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-   -   I got my Pastrami working this weekend (http://www.bbq-brethren.com/forum/showthread.php?t=149645)

cameraman 12-16-2012 11:04 PM

I got my Pastrami working this weekend
 
I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less.

It was a dark and rainy day so I set up my climate control system.

http://www.dacamerawork.com/food/pas...rami%20134.jpg

I smoked them with hickory at about 225 for 6 hours or so but when they stalled at 140 I bumped it up to 270. They hit my target of 160 about an hour later.

http://www.dacamerawork.com/food/pas...rami%20135.jpg

They had a nice crunchy bark.

http://www.dacamerawork.com/food/pas...rami%20136.jpg

A little taste of each was necessary for QA purposes.

http://www.dacamerawork.com/food/pas...rami%20137.jpg

I put one up in the freezer and steamed the other today for lunch with a friend.

http://www.dacamerawork.com/food/pas...rami%20138.jpg

All in all not a bad meal. I sent my buddy home with the leftovers. I own him now. :wink:

http://www.dacamerawork.com/food/pas...rami%20139.jpg

Thanks for looking.

ManakooraMan 12-17-2012 12:53 AM

Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.

NorthwestBBQ 12-17-2012 02:55 AM

Wow! Great pics and Pastrami!

AussieTitch 12-17-2012 03:38 AM

Nice work mate.
Cheers,
Titch

cameraman 12-17-2012 09:57 AM

Quote:

Originally Posted by ManakooraMan (Post 2299056)
Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.

No doubt. It's on my to do list.

deguerre 12-17-2012 10:11 AM

Stellar!!!

Whew! GObels. Not Goebbels. Had me worried for a sec. :icon_blush::becky:

slow-smoker 12-17-2012 10:12 AM

Looks tasty. Need to do one of those myself.

Bonewagon 12-17-2012 10:32 AM

Looks delicious!

cameraman 12-17-2012 01:37 PM

Thanks for the kind words. I think going forward my corned beef pastrami will be made from the point. Fat! I need more FAT!


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