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View Full Version : Eve of St Patrick's Day Pastrami

thirdeye
03-17-2009, 10:17 AM
Did the first of two yesterday for a pot luck today. Now if I can just get off early today to smoke the second one, I'll be all set. http://img.photobucket.com/albums/v377/thirdeye2/Misc/0a48bf36.gif


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07353a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07365a.jpg

Here is shot of the rested and cooled pastrami, sliced and ready...


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07368a.jpg
Mad Max
03-17-2009, 10:20 AM
Pastrami looks perfect, picked up 2 corned beefs to make some of your famous pastrami. Hope it comes out as good as yours. :-D
cowgirl
03-17-2009, 10:22 AM
Yum...that looks perfect!
WineMaster
03-17-2009, 10:23 AM
That sure does look good!!!!!!!!!
eheath
03-17-2009, 11:17 AM
I smoked a store bought corned beef on Saturday and it was tasty!

I can't wait to do it again :)
Single Fin Smoker
03-17-2009, 12:30 PM
Thirdeye, do you mind if I ask whats in your brine recipie?

Thanks

Fin
Markbb
03-17-2009, 01:00 PM
Way to go Thirdeye looks great.....
bigabyte
03-17-2009, 02:20 PM
That looks really farking good!:cool:
Goose
03-17-2009, 02:24 PM
Pastrami ruben sammich ...Mmmmmmm.
garyk1398
03-17-2009, 02:54 PM
Corn beef for me tonight! Looks terrific Tri-eye!
JD McGee
03-17-2009, 03:06 PM
Very nice Wayne...great job! :-P I'll keep those in mind while I'm boiling mine tonight! :icon_blush: Happy St. Patty's! :biggrin:
Greendriver
03-17-2009, 03:09 PM
dats some good looking red meat ya got there.
thirdeye
03-17-2009, 04:27 PM
Thirdeye, do you mind if I ask whats in your brine recipie?

Thanks

Fin

I'm afraid you'd have to ask the folks that brined it. :biggrin: if you look close, you can read most of the things on the label...water, salt, sugar and sodium phosphate are the main ones. Generally the nitrates are .5% to 1%, so they're listed toward the end.

I do a long soak out in fresh water, so in a manner of speaking I guess you could say I replaced some of that with water.

http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07346a.jpg
LMAJ
03-17-2009, 05:20 PM
Very nice!
Norcoredneck
03-17-2009, 05:22 PM
Damn you man! Stomach is growling now.
puff
03-17-2009, 05:57 PM
Looks mighty fine!
I see a few links of sausage. What's the story on those?
thirdeye
03-17-2009, 06:05 PM
Looks mighty fine!
I see a few links of sausage. What's the story on those?

Those were from Sam's too. They are chicken sausages and way lo on fat. I had never tried anything lke that before,.....they are actually ok for store-bought. They are fully cooked, I guess in a hot water bath or by steaming 'cause they are pretty pale. I let those go about an hour and the internal was 170 with I pulled them.

http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07309.jpg
thirdeye
03-17-2009, 11:00 PM
http://img.photobucket.com/albums/v377/thirdeye2/Cooking/DSC07377a.jpg


The big finish following a pastrami sammy.......
cmcadams
03-17-2009, 11:10 PM
I'd go for any or all of it!
Stoke&Smoke
03-18-2009, 09:01 AM
We cooked up our CB&C both ways yesterday. Fauxstrami and bbq cabbage on the egg, and simmered Corned beef with carrots, cabbage, onion, garlic, etc. inside simmering. House smells amazing today!:biggrin:

Would have liked a little bigger brisket, but there's only 2 of us

http://i300.photobucket.com/albums/nn21/2SkinnyCooks/StPat/briskNcab1.jpg
Ross in Ventura
03-18-2009, 12:53 PM
Looks great Wayne!!

Ross
jestridge
03-18-2009, 05:24 PM
Looks wonderful what type of rub you use?
Stoke&Smoke
04-06-2009, 03:24 PM
Looks wonderful what type of rub you use?

Who are you asking?