Can't let extra rye bread go to waste so may as well make some pastrami :). Soaked a store bought corned beef overnight changing water three times, rubbed then on to the SBGE at 5:30 yesterday morning with pecan for smoke, wrapped in two layers of HD foil when it hit 160, pulled at 200 at 8:30, double wrapped in towels and into a cooler for a couple hours. Dang this is good.
Rubbed
Smoked
Hello my precious
Pastrami
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Re: Pastrami
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Yes Please!!!.
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Re: Pastrami
Man that looks absolutely perfection. You live good.
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Egad....
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Re: Pastrami
That'll make a sammich…
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Re: Pastrami
Where'd you get the hunk o' meat from? I nearly picked one up yesterday from Tom Thumb but I wasn't sure where or how to smoke one. Looks pretty straight forward to me based on this thread and some other research I did this morning. At the store they sell flat and point separated. What did you go with? Anyone else prefer one cut to the other for pastrami?
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Re: Pastrami
I picked it up at our local grocery store - HEB. It is real simple. The one I picked was Paddy's. I had a bit of the point and flat which I separated after smoking and removed some more fat.
I picked up the leanest corned beef I could find
Be sure to rinse and soak well or it will be too salty
I mixed my own rub for this one heavy on the black pepper
Google "Playing with fire and smoke" and check out Rod's process for pastrami
Rod is a nice guy with good info. Of course he's nice, he lives in Casper, WY but he's from Silsbee, TX.
I picked up the leanest corned beef I could find
Be sure to rinse and soak well or it will be too salty
I mixed my own rub for this one heavy on the black pepper
Google "Playing with fire and smoke" and check out Rod's process for pastrami
Rod is a nice guy with good info. Of course he's nice, he lives in Casper, WY but he's from Silsbee, TX.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
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