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View Full Version : My Latest "Faux-Pas" (pastrami)


Q Junkie
01-07-2013, 10:04 AM
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.

Bigmista
01-07-2013, 11:22 AM
Looks good except for the rye bread. (Can't stand those damned seeds.)
Why did you pull it at 175 instead of cooking longer?

Q Junkie
01-07-2013, 11:31 AM
That was supposed to be 195* :doh:
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.

Mason Dixon Bowhunta
01-07-2013, 12:09 PM
Nice looking sandwich...though you're missing the dill pickle on the side

Q Junkie
01-07-2013, 12:13 PM
I knew I forgot something.....dang it I better start over and do it again....the right way this time.

kingstar
01-07-2013, 02:01 PM
I'll take some with Thousand Island dressing added please.

campdude
01-07-2013, 03:36 PM
Now that's making me hungry. Looks great.

tish
01-07-2013, 03:47 PM
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. :tsk:

chicagokp
01-07-2013, 04:44 PM
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!

Jason TQ
01-07-2013, 05:07 PM
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.

Bigmista
01-07-2013, 06:11 PM
Here is some of ours. Photo by Guzzle and Nosh
http://farm6.staticflickr.com/5298/5492285155_a08d859364.jpg
Bigmista's BBQ: Pastrami[/url] by Guzzle & Nosh (http://www.flickr.com/people/guzzleandnosh/), on Flickr
http://farm6.staticflickr.com/5099/5505489038_75101b047e.jpg[/url]
by Guzzle & Nosh (http://www.flickr.com/people/guzzleandnosh/), on Flickr

Q Junkie
01-07-2013, 06:56 PM
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?

marshallflyer
01-08-2013, 11:23 PM
I made the real stuff last fall. I followed the instructions on amazing ribs.

It was very good


Sent from my iPad using Tapatalk HD

Bigmista
01-09-2013, 12:55 AM
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.

bbqbuff
01-09-2013, 01:35 AM
This thread is making me hungry

rondini
01-09-2013, 02:01 AM
Those sammies look so good. One of my favorites.

frognot
01-09-2013, 05:08 AM
It's 0400 & y'all got me cravin' a Reuben!

Great lookin' pron here.

Bluesman
01-09-2013, 05:35 PM
Farkers.............Now I want Pastrami.....:cry: