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Pastrami on the Small

R2Egg2QR2Egg2Q Posts: 1,940
edited May 2012 in EggHead Forum

I cooked up Thirdeye's wet pastrami(method #2 - http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html) last night on the Small Egg. 

I had a 2 1/2 lb corned beef brisket point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day.

I had really wanted to try to cook it on the Mini Egg but my wife had some turkey meatloaf that she wanted me to cook as well so onto the Small they went:

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The meatloaf came out fine:
image

But the star of the show was the pastrami! Here it is when I foiled it at an IT of 152:
image
 
It probed really tender at 193 and after the rest it sliced up really moist & tender:
image

image

It was delicious!  Thanks Thirdeye!!

XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

Bay Area, CA

Comments

  • OutcastOutcast Posts: 112
    Thats some serious food porn there!
  • R2Egg2QR2Egg2Q Posts: 1,940
    Thanks! :)
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • MikeP624MikeP624 Posts: 292
    Why did you soak it with potatoes?
  • LoggerLogger Posts: 305
    Why did you soak it with potatoes?
    Good question MikeP.
    OKC area  XL - Medium Eggs
  • Outlaw77Outlaw77 Posts: 71
    Potatoes are used by some to soak up some of the salt solution
  • R2Egg2QR2Egg2Q Posts: 1,940
    Yes, the potatoes help soak up the curing salts. We've tried soaking with & without the taters and found without them the beef was noticeably saltier (too salty for our tastes but we prefer lower sodium than most).
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • MikeP624MikeP624 Posts: 292

    Makes sense.  I sometime fry a large batch of pototoes to clean my deep frying oil.  The absorb alot of the flavor left after frying fish or other items with a string flavor.

     

  • cazzycazzy Posts: 9,058
    Oh my, that pastrami looks amazing! Great pic too.
    Just a hack that makes some $hitty BBQ....
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