I’m starting to realize I watch josh for entertainment and not recipes because I’ve only ever made like 4 things from this whole channel because the recipes are usually ludicrous 😂
I think the only thing I ever tried to do myself was the white bread which was super simple but hands down one of the best white breads I ever had in my life.
Followed this recipe, absolutly flawless. Amazing meal, clear instructions. I cheated and smoked for just 3 hours and finished in the oven. Best meat project i ever made, Chapeau Joshua U are a genius.
I was thinking about using Wyagu for pastrami during the video. I can’t find a decent pastrami sandwich here in Miami. I’m really looking into making my own.
When Josh makes his videos, there is never a dull moment. & That sandwich I just know is delicious. California would sure love you even more if you opened up your own restaurant business cause everybody knows that you sure know what your doing in that kitchen.. we love ya, keep on with these videos.
That looks incredible 🤤 About 3 years ago I bought my husband a smoker for his birthday..... It was the best gift ever, basically for the whole family LOL Please do a smoked fish recipe !
Couple Pro tips from a pitmaster: grind all your fat trimmings, put it in a deep pan, throw it in the smoker when you put your brisket in, and render the crap out it. Strain it, and badabing, you’ve got smoked beef tallow, the best cooking oil you’ll ever have. If you want a ✨crunchy bark✨ on your brisket, keep the point attached, and instead of butcher paper wrap, boat the brisket with a double layer of foil, keep the top of the brisket exposed. You’ll have a crunchy top, and the fat from the point will run down and become braising liquid for your lean brisket.
That’s a pleb move. I get on my private jet (that has a food industry grade fridge) and get it straight from Japan all the time. Poor people would never understand! Tuh!
I was inspired by this video to try it myself and today, right now, I'm taking the brisket out of the brine, about to season it and then into the smok it goes!
Made this following your instructions to the T. Best pastrami ever - and I'm a Jewish girl from NY - so that's saying something. Thank you so much for your videos, they are awesome!
This is an amazing recipe. Only change I made was to make the entire time and never put it in the oven. It was perfect. Thanks for the awesome content - great sandwich.
Joshua weisman my good sir, say hypothetically you were in possession of the rights to your own cook book, say you were to put the recipe featured on this video, in said book, thats would be quote on quote *"Bussin"* respectfully.
Love pastamis! Looks perfect! If your doing a 6-7 days of brine, you can skip the cure salt to keep it natural. It does preserve the color of the meat, but it's also a preservation chimical ingredient. If you doing an equalibrium brine which takes at least two weeks, then it's very important to us cure salt to prevent any chance of botulism. Anyways, love you style of cooking and demonstration 🙂 BTW, I know that in USA is common to make pastamis from brisket, but you must try other cuts also that, such as eye of round. Middle Eastern pastrami is made from turkey breast wish is one of my kids favorite pastami.
Even regular salt is a preservation chemical ingredient. Everything is a chemical. Water is a chemical. Pastrami doesn't look correct without the color, and there's nothing wrong with nitrites. You can achieve the same thing by using celery juice, because celery has a ton of nitrates in it (which turns into nitrites when we consume it), but it's still considered healthy anyway. Same with spinach, tons of nitrates. You get significantly more nitrates from a stalk of celery than a few ounces of cured meats (around 1496 ppm vs 32 ppm, respectively) Things with more nitrates than a cured meat: Beets, spinach, celery, mushrooms, broccoli, strawberries. Nitrites in the body actually can be beneficial, too, since they turn intro nitric oxide which can help with lowering blood pressure. It's only when you have too high of concentrations of nitrites that it may increase the chance of cancer, so just eat in moderation, just like anything else. Also, stop fearmongering.
I made a homemade pastrami out of managers special corned beef after st patty's day. It was like beef bacon, fantastic. I cant imagine how good it'll come out of I brine it myself and pick out a thick Prime Brisket. Mmmm I'm adding that to my to-do list. I'll eat the flat as corned beef, smoke the point, and get out the deli slicer.
