Pastrami

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Pastrami

Postby egghead » Tue Apr 09, 2019 5:51 pm

Picked up a corned beef, soaked it overnight, rubbed, smoked at 250 until 180ish, then wet finished in an Instant Pot for 20 minutes. Followed “Third Eyes” process including the rub and pressure finish.

http://playingwithfireandsmoke.blogspot ... i.html?m=1
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Re: Pastrami

Postby Rambo » Tue Apr 09, 2019 6:31 pm

:cheers:
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Re: Pastrami

Postby OldUsedParts » Tue Apr 09, 2019 6:41 pm

Looks great Amigeaux - - - I need to do that some time :tup: :salut: :cheers:
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Re: Pastrami

Postby Txdragon » Tue Apr 09, 2019 6:53 pm

I could use a lb of this right now!!
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Re: Pastrami

Postby woodenvisions » Tue Apr 09, 2019 7:19 pm

One of my favorites !
Looks excellent Egg !!
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Re: Pastrami

Postby Sailor Kenshin » Wed Apr 10, 2019 11:17 am

Looks great! I think we have to try this.
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Re: Pastrami

Postby Boots » Wed Apr 10, 2019 11:18 am

Eggman, what was in your brine if I might ask? Been thinking about doing smoked pastrami for a while now.
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Re: Pastrami

Postby daBertl » Wed Apr 10, 2019 1:36 pm

Completely different than I do and looks supersexxyy. I think I´ll try that way :salut: :chef:
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Re: Pastrami

Postby bobcat1 » Wed Apr 10, 2019 6:50 pm

Oh that is perfectly done. I can almost taste it.
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Re: Pastrami

Postby Professor Bunky » Wed Apr 10, 2019 7:51 pm

That looks wonderful! :cheers: :chef:
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Re: Pastrami

Postby egghead » Wed Apr 10, 2019 11:17 pm

Boots wrote:Eggman, what was in your brine if I might ask? Been thinking about doing smoked pastrami for a while now.


Hey Señor Boots - I didn’t corn it myself (although I have in the past). I bought a corned beef brisket at HEB then soaked it overnight to remove some of the salt. Carried on with “Third Eye’s” process. I used the pressure finish for the first time and will use it going forward.

Third Eye is a welding inspector, therefore Third Eye, who is a South Texas lad who now lives in Casper, WY. Lots of good info in his site.
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Re: Pastrami

Postby Boots » Fri Apr 12, 2019 12:15 am

egghead wrote:
Boots wrote:Eggman, what was in your brine if I might ask? Been thinking about doing smoked pastrami for a while now.


Hey Señor Boots - I didn’t corn it myself (although I have in the past). I bought a corned beef brisket at HEB then soaked it overnight to remove some of the salt. Carried on with “Third Eye’s” process. I used the pressure finish for the first time and will use it going forward.

Third Eye is a welding inspector, therefore Third Eye, who is a South Texas lad who now lives in Casper, WY. Lots of good info in his site.


Thanks Amigo
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Re: Pastrami

Postby Smoking Piney » Fri Apr 12, 2019 7:41 am

Awesome! :cheers:
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Re: Pastrami

Postby spacetrucker » Fri Apr 12, 2019 9:37 am

looks tasty!!
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Re: Pastrami

Postby Copasspupil » Tue Apr 16, 2019 11:13 am

I’m trying this. Looks great!!
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