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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-29-2012, 08:20 AM   #1
Trawlerdog
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Default I nailed the pastrami last Sunday.

Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there.
Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge.
Sunday I threw in the NB with some other stuff.
Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours.
After cooling in the fridge over night and I sliced it up.


I nailed it.
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Unread 11-29-2012, 08:52 AM   #2
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Wow, that looks really nice. I would like to try my hand at making pastrami some day but have never gotten the nerve up to spend the cash on the stuff to make it.

Great photo as well... Must warn you though, with the title of this thread you should be prepared for the possibility that this train may be on the way to derailment. LOL
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Unread 11-29-2012, 09:57 AM   #3
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Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
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Unread 11-29-2012, 10:04 AM   #4
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It looks the business, how did it taste?
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Unread 11-29-2012, 10:08 AM   #5
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Looks great!
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Unread 11-29-2012, 10:17 AM   #6
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looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?
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Unread 11-29-2012, 10:20 AM   #7
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Awesome looking Pastrami! Ever since I visited Katz's deli I've wanted to make my own pastrami...this fuels that desire...well done!
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Unread 11-29-2012, 10:44 AM   #8
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Looks great, feel free to send me so for sampling!
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Unread 11-29-2012, 10:56 AM   #9
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Quote:
Originally Posted by neuyawk View Post
Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.

Here's a link to my most recent pastrami cook that details the steaming and slicing:

http://www.bbq-brethren.com/forum/sh...d.php?t=140226
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Unread 11-29-2012, 10:59 AM   #10
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Quote:
Originally Posted by neuyawk View Post
Did you steam it afterwards to warm up? I think I remember somewhere people saying the steaming is pretty key. Also I've found BBQ places that make their own pastrami without steaming to be overly salty.
I did not steam it but did double wrap it in butcher paper and packed in a cooler with a large pork butt and chuck that I had smoked. I'm sure that helped.
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Unread 11-29-2012, 11:00 AM   #11
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Quote:
Originally Posted by Clayfish View Post
It looks the business, how did it taste?

Great! At least to me and the wife.
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Magma Catalina gasser on the boat.

[/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2]

[/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B]
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Unread 11-29-2012, 11:07 AM   #12
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Quote:
Originally Posted by slammmed View Post
looks great! I'd also like to know more about the steaming if anyone has any info. So why did you pull it at 180 instead of running it up to butter probe consistency?
I was fighting the wind on Sunday and having some difficulty keep the temps up on the 'cool side' of the NB. The brisket was actually in the smoker for about 8 hours and probing tender to the touch at the end even though the interior temps never got over 180. I finally said 'enuf' and pulled it.
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Magma Catalina gasser on the boat.

[/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2]

[/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B]
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Unread 11-29-2012, 11:10 AM   #13
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Quote:
Originally Posted by Moose View Post
I highly recommend steaming after slicing, in addition to using a circular slicer for nice thin deli style slices.

Here's a link to my most recent pastrami cook that details the steaming and slicing:

http://www.bbq-brethren.com/forum/sh...d.php?t=140226
Wow! Yours looks great. Thanks for the link. Mine went right to the Food Saver in portions and into the freezer for another day. I'll steam it before serving.
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Magma Catalina gasser on the boat.

[/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2]

[/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B]
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Unread 11-29-2012, 11:11 AM   #14
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You certainally did I loved the Pastrami that I did
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Unread 11-29-2012, 02:39 PM   #15
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Sweet! Looks delicious.
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