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Unread 04-14-2011, 01:29 PM   #1
darita
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Talking Second Pastrami...No Flop!

My first pastrami was almost a complete flop, until I learned that steaming at the end of the cook was the way to go for me. Anyhow, this time the pastrami turned out better than any I've ever had and I've had a lot. It is super moist, slices like butter, but still has some chew to it. It melts in your mouth, but is not mushy at all. Thanks to you guys for all the great advice.
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Unread 04-14-2011, 01:32 PM   #2
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I'll take one on rye with mustard and Swiss cheese.
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Unread 04-14-2011, 01:38 PM   #3
darita
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Quote:
Originally Posted by Cast Iron Cheif View Post
I'll take one on rye with mustard and Swiss cheese.
Actually, I had it on a freshly baked Rosemary and Olive Oil bread, with deviled egg potato salad, a few kosher, deli style pickles and some Maui style potato chips. I'm getting hungry all over again!
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Unread 04-14-2011, 01:42 PM   #4
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Quote:
Originally Posted by darita View Post
Actually, I had it on a freshly baked Rosemary and Olive Oil bread, with deviled egg potato salad, a few kosher, deli style pickles and some Maui style potato chips. I'm getting hungry all over again!

Yeah, I'll have that
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Unread 04-14-2011, 02:30 PM   #5
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That looks awesome! Where's the thread with the directions? I like your serving suggestion too.
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Unread 04-14-2011, 02:51 PM   #6
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That looks awesome! Where's the thread with the directions? I like your serving suggestion too.
I used Third Eye's rub recipe and slightly modified cooking instructions. I smoked at 225 till IT was 150, foiled, then 250 till IT was 180. From there I went straight into the steamer for 1 1/2 hours. I fork tested the meat at 1 hour, then 1 1/4 hours, then at 1 1/2 hours, it was done. Thanks Third Eye! Sorry, don't have the link.
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Unread 04-14-2011, 03:49 PM   #7
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Quote:
Originally Posted by Marck View Post
That looks awesome! Where's the thread with the directions? I like your serving suggestion too.
Quote:
Originally Posted by darita View Post
I used Third Eye's rub recipe and slightly modified cooking instructions. I smoked at 225 till IT was 150, foiled, then 250 till IT was 180. From there I went straight into the steamer for 1 1/2 hours. I fork tested the meat at 1 hour, then 1 1/4 hours, then at 1 1/2 hours, it was done. Thanks Third Eye! Sorry, don't have the link.
Well done Darita! It looks tasty!

As requested, link to Thirdeye's instructions.
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Unread 04-14-2011, 04:22 PM   #8
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Quote:
Originally Posted by R2Egg2Q View Post
Well done Darita! It looks tasty!

As requested, link to Thirdeye's instructions.
Many thanks!
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Unread 04-14-2011, 04:32 PM   #9
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Looks like it came out perfect to me!
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Unread 04-14-2011, 04:32 PM   #10
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Outstanding looking Pastrami!
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Unread 04-14-2011, 05:18 PM   #11
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Looks real good. I have to try another with the steaming method this time.
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Unread 04-14-2011, 05:26 PM   #12
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Killer looking pastrami!
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Unread 04-14-2011, 05:32 PM   #13
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Default Steamer Question

Looks Great!

Are you using a commercial steamer (if so what brand) or on the stove-top?
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Unread 04-14-2011, 05:41 PM   #14
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nice.
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Unread 04-14-2011, 08:13 PM   #15
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I have cooked 3 pastrami's so far and have smoked till about 150-155 then steam in an electric pressure cooker for 20mins. All have been great. I like to then let em cool off in the fridge and have sandwiches all week. I've been curious to just smoke it the whole time till about 180 and see how it compares.
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