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Thread: Pastrami

  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Pastrami

    Corned beef flat rubbed with black pepper, coriander, and granulated garlic


    On the WSM


    Done. Took 6.5 hours to reach 165* internal cooking at 240*


    Sliced. Soaked the corned beef in water for 2.5 hours the night before applying the rub but still a bit too salty for my taste. Overall it tastes good though.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    SmokyOkie Guest

    Default

    Nice work John!

    I am involved in a love affair with the pastrami that they make at Siegi's Sausage Factory in Tulsa. It is the best I have ever had. I don't know what all they use in their seasoning, but I know there is a little clove in it.

    While I have smoked corned beef, I have never made what I would consider true pastrami.

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    I want a little taste!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks good.

    For the commercial corned beef briskets, try soaking them in water for 2 days changing the water every 4-6 hours. I know that sounds like a long time, but it will take that long to get the heavy saltiness out because of the cure mixture they inject.
    Last edited by BYBBQ; 04-09-2010 at 05:40 AM.
    Jim

  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Love the smoked corned beef! I've done two since St. Pat's Day when they were on sale. Makes a kick-a$$ Reuben sammich!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    SmokyOkie Guest

    Default

    Absolutely!

  7. #7
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    I feel weak in the knees!!! that looks SOoo good
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  8. #8
    Join Date
    Apr 2010
    Location
    Los Angeles
    Posts
    1

    Default

    I've never made a pastrami, but I have made corned beef. If you want to control the salt in your pastrami, start with a home made corned beef. It'll take less time to brine it yourself than it would to wash out the salt from a commercial corned beef. And then ... it's pastrami time! Now I guess I'm headed to the market for the ingredients ... you've given me a taste for it that isn't gonna go away.

  9. #9
    SmokyOkie Guest

    Default

    Welcome to The Joint Dave!

    Why not stop by the "C'mon in and sit down " forum and give yourself a proper intro?

  10. #10
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Yum.... Is it too late to call dibs on leftovers? Looks fantastic!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
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    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

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