Pastrami

Big D BBQ · 04-30-2011, 09:21 PM

what a fun day, will be doing this again!

colonel00 · 04-30-2011, 09:52 PM

Looks good. More info please.

SmokinGuitarPlayer · 04-30-2011, 11:26 PM

recipe/

BlueHowler · 04-30-2011, 11:46 PM

Oh yea your recipe is definitely needed!

Looks awesome.

martyleach · 05-01-2011, 04:54 AM

Looks great but that was kinda like a tease..... Did you start with a corn beef or do your own? Did you just open the can of beans and that was that? Good beans, though!

Big D BBQ · 05-01-2011, 07:01 AM

sorry bout that, yes I started with a 3 1/2 # Corned Beef Brisket that I got on sale after St Patty's (glad I bought 3 of them). Soaked in water, crushed peppercorns, and potatoes for a couple days to leach some of the salt out.

I Used a pastrami rub recipe that I modified slightly (we can't help ourselves) that I really liked. Basically, lots of salt, cracked black, paprika (some smoked), brown sugar, ground mustard, and Corriander.

Smoked with Apple/Black Walnut (50/50) at 225 on my Daniel Boone till internal hit 160, then foiled and brought it up to 195. Took a little over 4 hours, let it rest for an hour still wrapped in tin in a cooler, then sliced it up in approx 1/8" pieces. A deli slicer is on the list of things to get, but that Fieri knuckle Chef's knife did a pretty nice job of it..

Just let the chicken go at 225 for 5 hours till the juice ran clear and it was perfect. I used some of the leftover pastrami rub which complimented it nicely. I always cook my beans in the can, but add a quartered shallot and 2 extra pieces of bacon (there is NEVER enough).

Then just made my sammy's with lightly buttered Rye Bread, thousand island dressing, fresh canned kraut from my neighbors garden, inglehoffer stone ground mustard (awesome stuff), a few pieces of the meat and grilled it up on the flat top like a grilled cheese.

Just wish there was more leftover, barely enough for a third sandwich! tasty stuff, highly recommend it.

Shoot forgot the picture of the Mooink Balls.

Big D BBQ · 05-01-2011, 07:03 AM

oh, and provalone cheese on the sandwichs as well.

04-30-2011, 09:21 PM	#1
Big D BBQ On the road to being a farker Join Date: 02-08-11 Location: Waseca, MN	Pastrami what a fun day, will be doing this again! __________________ Bourbon Brothers BBQ Last edited by Big D BBQ; 05-08-2017 at 10:51 AM..

04-30-2011, 09:52 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Looks good. More info please. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

04-30-2011, 11:26 PM	#3
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa.	recipe/ __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] -

05-01-2011, 04:54 AM	#5
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks great but that was kinda like a tease..... Did you start with a corn beef or do your own? Did you just open the can of beans and that was that? Good beans, though! __________________ 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]

05-01-2011, 07:01 AM	#6
Big D BBQ On the road to being a farker Join Date: 02-08-11 Location: Waseca, MN	sorry bout that, yes I started with a 3 1/2 # Corned Beef Brisket that I got on sale after St Patty's (glad I bought 3 of them). Soaked in water, crushed peppercorns, and potatoes for a couple days to leach some of the salt out. I Used a pastrami rub recipe that I modified slightly (we can't help ourselves) that I really liked. Basically, lots of salt, cracked black, paprika (some smoked), brown sugar, ground mustard, and Corriander. Smoked with Apple/Black Walnut (50/50) at 225 on my Daniel Boone till internal hit 160, then foiled and brought it up to 195. Took a little over 4 hours, let it rest for an hour still wrapped in tin in a cooler, then sliced it up in approx 1/8" pieces. A deli slicer is on the list of things to get, but that Fieri knuckle Chef's knife did a pretty nice job of it.. Just let the chicken go at 225 for 5 hours till the juice ran clear and it was perfect. I used some of the leftover pastrami rub which complimented it nicely. I always cook my beans in the can, but add a quartered shallot and 2 extra pieces of bacon (there is NEVER enough). Then just made my sammy's with lightly buttered Rye Bread, thousand island dressing, fresh canned kraut from my neighbors garden, inglehoffer stone ground mustard (awesome stuff), a few pieces of the meat and grilled it up on the flat top like a grilled cheese. Just wish there was more leftover, barely enough for a third sandwich! tasty stuff, highly recommend it. Shoot forgot the picture of the Mooink Balls. __________________ Bourbon Brothers BBQ

04-30-2011, 11:46 PM	#4
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	Oh yea your recipe is definitely needed! Looks awesome.

05-01-2011, 07:03 AM	#7
Big D BBQ On the road to being a farker Join Date: 02-08-11 Location: Waseca, MN	oh, and provalone cheese on the sandwichs as well. __________________ Bourbon Brothers BBQ

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