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Old 02-16-2008, 08:17 AM   #1
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I would like to see one too
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Old 02-16-2008, 08:20 AM   #2
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Hi,

Do you want to make it from scratch using fresh brisket or do you want to make it from a store bought corned beef???

Al
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Old 02-16-2008, 08:35 AM   #3
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Brian,

Here's a couple; one from TVWB and one that I have; one is fresh from brisket the other from store bought corned beef.

http://www.virtualweberbullet.com/pastrami.html

INGREDIENTS

1 corned beef brisket
Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.

DIRECTIONS

For store-bought corned brisket: Discard the little package of seasoning.
Soak in cool water, in the fridge, for 8 hours, change water twice as this helps to
extract some of the injected brining solution.
Dry the brisket, lightly score the fat side with a knife to mark the grain direction,
apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic.
Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal
temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap
with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain.

Also, if you use the search function on this Board, using the word PASTRAMI you will get 2 pages of results, some with pics, recipes, etc.
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Old 02-16-2008, 08:59 AM   #4
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how much fat do you remove from the brisket?? all or do you leave some.

looks great
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Old 02-16-2008, 09:05 AM   #5
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Here is a thread about how I made pastrami about a year ago. It was my first attempt.

http://www.bbq-4-u.com/forum/viewtopic. ... t=pastrami

I haven't made any since. It is probably time to do it again.
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Old 02-16-2008, 09:11 AM   #6
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Thanks Bruce. I'm going to try that this week.
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Old 02-16-2008, 09:56 AM   #7
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Here's some pics of one of mine from a store bought corned beef.
I do it pretty much exactly how Bruce said except I don't "score it" or
wrap it in plastic & I also do mine indirect but with Sugar Maple wood.

Actually have 2 in the cooker right now with a 9.8 lb. pork shoulder.


http://www.bbq-4-u.com/forum/viewtopic.php?t=12297
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Old 02-16-2008, 10:06 AM   #8
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I'm going to tell on myself. I've never had pastrami. Guess I have lived a sheltered life.
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Old 02-16-2008, 10:39 AM   #9
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Here is a link to one I did
http://www.bbq-4-u.com/forum/viewtopic. ... sc&start=0
Dont' forget the Pics
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Old 02-16-2008, 10:41 AM   #10
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Here is a link to BWs Pastarami recipe...I've made it and its good stuff
http://www.bbq-4-u.com/forum/viewtopic. ... t=pastrami
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