beef Brisket. Thank you chef Tom for the tips. Also a giant thank you to your camera crew for always providing excellent video, lighting and editing skills. HAPPY THANKSGIVING everyone, from Simi Valley, CA.
Oh my God! I am in love with this recipe. I can see how the knife cuts through like butter in that pastrami. Thank you for this recipe. Sometime in my life I will make it.
Outstanding work, Chef. There is much love in your labor. Just wish I could reach into the display and grab a slice to taste it. Can't wait to see you make that Reuben! Cheers.
Reuben's are best with Corned Beef where as Pastrami is used for making Cloak & Daggers. Basically the same sandwich except a Reuben has Sauerkraut and dressing & a Cloak & Dagger has Coleslaw without the Thousand Island or Russian dressing. Personally all the pepper on Pastrami kills a Reuben's taste. But that's my opinion.
10 bucks for a smoked turkey/pastrami combo ruben at my local BBQ joint, holy shit the deliciousness is indescribable. and they don't skimp on the meat either. I reckon they trow about a 1/2 pound of each in there. Nice and thick cut too, just like in this video.
Ok, made this recipe today. It turned out incredible. Gave away four sandwiches to the neighbors and it was a hit. Thanks for the recipe. I would post pictures if I could.
I Love your smoking & grilling tutorials. You're informative, concise and mellow. All the tools needed to be a great pit master and video host. Thanks for the info and keep it coming. I'm in for the long haul.
I watch alot of BBQ on youtube and I really notice that in the USA (Im from UK) the technical monitoring of temperature is really important. Its really scientific BBQ! I love it.
I did my first pastrami following this recipe and it was a killer. Supper tender and full of flavor. The deli counter will not be seeing me any time soon. We used my wife’a sauerkraut.
What would you change in that cook if you wanted to steam it like they do in the delis? Not wrap it, and steam it slowly when you get the desired color on the smoker, or steam it after cooking it as shown? Thank Chef, another awesome cook, as always!
Steam it after, don't think you'll pick up any color when steaming. In the good delis it's actually cooled down overnight and steamed the next day, I believe.
Chef Tom, i think you make some awesome videos. Your videos have a nice calm pace, recipees are awesome and the way you prepare and explain things is just so comforatble to follow
Wow, perfection! This is the first video I saw of your channel, you got my sub and my likes from here on out. Time to take a deep dive on all your videos! MAMA HOLD MY SMOKER, I'M GOING IN!!
I made this yesterday on my Kamado Joe and we’re thrilled with the results! Not perfect, but that’s what next time is for, right? Tom, just love your no bullshit delivery and thorough explanations.
Great Tutorial! That did indeed look perfect! I love Pastrami, Corned Beef And smoked Beef Brisket also. Thanks for your experienced tips! Liked and subbed
I remember a trip the wife and I took to Montreal years ago, and everywhere we went, they served 'smoked meat sandwiches' which appear to be very similar to what you've made here. We just had them on white bread with mustard...I still have fond memories...
Your Pastrami video stands out as it is the only one where every step made perfect sense to me. Your explanation of the process is very good, and you obviously 'thought out' every ingredient and every detail of the method very carefully. After watching so many 'home cook' pastrami videos where they were adding salt to their brine, brining, desalting then adding salt to the final rub your video was an absolute pleasure to watch. I have stockpiled all of the ingredients you recommend and will be making your recipe over the weekend. Thank you very much! PS. Thanks for the foil tip, as butcher paper seems to be in vogue now and it could be potentially be used where it is not the best solution.
Thanks for doing a flat cut only! So many pastrami videos are entire briskets... My local grocery chain with full service meat counter has a 2 day sale on whole brisket this weekend at $2.99/lb. I want some pastrami for next week after curing but I want to do the point traditional Texas style this weekend. Perfect video for my needs!
Bought a packer brisket last weekend. Took the point off and cooked it. Delicious. Made your burnt end pot pie with the leftovers. Also excellent. The flat we threw into a brinner bucket and we are making pastrami tomorrow. I am super excited. Unfortunately I am cooking on an electric smoker. Yoder is coming for Christmas. Can’t wait to see how different the results are going to be.
