OK 1st Pastrami w/Q

Discussion in 'Beef' started by kevntri, Mar 6, 2010.

  1. kevntri

    kevntri Fire Starter

    It is now 5:45am. The temp outside is 15* F
    (sounds like the start to a book>>>>>>>>>It was a cold windy night......)
    I have soaked the corned beef flat for 4 hours, dry rubbed overnight with extra coriander and black pepper, and now it is resting until approx 7:00am.
    I have read many different thoughts on Pastrami. Some say keep in smoker to 165 degrees, others say pull and foil up to 200 degrees??????
    My plan is pull at 165, double foil with some type of liquid and bring up to 185 then cooler for 2 hours.
    I also found out that I will be making Rachel's, not Reuben's... Pastrami vs corned beef thing.
    Neither my wife or I can ever remember having a Reuben before?????

    More pics to follow as we move along
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good so far. My wife just picked up a corned beef yesterday I can't wait to smoke that baby and make some reuben's.
  3. scubadoo97

    scubadoo97 Smoking Fanatic

    Remember to do a taste test for salt level if you haven't already. Pan fry a little piece before you start the smoke. If it's too salty you don't really want to move forward with the smoke as it will get even saltier as it looses moisture during cooking.

    I like to take mine to about 165 with smoke then finish in the oven on a rack over water to let it steam to 195-200. Let it cool enough to handle and slice.

    Good luck and can't wait to see the qview
  4. kevntri

    kevntri Fire Starter

    Now 10:20am.......going good so far.....
    Taste test was done before dry rub.....[​IMG]
    I added a few ABT's...... I have to add them at every smoke (my favorite)

    My 12 year old daughter is in a science Olympics today at the local college today. Hopeful that I will be posting a medal in one of the Q pics[​IMG]
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Looks great!
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks good, I like your home made abt stand
  7. fire it up

    fire it up Smoking Guru OTBS Member

    A rachel is a cousin to the reuben consisting of the same ingredients but subbing turkey for corned beef but keeping the dressing, cheese and kraut on rye.
    With a reuben you would have to use corned beef as the meat but once that corned beef gets a bit of seasoning and some smoke it become pastrami which would then just be a dressed up strami sandwich.
    Many claim to sub the corned beef for strami constitutes a rachel but traditionally they are made with turkey.

    Lookin good so far, good luck!
  8. kevntri

    kevntri Fire Starter

    Thats what i was told by a few people at work also...
    but this is the definition from Wikipedia??????
    Either way... I hope it will be good????

    One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.
    Other accounts hold that its creator was Arnold Reuben, owner of the once famous but now no longer existing Reuben's Delicatessen in New York,[2] who, according to an interview with Craig Claiborne, invented the sandwich around 1914.[3] A version of the story is related by Bernard Sobel in his book Broadway Heartbeat: Memoirs of a Press Agent and claims that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Delicatessen one night when the cupboards were particularly bare.[4]
    [edit]Rachel sandwich
    The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.[5] Other recipes for the Rachel call for turkey instead of corned beef or pastrami.[6]
  9. fire it up

    fire it up Smoking Guru OTBS Member

    I'm sure you won't be disappointed.
    Haven't even thought about buying pastrami from a deli ever since I started making my own.
  10. kevntri

    kevntri Fire Starter

    All sliced up...... I will post pics later.
    Tastes real good[​IMG]

    No Medal for my little one[​IMG]
    Her school was completely skunked...........

    Man I can't wait for dinner tonight...... My Bro-in-law is joining us

    I did scarf on 1/2 the ABT's though......
  11. timtimmay

    timtimmay Action Team

    Pastrami fresh off the smoker is awesome!!
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off sorry goes out to your daughter. Now for the pastrami/corned beef challange your smoked pastrami will be much better then the store bought corned beef. I know you need to make both of them from scatch and then smoke one for the pastrami. Believe me you will never buy anothe corned beef fro the store again. I know because I make all of our borned beefs and pastrami from scatch they are much better believe me.[​IMG]
  13. kevntri

    kevntri Fire Starter

    Dinner is at 3:00>>>>
    I added the famous Wicked baked beans to the menu (this is a first also)

    Can't wait...

    PS. I just finished off the ABT's [​IMG]
  14. kevntri

    kevntri Fire Starter

    Wow..... the sandwiches were great and the beans OMG [​IMG]

    Everyone loved everything......

    I do like Reuben sandwiches I guess.........

    Thanks for the recipes and all the comments.....
  15. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great, congrats.
    And you're right about the beans...sooooooo good and I don't even usually go for baked beans but those are amazingly delicious.

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