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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 12-22-2013, 01:07 PM   #1
HarleyDiva
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Default First Pastrami Experiment

Until reading the BBQ forums, I had no idea that pastrami was smoked corned beef brisket. So....I picked up a 4 pound corned beef point last week....soaked it for 3 days, and rubbed it overnight, and smoked it yesterday. When it hit internal temp of 150, I threw it in a foil pan with a little wheat beer, then sealed up with foil to steam till it hit 170. It came out pretty good! Of course now I am lusting for an electric meat slicer to get the thin slices...lol.





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Unread 12-22-2013, 01:08 PM   #2
cowgirl
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Looks great!!
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Unread 12-22-2013, 01:13 PM   #3
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Very nice...great looking lunch!
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Unread 12-22-2013, 01:13 PM   #4
HarleyDiva
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Now....I have a 5 pound slab of pork belly curing in the refrigerator to make bacon....next experiment on the way. My housemate is laughing at me with all my experiments...I blame them all on you guys...lol.
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Unread 12-22-2013, 01:21 PM   #5
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Looks great. That's definitely on my list of things to do.
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Unread 12-22-2013, 01:36 PM   #6
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Looks fantastic! An electric slicer is well worth getting if you really like deli thin slices as we do.
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Unread 12-22-2013, 03:27 PM   #7
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Food looks great!! I am looking forward to doing that again in the near future... I need to soak mine more last time I did this, I only soaked overnight and it was still salty.
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Unread 12-22-2013, 03:33 PM   #8
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Home made pastrami is GREAT. Yours looks fantastic. I'd hit a plate of that!
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Unread 12-22-2013, 04:09 PM   #9
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I'll take a sandwich plate
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Unread 12-23-2013, 08:43 PM   #10
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That ain't just beginners luck!
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Unread 12-23-2013, 08:54 PM   #11
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Looks good and glad you're here!
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Unread 12-23-2013, 10:53 PM   #12
GSXR883
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Looks good! It's quite easy to get a brisket and corn it yourself then turn it into Pastrami. My last batch I corned for 7 days. Then coated in pepper and coriander and vacuumed sealed for 5 days then smoked like normal brisket, except I didn't foil it. It was absolutely fantastic! It looks a little dry in image but really wasn't dry. I have a electric slicer and it's the way to go for nice thin cuts.
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Unread 12-23-2013, 10:57 PM   #13
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Looks great!! I love me some Pastrami. I like to take my final temp up to 190 in the steam. Makes it much more tender and you don't need to cut it so thin. In fact, you need a pretty sharp knife to keep it together. Great job!!!
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Unread 12-24-2013, 09:18 AM   #14
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^^^^^ mega dittoes
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