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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 03-22-2008, 08:46 AM   #1
Larry Wolfe
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Default Pastrami Pastrami Pastrami

I bought a corned beef brisket flat, well at least that's what they call a flat. It actually had a point that was just about the same size as the flat! No biggie, so I separated them and soaked in water for 3 hours, changing the water every hour. Then coated them with fresh ground coriander seeds, fresh cracked pepper and a good amount of granulated garlic.
Fired up the Junior with Royal Oak and two small hickory chunks. D-plates in position, piece of heavy duty aluminum foil to catch the drippage. Set the Digi Q at 225*, 6 hours later I had pastrami! Very very good! Best one I've made!
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Unread 03-22-2008, 08:50 AM   #2
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Pastrami looks great! Just did my first last Monday and I am hooked. That sandwich looks killer. I would eat that for breakfast.
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Unread 03-22-2008, 09:06 AM   #3
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I just plugged in my biscuit chitter and the pastrami is going in soon. Lazy Q today. Didn't expect to get Saturday off.
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Unread 03-22-2008, 09:10 AM   #4
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Excellent! Looks sooooo good!
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Unread 03-22-2008, 09:15 AM   #5
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I'm gonna have to try this!
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Unread 03-22-2008, 09:43 AM   #6
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WOW that looks great thanks for the sharing of the process

Time to go eat you made me hungry
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Unread 03-22-2008, 10:12 AM   #7
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Nice job Larry. Looks very tasty, first thing on a Saturday morning.
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Unread 03-22-2008, 10:42 AM   #8
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Great looking pastrami!
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Unread 03-22-2008, 10:46 AM   #9
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I just had a follow up sammich for breffus and it's even better cold the next day!
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Unread 03-22-2008, 02:42 PM   #10
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I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.

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Unread 03-22-2008, 05:20 PM   #11
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Two hours into cook. (please note superfast and accurate BLUE thermopen) In case you were wondering it's an FE100 Pellet smoker. I cooked the first couple of hours on the smoke setting which fluctuates from 160 to 180 degrees on my cooker. I just bumped it up to the 240 setting.

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Unread 03-22-2008, 05:42 PM   #12
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Looking good! I just picked up two corned beef points for $1.49 a pound. Gonna give this a shot next weekend.
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Unread 03-22-2008, 05:52 PM   #13
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Quote:
Originally Posted by YankeeBBQ View Post
I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.


I thought juniper was the "pastrami" ingredient
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Unread 03-22-2008, 06:05 PM   #14
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Quote:
Originally Posted by gotwood View Post
I thought juniper was the "pastrami" ingredient
Juniper berries are what makes Canadian bacon "Canadian" LOL. I just sliced my Pastrami. Tasted fantastic, but didn't look as nice as Larry's or Steve's, so no pics.
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Unread 03-22-2008, 06:22 PM   #15
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Quote:
Originally Posted by gotwood View Post
I thought juniper was the "pastrami" ingredient
Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?
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