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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-05-2019, 05:52 PM   #1
ShadowDriver
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Default Back in the Saddle - 1st cook of 2019. - w/ Pr0n

Thankful that CINCHOUSE is happy with me cleaning off/out my offset, then whipping up some grub for Weds night (and beyond).

I've seen quite a few posts about pastrami as of late, and it's made me jealous. Made the trip to Wally World for a precorned brisket point (only place in town that carries the points).

I gave this one a soak for about 90 min in fresh water.



As per usual, I'm rolling with a combo of rub recipes on ThirdEye's Pastrami Page.





This is resting in the fridge for tomorrow's date with the smoker.

I have a JD Hot chub itching for some sort of rub to fill my need to smoke a fatty.

A rack of spares from the deep freeze awaits my first attempt at using cowgirl's bacon grease slather, followed by some Q-Salt and John Henry Pecan.

Smoking mid-week is so satisfying...

More to follow.
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Old 02-05-2019, 06:02 PM   #2
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Old 02-05-2019, 06:21 PM   #3
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Shoot.....
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Old 02-05-2019, 06:23 PM   #4
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Not a long enough soak IMHO. Needs overnight. Last one I made with a short soak was way too salty.

I have 2 store bought corned flats in my basement fridge waiting for the same treatment!
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Old 02-05-2019, 06:26 PM   #5
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Old 02-05-2019, 06:28 PM   #6
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Quote:
Originally Posted by Stlsportster View Post
Not a long enough soak IMHO. Needs overnight. Last one I made with a short soak was way too salty.
I've soaked overnight. I've soaked for 12 hours. I've soaked for 6 hours. I've done just a rinse before rub application. I have yet to make the consistent connection between the soak/water change and sodium level in the pastrami. Perhaps I like to live dangerously.

It'll buff out.
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Old 02-05-2019, 07:31 PM   #7
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Quote:
Originally Posted by ShadowDriver View Post
I've soaked overnight. I've soaked for 12 hours. I've soaked for 6 hours. I've done just a rinse before rub application. I have yet to make the consistent connection between the soak/water change and sodium level in the pastrami. Perhaps I like to live dangerously.



It'll buff out.
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Old 02-05-2019, 07:47 PM   #8
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Welcome home, Marc. Glad to see you up to the same old shenanigans. Will check out the finished product tomorrow.
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Old 02-05-2019, 09:00 PM   #9
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Looking good so far! Welcome back Shadow!
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Old 02-05-2019, 09:02 PM   #10
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Looking forward to seeing the end result.
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Old 02-05-2019, 09:19 PM   #11
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Quote:
Originally Posted by ShadowDriver View Post
I've soaked overnight. I've soaked for 12 hours. I've soaked for 6 hours. I've done just a rinse before rub application. I have yet to make the consistent connection between the soak/water change and sodium level in the pastrami. Perhaps I like to live dangerously.

It'll buff out.
Welcome back! And I'm in the same boat of can't tell much of a difference from soaking time. I rinse, season and go . Some of that salt has to come out I guess. I need to google and see if I can find some form of sodium test on different soak times.
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Old 02-05-2019, 09:28 PM   #12
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+1 on the no soak. I just cooked some. Rinsed, seasoned, and cooked. I do find that home cured benefits from a soak, not sure what the difference is.
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Old 02-05-2019, 10:45 PM   #13
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Looking forward to seeing this unfold!
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Old 02-06-2019, 01:15 PM   #14
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Mornin', folks!

Good to have the smoke rolling, despite some blustery conditions. Thankful that my offset is rather protected by the corner of the house and a fence, otherwise it'd be rather untenable.



Officially off and running after a bit of clean up, and preheating.

Fatty and ribs still yet to come.
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Old 02-06-2019, 01:23 PM   #15
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Looking good I really like thirdeye's pastrami recipe
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