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Pastrami W/Q-view

post #1 of 14
Thread Starter 
So I have had a little bit of pastrami envy the past few weeks so I had to do one, or two...

I took two point corned beefs and soaked them for 36 hours changing the water every so often to try and get the salt down.

Rubbed the beef with paprika, black pepper, brown sugar, onion powder, garlic powder, a pinch of chili powder, corriander, and ground mustard.

Put in the GOSM at 225 with Pecan wood chips.

Pulled them out...

Sliced it up...

And made a sammy...

Next time I am going to do the flat cuts of corned beef... Less fat and easier to cut.

Thanks for stopping by!
post #2 of 14
Looks pretty tasty to me. what times lunch?? icon_cool.gif
post #3 of 14
Good grief BigTrain that is some bee-you-tiful pastrami! Wow!

Been wanting to make some for a while now, since you all in the Pastrami-Crowd make it look so easy and tasty PDT_Armataz_01_01.gif When I got the pork shoulder this past thursday for the pibil, I took a look at some corned beef thinking to make it into pastrami, but they wanted 6.99 / LB so I passed on it.

Your Q-View sure made me wish I'd have gotten it now, even as expensive as it was.

By the way, love how you sliced it real thick too....just how I'd do it. Big beefy sandwich. Did you put any swiss cheese in it?

Definitely earned points for these babies!~ points.gif
post #4 of 14
BigTrain, that is some fiiiiiine looking pastrami. I love your rub blend. With that long of a soak, was there much salt at all left in those bad boys?

points.gifto you for not one pastrami for your first try, but two. Way to go and fine looking results!
post #5 of 14
Looks great BigTrain! From a man who has done my fair share of pastrami I have to say that looks damn fine!

Rivet, $6.99lb? Ouch!
post #6 of 14
Those look great, congratulations...
post #7 of 14
It looks Shweeeeeet! Strami is one of my favorites. If I'm going to thin slice it I'll smoke it to 180 but for big thick slices I take it on up to 200 or so. Next thing for you to do is cure your own. I waited way to long to try it. I can get whole packers here for $1.78. The cheapest I can get corned beef is $2.88 and let me tell you.... the home cured stuff will knock your socks off. Great Smoke!
post #8 of 14
Thread Starter 
Thanks all! There was definetly salt still left in there even with the long soak...
The electric knife I got at a tag sale for $6 cut those things like they were butter...
post #9 of 14
nice job big train, I am debating doing one on Monday. points.gif
post #10 of 14
Thread Starter 
They are great... They make so much for sammys, and eggs, and what not... Defn do it up!
post #11 of 14


where's the muatard on that sammie?
post #12 of 14
Hell yeah! Forgot all about that, pastrami and eggs, such a wonderful pairing. Pastrami hash topped with a few eggs sunny is one of my favorites!
post #13 of 14
Those are some very nice looking and I can just tell fine eatinf pastrami ther big train. I'm just finishing mine up and now I'm missing it already. Great Job there.
post #14 of 14
Excellent.Need to get this done myself.points.gif
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