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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 02-24-2008, 07:43 PM   #16
jacob
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Very nice, I've added this to things to try.
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Unread 02-24-2008, 08:22 PM   #17
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That looks great! I love reubens!

My parents had a couple of thing to wrap in in Skokie on Friday and they stopped at Kaufman's and brought us some corned beef, salami and new pickles. I made a reubenesque kind of thing (pics in another thread soon).
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Unread 02-24-2008, 09:14 PM   #18
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Oh man this is farkin' spooky. Like deja voodoo all over again. I bought the exact same corned flats at Sams. I intentionally selected 4 pound ones and they were both just like yours, some flat, some point and had the split through about halfway. I thought about splitting them, but left mine in one piece.



I did a 48 hour soak out and smoked them at 250° with pecan to 150° internal, then did a 20 minute pressure finish, with natural release.



It was kind of nice getting some point and flat, harder to carve, but nice. Two days ago I promised the other one for a giving away, I wish I knew then what I know now.

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Unread 02-24-2008, 10:23 PM   #19
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Well I have wanted to try pastrami to. I love the stuff. Here is the meat after soaking for 24 hours. It is in the fridge overnight with the rub from Thirdeyes recipe. Can't wait to smoke it tommorrow.
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Unread 02-24-2008, 10:29 PM   #20
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Love pastrami and the picture of that sammie is killer. Nice work.
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Unread 02-24-2008, 10:32 PM   #21
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Quote:
Originally Posted by The_Kapn View Post
Jack--I think it is NIKE that says...."Just Do It"!!!

I keep making the same mistake that we all make with fatties.
I never cook enough!
Just this week, I cooked just one commercial corned beef flat into pastrami.
It will not last a week!
I could have cooked a half dozen in the same time for the same fuel!

TIM
Tim...
I couldn't agree more... But this was the first time that I tried this so figured I would start small...

3rd...
That is strange that we both picked up the same thing at Sam's... I've got 2 more left in the fridge that I'm thinking of doing an over night cook for the office... I figure that I'll wait a while on buying more until the price comes down in this area... it was 2.69/pound last week....
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Unread 02-24-2008, 11:40 PM   #22
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Looks great! Get you to start curing your own brisket and then you will have total control!
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Unread 02-24-2008, 11:53 PM   #23
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Default Oh man...

You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself.

Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful.
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Unread 02-25-2008, 03:19 AM   #24
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Nice stuff Jeff! I've been cooking points and can't keep the stuff around! 2 on the WSM last weekend and 2 more on the drum this weekend! St. Paddy's Day is just around the corner people! Another reason to drink and stock up on Corned Beef!!
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Unread 02-25-2008, 07:33 AM   #25
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Hungry again! Looks great
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Unread 02-25-2008, 07:37 AM   #26
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Looks good.
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Unread 02-25-2008, 08:02 AM   #27
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Quote:
Originally Posted by 417bullelk View Post
You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself.

Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful.
It did come out 'melt in your mouth tender'... Cooked at 225-250* over cherry & hickory on the BGE for about 9 hours to an internal of 195*...

The only problem is that since it was my first time, I just wanted to do just one to see how it would turn out... I see an overnighter this week to do the other two I have in the fridge....
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Unread 02-25-2008, 07:30 PM   #28
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The sandwich look awsome
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Unread 02-26-2008, 07:09 PM   #29
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wow! thats looks great! i'm going back to the store..
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Unread 02-26-2008, 07:36 PM   #30
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Man I need to do that.
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