How to Make Pastrami | Cure & Smoke

[@MYNEWMOKE]

I love that advise at the end. "lets be good to one another" spot on my friend. great vid!

[@paulfarmer1605]

Advice

[@kanemcdonald9609]

​@@paulfarmer1605😊😊😅😢you 😊I I😊read 😮re😊that is 😢😅I 😮think 😊😢😢will 😢àà😢seem like 😮😮gg😊😊þ😊😊I gi

[@nickgeorgie1957]

You are the Michelangelo of the bbq: just one step away from Leonardo. You show, you explain, you prove, you teach. That’s KZbin. Thank you. You are a pleasure to learn from. I would have been proud to call you “my friend”.

[@ChuckCanada1]

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.

[@StevXtreme]

Can be reduced and used as a gravy with outstanding results, as well.

[@jonathanLara1989]

ChuckCanada indeed my friend

[@jmarth523]

Dip your fingers in it and flick it onto your food for flavor

[@tonyb3203]

I think people with more experience tend to throw things away. I have now professional experience and I save everything.

[@terpusatsatu8845]

Are u a chef?

[@lightonia]

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!

[@Nextbesthing81]

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.

[@Nextbesthing81]

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.

[@timothymarcus7645]

Nextbesthing81 I agree!!

[@CooldaddyBBQ]

Nextbesthing81 total agree.

[@pavey77]

Yous should check out (smoky ribs bbq) on you tube them 2 plus him are the top 3

[@josephguidry3540]

I would throw in BBQ Pit Boys also. They were one of the first bbq channels on KZbin

[@CowboyCree63]

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!

[@macluvin6555]

I need a pastrami on dark Russian rye NOW!!!!!!!!! Brother you just made my tummy rumble.

[@Michael-ez3zg]

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)

[@Momzie808]

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!!!

[@guyellis9095]

Advice maybe, do not try try to cook at 250 c and then refriderate to make it a zero

[@MaxwellBenson80]

I love pastrami! That's got to be the best looking one I've ever seen! Looks amazing!

[@alkalinenator]

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

[@havocproltd]

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!

[@joshwinters6249]

That was a work of art, well done Chef Tom

[@allthingsbbq]

Thank you!

[@georgestrait66]

I know right? Im so hungry right now.

[@amirfaizabdulhamid6028]

allthingsbbq .

[@uthredragnarson7753]

He’s a pit master not a chef

[@trevorb555]

Ellie Goulding is the jam to make pickling spice

[@Focused-ni9qh]

He said “I’m not going to wait that long!” Right on brother!

[@stevezajkowski6077]

Followed this recipe and made my first pastrami. It was very well liked by many people!

[@allthingsbbq]

That just made our day! Glad you enjoyed it and thanks for being a part of our community!

[@beerbrewer737]

"Pastrami perfect. I love pastrami." Classic!

[@imkadosh]

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.

[@jefferygray5948]

Off the chain my man. This was my last challenge on my smoking list. Excellent instruction and presentation. Thanks!!

[@johnlavolpa4113]

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!

[@allthingsbbq]

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!

[@fredbecker607]

Watching this December 2020. Remembering the good old days of outdoor block parties.

[@scarredface2684]

Commenting this on December 2023 enjoying the BBQ and block parties cheers

[@karinecarde1254]

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 🙏👌💗🥰😁😘

[@dannywhiteness4744]

Man...... that looks amazing. You truly are a master when it comes to that smoker.

[@photofire100]

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.

[@giwookoh5381]

Maybe the first time to see you smile that big. Absolutely loved the video!

[@edwardshim5760]

Its 2024 and im still watching old videos because they are just so good!

[@jamesjones680]

I’m 6 months later than you are and it’s still fantastic. This one is going to be timeless. Simple, hardest part was toasting the spices. Well, other than waiting 6 days for the cure.

[@bradfuller2454]

I made one following your exact instruction(briner bucket included) it was awesome!!! Now my kids want more

[@joecarl9353]

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.

[@allthingsbbq]

Thanks for watching!

[@robertholtz]

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.

