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Author Topic: Corned Beef – Pastrami  (Read 4871 times)
Vindii
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« on: March 27, 2011, 07:37:48 PM »

Big thanks to BigTom for posting his instructions in this thread.  I followed them pretty much to a tee.

http://forum.bigsteelkeg.com/index.php?topic=5109.0

Soaked the brisket for 2 weeks.  Made half into corned beef and the other half into pastrami.  Corned beef came out fantastic.  Easily the best I have ever made.

Got to use my new big mamma dutch oven.  Corned beef, onions, celery, carrots, potatoes, cabbage, spices.



Done





Sliced.





Once it was sliced you could cut it with a fork.



Plated.





Pastrami after smoking and 2.5 hours of steaming. I’ll slice it on the slicer tomorrow.




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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
RNF
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« Reply #1 on: March 27, 2011, 07:40:30 PM »

Congrats on a nice cook. That is one big dutch oven.
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Bigtom
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« Reply #2 on: March 27, 2011, 09:55:58 PM »

Looks fantastic, nice work.
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y2kflhr
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« Reply #3 on: March 28, 2011, 04:16:35 AM »

that looks great, we ate my pastrami last night, it was a bit salty, maybe more soak and less salt in the rub.
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Smokin in Peosta
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« Reply #4 on: March 28, 2011, 06:39:59 AM »

Two weeks of work and I would devour that in ten minutes no problem. Nice job Vindii.
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Mike
Vindii
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« Reply #5 on: March 28, 2011, 06:45:37 AM »

Thanks again BigTom.  Even my wife liked the corned beef and she normally wont even eat it.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
jroget
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« Reply #6 on: March 28, 2011, 09:57:58 AM »

That looks great Vindii. Nice job!
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Jim
y2kflhr
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« Reply #7 on: March 28, 2011, 03:14:00 PM »

have you sliced up the pastrami yet? It looks yummy
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Bigtom
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« Reply #8 on: March 28, 2011, 04:17:49 PM »

I am really glad it worked out so well for you guys.
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ronbeaux
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« Reply #9 on: March 28, 2011, 04:41:30 PM »

Looks good!
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Is it burnt??
Yanknrebel
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« Reply #10 on: March 28, 2011, 06:58:20 PM »

Wow that looks good Vin.  I guess I'mm gonna hafta make some now.
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Vindii
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« Reply #11 on: March 28, 2011, 07:32:19 PM »

Sliced up the pastrami tonight.  It came out better than I thought.  It seemed like it may be kind of dry after it got done smoking.  Not sure if that is just how briskets are but after steaming it for a couple hours and then resting overnight it came out fantastic.  I used quite a bit of pepper in the rub and it has a nice little kick to it between the pepper and the smoke.  Great combo.  I have not had pastrami in a long time and I don't remember it being this good.  This came out really good!

Sliced thin with the Hobart.  Slicer works great.













I'll be making a loaf of rye bread tomorrow for some sammys

Again big thanks to BigTom for the instructions.   Grin Grin
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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« Reply #12 on: March 28, 2011, 08:04:15 PM »

That looks amazing.
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smokey
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« Reply #13 on: March 28, 2011, 10:02:36 PM »

Looks excellent
Been going bad and forth about getting a slicer
Really looks good !
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binzoQ
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« Reply #14 on: March 29, 2011, 01:47:48 AM »

I see a bacon cheese burger that needs pastrami on it. Oh son that would be tasty.
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