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Crazy Harry 10-03-2010 02:02 PM

Pastrami
 
I picked up a couple of Angus corned beef briskets last week for $1.97/lb.
http://farm5.static.flickr.com/4106/...23fe3a3bfa.jpg
I didn't have a pan big enough or room in the refrigerator to soak it to remove the salt, so I put it in a bag filled with water in a cooler with some ice to keep it safe. After changing the water several times over two days I dryed it off with paper towels and coated it with ground pickeling spice abd black pepper.
http://farm5.static.flickr.com/4128/...713036d1_z.jpg
Then on to the UDS @ 220 with some apple rounds and cherry wood with a chunk of hickory
http://farm5.static.flickr.com/4106/...a7dda99f_z.jpg
The UDS held steady all night, I checked ever two hours. At 175 the probe test was too tough, 185 was still tough and at 196 was just right
http://farm5.static.flickr.com/4090/...8f9708ac_z.jpgThis morning I foiled it and let it rest in a cooler for a couple of hours.
http://farm5.static.flickr.com/4147/...9d575a06_z.jpg
My wife told me to save this recipe.

It was about a 15 lb brisket and took about 12 hours on the UDS.

Thanks for looking.

Pyle's BBQ 10-03-2010 02:10 PM

Great looking pastrami.

landarc 10-03-2010 02:18 PM

Man, that looks great, ready for sandwiches for certain.

Bossmanbbq 10-03-2010 02:31 PM

Pastrami is one of my favorites, espeacially smoked!

cowgirl 10-03-2010 02:33 PM

Mmm Harry, I love pastrami too. Yours looks perfect!:-D

MOS95B 10-03-2010 02:34 PM

Shipping address is.....

Dovid 10-03-2010 04:06 PM

Is it as moist as it looks? Wow that looks great!

Happy Highwayman 10-03-2010 05:20 PM

I need to find a place to buy pre-corned briskets. I did it myself once with Pink Prague Powder but it took like 10 days in my fridge.

Crazy Harry 10-03-2010 07:21 PM

Quote:

Originally Posted by Happy Highwayman (Post 1420186)
I need to find a place to buy pre-corned briskets. I did it myself once with Pink Prague Powder but it took like 10 days in my fridge.

I got these at Cash&Carry, there is one in San Fransisco and Oakland.

Crazy Harry 10-03-2010 07:26 PM

Quote:

Originally Posted by Dovid (Post 1420123)
Is it as moist as it looks? Wow that looks great!

it is just right

Chef Jim 10-03-2010 07:28 PM

wow that looks good. I'm almost ready to try one. first I got to fine the brisket.


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