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Pastrami Pron (Lots of pron)
This weekend I decided to try my hand at homemade pastrami. It was driving me nuts seeing all of the great looking pron over the last week or so…
I started out with pre-made corn beef… http://i220.photobucket.com/albums/d...m/DSCF2204.jpg The package said ‘Flat Cut’, but what I found was a trimmed out ‘center cut’ of a brisket that contained both the point and flat…. http://i220.photobucket.com/albums/d...m/DSCF2209.jpg I decided to split the two pieces since there was so little holding them together…. http://i220.photobucket.com/albums/d...m/DSCF2210.jpg I then seasoned the two with 12 parts fresh pepper, 1 part coriander, 1 part garlic powder, 1 part onion powder, and 1 part paprika…. http://i220.photobucket.com/albums/d...m/DSCF2214.jpg I smoked it to an internal temp of 195* and let it rest for about 45 minutes before I sliced it… http://i220.photobucket.com/albums/d...164_edited.jpg It had a great bark and was very juicy!!! http://i220.photobucket.com/albums/d...m/IMG_0166.jpg I wanted an old fashioned sandwich on rye with Swiss-cheese, mustard, and kosher dill pickles… http://i220.photobucket.com/albums/d...m/IMG_0169.jpg Kathy on the other hand, wanted a Rubin…. http://i220.photobucket.com/albums/d...m/IMG_0172.jpg I would do it the same again (in fact I have two more packages of corn beef in the fridge) but I would cut down on the pepper by a quarter…. Overall, I’m looking forward to the leftovers!!! |
Winner, winner Pastrami dinner!
Okay, you've raised the bar... |
Wow looks great. Love the homemade pastrami. Made some last week and there is none left! The corned beef I purchased said flat like yours but the point was still attached. I should have seperated it like you did, I also only cooked to internal 165*. Next time will cook to 195* most was very good but one part was pretty tough.
Did you soak yours in fresh water fo leach out the salt?:icon_bigsmil |
I'll take mine on a tosted everything bagel with cream cheese please.:wink: Man, that looks like some fine eats there.:eusa_clap Can't wait to cook some this year too.8-)
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Oh man that old fashioned sandwich looks taaasty!! Nice work. Will have to try it.
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This crap is killing me! I'm going to wal-mart and picking up one. I'm going to have to smoke it Monday or Tuesday. I hadn't even thought about pastrami till this past week and all this pron has my mouth watering now!!
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Man you fellas are good at making that bbq. That pastrami looks awesome.
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I am definatly going to do some pastrami the next couple - o weeks!!!
Great lookin' chow Bro!!!! |
I need to go load up on that same corned beef while we have it around. Looks like good eats. I haven't smoked in anything in over a week, I think thats a record. Been working so much havent been around, I need to make some time.
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So Cal Albertson's have corned beef points for $1.49 (while supplies last), and I have more pastrami!!!!:-D
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Very nice!
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That is some great looking sandwiches - without a doubt, that has persuaded me to get a corned beef and get the smoker going again next weekend!
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I keep making the same mistake that we all make with fatties. I never cook enough! Just this week, I cooked just one commercial corned beef flat into pastrami. It will not last a week! I could have cooked a half dozen in the same time for the same fuel! :lol: In the future, I will cook 2 or 3 (at least) and freeze them as described here: http://www.bbq-brethren.com/forum/sh...ad.php?t=38228 Good Eats and so much cheaper that "Deli cut" pastrami! TIM |
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