Favorite moment is when you held up the slice and said, "Look at that" and I had just looked away when it went to a Charmin toilet paper commercial where all it said was "That's Huge!!!" And I thought it was still you lol. The perfect commercial at the perfect time, and I cannot stop laughing 🤣
Joshua, I don't know if you still keep up with your old videos, but I'd like to tell you my story and ask some questions. Last Sunday I followed your instructions to the letter in making the brine. I did heat it up so that everything dissolved, then put it in the fridge overnight. On Monday I bought a 3.5 pound brisket flat (that was all I could find), put it in my sous vide vessel and poured in the brine. Unfortunately the brine was not enough to fully cover the brisket so I made a second batch of brine (exactly the same as the first), and poured it in. Flipped after three days. Yesterday (Monday) pulled the brisket out, pat dried it with paper towels, and put it back in the now empty sous vide vessel and added two gallons of purified water. It was in the clear water less than 16 hours when I removed the brisket, pat dried it again, covered it all side liberally with your pastrami rub concoction, and stuck it in my electric smoker set at 225 degrees, burning combination of Jack Daniels oak barrel chips, and hickory chips. Took it out after about five hours because internal temperature hit 157 degrees. Put it on rack over boiling water, tented it with aluminum foil, and let it sit in the oven at your prescribed temperature until I had to leave for a Purim party at my shul. Wrapped it in fish paper (my butcher doesn't have butcher paper.) When I came back from the party I checked it out. Looked like pastrami! Smelled like pastrami! Flavored like pastrami! However, it lacked the juicyness of pastrami and the visceral consistency of pastrami; i.e. it wasn't rubbery, and it didn't fall apart. Was closer to the consistency of a steak. My question is: where did I go wrong? How do I improve for next time?
This be like the 4th time I've watched this video start to finish. I want to familiarize myself with the process so I don't have to keep going back to play-pause endlessly. With all of your goofy antics, (you know, having fun), I'm in and just subscribed.
this fits into a diet .. just cut off more of the fat . and eat small portions . sourkraut is great for weight loss and pastrami being tender means you dont need fatty meats to get tenderness .
I started cooking with babish many years ago, I have a love for him but he is for sure a more “basic” version of cooking. No pun intended lol Josh is when u start to get good!
@@briantemple9791 Josh definitely goes harder on "production", sometimes to the videos detriment (like this one). I like how Babish's get to the point. I'm not here to watch a sitcom!
Just a tip from someone who has been doing this for a long time: if you are going to use the point and the flat to make your pastrami, do yourself a favor and make slices progressively thinner from point to flat, as well as making sure you are slicing accross the grain. You get a huge difference in texture and flavor that gives you many more sandwich options. Also, pastrami just might be the perfect meat for a wrap. You gotta try it.
I've only made pastrami from scratch once and there is a reason for that. Yes the end product was delicious but it was so time consuming to make. Also given the way brisket prices have gone it was cheaper to buy it from my nearby excellent deli
Great to finally know after all these years of loving pastrami just how it's made. WA-A-AY too much work, so I'll settle for others doing it and eating theirs. But fun video.
Hi Josh, your video is very helpful! I always wanted to learn how to make my own pastrami. I have a question- can I skip the sugar in the brine? I am trying to limit my carbs
"Separating the point from the flat." I have yet to buy a whole brisket, but I'm about to, and this idea/plan makes so much sense I doubt I will ever not do it. I didn't hear it here first, but you get two thumbs up out of an available three for being the third one to suggest it.
You want the pastrami to hit 205 to 210 degrees Fahrenheit. A quarter inch slice draped over a finger should allow the ends to touch if it is tender enough and still hold together under its own weight, but should pull apart easily with a slight pull. You can also cook the brisket in the smoker then entire time but you'd need to wrap it once it hits about 160 to 165.
So I was cleaning some dudes teeth recently and he told me (my tools were out of his mouth btw) he's been really into a cooking youtube guy and I was like "oh Josh" and he goes "yea wtf how did you know that?!" and I was like "Because that's my PAPA" and he got up and left! Just kidding, we just vibed about Josh videos, 'twas fun!
