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Thread: Pastrami

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

    Default Pastrami

    Had a Corned beef roast in the freezer and decided to make pastrami out out it. Thawed the roast out yesterday and soaked it in some water for about 20 to leech some of the salt out. Made a rub of black pepper,granulated garlic and coriander. The roast had a big layer of fat in the middle and was kind of trying to separate so I tied it up. Been using the UDS lately and have been neglecting the WSM so decided to use that today. Cooked at 235*F to an internal temp of 165*F


    Rested in a wrapped towel for 3 hours and then sliced thin.



    Made some Reuben or Rachael sandwiches, whatever they are called served with some homemade split pea soup that I made earlier in the day.

    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
    Join Date
    Oct 2008
    Location
    Exeter, MO
    Posts
    1,948

    Default

    Looks Great!!
    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

  3. #3
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    Nice indeed
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  4. #4
    Join Date
    Apr 2010
    Location
    Northeast Arkansas
    Posts
    55

    Default

    Man, that's some good lookin' stuff. Gotta give that a try sometime.

  5. #5
    SmokyOkie Guest

    Default

    Looks great!

    How would you rate the meat?

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by SmokyOkie View Post
    Looks great!

    How would you rate the meat?
    Pastrami like?

    Looks great!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Quote Originally Posted by SmokyOkie View Post
    Looks great!

    How would you rate the meat?
    I thought it turned out pretty good but it doesn't exactly taste like pastrami you get at the deli. The 20 hour soak was perfect , not salty at all. This was my last corned beef in the freezer. I want to try making my own next time, just need to find some tender quick.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    SmokyOkie Guest

  9. #9
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks good.
    Jim

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