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Mini Pastrami

I've followed Thirdeye's pastrami recipe and each of his cooking methods here: http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

The guest pit boss recipe on his site looked interesting so I thought I'd give it a try with some minor tweaks to the cooking method.

I had a small corned beef point (2.87 lbs) that I soaked in water for about 40 hours (in the fridge). Last night I dried it off and applied Bobberqer's rub (minus the juniper berries which I didn't have).
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This morning I fired up the Mini and put the point on:
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I took it off at an IT of 155, foiled it and put it back in the Mini:
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Cooked it to an IT of about 180 and took it out of the foil to apply "Glaze #1" (from the recipe):
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I took it off about 30 mins later:
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And after a 30 min rest sliced it:
Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

Per the recipe, I saved a little of the glaze to apply after slicing but personally we found it too sweet for our tastes.

Overall it was tasty but I think I should look into curing larger cuts as this seemed like too much effort for so little pastrami. Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA

Comments

  • SkinnyVSkinnyV Posts: 3,387
    I did the same on my mini last week 4 lbs. The meat goes far with a meat slicer, had enough sandwiches to satisfy the pastrami fix for a while.
    Seattle, WA
  • nolaeggheadnolaegghead Posts: 24,618
    Nice color. So you started with a corned beef, and soaked in water for 40 hours...then you said "I think I should look into curing larger cuts as this seemed like too much effort for so little pastrami."  Did you cure it or soak previously cured beef in fresh water?
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • R2Egg2QR2Egg2Q Posts: 1,738
    edited January 2013
    @SkinnyV - a nice met slicer is on my "to buy list" but unfortunately so is a bunch of other items!

    Nola - I soaked previously cured beef in fresh water and then complained about the effort for the amount of meat I have left. It would have helped to mention I gave almost half of the meat to my in-laws. Really not much of an effort to soak beef. I think I'm just bummed that I have almost no leftovers. :((
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • nolaeggheadnolaegghead Posts: 24,618
    Ahhh....I was a little confused.  It is a good amount of work to go through all the steps.  I try to do mass quantities to get the economy of scale.  I even tell my friends I'm doing a cure and give them the chance to throw a chunk of meat (usually salmon) into the batch.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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