I keep coming back to your marinade. It works great and i do half recipe always in large Ziplock. Its now time i write it down in my phones notes instead of watching over and over
I have to say, you present really well. I like the linking for prep so you don't go through that process if someone has done it already. I like to tip on what to look for, like, "we see it's pink all the way through, which means it's cured". Simple thing but to a newer person, it helps to have the visual so you know. You are clear and demos are together. I like a more stable or locked off camera, not the MTV movement in and out. Thanks, Carl
Great job!!! You've really captured the essence of preparing great pastrami.. Great job!!! You've really captured the essence of preparing great pastrami..
I could swear I smelt that pastrami as you were cutting it. I have to make another batch of that stuff. Nice vid Tom, you got the essence of that labor of love in there
I used to view some porn..(what guy hisnae..?) But l'v evolved into gastro porn,thats my hangover cure,my burd Alison doesn't let me use her kitchen cos l use every pan,just 2 say thanx guys for your presentations,awrabest fae windy Glasgow..Davie Mack
That juice that is still left in that foil is magic juice, to anyone at home without much cooking experience. I know some people might just get rid of it without knowing any better, you can toss that juice on the bread that you make your sandwich with and really bring the flavor up to a whole new level. Really the possibilities are limitless.
Can be reduced and used as a gravy with outstanding results, as well.
ChuckCanada indeed my friend
Dip your fingers in it and flick it onto your food for flavor
I think people with more experience tend to throw things away. I have now professional experience and I save everything.
Are u a chef?
Years ago, I went to a diner and ordered a Pastrami Sandwich. After eating it, I called my server and told him I wished to speak to the Manager. When the manager came over, I told the manager this is the best pastrami sandwich I have ever had in NJ (Hazlet on Rt 35). I told him it was greasy and delicious, the way god intended it to be. His response was something to the effect of "You really know how to live". Not sure if that is true but I appreciated his response. Please note I have never asked for the manger to complain. I simply just don't go back. (With the exception of the one I had at Katz's Delicatessen, on the house, it was exceptional)
Only 2 bbq channels u need to follow...Chef Tom here @ atbbq and Malcolm Reed @ How to bbq right. Very informative and give great details about what to do. For a person learning to bbq, these 2 guys will put u on the right track.
Tylor Miranda yes, they say franklin is the best but i plan on going to texas for a bbq crawl to judge for myself. I cannot believe that texas bbq is the best in the country while only using salt and pepper. I have tried it on my own bbq and it tasted plain. My briskets did not taste great until i started injecting and/marinating them for a day. From what I've seen, i would rely on chef tom, malcolm reed and pit boys before Franklin.
Nextbesthing81 I agree!!
Nextbesthing81 total agree.
Yous should check out (smoky ribs bbq) on you tube them 2 plus him are the top 3
I would throw in BBQ Pit Boys also. They were one of the first bbq channels on UA-cam
You are the Michelangelo of the bbq: just one step away from Leonardo. You show, you explain, you prove, you teach. That’s UA-cam. Thank you. You are a pleasure to learn from. I would have been proud to call you “my friend”.
I need a pastrami on dark Russian rye NOW!!!!!!!!! Brother you just made my tummy rumble.
I love that advise at the end. "lets be good to one another" spot on my friend. great vid!
Advice
@@paulfarmer1605😊😊😅😢you 😊I I😊read 😮re😊that is 😢😅I 😮think 😊😢😢will 😢àà😢seem like 😮😮gg😊😊þ😊😊I gi
Followed his recipe. Came out as my wife would say Flippin Awesome. Thanks for the inspiration will be making many more. It blows KATZ's Deli away
It's so interesting to see the difference between your first pastrami video, and this one. Your confidence in front of the camera is leaps and bounds better!
WOW!! I finally made my pastrami aka your recipe, and let me tell you the flavor was so on point! I’m still trying to get the temperature at 250 to smoke but still learning the process, I refrigerated mines because I started it so late and it was the BOMB!!! Thank you, thank you, thank you!!!
Advice maybe, do not try try to cook at 250 c and then refriderate to make it a zero
I’ve made this recipe so many times and have blown everyone away by how good it is every time. Thank you so much for this!
I love pastrami! That's got to be the best looking one I've ever seen! Looks amazing!
