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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 01-07-2013, 09:04 AM   #1
Q Junkie
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Default My Latest "Faux-Pas" (pastrami)

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.
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Unread 01-07-2013, 10:22 AM   #2
Bigmista
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Looks good except for the rye bread. (Can't stand those damned seeds.)
Why did you pull it at 175 instead of cooking longer?
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Unread 01-07-2013, 10:31 AM   #3
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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.
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Unread 01-07-2013, 11:09 AM   #4
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Nice looking sandwich...though you're missing the dill pickle on the side
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Unread 01-07-2013, 11:13 AM   #5
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I knew I forgot something.....dang it I better start over and do it again....the right way this time.
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Unread 01-07-2013, 01:01 PM   #6
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I'll take some with Thousand Island dressing added please.
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Unread 01-07-2013, 02:36 PM   #7
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Now that's making me hungry. Looks great.
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Unread 01-07-2013, 02:47 PM   #8
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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.
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Unread 01-07-2013, 03:44 PM   #9
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Quote:
Originally Posted by Bigmista View Post
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!
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Unread 01-07-2013, 04:07 PM   #10
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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.
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Unread 01-07-2013, 05:11 PM   #11
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Here is some of ours. Photo by Guzzle and Nosh

Bigmista's BBQ: Pastrami[/url] by Guzzle &amp; Nosh, on Flickr
[/url]
by Guzzle &amp; Nosh, on Flickr
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Unread 01-07-2013, 05:56 PM   #12
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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?
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Unread 01-08-2013, 10:23 PM   #13
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I made the real stuff last fall. I followed the instructions on amazing ribs.

It was very good


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Unread 01-08-2013, 11:55 PM   #14
Bigmista
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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.
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 01-09-2013, 12:35 AM   #15
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This thread is making me hungry
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