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Double Dudestrami...Pastrami X2 With Q-View

post #1 of 19
Thread Starter 

Seeing all the Pastrami being made over the St. Patricks Day drove me to make a few myself. Reading all the threads on how to make pastrami it became apparent that the only large debate i came across was to soak or not soak your store bought corned beef. This led me to buy two and try one each way. Wally world  was running a sale for 2.29 a lb. last weekend so i picked up 4. For this smoke the smaller corned beef was only rinsed off and seasoned...the larger was soaked for eight hours with the water being replaced every two hours then seasoned.012.JPG

Here they are seasoned...the smaller 3.1 lb only rinsed. The larger 4.3 lb soaked. They were both seasoned with the spice package enclosed with the beef, garlic powder, a light sprinkling of old bay, then coated with a liberal amount of hand ground black pepper. I covered these and left them rest in the refrigerator over night.

The next morning i went out and started the Smoker to preheat. I was welcomed to -5 degrees but the sun was coming up and the promise of 30 made the chill bite less. After preheating and getting my water pan filled with boiling water i set my MES to 230 and started the smoke using apple and cherry chips.014.JPG003.JPGHere are pictures of the pastrami at the 4 hour mark getting probed...IT 148  {top}

Then at the 8 hour mark a IT of 167 ready for foiling. {bottom} Nasty stall at 156 on both pastrami's. They sat there for quite some time before making a steady climb from there.001.JPGHere they are going into a foil pan... getting a splash of beer before getting foiled and probed then returned to the smoker. They were kept there until i got a IT of 197...  pulled the pan and let them rest for a hour before slicing.007.JPGLet the slicing begin...ya baby its pastrami time.002.JPGThe small non soaked pastrami.005.JPGThe larger pastrami that i soaked for 8 hours010.JPGMy cat Fester keeping a eye on the progress...009.JPGAHHH the money shot..my first sammy...I'll be seeing many more of these the next few days.

Now to the difference between the two pastrami's...this is just my personal opinion here so take it for what it is worth. The soaked one had a better smoke and pepper flavor with less of a corned taste to it.  I think it had a better pastrami taste to it. The non soaked one had a bit of a overpowering corned taste to it yet and it kind of canceled the smoked and pepper taste i was going for with this pastrami. It was still very good but the soaked one had a better balance of flavors. Hope you enjoyed the q-view...there will be many more coming...Len 

post #2 of 19

Len, Good evening. I appreciate your technical review. Food for thought  hit.gif and 2 great lookin stramis.

post #3 of 19
Thread Starter 


 

Quote:
Originally Posted by DaveOmak View Post

Len, Good evening. I appreciate your technical review. Food for thought  hit.gif and 2 great lookin stramis.


Thanks Dave...i will be making these again.

 

post #4 of 19

Great Looking Dudestami...

post #5 of 19

Great job Len!

post #6 of 19

Soooo Whatcha rub them with? The dude's famous old bay & pickling spices? Hard to believe that little 3 pounder was barley getting to foil at 8 hours.

post #7 of 19

Looks Great, Len!

 

Awesome Sammy!

 

Nice little kitty-cat too.

 

 

Bear

post #8 of 19
Thread Starter 


 

Quote:
Originally Posted by Beer-B-Q View Post

Great Looking Dudestami...


Thanks Beer...the Dude made me do it..lol

 



Quote:
Originally Posted by SmokinAl View Post

Great job Len!


Thanks Al..next time i may try your cure mix on a brisket. Make the complete Pastrami 

 



Quote:
Originally Posted by realtorterry View Post

Soooo Whatcha rub them with? The dude's famous old bay & pickling spices? Hard to believe that little 3 pounder was barley getting to foil at 8 hours.

Terry the little three pounder was more stubborn than the 4 pounder. It was pure meat with a tiny fat cap and had a bigger stall than the large one.

I did use the Dudes old bay pickling-spice combo with a bit of garlic powder and a load of black pepper.
 

 



Quote:
Originally Posted by Bearcarver View Post

Looks Great, Len!

 

Awesome Sammy!

 

Nice little kitty-cat too.

 

 

Bear


Thank you Bear...soon i have to hit the Bear list of smokes out of your signature..I finally found the anise seed on line for your beef sticks so they are coming soon...and your bacon has made my short list also. 

The cat was a shelter find and i swear he is just grateful to have a warm home and a full belly...he is very friendly 

 

post #9 of 19

Nice job on the mechanics of the smoke and congrats on a success. The qview looks great

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Nice job on the mechanics of the smoke and congrats on a success. The qview looks great


Thank you Scar...Q-view rules...i enjoy every one on this board. Glad i found this site and hope people enjoy my Q-views also.

