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Old 03-09-2007, 08:01 AM   #1
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Pastrami

I saw a nice corned beast at wally world so I picked up on it & smoked me a pastrami... Pulled @ 180 internal came out good too, had a nice antopasto plate for an apt.
I forgot to put the pickles on the plate for the photo. But I didn't forget to put em in me belly






No it aint mayo Its horseradish sauce
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Old 03-09-2007, 08:43 AM   #2
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that looks like some great eats!!

Well done !
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Old 03-09-2007, 08:43 AM   #3
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NOW That is a fine looking set of photo's you got there. Bet that sammy was tasty. I love smoked corned beef brisket. A few days after St. Patty's day I surf the stores looking for reduced briskets.
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Old 03-09-2007, 09:10 AM   #4
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Looks great Nice Job...one more thing to add to the list
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Old 03-09-2007, 02:27 PM   #5
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Yeah ! really!!!! That's an easy way to do pastrami! Sounds .... and look great to me.
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Old 03-09-2007, 03:05 PM   #6
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Looking good.
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Old 03-09-2007, 07:17 PM   #7
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Looks great Mr. Bond
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Old 03-09-2007, 10:22 PM   #8
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I know it's a fair amount of work, but has anyone started with a brisket and corned it before the smoke, I did some last year, they got great complements from everyone who had any of the home made 'strami. Oh, the smell! Oh, the taste! Oh, the drool on my keyboard!
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Old 03-10-2007, 06:25 AM   #9
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Nice looking Pastrami, did you soak it first or smoke as is?
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Old 03-10-2007, 08:14 AM   #10
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Quote:
Originally Posted by oct_97
Nice looking Pastrami, did you soak it first or smoke as is?
I usually soak mine for 3 days, with 1/4'erd potatos... takes a lot of the heavy salt taste out of it,
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Old 03-10-2007, 08:40 AM   #11
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Bob hit the nail on the head. If you don't, it will be so salty you can't eat it! I go 3 days and change the water twice a day.
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Old 03-10-2007, 09:07 AM   #12
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I've done a couple after soaking for eight hours, changing water each two hours. They were very good.
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Old 03-10-2007, 11:29 AM   #13
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Quote:
Originally Posted by SoEzzy
I know it's a fair amount of work, but has anyone started with a brisket and corned it before the smoke, I did some last year, they got great complements from everyone who had any of the home made 'strami. Oh, the smell! Oh, the taste! Oh, the drool on my keyboard!
That's the way to go...and it's not to much work just need a little bit of fridge space...Instead of soaking the Corned Beef...I've been know to smoke it for a few hours and then fisnish in the Crock Pot with some Cabbage Carrots and taters...and a little bit of water..
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Old 03-10-2007, 11:46 AM   #14
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Witt,
Your Sounding more and more like my Polish wife!
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Old 03-10-2007, 12:33 PM   #15
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Quote:
Originally Posted by Steve McMurtry
Witt,
Your Sounding more and more like my Polish wife!
I am 1/2 Polish
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 03-10-2007, 01:50 PM   #16
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Hey, me two!
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