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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 01-26-2014, 11:57 PM   #1
Moose
somebody shut me the fark up.

 
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Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Arrow Homemade Pecan & Hickory Smoked Pastrami = Monster Pastrami Sammich!

A few days ago, we started debrining a 3.5 lb corned beef flat, adding the meat to a food safe container in the fridge with water, and changing the water every 12 hours to help pull some of the salt out of the meat.

Here's how it looked when we pulled it out of the bath:



Not terribly pretty, I know, but things get better from here!

When Saturday night rolled around, the meat was ready for its next phase, which was a very generous application of pastrami rub. The rub was as follows:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoons garlic powder
1 teaspoons onion powder


All the players in the bowl:





Now mixed everything up really well:





I gave the meat a VERY generous application of the rub:





Then, I fired up my UDS, and when the temp got to just under 300 degrees, added a few chunks of hickory & Pecan:





Put the meat on:




Shut the lid and let 'er chug away.


1.5 hours later:





Then flipped the meat to see the bark is starting to form:





Two hours later, the meat was done as it probed like butter in all four quadrants of the flat. Took the meat off the drum, then lit it sit in the kitchen on a covered plate for about 3 hours, then into the fridge covered in foil for another 2 hours.


Time to prep - here's how the meat looked before it went to the slicer:





I know, it looks like a blackened ember almost, but this IS pastrami - you want a nice good bark.

Now The Missus took over, and began slicing the meat with our electric slicer. Deli thin slices, of course!





When all the meat was sliced, it then was steamed as the final phase to bring it to its full, moist and tender potential.


A sandwich was then made. We wanted to see how much meat we could pile onto two pieces of bread...and well...we used up the entire pastrami!



Closer look:




That was one tasty sammich!

Last edited by Moose; 01-27-2014 at 12:45 AM..
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Old 01-27-2014, 12:07 AM   #2
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Oh. My. Gosh! *shakes head* wow, that looks sooo good!
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Old 01-27-2014, 01:09 AM   #3
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Wow. I thought I was in NY. Great job.
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Old 01-27-2014, 01:26 AM   #4
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Just one word: DAMN

Looks absolutely delicious moose
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Old 01-27-2014, 02:19 AM   #5
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That's just sick!
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Old 01-27-2014, 03:33 AM   #6
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You had me at monster...
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Old 01-27-2014, 04:15 AM   #7
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Dang fine lookin sammie there Mr Moose
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Old 01-27-2014, 05:54 AM   #8
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Dang! Nice stack!
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Old 01-27-2014, 06:35 AM   #9
oifmarine2003
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Somewhere, Dagwood is drooling! Beautiful sammich!!
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Old 01-27-2014, 06:54 AM   #10
Garyclaw
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Wow! Nice job, Mr. and Mrs. Moose!
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Old 01-27-2014, 06:59 AM   #11
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Holy son of a motherless goat, that looks awesome
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Old 01-27-2014, 07:16 AM   #12
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Beautiful! Could have made the Sammi a little taller...
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Old 01-27-2014, 07:31 AM   #13
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You had to end up breaking that up into a couple of sammies I'm guessing? Dang that looks good though.
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Old 01-27-2014, 07:34 AM   #14
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Pastrami is one of my favorite things to make That looks wonderful
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Old 01-27-2014, 07:47 AM   #15
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Way nice there!
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