I like this guys videos because he shows us start to finish how to make something from scratch. Even if he does things wrong, at least he tries. He can’t help being a noob
Thank you for this wonderful video.. now I have a question.. instead of smoker can I cook this in the oven for the entire time? Thank you for answering
"I'd like to withdraw everything from my 401k." "Sir, are you sure?" "Yes, I need to buy a wagyu brisket." "I'm sorry, what?" "PAPA SAYS I NEED TO MAKE THE MEAT OF ALL MEATS, JANET"
GREAT! My wife saw the pastrami and now DEMANDS IT! Your lucky I live in the smoked meat province of Canada! No way I'm spending a WEEK on this. 5 min trip to the butcher who smokes it himself. 😜
Josh: *cOmPleTLy fRoM sCrAtCh* Also him: continues using store bought bread Umm, makes sense I guess? Jokes aside, well done. I really enjoyed watching, as always 😁
@@Blaise761 Well, he still didn't raise his own cows himself and slaughter them for the meat, so even the pastrami was not "completely made from scratch" if you want to get technical ;)
"I like em a little on the thiq side." Me too, Josh. 🍑 For real though, just had pastrami on a pumpernickel bagel yesterday. It was amazing. Also had a pastrami sandwich from a bodega recently. They make it like a California cheesesteak, just with pastrami instead of shaved beef. Definitely going to make my own pastrami as soon as I get a smoker. It's my favorite meat.
I just knew papa this afternoon. --it's nightime now-- anyways!!! I'm still watching papa and wow, THAT ENERGY IS CONTAGIOUS!! Thanks for believing on us papa. T.T
Josh: *If you've never had good pastrami it's about time you do because it's the meat of all meats* Vegans and Vegetarians: **Eyeing us meat eaters with contempt**
I would drop the juniper berries (though that is very interesting, but better for wild game) and use a few allspice berries. Also double the bay leaves, and for a real treat go 50/50 with Turkish and California Bay; they are not quite the same. Very nicely done viddy sir.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
“Papa believes in you” thanks Josh, needed that today.
Me aswell
you can do it!
Same
Oh God don't encourage him referring to himself as papa... soo cringe
Same
I’m starting to realize I watch josh for entertainment and not recipes because I’ve only ever made like 4 things from this whole channel because the recipes are usually ludicrous 😂
Same.
How did it turn out?
Yep!
I think the only thing I ever tried to do myself was the white bread which was super simple but hands down one of the best white breads I ever had in my life.
Most of the viewers are broke students that love food but have to live on noodles and fast food
Why did I wake up in a cold sweat and instantly grab my phone and open RUclips just to watch this video about pastrami?
LMAO
Same😌
Lol
Honestly a universal experience at this point
Salvation comes in many forms
Followed this recipe, absolutly flawless.
Amazing meal, clear instructions.
I cheated and smoked for just 3 hours and finished in the oven.
Best meat project i ever made, Chapeau Joshua U are a genius.
Josh's falsetto just keeps getting better and better.
Think he was singing some Halo.
At this point, I don't think you even need to mention "from scratch". It's sort of the least I expect from this channel now😅
I thought he was going to start from picking up a cow from a farm
For the new viewers
Exactly !! ;-)
Oh come on that's not fully from scratch. He didn't grow his own spices or even make the mayo and ketchup lmao! Papa went easy on you!
LMAOOOO all the boys makin the lip-bite-eyebrows-raised face behind the camera had me DEAD
time stamp?
@@zhanayajones1238 5:37
I call it the ✨fuck boy✨face
I didn’t even notice lmao
That's the, "I don't know, friend, sounds kinda sus to me..." kind of face, lol.
Josh: "personally, I think wagyu is the best candidate for pastrami"
Me, checking my bank account: "Well I guess no pastrami for me"
You can have it for the low price of only $150!
Yeah, wouldn’t using wagyu kinda defeat the reason pastrami was invented in the first place...
I was thinking about using Wyagu for pastrami during the video. I can’t find a decent pastrami sandwich here in Miami. I’m really looking into making my own.
Use brisket baby
@@dinoflagella4185 Why the fuck would you use wagyu when the Romani people were just using beef navel?
When Josh makes his videos, there is never a dull moment. & That sandwich I just know is delicious. California would sure love you even more if you opened up your own restaurant business cause everybody knows that you sure know what your doing in that kitchen.. we love ya, keep on with these videos.
That looks incredible 🤤
About 3 years ago I bought my husband a smoker for his birthday..... It was the best gift ever, basically for the whole family LOL Please do a smoked fish recipe !
Couple Pro tips from a pitmaster:
grind all your fat trimmings, put it in a deep pan, throw it in the smoker when you put your brisket in, and render the crap out it. Strain it, and badabing, you’ve got smoked beef tallow, the best cooking oil you’ll ever have.
