My Latest "Faux-Pas" (pastrami)

Q Junkie · Jan 7, 2013

Just thought I would share my sandwich with my friends.
It was a 5 lb corned beef brisket flat. Soaked for about 6 hrs, got impatient, rubbed with cracked pepper, kosher and coriander. smoked 225*-240* on the UDS until 175* IT, pulled and wrapped in foil, rested a few hrs, popped in fridge over night....a little pan fry to warm up, Jewish Rye, Swiss and Kraut......Viola.

I have a 14 lb packer that I want to make a REAL Pastrami out of but I have not fired up yet.

Bigmista · Jan 7, 2013

Looks good except for the rye bread. (Can't stand those damned seeds.)
Why did you pull it at 175 instead of cooking longer?

Q Junkie · Jan 7, 2013

That was supposed to be 195* :doh:
Anyway it turned out really good. The first half was just a little pan fry warm up with a little kraut juice. The next half will get a little steam first.

Mason Dixon Bowhunta · Jan 7, 2013

Nice looking sandwich...though you're missing the dill pickle on the side

Q Junkie · Jan 7, 2013

I knew I forgot something.....dang it I better start over and do it again....the right way this time.

kingstar · Jan 7, 2013

I'll take some with Thousand Island dressing added please.

campdude · Jan 7, 2013

Now that's making me hungry. Looks great.

tish · Jan 7, 2013

Pastrami on rye with mustard -- I'm there! That looks so good, you're giving me a craving I'm finding it hard to ignore. I'm gonna have to run out to the deli for a sammich now... dang! And I've got a couple racks of ribs and a fattie on the smoker as I type this. Gonna have to wait on those. :tsk:

chicagokp · Jan 7, 2013

Bigmista said:
Looks good except for the rye bread. (Can't stand those damned seeds.)
Why did you pull it at 175 instead of cooking longer?

You just need to get unseeded rye. They are caraway seeds.

That's a good lookin sammie right there!

Jason TQ · Jan 7, 2013

Looks awesome. I smoked a bunch of store bought corned beef over the holidays and now have my first brisket in a brine to make my own.

Bigmista · Jan 7, 2013

Here is some of ours. Photo by Guzzle and Nosh

Bigmista's BBQ: Pastrami[/url] by Guzzle & Nosh, on Flickr

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by Guzzle & Nosh, on Flickr

Q Junkie · Jan 7, 2013

Ooooo Dang that looks good. I am assuming that yours is not Faux Pas. I thought I was so clever making up Faux Pas that I just had to use it again. Do you also cure and brine the point? Bigmista, any suggestions as to where I can get curing salt in SoCal?

marshallflyer · Jan 8, 2013

I made the real stuff last fall. I followed the instructions on amazing ribs.

It was very good

Sent from my iPad using Tapatalk HD

Bigmista · Jan 9, 2013

I don't have nearly enough time for that. I found a brand of raw corned beef that I really like, rinse it well and re-season it with my own spices. Then it's off to the smoker.

I wish that the people that trim briskets for corned beef were the same ones who just trim raw briskets. They are always beautifully marbled and trimmed. And I have never bought a corned beef with a gash in it.

bbqbuff · Jan 9, 2013

This thread is making me hungry

rondini · Jan 9, 2013

Those sammies look so good. One of my favorites.

frognot · Jan 9, 2013

It's 0400 & y'all got me cravin' a Reuben!

Great lookin' pron here.

Bluesman · Jan 9, 2013

Farkers.............Now I want Pastrami.....

My Latest "Faux-Pas" (pastrami)

Q Junkie

is Blowin Smoke!

Attachments

Bigmista

somebody shut me the fark up.

Q Junkie

is Blowin Smoke!

Mason Dixon Bowhunta

is one Smokin' Farker

Q Junkie

is Blowin Smoke!

kingstar

Got Wood.

campdude

Babbling Farker

tish

Quintessential Chatty Farker

chicagokp

Babbling Farker

Jason TQ

somebody shut me the fark up.

Bigmista

somebody shut me the fark up.

Q Junkie

is Blowin Smoke!

marshallflyer

Found some matches.

Attachments

Bigmista

somebody shut me the fark up.

bbqbuff

Is lookin for wood to cook with.

rondini

Full Fledged Farker

frognot

somebody shut me the fark up.

Bluesman

Babbling Farker

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