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Pastrami...w/ pics before & after
CharleyR
Posts: 103
For the longest time I've wanted to make pastrami. While I do love brisket, I've just been wanting that little extra kick with my beef. So this past March I picked up a 4 lb corned beef when they were on sale around St. Pats Day, and this week I got it prepared for smoking. A couple of days to defrost, followed by 24 hours to de-salt, changing the water at least 4 times. Then I applied the pastrami rub, heavy with black pepper and coriander powder, leaving it sit in the refrig over night for about 16 hours.
Put it on the LBGE indirect at 225. I intended to go all the way without wrapping, but after 8 hours I was only at 170 IT. Wrapped it with 1/3 cup of water with beef bouillon and bumped up the DigiQ to 250. 2 hours later I hit IT of 200, then FTC for 2 hours. The results can be seen in the second picture.
Good taste (quite peppery) but surprisingly, pulling it at 200 may have been too soon. I ended up nuking it for 3 minutes in a covered Corning Ware dish...that did the trick. I didn't mark it well enough prior to applying the rub, so it took a second try to cut against the grain. My biggest fear was that I wouldn't de-salt it well enough, but no problem there. It made for a great sandwich - rye with Swiss, 100 Island and sautéed kraut. Yes, I'll do it again sometime...probably next year when I can find a good sale on corned beef at St Pat's Day!
Put it on the LBGE indirect at 225. I intended to go all the way without wrapping, but after 8 hours I was only at 170 IT. Wrapped it with 1/3 cup of water with beef bouillon and bumped up the DigiQ to 250. 2 hours later I hit IT of 200, then FTC for 2 hours. The results can be seen in the second picture.
Good taste (quite peppery) but surprisingly, pulling it at 200 may have been too soon. I ended up nuking it for 3 minutes in a covered Corning Ware dish...that did the trick. I didn't mark it well enough prior to applying the rub, so it took a second try to cut against the grain. My biggest fear was that I wouldn't de-salt it well enough, but no problem there. It made for a great sandwich - rye with Swiss, 100 Island and sautéed kraut. Yes, I'll do it again sometime...probably next year when I can find a good sale on corned beef at St Pat's Day!
Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
Ample supply of bourbon and cigars!
Naperville, IL
Ample supply of bourbon and cigars!
Naperville, IL
Comments
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That looks great. I love a Reuben sandwich anytime.Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Nice looking cook. I've never cooked Pastrami, but it's on my list.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Nice...it's one of my favorites yet I only cook it once a year.....go figureLBGE Katy (Houston) TX
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