If you want a ✨crunchy bark✨ on your brisket, keep the point attached, and instead of butcher paper wrap, boat the brisket with a double layer of foil, keep the top of the brisket exposed. You’ll have a crunchy top, and the fat from the point will run down and become braising liquid for your lean brisket.
Nice tip for a good sugar cookie!
Woah that sounds delicious! Hoping papa will see this!
Can you do that with a regular brisket? Cause I've always struggled with the texas crutch / solid bark dilemma
@Jay Rozes 😂😂😂
@@jackbreuhaus6244 Absolutely! Do it all the time! 👍🏻
The boys: can we have a Pastrami, papa?
Joss Papa: sure, make sure you come back here after 1 week.
Lmfao sandwich preoder
@boy lasagna lol ik cant spell🙃
LOL
@@darksteel6231 yeah but you also did make a typo
But that 1 week is worth the wait
I cannot believe how good this looks. This is one of the best videos you have done, honestly.
This is by far the best pastrami recipe video online...or anywhere.
Hi, Josh. I made this pastrami last week and just wanted to thank you. It turned out beautifully!
At this point the definition of B-roll is just anything Josh damn well pleases.
Do you know what else is full of hot meat waiting to be spanked? B-roll!
Damn right
@Gabe Wennekamp
@@G-Unit1111 .
@@kingmankingboy8743 what is this?
Followed joshua 4 years ago and never skipped a single video his videos are a mix between funny ,satisfaction, and perfection.
"Wagyu makes the best candidate for pastrami" yep lemme go over to my refrigerated limousine and grab a big slab of the stuff.
And by that you mean you have a refrigerator for your limo, to keep it fresh, because that's still cheaper than the Wagyu, am I right?
I'm rolling 😂
That’s a pleb move. I get on my private jet (that has a food industry grade fridge) and get it straight from Japan all the time. Poor people would never understand! Tuh!
I was inspired by this video to try it myself and today, right now, I'm taking the brisket out of the brine, about to season it and then into the smok it goes!
Made this following your instructions to the T. Best pastrami ever - and I'm a Jewish girl from NY - so that's saying something. Thank you so much for your videos, they are awesome!
Josh is preparing a smooth transition into singing when he want to take a break from cooking vids
I'm just waiting for the song to drop at this point.
B rooolll
my thoughts exactly
@@AngelaMerici12 waiting* 😂
@@AhmadHassan-uk7ve 😅🤣🤣 Thanks!!
I’ve never played a single minute of Halo, but even I recognized that melody in your Sheeeeeesh
ruclips.net/video/4oS-zwTj3co/видео.html
blasphemy
"You know what else has Papa's juicy meats, and..." "I like 'em on the THICC side"... I'm not even going to answer that.
Papa : “pastrami is easy to make”
Also papa : “76 hours in the smoker”
Me : “aight imma head out”
You say that as if it's difficult for something to just...Sit there.
@@grabble7605 nah I’m just living in a French city
@@cedricmoley8585 Slow Cook.. A smoker helps.. Just have to feed it every few hrs .. set and forget until ready to pull
This is an amazing recipe. Only change I made was to make the entire time and never put it in the oven. It was perfect. Thanks for the awesome content - great sandwich.
“So today we are going to go to the farm where our beef has been aging.”
This type of comment got old like 2 years ago
@@hensonjefd8681 and yet I still “liked” it
Joshi boi if you would make a cookbook and put this recipe in it that would be BUSSIN, respectfully.
Joshua weisman my good sir, say hypothetically you were in possession of the rights to your own cook book, say you were to put the recipe featured on this video, in said book, thats would be quote on quote *"Bussin"* respectfully.
@@thebasementbum4570 indeed fellow comenteur
“A Weissman once said” should be the title
Earliest I've been to a video. Tis 1am here in Australia. I ain't even mad.
LITTERALLY SAME
Why is his singing getting progressively more and more angelic? Like. That Whisky Business hit different.
Love pastamis!
Looks perfect!
If your doing a 6-7 days of brine, you can skip the cure salt to keep it natural. It does preserve the color of the meat, but it's also a preservation chimical ingredient. If you doing an equalibrium brine which takes at least two weeks, then it's very important to us cure salt to prevent any chance of botulism.
Anyways, love you style of cooking and demonstration 🙂
BTW, I know that in USA is common to make pastamis from brisket, but you must try other cuts also that, such as eye of round. Middle Eastern pastrami is made from turkey breast wish is one of my kids favorite pastami.
