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-   -   Pastrami Pastrami Pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=39633)

Larry Wolfe 03-22-2008 08:46 AM

Pastrami Pastrami Pastrami
 
I bought a corned beef brisket flat, well at least that's what they call a flat. It actually had a point that was just about the same size as the flat! No biggie, so I separated them and soaked in water for 3 hours, changing the water every hour. Then coated them with fresh ground coriander seeds, fresh cracked pepper and a good amount of granulated garlic.
Fired up the Junior with Royal Oak and two small hickory chunks. D-plates in position, piece of heavy duty aluminum foil to catch the drippage. Set the Digi Q at 225*, 6 hours later I had pastrami! Very very good! Best one I've made!
http://i238.photobucket.com/albums/f...3-22-08014.jpg http://i238.photobucket.com/albums/f...3-22-08017.jpg http://i238.photobucket.com/albums/f...3-22-08018.jpg http://i238.photobucket.com/albums/f...3-22-08021.jpg http://i238.photobucket.com/albums/f...3-22-08025.jpg http://i238.photobucket.com/albums/f...3-22-08035.jpg http://i238.photobucket.com/albums/f...3-22-08044.jpg http://i238.photobucket.com/albums/f...3-22-08046.jpg http://i238.photobucket.com/albums/f...3-22-08052.jpg http://i238.photobucket.com/albums/f...3-22-08071.jpg

pat 03-22-2008 08:50 AM

Pastrami looks great! Just did my first last Monday and I am hooked. That sandwich looks killer. I would eat that for breakfast.

Kevin 03-22-2008 09:06 AM

I just plugged in my biscuit chitter and the pastrami is going in soon. Lazy Q today. Didn't expect to get Saturday off.

thunter 03-22-2008 09:10 AM

Excellent! Looks sooooo good!

Mokin Bandit 03-22-2008 09:15 AM

I'm gonna have to try this!

fnnm358 03-22-2008 09:43 AM

WOW that looks great thanks for the sharing of the process

Time to go eat you made me hungry

BBQ Grail 03-22-2008 10:12 AM

Nice job Larry. Looks very tasty, first thing on a Saturday morning.

jeffjenkins1 03-22-2008 10:42 AM

Great looking pastrami!

Larry Wolfe 03-22-2008 10:46 AM

I just had a follow up sammich for breffus and it's even better cold the next day! :mrgreen:

YankeeBBQ 03-22-2008 02:42 PM

I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.

http://www.ismellsmoke.com/images//pastrami1.jpghttp://www.ismellsmoke.com/images//pastrami2.jpg

YankeeBBQ 03-22-2008 05:20 PM

Two hours into cook. (please note superfast and accurate BLUE thermopen) In case you were wondering it's an FE100 Pellet smoker. I cooked the first couple of hours on the smoke setting which fluctuates from 160 to 180 degrees on my cooker. I just bumped it up to the 240 setting.

http://www.ismellsmoke.com/images//pastrami3.jpghttp://www.ismellsmoke.com/images//pastrami4.jpg

SmokeInDaEye 03-22-2008 05:42 PM

Looking good! I just picked up two corned beef points for $1.49 a pound. Gonna give this a shot next weekend.

gotwood 03-22-2008 05:52 PM

Quote:

Originally Posted by YankeeBBQ (Post 595092)
I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.

http://www.ismellsmoke.com/images//pastrami1.jpghttp://www.ismellsmoke.com/images//pastrami2.jpg


I thought juniper was the "pastrami" ingredient

Kevin 03-22-2008 06:05 PM

Quote:

Originally Posted by gotwood (Post 595197)
I thought juniper was the "pastrami" ingredient

Juniper berries are what makes Canadian bacon "Canadian" LOL. I just sliced my Pastrami. Tasted fantastic, but didn't look as nice as Larry's or Steve's, so no pics.

YankeeBBQ 03-22-2008 06:22 PM

Quote:

Originally Posted by gotwood (Post 595197)
I thought juniper was the "pastrami" ingredient

Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?


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