Making pastrami

Discussion in 'Food & Wine' started by HereWeGoAgain, Nov 30, 2012.

  1. HereWeGoAgain
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    HereWeGoAgain Platinum Member

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    Has anyone else tried this?
    Going the easy route by using corned beef brisket. They require 36 to 48 hours of soaking to remove some of the salt. Then a nice pastrami rub and back in the fridge overnight.
    Then around 4 hours of smoking(for dry pastrami)
    And another overnight stay in the fridge with foil wrapped bricks stacked on top.
    Finish by slicing thin and a quick steam to heat it up(and tenderize)
    Then it's on to some nice rye bread with some stone ground mustard,a little Swiss cheese
    and some half sour pickles.

    This damn well better work !!! Way to much BS if it turns out crappy!
     
  2. Mad Scientist
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    Mad Scientist Deplorable Gold Supporting Member Supporting Member

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    Post a pic of how it turns out!
     
  3. Mr. H.
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    Mr. H. Diamond Member

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    How you gonna smoke it?

    Good luck. Pastrami rocks. :thup:
     
  4. HereWeGoAgain
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    HereWeGoAgain Platinum Member

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    Will do.
    Smoked a crap lad of brisket,pork butts,yard bird,ribs and various fish.
    This is a new one for me. But I do love some good pastrami.
    Although i'm hesitatent to tell my friends i'm making a yankee meat on my smoker......LOL
     
  5. HereWeGoAgain
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    HereWeGoAgain Platinum Member

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    Offset log smoker.
    Going to use pre-burned oak to keep the smoke light.
     
  6. HereWeGoAgain
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    HereWeGoAgain Platinum Member

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    Into my third hour of smoking. Internal temp is 140. Smoker surface running between 220 and 240.
    Haven't noticed the stall you get with a regular brisket. Kind of weird actually,didnt expect that.

    I'll put up some pics when it's all said and done.....................unless of course it comes out shitty.
    Then I'm blaming a phantom house guest who posted in my place.

    Ahhhh.....theres the stall. Came a little later.
     
    Last edited: Dec 1, 2012

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