DUDE!! I'm 9 hours into a double pork butt smoke for a party tomorrow. Now, all i want to do is make pastrami!! Nice work! Very nice production! Kudos to your DP AND your audio wonk!
"Pastrami perfect. I love pastrami." Classic!
A non-traditional Thanksgiving needs a non-traditional meal. Today we are smoking a Corned Beef Brisket. Thank you chef Tom for the tips. Also a giant thank you to your camera crew for always providing excellent video, lighting and editing skills. HAPPY THANKSGIVING everyone, from Simi Valley, CA.
Watching this December 2020. Remembering the good old days of outdoor block parties.
Commenting this on December 2023 enjoying the BBQ and block parties cheers
He said “I’m not going to wait that long!” Right on brother!
Off the chain my man. This was my last challenge on my smoking list. Excellent instruction and presentation. Thanks!!
Chef Tom, i just seen your first pastrami vid from 4yrs ago and compared to this, its like tube tv to 4k. Progress! Keep up the great work
I made one following your exact instruction(briner bucket included) it was awesome!!! Now my kids want more
Oh my God! I am in love with this recipe. I can see how the knife cuts through like butter in that pastrami. Thank you for this recipe. Sometime in my life I will make it.
Maybe the first time to see you smile that big.
Absolutely loved the video!
👌👌👌 I’m so far away from home, USA, on overseas assignment that when I watch this video, I can just taste your pastrami in my mouth. 👍👍👍. Hats off!!!
That was a work of art, well done Chef Tom
Thank you!
I know right? Im so hungry right now.
allthingsbbq .
He’s a pit master not a chef
One or the greatest beef preparation In our 6000yr History....PASTARAMI
Outstanding work, Chef. There is much love in your labor. Just wish I could reach into the display and grab a slice to taste it. Can't wait to see you make that Reuben! Cheers.
I see another Fresh Baked Muffin has found this channel. :)
ohdogwow2 Guilty as charged! Fancy finding a fellow Muffin here. This is a really great channel too. I highly recommend subscribing.
Reuben's are best with Corned Beef where as Pastrami is used for making Cloak & Daggers. Basically the same sandwich except a Reuben has Sauerkraut and dressing & a Cloak & Dagger has Coleslaw without the Thousand Island or Russian dressing. Personally all the pepper on Pastrami kills a Reuben's taste. But that's my opinion.
You almost convinced me to get a smoker. Made a couple no-smoked pastramis and they're delicious but yours does have that magic glow.
Man...... that looks amazing. You truly are a master when it comes to that smoker.
Mmmmmmm.... I'm in the process of building an argentinian grill and I am SO gonna do a pastrami!!! That looks heavenly!!!!
A-W-E-S-O-M-E! Let us know how it turns out for you. Thanks for watching!
I would happily fork over $15+ to a sandwich shop offering a Reuben with slices that thick and expertly crafted. Well done!
10 bucks for a smoked turkey/pastrami combo ruben at my local BBQ joint, holy shit the deliciousness is indescribable. and they don't skimp on the meat either. I reckon they trow about a 1/2 pound of each in there. Nice and thick cut too, just like in this video.
Sam Lagrassa’s next time your in Boston.
I just payed $25 for a pastrami on rye at the the flying fig in Adelaide ... worth every penny
Followed this recipe and made my first pastrami. It was very well liked by many people!
That just made our day! Glad you enjoyed it and thanks for being a part of our community!
"man I love pastrami" rofl love your vids Tom, keep it up!
Thank you very much for showing how to make pastrami from scratch, I was always curious about the seasonings that were used.
The end product is ABSOLUTELY GORGEOUS!!!!!!! You are SUCH an inspiration to me. Thank you so MUCH for all the knowledge you share with us 🙏👌💗🥰😁😘
Thanks Tom, I always enjoy your videos. I learn a lot. My wife's favorite deli meat is pastrami so I will be the hero.
Thanks for watching!
Ellie Goulding is the jam to make pickling spice
Ok, made this recipe today. It turned out incredible. Gave away four sandwiches to the neighbors and it was a hit. Thanks for the recipe. I would post pictures if I could.
Thanks for watching!