[@ohdogwow2]

I see another Fresh Baked Muffin has found this channel. :)

[@robertholtz]

ohdogwow2 Guilty as charged! Fancy finding a fellow Muffin here. This is a really great channel too. I highly recommend subscribing.

[@mlt6322]

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.

[@takethedayoff7376]

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

[@rolandsalazar9562]

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.

[@CatalinaMcpherson-s6q]

Great job!!! You've really captured the essence of preparing great pastrami.. Great job!!! You've really captured the essence of preparing great pastrami..

[@texasbelliott]

Holy moly that had a mouth water factor of 10! Great job, I like this technique better than waiting 20+ days for a brine.

[@johnshull102]

Y’all gotta be the best bbq channel on KZbin !!!

[@kzgc8y3n]

Really detailed, great production value, excellent camera work, excellent host, subbed.

[@djibrildiop3640]

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!

[@allthingsbbq]

That is awesome. Thank you for being a part of our community.

[@jlkohel911]

"man I love pastrami" rofl love your vids Tom, keep it up!

[@mszrestorationandcontracti3290]

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

[@kenbellchambers4577]

Absolutely stunning performance. Thank you very much. Pastrami is beyond good, it is heavenly.

[@brianpage1886]

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.

[@allthingsbbq]

Thank you for watching and taking the time to comment!

[@allantow6371]

Great job!!! You've really captured the essence of preparing great pastrami.

[@crazyredhare]

Wrapped and placed in the refrigerator overnight the meat will absorb much of the liquid. Whoa. Yummy!

[@TheRocknrolla12]

One or the greatest beef preparation In our 6000yr History....PASTARAMI

[@randomlife718]

So, I was fasting today... Now i'm salivating.

[@lordofkeebs8424]

The song at spice smashing scene is Lights By Ellie Goulding.

[@ricktatum]

Thank you very much for showing how to make pastrami from scratch, I was always curious about the seasonings that were used.

[@Veritas21000]

Wonderful recipe , Great Job Chef Tom.

[@Abc-tu9ry]

👌👌👌 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!!!

[@michaeleverson3801]

I would happily fork over $15+ to a sandwich shop offering a Reuben with slices that thick and expertly crafted. Well done!

[@moleratical1232]

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.

[@DisrespectfulRob]

Sam Lagrassa’s next time your in Boston.

[@jwon2889]

I just payed $25 for a pastrami on rye at the the flying fig in Adelaide ... worth every penny

[@p.tvankampen6718]

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

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@AlexRexVlog]

Do I hear Ellie Goulding's Lights in the background?

[@suicidebxmber1234]

There was a block party!

[@DannybFlat01]

He might be a ZZ Top Guy but I'm not judging...

[@kaihG]

that song been stuck in my head for a week and I CAN confirm that yes, yes it is.

[@nJelo]

Nah mate, it's obviously Darude - Sandstorm

[@sunnzo2467]

The bassnectar remix of course, since thats the real way to listen to it.

[@patrickjjeffas9608]

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.

[@allthingsbbq]

Thanks for watching!

[@kyleaujay9482]

Absolutely love this video! Yall should do a few more fun videos with the offset! That's what I cook on! Rock on!

[@t908kenworth]

Hands down your the best BBQ cook on KZbin that ive seen man you make me hungry. Watching from Australia 👍👍👍

[@mindseye4914]

This is fine art! Subscribed immediately!

[@lawrencesullivan3740]

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.

[@allthingsbbq]

Thanks for watching!

[@TheEricGrant]

Looks good!! Can't wait for the Reuben video!!

[@wb3123]

I am going to try and make my own Pastrami with a smaller brisket using your recipe Chef Tom. Wish me luck!

[@goody869]

Wow! That looks phenomenal!

[@davidsolomon8203]

This is among the BEST VIDEOS on KZbin!!!

[@JavaRatusso]

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

[@edwardleonalvarez5661]

Great instructions and to the point!

[@allthingsbbq]

Thanks so much! We hope you put them to work, it is a fun process and very rewarding.

[@scotthollon3016]

That looked phenomenal..now I'll have to go buy a second brisket and get started for next weekend.

