And now...pastrami

landarc · 03-10-2011, 09:02 PM

Well, stuck at home, working on deadlines, I got another cook in...today it was a corned beef hitting the smoker. This was a test run and worked out pretty nice. A Harris Ranch Mild-cure corned beef, soaked for 2 days to remove some salt. Then rubbed liberally with my Phu Quoc Pepper rub and smoked over apple at 225F for 5 hours. Here is what that looked like when done.

And sliced...terrible photo, don't know what happened, I tried this shot 6 times and each on stunk. You can still see the texture I hope.

This was after the smoked corned beef was stuffed into some foil with some water just to create a little steam finish. Here is the finished sandwich, which oddly, the focus returned. This sandwich was sure tasty.

a few more details here

keale · 03-10-2011, 10:02 PM

That looks GREAT! I'm seriously drooling, haven't had dinner yet! Your foot can't be hurting that bad if you can still cook like that! (jealous mod.)

gtr · 03-10-2011, 10:11 PM

Fark! I've gotta get into this pastrami/corned beef making thing. That looks fantastic - thanks for posting!

mbshop · 03-10-2011, 10:17 PM

wow ! i just finished eating and i'm drooling.

martyleach · 03-10-2011, 10:35 PM

Wow, my wife just picked up a Corned beef today. Pastrami here I come! Looks great and thanks for the motivation!

cowgirl · 03-10-2011, 10:43 PM

Looks fantastic!!

Groundhog66 · 03-10-2011, 10:45 PM

That looks like a delicious sandwich, nicely done

Was the flavor what you were hoping for?

Crazy Harry · 03-10-2011, 10:46 PM

looks good

Phubar · 03-11-2011, 04:56 AM

Very purty Lando!

Hugo · 03-11-2011, 05:52 AM

Just had lunch but it was nowhere as good as this must have been

lionhrt · 03-11-2011, 05:59 AM

That looks farking great! I love pastrami, going to have to try making it soon

jmcphail · 03-11-2011, 06:30 AM

Awesome, I love pastrami and it's been months since I've made one. I think I need a Reuben now...

Using a corned beef is a viable way to short cut the process, but if you have a little space in your refrigerator for a few days curing your own is very, very easy. I'm definitely not an expert, and if I can do it *anyone* can do it.

N8man · 03-11-2011, 06:53 AM

Mighty Fine Looking Sandwich....

cameraman · 03-11-2011, 06:58 AM

Man that looks good, but I have to object to the bun on moral grounds. There are certain truths we hold self evident. Pastrami belongs on seeded rye.

Smokey Al Gold · 03-11-2011, 07:22 AM

Wow you sure are taking some nice pron lately! Maybe Chris sent a black helicopter your way to steal your focus on your camera. You never know

03-10-2011, 09:02 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	And now...pastrami Well, stuck at home, working on deadlines, I got another cook in...today it was a corned beef hitting the smoker. This was a test run and worked out pretty nice. A Harris Ranch Mild-cure corned beef, soaked for 2 days to remove some salt. Then rubbed liberally with my Phu Quoc Pepper rub and smoked over apple at 225F for 5 hours. Here is what that looked like when done. And sliced...terrible photo, don't know what happened, I tried this shot 6 times and each on stunk. You can still see the texture I hope. This was after the smoked corned beef was stuffed into some foil with some water just to create a little steam finish. Here is the finished sandwich, which oddly, the focus returned. This sandwich was sure tasty. a few more details here __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-10-2011, 10:02 PM	#2
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	That looks GREAT! I'm seriously drooling, haven't had dinner yet! Your foot can't be hurting that bad if you can still cook like that! (jealous mod.) __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

03-10-2011, 10:11 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fark! I've gotta get into this pastrami/corned beef making thing. That looks fantastic - thanks for posting! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-10-2011, 10:17 PM	#4
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	wow ! i just finished eating and i'm drooling. __________________ george spam, can't live without it

03-10-2011, 10:35 PM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Wow, my wife just picked up a Corned beef today. Pastrami here I come! Looks great and thanks for the motivation! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

03-10-2011, 10:43 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks fantastic!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

03-10-2011, 10:45 PM	#7
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	That looks like a delicious sandwich, nicely done Was the flavor what you were hoping for? __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-10-2011, 10:46 PM	#8
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	looks good __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

03-11-2011, 04:56 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Very purty Lando! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-11-2011, 05:52 AM	#10
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	Just had lunch but it was nowhere as good as this must have been __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

03-11-2011, 05:59 AM	#11
lionhrt is one Smokin' Farker Join Date: 05-07-10 Location: Hamilton wa	That looks farking great! I love pastrami, going to have to try making it soon __________________ Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera

03-11-2011, 06:30 AM	#12
jmcphail Is lookin for wood to cook with. Join Date: 07-15-10 Location: Kansas City, MO	Awesome, I love pastrami and it's been months since I've made one. I think I need a Reuben now... Using a corned beef is a viable way to short cut the process, but if you have a little space in your refrigerator for a few days curing your own is very, very easy. I'm definitely not an expert, and if I can do it anyone can do it.

03-11-2011, 06:53 AM	#13
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Mighty Fine Looking Sandwich.... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

03-11-2011, 06:58 AM	#14
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Man that looks good, but I have to object to the bun on moral grounds. There are certain truths we hold self evident. Pastrami belongs on seeded rye. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

03-11-2011, 07:22 AM	#15
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Wow you sure are taking some nice pron lately! Maybe Chris sent a black helicopter your way to steal your focus on your camera. You never know __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pastrami	Big D BBQ	Q-talk	6	05-01-2011 07:03 AM
Pastrami...........Again	aquablue22	Q-talk	18	12-10-2010 05:41 PM
Pastrami	Crazy Harry	Q-talk	10	10-03-2010 07:28 PM
Pastrami again.....	LMAJ	Q-talk	27	01-21-2009 03:18 PM
Pastrami	CajunSmoker	Q-talk	12	02-03-2008 04:22 PM