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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-20-2011, 12:09 AM   #1
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Join Date: 12-17-10
Location: Pleasanton, Ca
Default 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!!
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Old 03-20-2011, 12:13 AM   #2
somebody shut me the fark up.
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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.
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Old 03-20-2011, 12:14 AM   #3
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Holy Cow...Marty that looks great!

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Old 03-20-2011, 12:30 AM   #4
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Looks like you nailed it! Great job buddy!
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Old 03-20-2011, 12:35 AM   #5
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That looks great!
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Old 03-20-2011, 12:38 AM   #6
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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.
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Old 03-20-2011, 12:58 AM   #7
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Nicely done, that looks absolutely delicious.
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Old 03-20-2011, 01:08 AM   #8
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Marty dropped off a sample of his pastrami and it was delicious! I can confirm that he nailed it! Thanks Marty!

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Old 03-20-2011, 01:59 AM   #9
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Location: Culver City, CA

Dang! That looks fantastic

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.
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Old 03-20-2011, 02:05 AM   #10
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Join Date: 01-10-11
Location: Sugar Hill, GA

I bet those reuben sammiches will be amazing. Imagine if it were on homemade rye!!
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Old 03-20-2011, 07:59 AM   #11
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Great job.

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Old 03-20-2011, 08:01 AM   #12
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Location: San Antonio, TX


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And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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Old 03-20-2011, 08:03 AM   #13
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Looking Phantastic Marty!
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Old 03-20-2011, 08:09 AM   #14
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That looks great!
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Old 03-20-2011, 08:09 AM   #15
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Looks great - my mouth is watering...
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pastrami, Rueben

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