Holy moly that had a mouth water factor of 10! Great job, I like this technique better than waiting 20+ days for a brine.
that's awesome. My first Pastrami will go the pit tomorrow, after 9 days on brine (full recipe from this channel). Looking forward to it
I Love your smoking & grilling tutorials. You're informative, concise and mellow. All the tools needed to be a great pit master and video host. Thanks for the info and keep it coming. I'm in for the long haul.
I watch alot of BBQ on youtube and I really notice that in the USA (Im from UK) the technical monitoring of temperature is really important. Its really scientific BBQ! I love it.
The song at spice smashing scene is Lights By Ellie Goulding.
I did my first pastrami following this recipe and it was a killer. Supper tender and full of flavor. The deli counter will not be seeing me any time soon. We used my wife’a sauerkraut.
Damn ..watching this at 12.21 am makes me sooooooo hungry
Lots of work and skill. You can see exactly why good pastrami can not be cheap...
Absolutely stunning performance. Thank you very much. Pastrami is beyond good, it is heavenly.
Mazel Tov man, you convinced this Muslim to make this delicious dish and I have been making this every year. Thanks for sharing your cooking!
That is awesome. Thank you for being a part of our community.
Great job!!! You've really captured the essence of preparing great pastrami.
I am going to try and make my own Pastrami with a smaller brisket using your recipe Chef Tom. Wish me luck!
"I'm not gunna wait that long" lol damn straight
Wrapped and placed in the refrigerator overnight the meat will absorb much of the liquid. Whoa. Yummy!
Wonderful recipe , Great Job Chef Tom.
MashaALLAH MashaALLAH may ALLAH bless you for the first time ever I watched a video of pastrami like this
What would you change in that cook if you wanted to steam it like they do in the delis? Not wrap it, and steam it slowly when you get the desired color on the smoker, or steam it after cooking it as shown? Thank Chef, another awesome cook, as always!
Steam it after, don't think you'll pick up any color when steaming. In the good delis it's actually cooled down overnight and steamed the next day, I believe.
That looked phenomenal..now I'll have to go buy a second brisket and get started for next weekend.
Chef Tom, i think you make some awesome videos. Your videos have a nice calm pace, recipees are awesome and the way you prepare and explain things is just so comforatble to follow
Thanks for watching and taking the time to comment!
Wow, perfection! This is the first video I saw of your channel, you got my sub and my likes from here on out. Time to take a deep dive on all your videos! MAMA HOLD MY SMOKER, I'M GOING IN!!
I made this yesterday on my Kamado Joe and we’re thrilled with the results! Not perfect, but that’s what next time is for, right? Tom, just love your no bullshit delivery and thorough explanations.
Thanks for watching!
Great Tutorial! That did indeed look perfect! I love Pastrami, Corned Beef And smoked Beef Brisket also. Thanks for your experienced tips! Liked and subbed
I remember a trip the wife and I took to Montreal years ago, and everywhere we went, they served 'smoked meat sandwiches' which appear to be very similar to what you've made here. We just had them on white bread with mustard...I still have fond memories...
Absolutely love this video! Yall should do a few more fun videos with the offset! That's what I cook on! Rock on!
Barbecue was my favorite. This channel will be my number 1 priority 😊😊❤️
Really detailed, great production value, excellent camera work, excellent host, subbed.
Hands down your the best BBQ cook on UA-cam that ive seen man you make me hungry. Watching from Australia 👍👍👍
Do I hear Ellie Goulding's Lights in the background?
There was a block party!
He might be a ZZ Top Guy but I'm not judging...
that song been stuck in my head for a week and I CAN confirm that yes, yes it is.
Nah mate, it's obviously Darude - Sandstorm
The bassnectar remix of course, since thats the real way to listen to it.
Your Pastrami video stands out as it is the only one where every step made perfect sense to me. Your explanation of the process is very good, and you obviously 'thought out' every ingredient and every detail of the method very carefully. After watching so many 'home cook' pastrami videos where they were adding salt to their brine, brining, desalting then adding salt to the final rub your video was an absolute pleasure to watch. I have stockpiled all of the ingredients you recommend and will be making your recipe over the weekend. Thank you very much! PS. Thanks for the foil tip, as butcher paper seems to be in vogue now and it could be potentially be used where it is not the best solution.