Even regular salt is a preservation chemical ingredient. Everything is a chemical. Water is a chemical. Pastrami doesn't look correct without the color, and there's nothing wrong with nitrites. You can achieve the same thing by using celery juice, because celery has a ton of nitrates in it (which turns into nitrites when we consume it), but it's still considered healthy anyway. Same with spinach, tons of nitrates. You get significantly more nitrates from a stalk of celery than a few ounces of cured meats (around 1496 ppm vs 32 ppm, respectively)
Things with more nitrates than a cured meat: Beets, spinach, celery, mushrooms, broccoli, strawberries. Nitrites in the body actually can be beneficial, too, since they turn intro nitric oxide which can help with lowering blood pressure. It's only when you have too high of concentrations of nitrites that it may increase the chance of cancer, so just eat in moderation, just like anything else. Also, stop fearmongering.
“If you’ve never had a good pastrami...”
Dude, I’ve never even seen pastrami in my home country
You poor unfortunate soul
Where ya from?
Same, never seen a pastrami or heard of it, I saw Joey love it from friends and wanted to see how to make it
@@tommyrooch4195South Africa
I think we've finally hit the saturation point on the little falsetto asides.
the saturation point is 0
Thanks so much for saying that
Not even close.
I have to start today so I can make a sándwich on monday.
OMG Great spices.. Could not stop from opening the oven door every 20-30 min to get that fresh Pastrami aroma!!
I made this last may for my friends and it was a huge hit. Making it again for the first… second annual pastrami day!
Josh's flex game went hard on this one. I'm loving it.
I made a homemade pastrami out of managers special corned beef after st patty's day. It was like beef bacon, fantastic.
I cant imagine how good it'll come out of I brine it myself and pick out a thick Prime Brisket. Mmmm I'm adding that to my to-do list. I'll eat the flat as corned beef, smoke the point, and get out the deli slicer.
Favorite moment is when you held up the slice and said, "Look at that" and I had just looked away when it went to a Charmin toilet paper commercial where all it said was "That's Huge!!!" And I thought it was still you lol. The perfect commercial at the perfect time, and I cannot stop laughing 🤣
uuuhhhhhhh... what... what was huge in the room and context in which toilet paper is used? The turd?
@@CaTastrophy427 😂😂😂 it was how big the new rolls were 🤣🤣🤣
Joshua, I don't know if you still keep up with your old videos, but I'd like to tell you my story and ask some questions. Last Sunday I followed your instructions to the letter in making the brine. I did heat it up so that everything dissolved, then put it in the fridge overnight. On Monday I bought a 3.5 pound brisket flat (that was all I could find), put it in my sous vide vessel and poured in the brine. Unfortunately the brine was not enough to fully cover the brisket so I made a second batch of brine (exactly the same as the first), and poured it in. Flipped after three days. Yesterday (Monday) pulled the brisket out, pat dried it with paper towels, and put it back in the now empty sous vide vessel and added two gallons of purified water. It was in the clear water less than 16 hours when I removed the brisket, pat dried it again, covered it all side liberally with your pastrami rub concoction, and stuck it in my electric smoker set at 225 degrees, burning combination of Jack Daniels oak barrel chips, and hickory chips. Took it out after about five hours because internal temperature hit 157 degrees. Put it on rack over boiling water, tented it with aluminum foil, and let it sit in the oven at your prescribed temperature until I had to leave for a Purim party at my shul. Wrapped it in fish paper (my butcher doesn't have butcher paper.) When I came back from the party I checked it out. Looked like pastrami! Smelled like pastrami! Flavored like pastrami! However, it lacked the juicyness of pastrami and the visceral consistency of pastrami; i.e. it wasn't rubbery, and it didn't fall apart. Was closer to the consistency of a steak. My question is: where did I go wrong? How do I improve for next time?
This be like the 4th time I've watched this video start to finish. I want to familiarize myself with the process so I don't have to keep going back to play-pause endlessly. With all of your goofy antics, (you know, having fun), I'm in and just subscribed.
The imperfect circle around the W in the end credits is FREAKING ME OUT
Lollll I didn’t even notice but wtf??
Who else is early gang?! Also.. that accent in the beginning, wooooot
me!
