Homemade pastrami smoked Katz's Style (ENTIRE RECIPE) - The BEST pastrami brine - DIY pastrami

[@tysonmayberry1208]

WOW! OUTSTANDING!

[@danchase8283]

Great recipe. Have used it few times in the past. Thanks for the great video

[@DidierBBQ]

thank you

[@chazzwestlv]

Spot on with the making of the meat! Fantastic job!

[@ephraimshavit3454]

Have a piece of corned beef in the freezer. Tried to figure out how to pastrami it. Went over some fifty KZbin's trying to do it. Finally got this one. Eureka!!! Brilliant movie. Thank you. I will do it shortly and keep you posted. Thank you again.

[@DidierBBQ]

thanks for your comment . give me a feed back

[@chuckbrichta3909]

What if you cannot steam? What else can you do.

[@donmiller714]

Tried this and it is hands down the best I've ever made (and I have a few under my belt). Followed all instructions exactly with 1 exception, I only dried in the fridge about 30 hours (too impatient to wait longer but will next time). Smoked using cherry wood chunks w/ the water pan, diffuser, etc. then steamed. Absolutely the best I've ever made.

[@DidierBBQ]

thank you for your good comment

[@josephgeneri1685]

Definitely the best recipe. i never made it before everyone loved it can't wait to make it again

[@DidierBBQ]

thank you for your good comment, I am happy that your guests appreciated

[@thisispascal1340]

Très bonne recette et excellent résultat. Un grand merci.

[@DidierBBQ]

merci

[@thisispascal1340]

@@DidierBBQ Oui j'ai bien retrouvé la saveur de ce plat que j'adore dès que je suis aux States. Par contre as-tu une adresse pour trouver un morceau de boeuf adequat sans pour autant le faire venir des US?

[@DidierBBQ]

@@thisispascal1340 je suis au quebec , mais en france je croit que tu peux commander de la brisket chez le gout du boeuf (www.legoutduboeuf.fr/58-ANGUS ) ou maison lascours ( www.maison-lascours.fr )

[@thisispascal1340]

Merci Didier c'est effectivement là que j'ai commandé mais j'espèrai trouver une source plus proche sans fret aérien par exemple. Je sais que ce morceau n'est pas découpé et vendu en France mais peut-être en GB... Sinon tant pis mais brisket prendront l'avion car c'est trop bon! Bon weekend

[@antoniobaskerville6823]

Nice pastrami ❤

[@chrismeyers7747]

That looks really good. I have a 16 lb brisket brining now. I like the idea of mustard seeds in the rub, I'll have to give that a try. The last step though, shouldn't you rest the meat and slice it across the grain?

[@DidierBBQ]

thank you for your good comment, I did not find any difference in letting the meat rest because I steam it after smoking. You are right about the cutting of the meat but I was in too much of a hurry to taste it. tell me what you think of the recipe

[@LarryAsh60]

What is the brand of the steamer you used? The recipe sounds terrific I will have to try it.

[@DidierBBQ]

I Use the thermomix for steam (shop.thermomix.com ) . I can't wait your feedback on the recipe.

[@anitramic]

Have mercy that is a labor of love😅

[@erikalopez7334]

Brilliantly done video!!!

[@DidierBBQ]

Thanks 👍

[@RhondaBland]

I wish people would just talk through their videos instead of playing ditzy music. Also not presenting visual information so quickly would be helpful.

[@Howiedog88]

I am going to use this recipe with a wagyu brisket I have thawing out right now. I will do it a little differently though as I dont have a steamer. I will likely cook on my big joe till it his the stall, then move it into a pan to finish off at 205, then hold in the oven on "keep warm" for 7 or so hours. I'll try and report back the results.

[@DidierBBQ]

thank you in advance for your feedback

[@Howiedog88]

@@DidierBBQ Wagyu Pastrami came out great. I did the 6 day brine, 1 day seemed to be sufficient for the water bath, and 1 day of dry rub. I then smoked it at 225 for 10 hours and put it in a tin with foil over it till it reached 205. I then put it in the oven for about 9 hours on keep warm and it was the most tender juiciest brisket I've ever smoked. On home made rye with home made russian dressing and home made sauerkraut, it came out great! Thanks for the recipe!

[@anvarr666]

Is it necessary to desalt the meat ? Or just wash the brine in running pipe water for seconds ? Will it.do good

[@DidierBBQ]

yes it is better to desalt the meat. I really tried many ways and this recipe gives the best result

[@paulweaver6064]

Man that's awesome gotta try it.