Thank you for watching and taking the time to comment!
Wow bro, Great Video! Your pastrami looks amazing. That music in the beginning was hilarious! 🤣😂
Thanks for doing a flat cut only! So many pastrami videos are entire briskets... My local grocery chain with full service meat counter has a 2 day sale on whole brisket this weekend at $2.99/lb. I want some pastrami for next week after curing but I want to do the point traditional Texas style this weekend. Perfect video for my needs!
looks amazing. Can't wait for the Reuben! that along with a Cloak and Dagger are my favorites!
Whats a cloak and dagger? Cocktail?
Bought a packer brisket last weekend. Took the point off and cooked it. Delicious. Made your burnt end pot pie with the leftovers. Also excellent. The flat we threw into a brinner bucket and we are making pastrami tomorrow. I am super excited. Unfortunately I am cooking on an electric smoker. Yoder is coming for Christmas. Can’t wait to see how different the results are going to be.
Wow! That looks phenomenal!
I keep coming back to your marinade. It works great and i do half recipe always in large Ziplock. Its now time i write it down in my phones notes instead of watching over and over
Looks good!! Can't wait for the Reuben video!!
Excelent. Unul dintre puținele feluri de mâncare pe care America nu le-a distrus.
This is fine art! Subscribed immediately!
I have to say, you present really well. I like the linking for prep so you don't go through that process if someone has done it already. I like to tip on what to look for, like, "we see it's pink all the way through, which means it's cured". Simple thing but to a newer person, it helps to have the visual so you know. You are clear and demos are together. I like a more stable or locked off camera, not the MTV movement in and out. Thanks, Carl
It's gorgeous!! Thank you!
I genuinely don’t understand how people can dislike this video. Like. What is there to dislike?
Hello
Great work !! Result is topclass 👍👍👍👍
I made this multiple times. Comes out excellent! Just made some with chuck roast. $3.49 a lb. Made 20 lbs so I tripled the recipe. Came out great!
Made it multiple times! Now that's music to the Chef's ears. Thanks for taking time to comment, and of course, thanks for watching!
Perfect video. Thanks so much bro!
Holy Cow I'm drooling on my shirt! Great Video. Thank you for the education!
You are welcome! Join us every Tuesday and Friday for a new video and tell your friends. Thanks for watching!
> Let's be good to one another
Hear! Hear!
Except for the nitrate it sounds delicious
bahahahahhaa!! BANTER!
Great job!!! You've really captured the essence of preparing great pastrami.. Great job!!! You've really captured the essence of preparing great pastrami..
Damn that thing was a work of art
It took 4 years and 3 months for me to see this video? OUTSTANDING! This pastrami has got to get IN MY FACE this coming weekend!
Thanks for watching!
Damn bruh that looks incredible.
Missed this one. I'm a New Yorker who lives in London, so I have to make my own Pastrami. Thx!
Who doesnt love pastrami
Fantastic, was left salivating. Would you show us how to cook a pickled ox tongue?
I needed a bib while watching this video. I drooled down my shirt. How embarrassing.
I could swear I smelt that pastrami as you were cutting it. I have to make another batch of that stuff. Nice vid Tom, you got the essence of that labor of love in there
With my Spectacular Instant Pot my Pastrami is done in a mere...75 minutes! Oh yeah!
Music in background is called
Antony lavery - Lights remix
The colour is so beautiful 🤤
love from central Asia
Learnt a lot watching that, have my ingredients and starting the process today 👍
I'm made all the wrong decisions in life. I want to have your job!
me too.
JUST DOOO IT!!!!!!!!
I could settle for his quality tester.
I used to view some porn..(what guy hisnae..?) But l'v evolved into gastro porn,thats my hangover cure,my burd Alison doesn't let me use her kitchen cos l use every pan,just 2 say thanx guys for your presentations,awrabest fae windy Glasgow..Davie Mack
Couldn't agree more !
OUTSTANDING
just waiting on my LEM's backwoods then I'll give it a go. Brinner bucket is waiting and trimmed flat in the freezer
What's LEM's?
it was the brand that makes the salt with sodium nitrate that they mentioned in the video
Just downed a Philly cheese steak and watching this is making me hungry again. Mmmmmm gooood.