TFrom Scratch Pastrami on a Yoder Smokers Loaded Wichita

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Published on Oct 24, 2017

Chef Tom smokes up one of our most requested recipes, pastrami! He cures it for six days and then smokes it on the Yoder Smokers Loaded Wichita. Enjoy.

Full Recipe: http://thesauce.atbbq.com/how-to-make-pastrami/

Competition Brisket Recipe: https://www.youtube.com/watch?v=KZbNHkedL0Q
How to Start and Maintain a Fire in an Offset Smoker: https://www.youtube.com/watch?v=YCX5C0DIrfc

Categoy: Education

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  • Pallas Athena - 13 hours ago

    Yo looks like he super angry cause there be smoke rising out his head

  • Robert Seely - 1 day ago

    It appeared that you removed the heat management plate, if so what was the benefit? I enjoyed the video very much, thanks.

  • Nilssön Åkerlund - 2 days ago

    Why do people have to play such crappy music during block parties?

  • Clybel Jumir - 2 days ago

    Skillet? More like sketit! Agagaggagaa funny im i right?

  • Ahmed H - 4 days ago

    Braun strowman?

  • Gordon Gaming - 5 days ago

    is it worth it?

  • samurai1833 - 1 week ago

    Sitting in my office drooling.

  • haz mat - 1 week ago

    I won't use my cast iron skillet as a hammer

  • Federico Testa - 1 week ago

    You are my new idol

  • Aston's Papa! - 1 week ago

    All things bbq, where have you been all my life?? Cant wait to get home tomorrow and show my son (6) this video (bedtime now) he and I are Pastrami and grillin fools. He's gonna love it! New subscriber!

  • Chad Bean - 1 week ago

    Thanks for you pastrami video. Quick question to the chef or others who have made this. How salty does this come out? I’m use to just smoking store bought pastrami and I usually soak it in water for a night to get a lot of the salt out and usually it still can be overly salty. Could this use a water soaking for those who are salt sensitive or does this seem to have the right amount of salt flavor? Thanks again for all your hard work in these videos!!

  • Juli G - 1 week ago

    Use a rolling pin to crush the whole corns in the napkin. And what in the fuck is a briner bucket? A cooler with ice for twice the price? Lol

  • IamKimerah - 2 weeks ago

    sodium nitrate NotLikeThis

  • Roland Salazar - 2 weeks ago

    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.

  • Ruth Alvarez - 2 weeks ago

    Great video.

  • Knight Operator - 2 weeks ago

    I would very much like to see your take on the pastrami Ruben. Please do. Also one of my favorite sandwitches.

  • joe smith - 3 weeks ago

    the briner comes in 2 sizes, a 5 gallon pail and a 2 gallon size, both with the plates to hold the food down. it used for brining and also fermenting veggies, like making sauerkraut.

  • joe smith - 3 weeks ago

    u don't have to use brisket, you can use a cheaper top round of beef, its all beef and when u brine it, it all tastes the same! and that curing salt if it was pink is cure #1, it has sodium nit-rite in it. the only thing cure #2 is used for is air dried meats only !!! u can inject this brine if you to speed things up to a few days. some leave it in brine for as long a month!! the old way of doing it!!

  • Robert Hanan - 4 weeks ago

    I did this and it is great. It was too salty but I found out how to lower the sodium so next one will be better But for my first attempt I really think I and you did a wonderful job, plus I learned a lot about old school methods. Thank you for the video.

  • Rob Stauffer - 4 weeks ago

    Amazing!

  • Ray Broomall - 4 weeks ago

    Mortis and pistol?

  • Brad Fuller - 4 weeks ago

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

  • Brad Fuller - 4 weeks ago

    tom....a rueben is made with corned beef a RACHEL is made with pastrami

  • Erick Lyatuu - 4 weeks ago

    What kind of that meat

  • David K - 4 weeks ago

    Just cured my first corned beef brisket for St. Patrick's day this year. Pastrami is next on the list. Just waiting for the snow to go away so that I can fire up the offset...

  • whoyoukidding1 - 1 month ago

    I can't believe I didn't find you until now. New subscriber!!

  • grafter g-man - 1 month ago

    Awesome Video!!

  • Itts_ Faxy - 1 month ago

    Puagggg!!

  • El Guapo - 1 month ago

    Why all the sugar and saltpeter? Not necessary.

  • xDGnihctaW - 1 month ago

    Hello! Anyone knows what song it is in the background at 1:10? I'm desperately trying to remember what it was :'(

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