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Author Topic: Pastrami on the Keg  (Read 137 times)
lunchman
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Central Mass.


« on: September 20, 2018, 11:10:36 AM »

I had both the Keg and the Goldens' active yesterday, the Goldens' for the Smashburgers, the Bubba Keg for Pastrami. About a 7 hour smoke, even though I had the vents open a smidge (official bbq term), I was having problems getting the temps under 275 or so. I still have some sealing to do after the rebuild but this was a good test for a low n slow.

My rub is from amazingribs.com, I've never deviated from it and it's always done me right.

Keg coming up to temp -



Brisket out on the Bubba Keg -



After a number of hours -



Quite a bit of lump left in the Keg. One thing it's always excelled at is low n slow and being miserly with lump usage -



Slicing for today's lunch -



Warming in the cast iron -



Pastrami sandwich with Mustard and Swiss, not a bad lunch!  -



Thanks for checking out this cook!

Regards,
-lunchman
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Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
bamabob
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my dog can't hold her licker


« Reply #1 on: September 20, 2018, 02:04:34 PM »

Damn it!!  I tried to resist clicking on this, haven't done pastrami in a few years, lot of time, lot of trouble, but oh so worth it.  I think I know what I'll be doing in the near future after seeing your post.
Care to share your recipe and technique?  It looks so good.
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Sometimes you have to go in a circle to reach your destination.
lunchman
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Central Mass.


« Reply #2 on: September 20, 2018, 02:58:47 PM »

Store bought corned beef.  I've never bothered to soak it,  haven't had the need to do so.  And I don't wrap in butcher paper either,  just take it off when it hits 203 or so.  I guess you can say I treat recipes like pirates treat the pirate code - like guidelines.  Smiley

Now, I do loosely wrap it in plastic wrap once the rub is applied and let it sit in the fridge overnight. And I used a water bath on top of the platesetter throughout the entire smoke.

Someday I'll follow Meathead's recipe more exactly and see if it makes a difference.
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Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
bamabob
2X Hero of the Month ~ 3X Throwdown Champion
Superhero Member
*****
Posts: 4347


my dog can't hold her licker


« Reply #3 on: September 21, 2018, 08:49:18 AM »

Thanks, I like the idea of using store bought corned beef.  I've done the brine thing and made corned beef and then pastrami.  Hard to find time these days......
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Sometimes you have to go in a circle to reach your destination.
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