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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 01-05-2012, 08:49 PM   #31
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Very curious to see the results. I'm guessing the 170-ish piece will be best sliced very thin, and the 200 piece sliced like a smoked brisket 3/8" thick.
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Old 01-05-2012, 08:59 PM   #32
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Quote:
Originally Posted by Mister Bob View Post
Very curious to see the results. I'm guessing the 170-ish piece will be best sliced very thin, and the 200 piece sliced like a smoked brisket 3/8" thick.
+1. Agreed
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Old 01-05-2012, 10:08 PM   #33
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Here's the rest of the story...

I took the pastrami out of the fridge after about 4 hours and sliced it. I have a Chef's Choice model 610 slicer that I bought a while ago with a gift certificate from Cabelas. It does a good job, but it's not very heavy duty. I had to give it a rest a couple of times while slicing.

I sliced across the grain at almost the thinnest setting and the slices held together very well.



We vac-u-sucked most of it in 10 oz packages. That's enough for two hearty rueben sandwiches. We ended up with three packages for the freezer and kept back about 3/4 pound for tonight's dinner and a sandwich for Parsley Lady for lunch one day.

For the Ruebens I used fresh marble rye from a local bakery, swiss cheese and sour kraut and I cooked them on my stove top griddle.





We ate it with some fresh slaw (no pics, it's just shredded cabbage and carrots with a slaw dressing )

The pastrami was very tender and had a great flavor. Now that I've used the Beas Best brand I think I would go with a 24 hour soak instead of 48 hours. The pastrami could have used a little more salt.

So, in summary, Brethren and Sisthren...

This did not suck!
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Old 01-05-2012, 10:13 PM   #34
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That is a beautiful looking sandwich. Thank you for sharing. I'll try 1 this weekend. :)
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Old 01-05-2012, 10:19 PM   #35
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Old 01-05-2012, 10:22 PM   #36
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nice sammie. good job
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Old 01-05-2012, 10:38 PM   #37
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Fantastic! I need to get on the pastrami train.

Great stuff - thanks for putting it up!
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Old 01-05-2012, 10:46 PM   #38
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Quote:
Originally Posted by Mister Bob View Post
Very curious to see the results. I'm guessing the 170-ish piece will be best sliced very thin, and the 200 piece sliced like a smoked brisket 3/8" thick.
Quote:
Originally Posted by SirPorkaLot View Post
+1. Agreed
I guess you guys missed this post...

http://www.bbq-brethren.com/forum/sh...9&postcount=22

I got tied up in a meeting and both ended up going to 200.

As you can see from the pictures above, they sliced perfectly, even after being cooked to 200.
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Old 01-05-2012, 11:05 PM   #39
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Looks like some damn fine pastrami to me.
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Old 01-05-2012, 11:20 PM   #40
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Ron's corned beef is huge
why is it on the smoker?
Pastrami heaven

^ my haiku tribute to this lovely pastrami.
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Old 01-05-2012, 11:35 PM   #41
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Looks great Ron. I just might have to go pick up one of those corny briskies.
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Old 01-06-2012, 02:15 AM   #42
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Quote:
Originally Posted by hamiltont View Post
Looks fantastic!! Personally I like to take them to 160F internal, foil with some water (AKA steam) and then to 200F. Then towel & cooler for at least an hour. Oh so tender. Cheers!!!
Yup! That works for me!
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Old 01-06-2012, 02:17 AM   #43
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Really nice lookin Pastrami Ron!!
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Old 01-06-2012, 07:30 AM   #44
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Two words Ron. Happy Meal.
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Old 01-06-2012, 08:09 AM   #45
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Quote:
Originally Posted by deguerre View Post
Two words Ron. Happy Meal.
You got that right That is my favorite Sammie Thanks Ron
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