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martyleach 03-20-2011 12:09 AM

Pastrami so moist I just might die......
Oh, I love Pastrami but have never made it myself. So, my wife got a Corned Beef and wanted to boil it in the juice in the bag. I said wait a minute, I am trying to watch my sodium intake so how about I take care of this one....
So, I soaked it in a big pan of water with a chopped up potato and I changed the water every 12 hours for 2 days. Then I cleaned the beef up by taking the fat off one side. For a rub, I used Thirdeye's suggestion from his website.
Then I put it on my egg at 240 until it hit 165 internal (which was about 4 hours), then I foiled it in an airtight (see picture) double wrapped sealing for another 4 hours. Then one hour in an ice chest still wrapped in the foil sitting next to a pot of water that had just been boiling.

Here's the result and I thought it was Farking awesome.

The first you see is the foiled corned beef after 3 hours. I make a real tight seal to keep in the 1/4 cup of beef broth.

The next pic you will see the nice pepper rub. I used quite a bit more ground pepper than recommended by Thirdeye.

And here is the sliced up Pastrami just falling apart delicious! Dang, I can't wait to have a Rueben tomorrow!

Thanks for looking!!

deepsouth 03-20-2011 12:13 AM

thanks for posting. looks amazing and i'm starving. could use a sandwich right now!!!

and my butts won't probably be ready until lunch or later tomorrow.

OakPit 03-20-2011 12:14 AM

Holy Cow...Marty that looks great!

huminie 03-20-2011 12:30 AM

Looks like you nailed it! Great job buddy!

Drew 03-20-2011 12:35 AM

That looks great! :thumb:

speedrcer1 03-20-2011 12:38 AM

I'd say that is dinner tomorrow, but I have heard about the 2 day water soak before.
So I will scoff up some post St. Pats Corned beef and start this process.

Groundhog66 03-20-2011 12:58 AM

Nicely done, that looks absolutely delicious.

R2Egg2Q 03-20-2011 01:08 AM

Marty dropped off a sample of his pastrami and it was delicious! I can confirm that he nailed it! :clap: Thanks Marty!

gtr 03-20-2011 01:59 AM

Dang! That looks fantastic:clap2:

You've been putting up some great pron sir! That meat looks like it doesn't need a whole lot of help if any at all. :thumb:

TIMMAY 03-20-2011 02:05 AM

I bet those reuben sammiches will be amazing. Imagine if it were on homemade rye!!

Big Frank 03-20-2011 07:59 AM

Great job.

chambersuac 03-20-2011 08:01 AM


Phubar 03-20-2011 08:03 AM

Looking Phantastic Marty!

Mister Bob 03-20-2011 08:09 AM

That looks great!

LMAJ 03-20-2011 08:09 AM

Looks great - my mouth is watering...

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