My Latest "Faux-Pas" (pastrami)

Q Junkie · 01-07-2013, 09:04 AM

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 · 01-07-2013, 10:22 AM

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 · 01-07-2013, 10:31 AM

That was supposed to be 195*

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 · 01-07-2013, 11:09 AM

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

Q Junkie · 01-07-2013, 11:13 AM

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

kingstar · 01-07-2013, 01:01 PM

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

campdude · 01-07-2013, 02:36 PM

Now that's making me hungry. Looks great.

tish · 01-07-2013, 02:47 PM

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.

chicagokp · 01-07-2013, 03:44 PM

Quote:

Originally Posted by Bigmista

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 · 01-07-2013, 04:07 PM

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 · 01-07-2013, 05:11 PM

Here is some of ours. Photo by Guzzle and Nosh

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

[/url]
by Guzzle & Nosh, on Flickr

Q Junkie · 01-07-2013, 05:56 PM

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 · 01-08-2013, 10:23 PM

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

It was very good

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Bigmista · 01-08-2013, 11:55 PM

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 · 01-09-2013, 12:35 AM

This thread is making me hungry

01-07-2013, 10:22 AM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Looks good except for the rye bread. (Can't stand those damned seeds.) Why did you pull it at 175 instead of cooking longer? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-07-2013, 11:09 AM	#4
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Nice looking sandwich...though you're missing the dill pickle on the side __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

01-07-2013, 02:36 PM	#7
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	Now that's making me hungry. Looks great. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-07-2013, 02:47 PM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	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. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-07-2013, 04:07 PM	#10
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	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. __________________ -Jason I didn't choose D-Canoe life..........

01-07-2013, 10:31 AM	#3
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	That was supposed to be 195* 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.

01-07-2013, 11:13 AM	#5
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	I knew I forgot something.....dang it I better start over and do it again....the right way this time.

01-07-2013, 01:01 PM	#6
kingstar Got Wood. Join Date: 12-06-12 Location: Mesa	I'll take some with Thousand Island dressing added please.

01-07-2013, 05:11 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Here is some of ours. Photo by Guzzle and Nosh Bigmista's BBQ: Pastrami[/url] by Guzzle & Nosh, on Flickr [/url] by Guzzle & Nosh, on Flickr __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-07-2013, 05:56 PM	#12
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	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?

01-08-2013, 11:55 PM	#14
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	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. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-09-2013, 12:35 AM	#15
bbqbuff Got Wood. Join Date: 05-01-09 Location: Albuquerque, NM	This thread is making me hungry __________________ Custom insulated upright smoker - UDS - BBQBuff.com