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Tried a Pastrami last night. (step by step pics)

asianflavaasianflava Posts: 313
edited 1:02PM in EggHead Forum
Tried a Pastrami last night for the first time the corned beef briskets are on sale for St Patrick's Day so now is as good a time as any to try it. I followed thirdeye's method posted on his site. Even though I soaked it for a little over 12hrs, it was a bit saltier than I'd like. It was also a bit drier than I'd like. That being said, it was still good I probably just have to tweak my process in a bit. I'm also my worst critic.

Soaking in the water. Probably changed the water about 4 or 5 times during the 12hrs.
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Out of the water waiting for the rub.
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Caked the rub on nice and thick
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Put it on the LBGE with a water pan underneath fat cap up. Set it to 220.
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The rub ingredients. Probably could have used higher quality, but this was an experiment.
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Pulled it at 170, maybe should have pulled at 160. I wrapped it foil and let it rest for an hour.
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Sliced up, it's nice to have a sharp knife.
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Comments

  • Capt FrankCapt Frank Posts: 2,578
    Looks really good. Am I understanding you correctly that you started with a prepared corn beef and converted it to pastrami?

    Capt Frank
    Homosassa, FL
  • thechief96thechief96 Posts: 1,908
    I did two last weekend. Soaked them for 30 or so hours. They came out great. I pulled at 175. Made a couple of sandwhiches and ate them in front of my wife (on skype) who is in Bangkok. :evil:
    Dave San Jose, CA The Duke of Loney
  • Isolated01Isolated01 Posts: 156
    I will have to give that a try when they go on sale in a couple days. Which is better flat cut or point cut?
  • BashBash Posts: 1,011
    Looks good. What did you do with it next?
  • thirdeyethirdeye Posts: 7,428
    DSC09821a.jpg

    That sure looks good, you are very close to getting it just the way you like it. You are right on the soaking time, try doubling it to 24 hours and you will notice a big difference. I get the largest container that will fit in my spare refrigerator, in my case it's a 2 gallon plastic bucket, the more volume of water the better.

    You didn't mention it, but did you rest it overnight? This helps as it allows all the moisture to distribute evenly throughout the brisket.

    If it was too dry at 170°, pulling it earlier may result in a tough one....I would suggest Method #2, pulling at 150° and doing the foil finish. This way you will get a little braising action while it finishes.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • I would hit that
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