Pastrami...

[wlh3]

That is just Beautiful ! :icon_bigsmil

 

[sfbbqguy]

That's awsome...gotta try this soon.

Very nice work.

 

[Skidder]

JD oh my gosh that looks beyond perfect! Thanks so much.

 

[Cast Iron Chef]

Great job. On my list of the 6000 other things to cook on this site.

 

[Jay Bird]

JD, Sorry I missed the dinner. You done yourself proud. Beautiful meat.(Make that REALLY sorry).

 

[Phubar]

:shock:
Daayuummm!!!

 

[cowgirl]

Mmmmmm.......

 

[JD McGee]

Thanks folks...it was pretty tasty too! I wish I had a slicer that would have sliced it deli thin though. It is NOT tender like brisket as it was cured...super-thin slices are the way to go...and lots of them! :biggrin:

 

[Crüe-B-Cüe]

Thanks folks...it was pretty tasty too! I wish I had a slicer that would have sliced it deli thin though. It is NOT tender like brisket as it was cured...super-thin slices are the way to go...and lots of them! :biggrin:

Without a slicer, you could probably take the internal temp up higher and let it get more tender. That's what I usually do. One day Mrs. Crüe might let me buy a slicer. :roll:

 

[NorthwestBBQ]

Thanks folks...it was pretty tasty too! I wish I had a slicer that would have sliced it deli thin though. It is NOT tender like brisket as it was cured...super-thin slices are the way to go...and lots of them! :biggrin:

JD, I have a food slicer I use to slice my beef jerky meat with:

 

[JD McGee]

JD, I have a food slicer I use to slice my beef jerky meat with:

Now you tell me...:roll:

 

[landarc]

Ashmont tells me that you just go out and buy one, then us it to justify the unauthorized purchase as a money saving move.

 

[Rich Parker]

Here we are folks...grilled pastrami on dark rye with swiss and country style mustard...

My wife nixed the reuben idea...good choice! Thanks for checkin' out our pastrami...

Definite throw down winner there!

 

[NorthwestBBQ]

Here's your throw down pic...:-D

 

[Brauma]

Wow. Got to put this on the To Do list.

 

[JD McGee]

Here's your throw down pic...:-D

You have waaay too much time on your hands bro...:lol::lol::lol: Where's the squirrel? :twisted:

 

[JD McGee]

Without a slicer, you could probably take the internal temp up higher and let it get more tender. That's what I usually do. One day Mrs. Crüe might let me buy a slicer. :roll:

Great idea...thanks man! I was thinkin' about it...but just wanted to follow the recipe first time around.

 

[NorthwestBBQ]

You have waaay too much time on your hands bro...:lol::lol::lol: Where's the squirrel? :twisted:

If 5 minutes is way too much time I guess you're right...:twisted:

Squirrels are available on request...

 

[KnucklHed BBQ]

Wow. Pastrami is next on my list... Just moved it from not-even-on-the-radar to pole position! Incredible looking!

@ 165* did it turn out tender enough so that it wasn't too chewy?

Crue - what temp do you let yours hit?

 

[Crüe-B-Cüe]

Crue - what temp do you let yours hit?

I usually just cook it like I do any other brisket. Until it's probe tender. It is overcooked by most pastrami recipes, but I don't have a slicer. Our Sysco rep has a nice commercial slicer I'm going to see about borrowing. If so, I'm loading the freezer down.