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Pastrami Fest! Qview!

post #1 of 22
Thread Starter 
Red loves pastrami so one of her Valentines Gifts was 4 pounds of pastrami. I smoked it on the new MES I got her for valentines day for me. Ha!
Ok... I know I cheated.. started with 3 nice Corned Beef Briskets.

Washed them off and liberally applied Crushed Black Pepper and crushed corriander seed with a dash of onion powder, garlic, and corriander.

Into the smoker with a mixture of Apple wood and Maple. Set the MES on 225 and brought the strami to 140. Pulled them and wrapped them up with a little apple juice sprayed on them and then up to 180 internal. Pulled them and let them rest for an hour and into the fridge.

Let them cool down for a day and slammed them in the new slicer.... I love it! Red likes it real thin so I scraped the extra black pepper off, sliced it up and vacuumed it for another day. I did leave a zip lock full to munch on but you can't see it in the picture.

Thanks for checkin out my QView!
post #2 of 22
They look perfect Dave!! Mmmmmmmm! biggrin.gifPDT_Armataz_01_37.gif
post #3 of 22
Excellent!! (even though ya 'cheated') biggrin.gif
post #4 of 22
Man that looks great!!!
post #5 of 22
man i need to get a meat slicer....looks great
post #6 of 22
Good looking pastrami!
post #7 of 22
Yummy! My turkey sandwich for lunch today will not do the job after seeing that. This is something I really need to try. Along with canadian bacon, sausage, etc....................................
post #8 of 22
Those look great!! Do you have a better recipe for the rub?
post #9 of 22
Thread Starter 
I'm bad about not measuring stuff. I would guess for each brisket I use about 4 heapin tablespoons of CBP and a teaspoon of corriander, a teaspoon of crushed corriander seeds, half a teaspoon of onion powder and half a teaspoon of garlic powder. You can adjust to your taste. Very simple and yet sooooooooooooooooooooooo good! I smoke with apple and maple. Something I found important is to scrape the extra CBP off of the pastrami before I slice it. It has already flavored the meat and if you leave that much on it gets all over the sliced meat. Doesn't look very nice and it really doesn't need all that pepper once it's smoked to retain the flavor. I griped when Red suggested I do that.... but it's one of those things that she is always right about. I just do what I'm told.

post #10 of 22
Wow, great looking strami, thanks for sharing the Q View too. I guess I'll have to add strami to my list. That pic that you took before slicing, is the banquet of my eyes.
post #11 of 22
Very nice Dave another of my favs.PDT_Armataz_01_37.gif
post #12 of 22
Ok, pastrami just moved up my list. biggrin.gif Looks great!
post #13 of 22
A real treat PDT_Armataz_01_37.gif Yours looks great!
post #14 of 22
Dang Pig you smoke a fine Corned Beef Pastrami.
post #15 of 22
I have to try pastrami soon, that looks excellent.
post #16 of 22
Nice strami's there Pig, and it's funny but Red looks different then the first pic ya posted a few weeks a ago :)
post #17 of 22
Looks great! PDT_Armataz_01_37.gif
post #18 of 22
Real good lookin pastrami PDT_Armataz_01_37.gif
post #19 of 22
Thread Starter 
This is a picture of her when she is being mean and telling me what to do. Pushin me around and such.
post #20 of 22
LOL You better hope she's not looking over your shoulder. biggrin.gif
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