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Thanks ~thirdeye~ For the Pastrami Recipe

BevoBevo Posts: 179
edited 6:51PM in EggHead Forum
I have been reading some recent posts from Eggers who have been very happy with ~thirdeye's~ recipe for pastrami, so I decided to try it for myself.

I followed his directions exactly. A four-pound corned beef brisket was pulled and wrapped in foil after 5 1/2 hours. I maintained it in the foil in a warmed cooler for 1 1/2 hours. Served it to the in-laws. Everyone, including me, thought it was just great.

Thanks again.


  • thirdeyethirdeye Posts: 7,428
    Man, that's great to hear. I like to point out that many eggers helped me move my first idea(s) along for turning store bought corned beef into pastrami.
    Happy Trails

    Barbecue is not rocket surgery
  • Boy Thirdeye, you're bigger than the mayor around here with your pastrami. I have four of 'em going on this week. Just ordered some curing salt and I'm going to do the buckboard bacon. Suggestions on what cut of meat? I was going to do a butt, then next time I will do a tenderloin.
  • thirdeyethirdeye Posts: 7,428
    Thanks for the kind words......


    A buckboarded butt is hard to beat, so try one of those for sure. Buckboarding a loin (not a tenderloin) is second on the list, as it resembles a Canadian "bacon" style product. I like to add a pepper blend seasoning before going on the pit.

    I would do one of each, side-by-side so you can see which one is right for your taste. If you go this way, time your cure/soak/rest so each one is ready to smoke on the same day.
    Happy Trails

    Barbecue is not rocket surgery
  • I thought about doing that, cooking both. Thanks for telling me loin, not tenderloin. I need to make extra for the family.
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