Me
lol this is the earliest i’ve ever been
Me
@Jacob Moreno arcos The important things is you are here! :D
am I the only one that would love to see a video of Josh while he's doing a voice over? I would for sure watch it
Worth the time.. I kept mine whole ... Overnight rest is key ; cook on a Saturday , serve on a Sunday....
That B-roll intro was one of the best ones yet. Probably the best one yet. Kudos to the editor on that one.
Can we appreciate joshes singing skills getting consistently better😂
Oh me planning on a diet could neverr after watching this video.
this fits into a diet .. just cut off more of the fat . and eat small portions . sourkraut is great for weight loss and pastrami being tender means you dont need fatty meats to get tenderness .
I found this when I was on the final "phase" of Babish's pastrami technique. Very similar but some extra elements with Joshua's and very entertaining.
I started cooking with babish many years ago, I have a love for him but he is for sure a more “basic” version of cooking. No pun intended lol Josh is when u start to get good!
@@briantemple9791 Josh definitely goes harder on "production", sometimes to the videos detriment (like this one). I like how Babish's get to the point. I'm not here to watch a sitcom!
Just a tip from someone who has been doing this for a long time: if you are going to use the point and the flat to make your pastrami, do yourself a favor and make slices progressively thinner from point to flat, as well as making sure you are slicing accross the grain. You get a huge difference in texture and flavor that gives you many more sandwich options. Also, pastrami just might be the perfect meat for a wrap. You gotta try it.
It's so freaking amazing that no matter what I wanna try at home papa got me covered with a recipie.
Thank and love you papa ♥
We had this last night and it was amazing! Will defiantly be making this again.
I used Josh's recipe for curing ham and it was phenomenal! Would love a Montreal smoked meat episode! Please Papa!! ❤️
I've only made pastrami from scratch once and there is a reason for that. Yes the end product was delicious but it was so time consuming to make. Also given the way brisket prices have gone it was cheaper to buy it from my nearby excellent deli
Great to finally know after all these years of loving pastrami just how it's made. WA-A-AY too much work, so I'll settle for others doing it and eating theirs. But fun video.
Hi Josh, your video is very helpful! I always wanted to learn how to make my own pastrami. I have a question- can I skip the sugar in the brine? I am trying to limit my carbs
PAPA IS BACK WITH THE MEAT
"Wagyu is the best !?-1:36 How much money do you think I have?
"Separating the point from the flat." I have yet to buy a whole brisket, but I'm about to, and this idea/plan makes so much sense I doubt I will ever not do it. I didn't hear it here first, but you get two thumbs up out of an available three for being the third one to suggest it.
You want the pastrami to hit 205 to 210 degrees Fahrenheit. A quarter inch slice draped over a finger should allow the ends to touch if it is tender enough and still hold together under its own weight, but should pull apart easily with a slight pull. You can also cook the brisket in the smoker then entire time but you'd need to wrap it once it hits about 160 to 165.
"papa still kiss" had me rolling ilysm joshua
Nobody:
Josh from scratch: “First we convert the collagen into keratin before we grow our fingernails….”
Why is this episode not called PAPAStrami?!! JOSHUA!!
Nice bro 🤙 4 the realy first time i really liked how some one made this and the presentation. Keep going on bro!
this looks so good and you are fun to watch. so enthusiastic i like it. thank you.
josh we need a rye bread recipe (and a B-roll music playlist)
Me, a vegetarian:
"Why yes, I did need this information, thank you papá"
Papa is still overestimating our budget, kitchen and mental capacity with his recipes lol
Plenty of subs for Budget and Awesome Flavor!!
Wow. That looks so good. I've been trying new ways to smoke and cure meat. I am doing my first corned beef. I just might turn it into pastrami.
So much time and process put into making it. Now I understand why pastrami is so expensive.👍🏻
5:15
I really want to focus on the pastrami but that GOD DAMN CAKEEE
I was embarrassed by my reaction to Papa’s thicci buns
Thank you lord for this heavenly meal!
"...papa's preference is LAW around here, so you should probably do that"
me: **fearful nodding**
So I was cleaning some dudes teeth recently and he told me (my tools were out of his mouth btw) he's been really into a cooking youtube guy and I was like "oh Josh" and he goes "yea wtf how did you know that?!" and I was like "Because that's my PAPA" and he got up and left! Just kidding, we just vibed about Josh videos, 'twas fun!
