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BBQ Grail
01-01-2008, 06:02 PM
I ended up taking the Pastrami off the new UDS, due to temp issues, and moved it to my GOSM. This is what I got..

http://i197.photobucket.com/albums/aa271/trp1fox/Misc%20web%20pics/Pastrami31_1_08.jpg

http://i197.photobucket.com/albums/aa271/trp1fox/Misc%20web%20pics/Pastrami21_1_08.jpg

MilitantSquatter
01-01-2008, 06:04 PM
All I need is a loaf of rye bread and mustard and that would be gone !!!

Nice job !

D.F. Expat
01-01-2008, 06:07 PM
Looks killer. Help a newb out, what cut do you use to make pastrami?

GordonsBackyardBBQ
01-01-2008, 06:09 PM
oh man does that look tasty!!!!!!!!!!!!!

jpw23
01-01-2008, 06:11 PM
Nice!!!:biggrin:

yelonutz
01-01-2008, 06:13 PM
Looks killer. Help a newb out, what cut do you use to make pastrami?
Normally you would use a brisket flat. Nutz

Paulie G.
01-01-2008, 06:15 PM
can somebody please get me a sandwich? i'm wasting away over here!

BBQ Grail
01-01-2008, 06:20 PM
Looks killer. Help a newb out, what cut do you use to make pastrami?

My daughter wanted some pastrami to take back to college so I didn't have time to cure my own, so I just bought two "corn beef" cryos from Wally World. One was all flat the other was the point. Should have paid more attention when I was picking them up. I prefer the flat.

Smoked at 225 - 230 with hickory...

jacob
01-01-2008, 06:30 PM
That looks really good Brother.

qman
01-01-2008, 06:39 PM
What Vinny said. Bring on the rye bread and mustard.

Norcoredneck
01-01-2008, 06:55 PM
Looks great.

JD McGee
01-01-2008, 07:13 PM
Nice...:-P It's on my list of things to smoke in 2008...

BBQ Grail
01-01-2008, 07:17 PM
I had no idea that pastrami was just smoked corned beef until a couple of months ago. Now I can't eat pastrami anywhere else...

Ron_L
01-01-2008, 07:25 PM
Ooooo... Pastrami Reuben's! One of my favorite sammies! Looking good!

Bbq Bubba
01-01-2008, 07:47 PM
I had no idea that pastrami was just smoked corned beef until a couple of months ago. Now I can't eat pastrami anywhere else...

Sorta ruins ya for the deli chit!!
Did ya soak that in water for a while to remove some of the salt??

BBQ Grail
01-01-2008, 08:04 PM
Sorta ruins ya for the deli chit!!
Did ya soak that in water for a while to remove some of the salt??

Soaked three hours with water change every 30 minutes. Last time I didn't soak enough and although it was good, it was a tad salty.

BBQ_MAFIA
01-01-2008, 09:09 PM
That looks fantastic.

chinesebob
01-01-2008, 11:23 PM
That looks great.

RichardF
01-01-2008, 11:41 PM
That's some good looking pastrami

keale
01-02-2008, 12:51 AM
Man, that looks delicious! Wheres the mustard and bread?
Nice job Larry...

fnnm358
01-02-2008, 05:22 AM
Im with everyone else

Bring on the Mustard and Bread

That is farken awesome

cmcadams
01-02-2008, 05:35 AM
I'm not sure that's edible... pack it up and send to me to test it for you. :) Great looking.

If you're ever in Manhattan, you can still try Carnegie or Katz's delis... it won't be the same, but still good.

chinesebob
01-05-2008, 01:37 PM
what was the internal temp when they were done? Did you foil at all?

BBQ Grail
01-05-2008, 01:40 PM
No foil! Internal temp was 180 degrees. I foiled last time and let it rest for a couple of hours. This time I pulled and just rested on the counter until cool enough to put in fridge . Once slightly cold I sliced. I liked the texture better on the unfoiled.

Kentuckiana Gib
01-05-2008, 01:41 PM
I got a corned beef flat the other day and cooked half of it traditional style with cabbage. I was thinking of smoking the rest later but wondered if it would turn out too salty. Can you smoke this thing or do you need to soak out some of the salt.

BBQ Grail
01-05-2008, 01:43 PM
I got a corned beef flat the other day and cooked half of it traditional style with cabbage. I was thinking of smoking the rest later but wondered if it would turn out too salty. Can you smoke this thing or do you need to soak out some of the salt.

I soaked mine for three hours in cold water, changing the water every 30 minutes. That took out most of the salt. If you smoke it without soaking it will be a block of salty meat.

Brian in So Cal
01-05-2008, 01:48 PM
Larry that looks awesome. Bread, spicy brown mustard and a deli pickle and I would be set. We need to get together one of these days and smoke some Meat.

Markbb
01-05-2008, 01:51 PM
Looks good!!

BBQ Grail
01-05-2008, 02:06 PM
We need to get together one of these days and smoke some Meat.

Soon, real soon.

Smokin' Gnome BBQ
01-05-2008, 02:10 PM
forget the musturd,forget the bread...Ill use my hands...good lookin' stuff!!

Roo-B-Q'N
01-05-2008, 03:25 PM
Man that looks good enough to have ChiBill ask for mustard.

I have one of those I smoked before Thanksgiving in my freezer. Will need to make a nice sourdough rye and have at it for lunches next week.