 


Edited by gotarace - 3/29/11 at 9:43pm
post #11 of 19
Quote:
Originally Posted by gotarace View Post


Thank you Bear...soon i have to hit the Bear list of smokes out of your signature..I finally found the anise seed on line for your beef sticks so they are coming soon...and your bacon has made my short list also. 

The cat was a shelter find and i swear he is just grateful to have a warm home and a full belly...he is very friendly 

 


There is no noticeable heat in my Beef sticks. If you want sticks with just a little bit of heat, use the seasoning recipe for my "Bear Logs (All Beef)", but follow all the instructions of my "Unstuffed Beef Sticks".

 

Congrats for rescuing a sad cat & making him happy.

Our kitty is turning 2 years old (about now). His Mother deserted him here almost 2 years ago, when he & his two brothers were each less than a pound in weight.

We kept the gray & white, and named him Smokey, and our Son & his wife took in the two black & whites, and named them "Cheech" & "Chong". They love their big brother Othello, the huge Newfoundland. Smokey doesn't like him, and never did---LOL.

 

Cheech-Smokey-Chong.JPG

 

 

Bear

 

post #12 of 19

I love pastrami and yours looks great. Thanks for sharing the comparison between soaked and unsoaked. This will help me when I make mine.

post #13 of 19

I bet Fester loves it when he gets a little of that good looking GRUB. Bet there is not much left to share with him. Congrats on making the banner.icon14.gif

 

post #14 of 19
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post




There is no noticeable heat in my Beef sticks. If you want sticks with just a little bit of heat, use the seasoning recipe for my "Bear Logs (All Beef)", but follow all the instructions of my "Unstuffed Beef Sticks".

 

Congrats for rescuing a sad cat & making him happy.

Our kitty is turning 2 years old (about now). His Mother deserted him here almost 2 years ago, when he & his two brothers were each less than a pound in weight.

We kept the gray & white, and named him Smokey, and our Son & his wife took in the two black & whites, and named them "Cheech" & "Chong". They love their big brother Othello, the huge Newfoundland. Smokey doesn't like him, and never did---LOL.

 

Cheech-Smokey-Chong.JPG

 

 

Bear

 

Bear.. your a old softie just like me..don;t worry i won't tell a soul...lol  Is the anything more fun than a happy health kitten? I love your cats name smokey sure fits the home he lives in. 

Thank for the tips on your beef sticks...i like a touch of heat and will try the beef log recipe formed into sticks.


 

 



Quote:
Originally Posted by callahan4life View Post

I love pastrami and yours looks great. Thanks for sharing the comparison between soaked and unsoaked. This will help me when I make mine.

Thank you Callahan4life...i thought while i was doing 2 i might as well try one each way. I liked them both but preferred the soaked one better.
 

 



Quote:
Originally Posted by Fife View Post

I bet Fester loves it when he gets a little of that good looking GRUB. Bet there is not much left to share with him. Congrats on making the banner.icon14.gif

 

Fife thank you for the congratulations..it is a true honor making the banner with such a great group of guys. Fester loves a taste now and then but really just loves to be in the middle of the action.
 

 

post #15 of 19

Looks good Gotarace. Have been wanting to do a Pastrami. Local grocery store has 2 for 1 corned beef.  Thanks for the inspiraton. Looks like a project for next weekend!

post #16 of 19
Thread Starter 


 

Quote:
Originally Posted by dnvrdv View Post

Looks good Gotarace. Have been wanting to do a Pastrami. Local grocery store has 2 for 1 corned beef.  Thanks for the inspiration. Looks like a project for next weekend!


That's a great deal on corned beef...at that price i would get 4...they freeze well. I just finished the last of the pastrami yesterday for lunch and i already miss it...lol. I will be making a couple more soon. I really need to purchase a decent meat slicer and start to freeze some for later.

 

post #17 of 19
Very nice looking....thanks for the view!
post #18 of 19

Not sure how I missed this, but dang, that looks fantastic.

 

I'm blown away

ry%3D400
post #19 of 19
Thread Starter 


 

Quote:
Originally Posted by Dtcunni View Post

Very nice looking....thanks for the view!

Thank you Dtcunni...I need to thaw another corned beef and make another Dudestrami real soon.
 

 



Quote:
Originally Posted by The Dude Abides View Post

Not sure how I missed this, but dang, that looks fantastic.

 

I'm blown away

ry%3D400

Thanks for the inspiration Dude...seeing your Dudestrami thread on St. Patties Day drove me over the edge. It was all over, i had to make a few,icon14.gif
 

 

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