Pastrami Cook - BBQ Central

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Old 12-21-2006, 12:23 PM   #1
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Pastrami Cook

Found two 4lb corned beef' in the freezer Wednesday morning and they have been soaking for 24 hours. Today I took them out of the water, made the rub and plastic wrapped them and placed them in the refrigerator until Friday. Here's some pics of the rubbed corn beefs which will be pastrami tomorrow sometime.

I'm also trying out the mod that has been discussed over on TVWB called the Piedmont Pan, this is where you bolt two Brinkmann charcoal pans together leaving a 1/2" space between them (I left 3/4") then you just place foil over the top pan to catch the drippings. No sand or water. According to people who have tried this, temps are very easy to control and you don't have the radiant heat issues some experience with sand or the mess with water. Here's a link to a thread about this mod.

http://tinyurl.com/yn8zms

http://tinyurl.com/yk3kea

Both flats rubbed, after 24 hour soak.



More pics tomorrow during the cook.

Rub recipe posted in the appropriate section.
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Old 12-21-2006, 12:46 PM   #2
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MMM, go Bruce. I love smoked corned beef.
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Old 12-21-2006, 02:10 PM   #3
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Loves me some smoked Corn Beef...that's on the list of things to do next week...
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Old 12-21-2006, 04:22 PM   #4
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Looks like your off to a good start Bruce! Can't wait to see the finished pictures!
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Old 12-21-2006, 04:26 PM   #5
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I've done Pastrami from corned beef, it's awsome. Post those pic's.
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Old 12-21-2006, 04:46 PM   #6
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my favorite meat from the smoker, corned beef .. yum yum
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Old 12-22-2006, 12:36 AM   #7
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I am interested in that mod. Will be interested to know how it goes.
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Old 12-22-2006, 01:00 PM   #8
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I took the flats out of the refrigerator this morning and let them sit for about 30 minutes while I prepped the smoker for the cook, Then I added another dusting of rub to them.



I wrapped the pan in foil leaving an indentation to catch any drippings.



I loaded the charcoal ring 1/2 to 3/4 full with Royal Oak Lump, and started about a 1/4 chimney full of lump and when it was lit I poured it over the unlit. I used 1 chunk of oak and 1 chunk of pecan wood for this cook.




I placed the meat on the cooker at 12 noon and by 12:17pm I was up to temp and the temps at the end of the first hour stayed between 235-245.

More updates and pics to follow, so far I like the results from the Pan Modification, I did, however, let the temps come up too high. My fault, not the pan's. More later....
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Old 12-22-2006, 01:14 PM   #9
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All right Bruce can't wait for more pics....BTW we have a recipe in the Sasuage and Cured meats section that you can make Pastrami from scratch...I made some once it was awsome and much better than using a store bought corned beef...just something to think about for next time.
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Old 12-22-2006, 04:03 PM   #10
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Looking good my man.
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