And now...pastrami

[rakerb]

That looks Great! Very Nice Pron!


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18.5 WSM, Mini WSM, 22.5 OTS, gasser

 

[deguerre]

Beautiful sandwich Bob. I never tire of looking at your cooks. Curious now. How many times did you change out the water when soaking?

 

[Big Frank]

You inspired me to smoke one this weekend. Will be serving on beer bread.

 

[landarc]

Beautiful sandwich Bob. I never tire of looking at your cooks. Curious now. How many times did you change out the water when soaking?

I had it completely covered for 4 hours, then dumped. Then covered for 12 hours, then dumped and then more water for 12 hours, then more dumping, then 12 more hours. I am going to try doing a cold brine, maybe even not use pink salt and see if I can get the salt a little lower.

My new plan, take some Simply Marvelous, a little more salt and some spices, cook into a brine and then inject the bejeebers out of a brisket, then put in baggie and hold for one week.

 

[deguerre]

Oooooooo...that sounds good enough to try before even knowing the results. I've got an 11 lb choice CAB in the freezer that I may cut off a part of the flat to do just that!

 

[landarc]

I am gonna but the briskets tomorrow, I am going to make the brine tonight. Maybe I should make two, one with SM and one with PB. Hmmm...pork pastrami?

 

[Wayne]

One of these might be in my weekend plans.

 

[jsperk]

That looks great. I just bought a flat to try the same thing. What temp did you pull it off the smoker?
I also bought a point to grind up and make some rueben burgers.

 

[landarc]

I pulled it when probe tender, I took it a lot longer than most folks do. I cook it just like brisket. I did not measure it right away, but, it was around 190F after being off the cooker for 15 minutes.

 

[Smoothsmoke]

Looks great! Was it still salty after the 2 day soak?

 

[ZILLA]

That's nice. I hope to do one the week after next.

 

[landarc]

It was to me, part of the issue is that I cut my sodium intake back to less than 1200 mgs most days. And normally I cook with just a small amount of salt. So things like lunch meat, corned beef, canned soup and many prepared sauces are too salty for me. I love the texture and underlying flavor of corned beef and pastrami, but, the salt burns.

 

[jestridge]

Looks great!!!!

 

[Phesant]

Dang Dude that looks great...... WOW .....:jaw:
MMMMMMMMMMMMMMMMMMM............mmmmmmmmmmmmmmmmmmmmmmmmm :-D

 

[JD McGee]

I'd hit that! :becky: (Bob Mod)

 

[Dallas Dan]

Yummy! I love a good pastrami on rye.

 

[petey'sbbq]

That looks great!! I need to try Pastrami...Can someone send me how they do it from start to finish??? Or send me to a thread that gives instructions/how to??

 

[R2Egg2Q]

Nice sandwich Bob! Looking forward to seeing results on the ones you're going to cure.

 

[landarc]

Petey, the way I do it is the easy way, I buy a corned beef, soak it in clean water for 24 to 48 hours, you will need to change the water a few times, with the first time happening after an hour. Then I dry it, rub it with a pepper and spice rub and then smoke it. The best instruction would be here. It is written by a member here, Thirdeye.

 

[wnkt]

I have found if you put a cut up potato in the water when soaking it draws out more salt. I used a couple and changed them when changing water. I kept the taters and boiled them for mashed taters with dinner.