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Pastrami 7/2/15 in the mini

post #1 of 7
Thread Starter 

Finally some time thanks to the weather man,cancelled doing some cement work.

Soaked a 3# Corned beef flat for a day,changing water and rinsing 3 or 4 times.

 

I used my rub.

No mustard or oil dry

preheated smoker to 220*

No spritzing or foil smoked 9 hrs. Pulled it 

Sliced sorry dear wife grabbed it and put it away.I was lucky to get this shot.

 

Thanks for looking Richie

post #2 of 7

Dang it man that looks awesome, Nice job - what IT did you pull it at??

 

A full smoker is a happy smoker

 

DS

post #3 of 7
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it man that looks awesome, Nice job - what IT did you pull it at??

 

A full smoker is a happy smoker

 

DS

IT was 196* but Tooth Pick went in like a knife in hot butter,I was a fraid it was going to be dry.Fear ended when I cut it.

Richie

post #4 of 7

Fork tender for sure!  Great work on that.  BTW, my mouth is still watering.  Bought a flat last night just to make this, goes in the brine tomorrow!

post #5 of 7
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

Fork tender for sure!  Great work on that.  BTW, my mouth is still watering.  Bought a flat last night just to make this, goes in the brine tomorrow!

CB Good Luck I have not brined my own,just store bought I de salt

Richie

post #6 of 7
Thread Starter 

The rest of the Pastrami was used for Reuben

 

http://www.smokingmeatforums.com/t/227477/pastrami-reuben-7-7-15

 

Richie

post #7 of 7
It's really easy to make at home. The main issue lately is the price of brisket!

I love Reuben's!
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