Pastrami again.....

[LMAJ]

It's a balmy 8 degrees here is southeastern PA (that's just wrong) and the local grocery store had corned beef on sale for $1.85/lb. What's a girl to do but make pastrami!

 

[Bbq Bubba]

Looking great Lynn!
I see you guys are having a heat wave today.....where's the white stuff?

 

[Smokin' Gnome BBQ]

nice looking start, just one problem...that blue thermopen is probably off a couple of degrees, may want to trade it in for a more accurate and faster orange one.

 

[HeSmellsLikeSmoke]

Hey, great idea this time of year. I am gonna look for a sale around here. Are those points? Be sure to show us some pics of the sliced product.

I haven't made pastrami yet, but I can see from the color of your Thermapen that pastrami isn't all that sensitive to temperature accuracy.

 

[thirdeye]

I'm going to start soaking one today for Sunday dinner.

 

[barfly]

I pulled a 5# flat out of the brine Weds. nite and plan on firing up the new BGE, (lg), tomorrow when it's a little warmer. First time out with the egg so I figured go with a pastrami, why the heck not?

 

[Bride of Roo(BQ'n)]

Need after pics, before its all gone...... (oh and its already 36 here today, so your welcome for that weather...!!)

 

[Midnight Smoke]

Nice start! I guess you cold weather folks have to put your meat in the Fridge just to keep it from freezing!:wink:

 

[Bigdog]

Hard to beat good pastrami.

 

[LMAJ]

Need after pics, before its all gone...... (oh and its already 36 here today, so your welcome for that weather...!!)

Bite me... :icon_devil

 

[bigabyte]

Looks like a really good start. Nice score on the corned beef.

 

[Brian in So Cal]

Any pics of the final product?

 

[LMAJ]

Any pics of the final product?

Nope - will be making a ruben casserole with them Monday - will get some pics then...

 

[CTSmokehouse]

I have a full packer corned beef 13.8 lb that I put in a 5 gallon food container Thursday PM. Thought I would change the water last night....it was about 4 degrees...some ice..thought that the salt in the brisket would keep it from freezing...this AM it was -4 degrees.. took it indoors this PM and changed the water.. back outside

Hope to rub it and smoke it tomorrow!


Lookin good ...

Yours in BBQ,

Cliff

 

[garyk1398]

Looking good LMAJ, keep us posted!

 

[Smokin' Gnome BBQ]

is 2 days in water too much, my last still had to much salt........changed it 2 times in 3days.............what do you think?

 

[cowgirl]

Sure looks good so far!!

 

[LMAJ]

is 2 days in water too much, my last still had to much salt........changed it 2 times in 3days.............what do you think?

We usually change out the water twice a day - morning and evening and go at least 2 days.

 

[BBQ Grail]

I've never had to soak my "store bought" corned beef more than four or five hours. I change the water every 30 minutes during that time. Not too salty with this method. Never done a whole packer before so maybe that would require extra time but two days seems like a lot to me.

LMAJ the start of your pastrami looks really good.

 

[CTSmokehouse]

Still snowing here.. Pastrami is looking great...up to 164... would like to take it off at 170-180...

I love cooking in the snow...

Yours in BBQ,

Cliff