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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 02-03-2014, 06:16 AM   #1
sam3
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Default Pastrami.

Picked up two packages of Corned Beef on Friday. Soaked them over night in the frig, changing the water a few times.
Saturday AM, air drying for @30 min. @7.5lbs total.


Black Pepper seed, Coriander seed and some garlic powder.


Onto the MAK with Oak and a full load of Hickory in the AMZNTS.


Pulled at 165IT. @7 hours.


Double wrap in foil and into the frig overnight. No liquid added.
Next morning, into the oven at 225 degrees so I can run errands.
Pulled @4 hrs later at an IT of 205. A little higher than I would have liked, but it worked out OK.

Sliced.




Forgot to upload sliced pile of Pastrami, but you get the idear.
Made for some good sammiches last night.

Thanks for looking.
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Unread 02-03-2014, 06:25 AM   #2
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Very nice color. Thanks for the IT info. I've got to try this out!
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Unread 02-03-2014, 07:11 AM   #3
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The crusty part is my favorite. Nailed it. Simply wonnerful.

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Unread 02-03-2014, 07:18 AM   #4
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That looks really delicious!

I have some pastrami curing in the fridge right now (salt, brown sugar, cure #1, black pepper, coriander seed, garlic powder). I hope it turns out as good as this :) (It's my first time making it.)
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Unread 02-03-2014, 07:23 AM   #5
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Fantastic results. I really like that you used the mortar & pestle for the spices, keeps some big pieces that will pop with each bite
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Unread 02-03-2014, 07:32 AM   #6
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Mighty fine!
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Unread 02-03-2014, 07:51 AM   #7
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Looks amazing.

Question: How long could I store the pastrami in a fridge between the smoking stage and the final oven/steaming/whatever stage? Any ideas? I have a trip planned for easter and I'd love to smoke the pastrami at home, take it with us and heat for supper one night. Would freezing it work?
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Unread 02-03-2014, 07:54 AM   #8
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Man, that looks good!
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Unread 02-03-2014, 08:04 AM   #9
sam3
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Quote:
Originally Posted by gouldina View Post
Looks amazing.

Question: How long could I store the pastrami in a fridge between the smoking stage and the final oven/steaming/whatever stage? Any ideas? I have a trip planned for easter and I'd love to smoke the pastrami at home, take it with us and heat for supper one night. Would freezing it work?
I guess it depends on how long it would be sitting for. If it's a few days, I think you would be fine. What I would do if it's a week or two, is cool it and then vac seal it after your IT of 160 or so, then freeze it. Take it out the day before and defrost in the refrig, then heat it up by steaming it the day of.
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Unread 02-03-2014, 08:20 AM   #10
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That looks great!
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Unread 02-03-2014, 09:58 AM   #11
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Unread 02-03-2014, 10:02 AM   #12
gtr
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Beautiful! I just did my first one this weekend and loved it. Can't wait to do more.

Very nice job!
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Unread 02-03-2014, 10:05 AM   #13
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Looks fantastic!!
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Unread 02-03-2014, 10:05 AM   #14
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That looks Great Love to do Pastrami
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