For me, this story ends with you saying Papa and you can't take that from me.
You nailed it with this one Josh. What can you not make? Pastrami is down right respect.
Thank you for sharing with me this tasty, juicy, and delicious recipe 😍
PAPA SLAPS THE MEAT OUT!!!!
Also I see you with the absolute FLEX w/ the Gucci slides
I like this guys videos because he shows us start to finish how to make something from scratch. Even if he does things wrong, at least he tries. He can’t help being a noob
Thank you for this wonderful video.. now I have a question.. instead of smoker can I cook this in the oven for the entire time? Thank you for answering
someone make a montage of all the times josh has said "this is a perfect sandwich in my opinion"
The Ultra Video Idea: Letting the person in front of you decide what you eat for 24 hours that go home and make what ever you got but butter.
I've never heard of "Russian dressing". Sounds like a version of sauce called "thousand island"
Ps. I'm from Russia :)
They're pretty close and frankly interchangeable for the purposes of constructing a Reuben.
It looks like Thousand, at least.
Great recipe thank you!
Can you lls advise how you store the leftovers and reuse it?
loved the video! I'm probably making pastrami for an event this coming weekend.
"I'd like to withdraw everything from my 401k."
"Sir, are you sure?"
"Yes, I need to buy a wagyu brisket."
"I'm sorry, what?"
"PAPA SAYS I NEED TO MAKE THE MEAT OF ALL MEATS, JANET"
Cringe
Me not knowing what pastrami is clicked on this video before you could even say papa
Those "fatty and juicy" notes sound like fergie mixed with an angel lol
Josh has been referred to as the songbird of his generation.
@@ehartatak he for sure earns that title
GREAT! My wife saw the pastrami and now DEMANDS IT! Your lucky I live in the smoked meat province of Canada! No way I'm spending a WEEK on this. 5 min trip to the butcher who smokes it himself. 😜
Paying a premium convenience fee.. Brisket cut give you more than just Pastrami.. and Really other than a lil time not as painful as Sour Dough bread
❤❤❤❤Amazing …. Going to Try it…. Actually cannot wait to try it.
Josh: *cOmPleTLy fRoM sCrAtCh*
Also him: continues using store bought bread
Umm, makes sense I guess? Jokes aside, well done. I really enjoyed watching, as always 😁
That's a sourdough. Josh uses his own bread
Jokes aside.. it says pastrami made from scratch not pastrami sandwich..
@@Blaise761 Well, he still didn't raise his own cows himself and slaughter them for the meat, so even the pastrami was not "completely made from scratch" if you want to get technical ;)
"I like em a little on the thiq side." Me too, Josh. 🍑 For real though, just had pastrami on a pumpernickel bagel yesterday. It was amazing. Also had a pastrami sandwich from a bodega recently. They make it like a California cheesesteak, just with pastrami instead of shaved beef. Definitely going to make my own pastrami as soon as I get a smoker. It's my favorite meat.
Pastrami cheesesteak, huh? That sounds like something to try 🤤
Well damn, I'm early today.
I'm about to make this bad boy this weekend👌. Well, probably a less good version but....ya know
Looks great
If you're in the U.S., this could make for an interesting Memorial Day meal option.
Let me know how it turns out! I can’t believe his way takes a week to make I don’t have the patience
Had fun watching this video! Good job 👏
I just knew papa this afternoon. --it's nightime now-- anyways!!! I'm still watching papa and wow, THAT ENERGY IS CONTAGIOUS!!
Thanks for believing on us papa. T.T
that is REAL NICE
What the hell
tf
Imagine having a smoker
Josh: *If you've never had good pastrami it's about time you do because it's the meat of all meats*
Vegans and Vegetarians: **Eyeing us meat eaters with contempt**
I like your profile pic 😏😉
@@Dandoon005 i like yours 😉🙃😏
@@jonjonajonathan6294 ☺️😏🤣
What OVEN do you have at your kitchen? Could you inform the brand and model? 🙏🙏
I would drop the juniper berries (though that is very interesting, but better for wild game) and use a few allspice berries. Also double the bay leaves, and for a real treat go 50/50 with Turkish and California Bay; they are not quite the same. Very nicely done viddy sir.
5:15 you all think the same right? 😏😏😏
Oh, yeahhhhhh…
So what I got from this is that I’m not making pastrami