SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Pastrami and Abts
New Posts  All Forums:Forum Nav:

Pastrami and Abts

post #1 of 19
Thread Starter 
here is the corned beef that i soaked for bout 36 hours, changing water every 2 hours or so............

my own rub.......



and the tbs arolling




the abts will be coming along later
post #2 of 19
Thread Starter 
2 hours in.........internal at 144

not taking as long as i thought it was going too

post #3 of 19
lookin good dude .ive never had pastrami before ,might have to find some somewhere to see if its something id like to make PDT_Armataz_01_18.gif
post #4 of 19
Thread Starter 
bill.......the pastrami that i have had before.......deli's and such.......was too dry for me........but momma loves it.......hopefully this won't be as dry as past experiences have proven.........plus, for tonites supper, it will be done as french dips........which should help the moisture end of it
post #5 of 19
Thread Starter 
at the moment, it must be doing it's stall...........in a hour, internal has only gone up 8 degrees...........sitting at 152 atm
post #6 of 19
looking good dude-gumbo q view will be along when close to done-all day thang.
post #7 of 19
Thread Starter 
kewl bob..........did you take a pic of the chicken with a can of beer stuffed up its arse when i finished?
post #8 of 19
Looks good Dude... I have a corned beef in the freezer and have been itching to try smoking it.... any advice other than soaking???
post #9 of 19
Thread Starter 
not really guy...........my first attempt.........i pulled it at 160.......its resting, getting to room temp, then refridge to firm up to slice into deli thin slices

just put the abts on

post #10 of 19
Dude let me know how it taste and any other suggestions you might come up with after you get your eat on. thanks
post #11 of 19
Thread Starter 
no problem.........with PLENTY of q-view to come, yum
post #12 of 19
Thread Starter 
okay..........lets finish this thread up............

let the pastrami sit till room temp.........than refridged so it would firm up

here it is cut in half.........looks WONDERFUL, and the rub was excellent



another shot, with some of it sliced up.........we are going to use rye bread with swiss........unfortunatly no sour kraut in the house.........



this "pastrami" was VERY moist, not like the dry stuff that momma normally brings home.........

and the finished up abts.........1.5 hours @250.....with the bacon pre-cooked abit, so i know it will crisp up in the smoker




and the plated up sandwiches



the au juis it from the cornedbeef, with some leftover au juis from aways back........and some boston butt drippings.........man was it great

fireguy.........i would DEFF. try this...........prob. one of the best sandwiches i have EVERY had
post #13 of 19
MMmmm deud! Looks great!PDT_Armataz_01_37.gif
post #14 of 19
Nice job WD, I knew you were gonna love it!!! PDT_Armataz_01_37.gif
post #15 of 19
dude? you said you soaked it for 36 hrs, i dont get it is corned beef that salty ? if it is why ?what would you do with it if you werent doing this?im cornfused.bring me some when you come visit me in south dak. this summer.PDT_Armataz_01_12.gif
post #16 of 19
Thread Starter 
not sure bill.........but researched making paster-rini here.........and everyone was soaking theirs.........so i did mine..........just call me a lemming...........LOLOLicon_eek.gif
post #17 of 19
finished product looks good dude
post #18 of 19
Thread Starter 
hey bob........congrats on your 1k post
post #19 of 19
wow thanks didn't notice.things seem to be picking up again?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Pastrami and Abts