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Thunder77

Pastrami!

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11 hours ago, mbellot said:

Looks good!

 

I prefer the point for pastrami, but the only way I can get them around here is if I buy a whole packer.

Yes, that’s the only way I can find it as well. This is the flat from a whole packer that I bought and separated. I like the flat for Pastrami because it’s leaner than the point. To each his/her own though! :)

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On 10/5/2017 at 7:31 PM, Thunder77 said:

I am making some pastrami using Meathead’s recipe from AR.com. This is 6 lbs of choice brisket flat that I cured myself to make corned beef. I rubbed it down with pastrami rub, and will be smoking it tomorrow. 

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Two day rest in the fridge. Helps the rub to adhere, according to MH. Saturday morning onto the Weber 22 with SnS. 225-250 with 3.5 ounces of cherry for smoke.

 

I took it just past the stall to 170.  Then into a sous vide bath for four hours at 195 F. 

Not quite my best effort, but pretty dang tasty! 

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On 10/6/2017 at 8:54 PM, cschaaf said:

I keep wanting to try making my own corned beef and/or pastrami and keep chickening out. Let us know how yours turns out!

Go for it! It’s not terribly difficult. It’s time consuming, but a lot of that is just waiting. Here is the method I use:

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

 

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