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PASTRAMI

tacodawgtacodawg Posts: 335
edited 3:49PM in EggHead Forum
Wow I tried my hand at making some pastami today. Soaked the corned beef for 36 hours and then applied the rub. Cooked it nice and slow and wow. Bought to kinds of rye bread and invited some friends over for hot pastrami sandwiches. Everyone love them. Here it is coming off the egg
photo-28.jpg

and after slicing
photo-29.jpg
still enough for lunch next week. Enjoy

Comments

  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Looks good. Nothing like a hot pastrami sandwich.
  • Nice job, Tim! Glad you tried it. I'm hoping to do some this week for an upcomming lake trip.

    Cheers,

    Bruce
  • BobSBobS Posts: 2,485
    Nice cook. That is one of my favorites.
  • Mr HollowayMr Holloway Posts: 2,034
    Great job Tim
    That looks very good :)

    Shane
  • jaspergajasperga Posts: 21
    Hi -- Great Job !! -- I would like to duplicate, so I have a few questions:

    What size corned beef cut ?
    What brining receipe ?
    What Rub ?
    Did you use anything to make it stick ?
    What BGE Temp ?
    What final meat temp?
    How long did it take to cook ?
  • FluffybFluffyb Posts: 1,815
    Looks great! One of my favorite cooks.
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