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Old 03-09-2013, 10:41 PM   #1
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Pastrami

With all the corned beef in the stores this time of year, I decided to make my first pastrami. I got a small piece of corned brisket, about 3 1/2 lb. and soaked it overnight to de-salt it.

Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that).

Smoked it about 7 hours just over 220 until it was about 165 internal.



First sammy on some rye bread with Webber's mustard.



I keep going back to the fridge for "just another slice".
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Old 03-10-2013, 07:27 AM   #2
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For some reason the pictures are not showing up NewHeart, but I'm betting it looks good!
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Old 03-10-2013, 09:26 AM   #3
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Buzz, you're wrong......the pictures aren't showing up.
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Old 03-10-2013, 05:01 PM   #4
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Thankfully some of us aint visually oriented cept with it come to large floppy breasted yankees...but it sure sounds good. Now tell us..did the overnight soak really work? I have followed that alleged rumor with various oversalty stuff and did not find it productive. Do you think maybe I have just been unfortunate? Thanks.
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Old 03-10-2013, 10:53 PM   #5
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I can't find the edit button for my original post, but here's the pictures.

BW, I couldn't say for sure, but every source I Googled said to soak it, and as you well know, if it's on the internet, it must be true.
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Old 03-10-2013, 11:27 PM   #6
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Nice pastrami!!! Whenever I smoke a corned beef I will soak it too and change the water out at least once
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Old 03-11-2013, 06:20 AM   #7
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Pictures were worth the wait Dave, I believe I soaked and rinsed 4 times the last I did pastrami and it was not too salty.
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Old 03-11-2013, 08:23 AM   #8
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Nice Job, Looks great!!
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Old 03-11-2013, 02:06 PM   #9
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That looks awesome! I should never look at stuff like this around lunch!
That Webber mustard is some good stuff too. I am nursing my last jar of it now.
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Old 03-11-2013, 07:15 PM   #10
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I'd eat that!
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Old 03-12-2013, 12:25 AM   #11
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Ok..I am starting to believe you can soak the salt out of that stuff just a little more than I did..lol. Will say it depends on how strong is the brine/pump a person is trying to alleviate. A big hunk exposed to strong brine for long periods do not desalt itself well on an overnight freshwater soak. Least enough for most folks taste buds. Throw a stout whammy on a piece of meat it needs to be simmered out. That is why drunk Irishmen invented corned beef and cabbage I think. The salty simmer water is just right to cook cabbage. lol.
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Old 03-12-2013, 03:41 AM   #12
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Deeeelicious!
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Old 03-16-2013, 07:37 AM   #13
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Looks great! Now I want a big pastrami sandwich!!!!
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Old 03-16-2013, 11:05 AM   #14
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That looks awesome!
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Old 03-17-2013, 06:15 PM   #15
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That looks awesome. I haven't done pastrami for year. need to remedy that.
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Old 03-18-2013, 01:00 PM   #16
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The Little Bride picked up all the fixings for Rubens for tonights supper. Sure she bought the deli corned beef. This might be a good time to snag some in the cryo but last few years Kroger has sold flat out of the stuff by this time. Apparently a lot of drunk Irishmen shop in there for St. Paddys day.
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