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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 02-08-2013, 05:17 PM   #16
dmprantz
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Just to add on, American Deli Pastrami is traditionally made out of navel or plate, which are fattier, not brisket. Pasttrami is usually coated with a black pepper rub before it is cooked, and whereas corned beef is usually braised, pastrami is traditionally smoked and then steamed. (I think a cold smoke may be more traditional). Montreal Smoked Beef is smoked like pastrami, but hot smoked, without the steam bath, and is traditionally brisket. That's why I'd say that smoked corned beef is closer to it, though the MM spices are closer to pastrami IMHO.

Of course british "corned beef" is something different all together.

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Unread 02-08-2013, 08:50 PM   #17
KotaChuk678
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All good! [learned]
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Unread 02-08-2013, 11:27 PM   #18
Oldhoss
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They had one of these on sale and I love to try different things - it tasted great and I since cooked a few of these:



Never brined my own, always used the Maple Leaf. Dryed with a paper towel and smoked with hickory for a few hours at 220f or so:



Put in a foil bowl to prevent drying out partway through:



Pulled at 160f or so:



Tasty right away and reheated for samich's subsequently.
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Unread 02-09-2013, 05:44 AM   #19
Dgilleece
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Wow, Thanks y'all this is good stuff. Great information and great pron. I love this site!!!! I tired pastrami as a child and did not think I liked it, but after reading all the replies I am going to have to give a try again. Ok well I will at least give fauxpastrami a try.
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Unread 02-09-2013, 05:52 AM   #20
TIMMAY
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Pastrami??? SURE!!!!

+1 for soaking the corned beef for a few hours, changing the water a couple times helps too. Don't be afraid to soak overnight, I did and even then it was borderline too salty for me, couldve soaked longer. One of these days I will brine my own.

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Unread 02-09-2013, 08:53 AM   #21
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Wow, lotta good info here and some great lookin' (faux)pastrami!

I seem to find something on this site daily to add to my "to try" list.......But hey, just gives me more reasons to play with my cookers!

Thanks for all the info.

KC
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Unread 02-09-2013, 05:56 PM   #22
Stoke&Smoke
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Quote:
Originally Posted by TIMMAY View Post
Pastrami??? SURE!!!!

+1 for soaking the corned beef for a few hours, changing the water a couple times helps too. Don't be afraid to soak overnight, I did and even then it was borderline too salty for me, couldve soaked longer. One of these days I will brine my own.

Wow! Well I'm hungry now!

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