Pastrami Pron (Lots of pron) - Page 2

jacob · 02-24-2008, 07:43 PM

Very nice, I've added this to things to try.

Ron_L · 02-24-2008, 08:22 PM

That looks great! I love reubens!

My parents had a couple of thing to wrap in in Skokie on Friday and they stopped at Kaufman's and brought us some corned beef, salami and new pickles. I made a reubenesque kind of thing (pics in another thread soon).

thirdeye · 02-24-2008, 09:14 PM

Oh man this is farkin' spooky. Like deja voodoo all over again. I bought the exact same corned flats at Sams. I intentionally selected 4 pound ones and they were both just like yours, some flat, some point and had the split through about halfway. I thought about splitting them, but left mine in one piece.

I did a 48 hour soak out and smoked them at 250° with pecan to 150° internal, then did a 20 minute pressure finish, with natural release.

It was kind of nice getting some point and flat, harder to carve, but nice. Two days ago I promised the other one for a giving away, I wish I knew then what I know now.

Barbarian · 02-24-2008, 10:23 PM

Well I have wanted to try pastrami to. I love the stuff. Here is the meat after soaking for 24 hours. It is in the fridge overnight with the rub from Thirdeyes recipe. Can't wait to smoke it tommorrow.

Plowboy · 02-24-2008, 10:29 PM

Love pastrami and the picture of that sammie is killer. Nice work.

Divemaster · 02-24-2008, 10:32 PM

Quote:

Originally Posted by The_Kapn

Jack--I think it is NIKE that says...."Just Do It"!!!

I keep making the same mistake that we all make with fatties.
I never cook enough!
Just this week, I cooked just one commercial corned beef flat into pastrami.
It will not last a week!
I could have cooked a half dozen in the same time for the same fuel!

TIM

Tim...
I couldn't agree more... But this was the first time that I tried this so figured I would start small...

3rd...
That is strange that we both picked up the same thing at Sam's... I've got 2 more left in the fridge that I'm thinking of doing an over night cook for the office... I figure that I'll wait a while on buying more until the price comes down in this area... it was 2.69/pound last week....

Bentley · 02-24-2008, 11:40 PM

Looks great! Get you to start curing your own brisket and then you will have total control!

417bullelk · 02-24-2008, 11:53 PM

You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself.

Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful.

swamprb · 02-25-2008, 03:19 AM

Nice stuff Jeff! I've been cooking points and can't keep the stuff around! 2 on the WSM last weekend and 2 more on the drum this weekend! St. Paddy's Day is just around the corner people! Another reason to drink and stock up on Corned Beef!!

CharlieBeasley · 02-25-2008, 07:33 AM

Hungry again! Looks great

paydabill · 02-25-2008, 07:37 AM

Looks good.

Divemaster · 02-25-2008, 08:02 AM

Quote:

Originally Posted by 417bullelk

You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself.

Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful.

It did come out 'melt in your mouth tender'... Cooked at 225-250* over cherry & hickory on the BGE for about 9 hours to an internal of 195*...

The only problem is that since it was my first time, I just wanted to do just one to see how it would turn out... I see an overnighter this week to do the other two I have in the fridge....

jestridge · 02-25-2008, 07:30 PM

The sandwich look awsome

The Hauler · 02-26-2008, 07:09 PM

wow! thats looks great! i'm going back to the store..

Puppyboy · 02-26-2008, 07:36 PM

Man I need to do that.

02-24-2008, 07:43 PM	#16
jacob Babbling Farker Join Date: 12-30-06 Location: North Georgia Downloads: 0 Uploads: 0	Very nice, I've added this to things to try. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

02-24-2008, 08:22 PM	#17
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	That looks great! I love reubens! My parents had a couple of thing to wrap in in Skokie on Friday and they stopped at Kaufman's and brought us some corned beef, salami and new pickles. I made a reubenesque kind of thing (pics in another thread soon). __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-24-2008, 09:14 PM	#18
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Oh man this is farkin' spooky. Like deja voodoo all over again. I bought the exact same corned flats at Sams. I intentionally selected 4 pound ones and they were both just like yours, some flat, some point and had the split through about halfway. I thought about splitting them, but left mine in one piece. I did a 48 hour soak out and smoked them at 250° with pecan to 150° internal, then did a 20 minute pressure finish, with natural release. It was kind of nice getting some point and flat, harder to carve, but nice. Two days ago I promised the other one for a giving away, I wish I knew then what I know now. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

02-24-2008, 10:23 PM	#19
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California Downloads: 0 Uploads: 0	Well I have wanted to try pastrami to. I love the stuff. Here is the meat after soaking for 24 hours. It is in the fridge overnight with the rub from Thirdeyes recipe. Can't wait to smoke it tommorrow. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals Last edited by Barbarian; 11-19-2009 at 11:00 AM..

02-24-2008, 10:29 PM	#20
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Love pastrami and the picture of that sammie is killer. Nice work. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

02-24-2008, 11:40 PM	#22
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	Looks great! Get you to start curing your own brisket and then you will have total control! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

02-24-2008, 11:53 PM	#23
417bullelk Full Fledged Farker Join Date: 11-24-04 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Oh man... You guys are killing me. That looks incredible. Like everyone else, I'm going to have to try the pastrami thing myself. Did they come out tender? I have to have them almost melt in your mouth tender to be able to eat it. I've had some dental work done and have to be careful. __________________ Dustin Gilbert, AZ Modded Bandera..Proud owner of a Spicewine fire basket!! Weber WSM...Finally!! Weber Performer Weber 18.5" Kettle and a 22.5" Kettle Weber Smokey Joe Platinum w/One Touch Mod. Weber Smokey Joe Silver, A Charbroil Gasser, A Little Red Campfire.

02-25-2008, 03:19 AM	#24
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Nice stuff Jeff! I've been cooking points and can't keep the stuff around! 2 on the WSM last weekend and 2 more on the drum this weekend! St. Paddy's Day is just around the corner people! Another reason to drink and stock up on Corned Beef!! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-25-2008, 07:33 AM	#25
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY Downloads: 0 Uploads: 0	Hungry again! Looks great __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

02-25-2008, 07:37 AM	#26
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo Downloads: 0 Uploads: 0	Looks good. __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

02-25-2008, 07:30 PM	#28
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	The sandwich look awsome

02-26-2008, 07:09 PM	#29
The Hauler Got Wood. Join Date: 11-24-07 Location: Moberly, MO Downloads: 0 Uploads: 0	wow! thats looks great! i'm going back to the store..

02-26-2008, 07:36 PM	#30
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Man I need to do that. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

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