[@DidierBBQ]

You will not regret it

[@irfmon992]

Imagine doing all that work only to not rest your meat before slicing

[@vmax-cv1ml]

Omg. 1st thing I thought

[@TheKougar13]

and sliced it with the grain instead of against lol

[@massawax]

Not only that, but also soaking after oversalting. Why not calculate a proper equilibrium brining?

[@PipenFalzy]

You don't let the meat rest before cutting it up?

[@DidierBBQ]

you can slice meat after steam

[@lesrecettesdesidy4246]

OMG Best food 👏🏽 I join you 🔔👍🏼

[@DidierBBQ]

Merci 😊 la recette en français est sur ma chaine

[@jimvalim1567]

You cut with the grain instead of across the grain. That's because you didn't use a brisket. You labeled your video wrong. It should have been "how to make pastrami with picanha".

[@miketony3004]

What is that meat fork you are using when you start slicing?

[@DidierBBQ]

Hi Mike , it's a Tridens fork

[@1N2themystic]

@@DidierBBQ that thing looks useless. Do you still use it?

[@1N2themystic]

So, where the hell do I find picanha in the USA. I keep hearing about this Brazilian cut but I've never seen it.

[@DidierBBQ]

you can find at cotsco : picanha = top sirloin . you can also do the same recipe with brisket

[@1N2themystic]

@@DidierBBQ ...well yes, but real pichana comes from cows we don't raise much of in the US. The ones with the big hump on their shoulders...

[@benniebeeker]

You can go to a butcher and ask for "Top Sirloin Cap". They will know what it is.

[@julioabril4478]

Wild Forks Has it

[@eddiejones-fm7pr]

Might be a tad bit more tender if cut across the grain. Perfectly cured.

[@DidierBBQ]

actually it's more tender when you cut it against the grain but I was in too much of a hurry to eat it :)

[@eddiejones-fm7pr]

@@DidierBBQ 😉

[@bernardgagnon1626]

Looks great!! Une grosse erreur dans la façon que tu as tranché ta picanha. 🤭👍

[@DidierBBQ]

oui effectivement un peu pressé de la trancher , je l'ai préciser dans les commentaires :)

[@DuffyF56]

Katz makes Pastrami with Beef Navel, Corned Beef from Brisket.

[@alankessler7795]

It was a showing TV about that that’s why I learned that they have a butcher I get it for me and it comes out amazing

[@petercontarino646]

Lived in NYC for years. Have missed Katz’s. This recipe is SPOT ON. Thank you for posting!

[@DidierBBQ]

thank you

[@adamadam1622]

The time it took you to make it I think yours is better than kat's deli

[@DidierBBQ]

thanks

[@chuckbrichta3909]

@@DidierBBQ Can you use a point, how much fat would trim?

[@gilberthardy8002]

What makes it a Katz style? the paprika.

[@psidvicious]

The only thing remotely close to “Katz style” was probably the steaming. Otherwise this is a completely different animal.

[@gushdz9981]

Le que quedó dura la carne al wey, y como dicen otros usuarios no dejo reposar la carne ni un minuto y se nota la resequedad en los cortes. Mejor suerte la oficina Próxima vez

[@t00tednz00ted]

Gonna be honest, thanks for the Informative video. But as a New Yorker, we don't have time for all of that. Literally bought a 6 LB pastrami from them on their website. Steamed for 3 hours and it was delicious.

[@petercontarino646]

And you spent $204😂. I made 16lbs from Prime brisket for $54

[@psidvicious]

@@petercontarino646 $3.50/lb for prime grade beef?? I don’t think so…

[@Howiedog88]

@@psidvicious Thats the going rate i've seen on Prime Brisket at Sams Club in TN. $4.99/lb at Costco for prime.

[@psidvicious]

@@Howiedog88 I just looked it up: Sam’s prime brisket $5/lb. That’s if you buy the whole brisket, completely untrimmed. You’ll lose ~40% in trim. That’s a good price if you’ve got some knife skills, but it’s still not $3.50/lb.

[@Howiedog88]

@@psidvicious Guess I got my last couple briskets on sale🤷‍♂ Trimming a brisket isnt hard. Also, I'd never say I've lost anywhere close to 40% in a trim, at most 15-20%

[@sonx36]

An important piece of information is missing to be able to make the brine: "What was the total weight of the picanhas? 🤷🏻‍♂️

[@VoiceOfAsh]

Seems like a simple but long recipe. I was expecting the meat to be a bit juicer.