[@Totallyarealpersonbro]

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.

[@jonathanpaylor7171]

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!!

[@scottcoombe9979]

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.

[@chefdomin8er]

Wow bro, Great Video! Your pastrami looks amazing. That music in the beginning was hilarious! 🤣😂

[@RightOnTheFace]

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

[@indigenous5210]

"I'm not gunna wait that long" lol damn straight

[@stephenkopels]

What a great video… fantastic professional production and wonderful host. Thanks so much

[@allthingsbbq]

Thanks for watching!

[@spacepat_o]

> Let's be good to one another Hear! Hear!

[@jenamirgholi6004]

Except for the nitrate it sounds delicious

[@gordongorgy9148]

bahahahahhaa!! BANTER!

[@n33cho]

You bad bad man!!! This looks off the chart good!!!! I'm salivating!!!

[@markschemers3132]

looks amazing. Can't wait for the Reuben! that along with a Cloak and Dagger are my favorites!

[@bobjenkins4606]

Whats a cloak and dagger? Cocktail?

[@charlesboland9851]

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.

[@veneelable]

Damn ..watching this at 12.21 am makes me sooooooo hungry

[@martingardener]

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.

[@high_pressure_force_34]

It's gorgeous!! Thank you!

[@rhessavelasco1499]

Barbecue was my favorite. This channel will be my number 1 priority 😊😊❤️

[@sehzadhussain9519]

Hello Great work !! Result is topclass 👍👍👍👍

[@Farcry-yh4mu]

I brine mine 2 weeks, I also added some juniper berries and molasses. I've also smoked it to temp and stopped it early and steamed it to temp. I prefer the steam method. I smoke it with Cherry wood

[@smalam6126]

MashaALLAH MashaALLAH may ALLAH bless you for the first time ever I watched a video of pastrami like this

[@iqbalhosein1241]

I really enjoy all your videos on outdoor grilling/smoking/marinade prep/brining/sauces. Keep up all the good work. I look to you for inspiration in my outdoor cooking!!!!

[@apollstar1]

Perfect video. Thanks so much bro!

[@hazelbell7446]

Your vids are very concise and easy to understand. Thanks.

[@Rangolian]

I'm made all the wrong decisions in life. I want to have your job!

[@fpbbq]

me too.

[@antagonist8629]

JUST DOOO IT!!!!!!!!

[@ChaosToRule]

I could settle for his quality tester.

[@bertramrottie4420]

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

[@georgekr24]

Couldn't agree more !

[@alidaywigwam]

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

[@TheHamadanners]

Who doesnt love pastrami

[@halpwr]

I watched this 19 times but keep coming back to it ❤

[@allthingsbbq]

Thanks for watching!

[@bradfuller2454]

just waiting on my LEM's backwoods then I'll give it a go. Brinner bucket is waiting and trimmed flat in the freezer

[@agodfather1975]

What's LEM's?

[@frvnkliu]

it was the brand that makes the salt with sodium nitrate that they mentioned in the video

[@bobboyoop1141]

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!

[@stevemcqueen1916]

Damn that thing was a work of art

[@tamimhekmatpey2729]

This guy is my new bbq hero … keep up with the great job .

[@kramer7285]

Music in background is called Antony lavery - Lights remix

[@NeilMcKay-pj7xe]

Learnt a lot watching that, have my ingredients and starting the process today 👍

[@wg123jj9]

love from central Asia

[@mr.elastomeric1787]

Later there's no later there is right frigging now. Excellent work Dr.

[@yupitsmeadam]

Damn bruh that looks incredible.

[@curlymaple42]

Mmmmmmm.... I'm in the process of building an argentinian grill and I am SO gonna do a pastrami!!! That looks heavenly!!!!

[@allthingsbbq]

A-W-E-S-O-M-E! Let us know how it turns out for you. Thanks for watching!

[@huskerfam]

fuck yeah ellie golding

[@allthingsbbq]

We thought, "at least it's good music and not some lame 'white man's blues.'" :)

[@amalamakalow782]

The colour is so beautiful 🤤