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Riding the Pastrami wave.

post #1 of 10
Thread Starter 
You all talked me into trying one. Bought a 14 lb corned breef friday. The corned beef was huge so I cut in half. Started soaking it sat. night, changed water three times. Got'er on the GOSM at 1:00 Sunday afternoon. Added two fatties, plain and one rolled in Jeff's rub. Just bought it and had to try it. GOSM was running steady at 230 F. Used pecan and apple. Fatties were @ 170 by 3ish, beef was at 120F. Went to the in-laws (across the lawn) and fried 5 lbs. of shrimp for Dads Bday. Checked on the beef @ 6ish beef 135F. Went to a Boy Scout meeting, came home @ 8:45 beef was at 140F. Went to bed at 11:30, beef was @150F. Remote probe woke me up @ 4:00am with a temp of 165F. Its about time. Foiled and placed in Cooler, went back to bed. Woke up at 6:00am and placed them in 'fridge. Got home broke in my new weston 12'' slicer. Its all good.
I thought that smoke would never end.
Bottom line. Well worth the lack of sleep. I never heard of making pastrami, until this forum. You all are to cool.
Thanks for the ideas and the info.
I am the proud owner of a huge pile of killer pastrami.
post #2 of 10
looks awesome. cant wait to give the pastrami a go too.
post #3 of 10
Dang! That's a lot of pastrami! Must have been a whole corned brisket. Looks good. I just did my first one (a bit smaller ;) and I'll be doing it again for sure.
post #4 of 10
looks good!!!!!!!!! PDT_Armataz_01_34.gif
post #5 of 10
wow!! looks awesome!all you need are some rolls and and some mustard!!mmmmm!
post #6 of 10
what type of rub did you use?
post #7 of 10
WOW! I never saw a whole corned brisket! I would like to find one, I have been doing just flats. That looks great!
post #8 of 10
Thread Starter 
Got it from a link that was posted earlier in the week to the virtual weber bullet http://virtualweberbullet.com/cornedbeef.html
I could not find the post that carried this link. I'd like to give credit to the poster.
In retrospect I think soaking and changing the water more often would be better. It is just a tad salty, when eaten straight from the fridge.
(which I have been doing alot of)icon_smile.gif
post #9 of 10
Good looking pastrami RW...way to go!PDT_Armataz_01_34.gif
post #10 of 10
Tis good. Throw it on a hoagie roll with swiss and slaw, mmm mmm mmm.
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