[@ervintaylor6508]

This is not Katz's rub recipe this is not the cut Katz's uses and you're slicing it on the wrong grain direction all that said the sandwich looks great

[@RhondaBland]

If you put cheese on it, it's not Kosher. I saw that in the suggestions for the sandwich. Isn't pastrami typically a Jewish prepared meat?

[@DidierBBQ]

yes pastrami is jewish prepared meat , but suggestion of reuben sandwich is like the famous jewish katz delicatessen in new york ( katzsdelicatessen.com/reuben-package-for-2.html )

[@t00tednz00ted]

And Katz is open during Shabbos 🤷 at this point who cares lol.

[@Mike_Greentea]

Put ketchup and cheese on it who cares.

[@benniebeeker]

Where is the recipe??

[@DidierBBQ]

in comment of video

[@kenpoe685]

Too much time, can make it just as good, in two days top, did it before..

[@RoadTripA1A]

Katz claims that they do not use sodium nitrite. If that's true, then this is not "Katz's Style"

[@jasondodson9660]

Come on slice against the grain

[@DidierBBQ]

Yes I know 😉

[@po5832]

Oh my God I CRIED!!! All that work ruined in seconds!!!😭💀

[@DidierBBQ]

@@po5832 I Know

[@DoumdaDoum]

lol noob, never cut picanha against the grain, you should know that

[@DoumdaDoum]

@@po5832 you clearly dont know this piece of meat

[@cHAOs9]

Why would you put your rub on over a screen just to remove the screen after? Theres a reason EVERYONE puts rub on, on a solid surface. To skip the step of removing the screen and moving the meat again. Putting uncovered meat in the refridgerator is the same as putting food into a dehydrator. But also with other weird smells sticking to it. DONT DO THAT. If you want the rub to set, just wrap it. You need the moisture to pull the flavors into the meat. Youre just making a layer of beef jerky with stale fridge smells.

[@diegoforest]

This vid should have been no more than 6 min

[@lzafar]

Man I frikkin hate these no talking with royalty free stupid ass music but….. this is the best looking pastrami ive ever seen on youtube. And the closest ive seen to Katz! Good stuff but please make better videos you’ll go astronomical. Even ASMR style Would be better. Just delete the stupid background music

[@DionisioCancel-ky1co]

Dionisio Cancel The, k

[@supernova8962]

I live next to Katz deli and eat there once every two weeks.... This looks nothing like it. Maybe it might taste like it. The meat is too thick...Need to be thinner with a little more fat.

[@Ira88881]

My Latino relatives use this cut of meat all the time. I can’t stand it. It has no fat, and how can you make pastrami...let alone Katz’s style...without fat? And desalt for two days!? When the entire world does it for an hour or two!? Beware this recipe folks.

[@DidierBBQ]

You need to try , if you want you can do this recipe with brisket

[@Ira88881]

@@DidierBBQ It’s a horrible cut of meat compared to other cuts out there. That’s the fact of it.

[@DidierBBQ]

@@Ira88881 but he work great

[@Ira88881]

@@DidierBBQ They love it. I just don’t.

[@andrewharris3385]

desalination for 2 days is a bit extreme .... Katz's does not do that

[@joebuckley5551]

I bet it was good but that does not look anything like a Katz pastrami. Katz pastrami is black this is red. Lol

[@93redcamaroz28]

You gotta work on your titles. If you put picanha corned beef style or something you’d be getting mad hits.

[@touchtoomuch1000]

I will be cheating a bit, corned beef is on sale for $1.69 lb. Too cheap to pass it up. I make my Reuben a bit different. I use coleslaw, thousand island dressing, pepper jack cheese on Texas toast. I call it "The Jack Ruby".

[@DidierBBQ]

greet idea , I need to try this

[@psidvicious]

Substitute Russian dressing for the thousand island dressing and call it “The Oswald”.

[@TheBenCarter]

"Easy" lol

[@johnhallmark5810]

sliced the wrong way smh

[@DidierBBQ]

I know ...

[@ArtyJames]

Nay on this recipe. Guy doesn't even know what a Reuben is (corned beef and thousand island).

[@ackack612]

Carving reveal...a big fat fail! Thumbs down. (yellow mustard. HUH?)

[@bt7097]

Looks dry

[@jhudson_tiedye]

LMAO ARE YOU BLIND

[@DailyRiot]

Wtf did I just watch? Desalting?

[@davekillen1581]

To much BS

[@vmax-cv1ml]

That's not against the grain