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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 03-15-2010, 08:34 PM   #1
Bluesman
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Default Killer Pastrami.....Oh Yeah

I tried pastrami two weeks ago, Okay but not great. This past week, with the St. Patty day sale on conrned beef, I said I am going to do this again. So I looked at the $1.69/lb points, mixed flats and then settled on a $3.69/lb black angus flat. Took it home and the rest is delicious history.

1.) Soaked with cold water and potatoes for 48 hours, changing H20 and taters four times.

2.) Pat dry then rub..See link below for roadmap I used

3.) Put it on at 5:30 PM on Sunday.........To many Schlitz

4.) At 10:00 pm still at 140*...........went to bed, told my wife to wake me in two hours, so I could check my meat.

5.) Alarm goes off at midnight, wife tells me to check my meat. It's only at
160* so back to bed this time with my wireless timer. Ask the wife to wake when it goes off at 180*.

6.) 3:30 am timer goes off, wife says your meat is done. So on with the pants, shoes and outside I go. Check a couple of spots and, yes 182*, but the probe tells me no. I think FARK this, you're done.

7.) Take it inside and of course sample............WOW Way Good. Throw it in the fridge and go to bed. My meat was cold.

8.) Tonight I steamed it to 200* internal and made sammies. Now this is what I'm talking about

Pastrami Links:
http://playingwithfireandsmoke.blogs...-pastrami.html

http://lakesidesmokers.blogspot.com/...1_archive.html

I sure did have fun. Keep trying and keep smokin' The only thing I will change for next time, start it earlier and 1/2 the pepper. Otherwise, I need more Schlitz.

PR0N Order.

1.) After Soak

2.) Rubbed.

3.) Smoked at 250* over pecan for 10 FARKIN HOURS and fridged

4.) Sliced

5.) Sammie with, Bavarian Kraut, Swiss Cheese, and Polish mustard.

Checked it in the steamer with my Brand New, Super Fast, Splashproof, Thermonuclear, Red Thermopen
Attached Images
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File Type: jpg 000_0313.jpg (84.1 KB, 271 views)
File Type: jpg 000_0316.jpg (163.0 KB, 271 views)
File Type: jpg 000_0317.jpg (59.5 KB, 273 views)
File Type: jpg 000_0318.jpg (34.5 KB, 271 views)
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Old 03-15-2010, 08:36 PM   #2
MilitantSquatter
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Looks great.. especially pic # 4.

Nice job !!
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Old 03-15-2010, 08:47 PM   #3
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Nicely done that sure looks good
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Old 03-15-2010, 08:48 PM   #4
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^^^what Vinny just said
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Old 03-15-2010, 09:36 PM   #5
Hofy
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Nice job!
If you want to save some money get over to Stoneridge in Wautoma. Corned beef flats are on sale for 99 cents a pound this week. Not the biggest cuts but the price is right.
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Old 03-15-2010, 09:39 PM   #6
bigabyte
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Yep, that's hittable allright!
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Old 03-15-2010, 09:42 PM   #7
TrustTheDust
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I will be going to stock up on corned beef tomorrow for sure.
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Old 03-15-2010, 09:45 PM   #8
jagardn
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Now that's a nice slab of meat!!
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Old 03-15-2010, 09:51 PM   #9
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Oh yeah, that looks great. After waking the wife up at all hours of the night, I hope she liked it too.
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Old 03-15-2010, 11:04 PM   #10
jason
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Looks great. I got one soaking now. I'm going to try thirdeye's wet pastrami cooking method #2 recipe in my BGE.
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Old 03-15-2010, 11:10 PM   #11
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the instructions say to "score the fat" to mark the grain, and after cooking cut against the grain...

How do you identify the "grain"

Thanks!!
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Old 03-15-2010, 11:13 PM   #12
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Damn I wish I took pics of what I served at the pub on Sat. Doing a rerun for Wed.
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Old 03-16-2010, 07:29 AM   #13
Bluesman
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Quote:
Originally Posted by BruceKWHP View Post
the instructions say to "score the fat" to mark the grain, and after cooking cut against the grain...

How do you identify the "grain"

Thanks!!
The grain in meat is like it is in wood. Look for the direction that the fibers run. Then score the fat in that direction. When carving, cut perpendicular to that cut line.
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Old 03-16-2010, 08:14 AM   #14
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OMG
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Old 03-16-2010, 08:28 AM   #15
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Awesome looking pastrami!
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