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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 03-16-2011, 01:10 AM   #1
Blackened
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Default Another Pastrami or 3

First time I've made pastrami out of the point section, but they were on sale for $1.47 so I thought I would give it a shot.

1 for pastrami for me, one for my son, and one for pastrami hash.



They took about 7 hours @ 225. Foiled at 150 and took them to 190.




Refrigerated overnight and slice the next day..




Pastrami hash






The points are a little fattier obviously, but definitely worked, and you can't beat the price..




Thanks for looking..
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Unread 03-16-2011, 01:43 AM   #2
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Point meat makes bada$$ fatty pastrami. Well done!
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Unread 03-16-2011, 06:38 AM   #3
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Phabulous!
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Unread 03-16-2011, 07:24 AM   #4
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Appreciate the pron - how bout the recipe? Standard pastrami rub or something different? Looks great!
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Unread 03-16-2011, 10:08 AM   #5
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I just picked up four more corned beef points in the 3lb. range last night for $1.49/lb and will throw them on the UDS this weekend. I'm curious about the rub too as I was planning on just doing a coarse-grind pepper rub and leave it at that.
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Unread 03-16-2011, 01:04 PM   #6
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I guess you would say it's a standard pastrami rub..

1/2 cup whole black peppercorns
2 TBS coriander seeds
1 tsp each dry mustard, onion powder, and garlic powder

I use a coffee grinder to grind the peppercorn and coriander.. one of these time's I'm going to experiment with mustard seed.

Double that recipe was enough to coat 3 briskets liberally.

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Unread 03-16-2011, 02:34 PM   #7
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Nice!

Not that I've investigated a whole lot, but I haven't seen brisket points for sale without being attached as a whole packer. Is that what you bought?
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Unread 03-16-2011, 02:43 PM   #8
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Quote:
Originally Posted by Wampus View Post


Nice!

Not that I've investigated a whole lot, but I haven't seen brisket points for sale without being attached as a whole packer. Is that what you bought?
I should have explained that these were corned briskets, the ones you buy in brine. The point cuts are usually cheaper than the flats. $1.47 compared to $2.19 this time around..

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Unread 03-16-2011, 03:22 PM   #9
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Quote:
Originally Posted by Blackened View Post
I should have explained that these were corned briskets, the ones you buy in brine. The point cuts are usually cheaper than the flats. $1.47 compared to $2.19 this time around..
Did you soak them at all? If not did you find them to be way too salty?
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Unread 03-16-2011, 03:29 PM   #10
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Quote:
Originally Posted by dataz722 View Post
Did you soak them at all? If not did you find them to be way too salty?
I soaked these for 24 hours, changing the water every few hours or so. Definitely makes a difference. My first couple of pastrami's I simply rinsed and rubbed, and while they were still tasty, they were pretty salty.
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Unread 03-16-2011, 04:10 PM   #11
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I have refrained from buying any of teh corned briskets that are on sale because I have never had any that weren't insanly salty. I might buy a couple today while they are on sale and soak them.
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Unread 03-16-2011, 04:20 PM   #12
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Quote:
Originally Posted by dataz722 View Post
I have refrained from buying any of teh corned briskets that are on sale because I have never had any that weren't insanly salty. I might buy a couple today while they are on sale and soak them.
I've heard of guys soaking for up to 3 days. 24 hours does it for me, but if you're sensitive to salt for health reasons or otherwise, you could always soak longer..
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