Another Pastrami from Corn Beef = Reuben

[tropics]

Defrosted a Corn Beef to make Pastrami.soaked for a day with 3 water changes( desalting it)

I removed the fat cap from it.

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• tropics
• Aug 18, 2015

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• tropics
• Aug 18, 2015

Rubbed and wrapped in the fridge

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• tropics
• Aug 18, 2015

Smoking tomorrow or Thursday

Richie

 

[Bearcarver]

Gotta put my mark on this thread, so I don't miss it !!!

Bear

 

[driedstick]

I'm in - what did you rub it with Rich?? 

DS

 

[crazymoon]

Richie, I'm in  too !

 

[tropics]

 
I'm in - what did you rub it with Rich?? 

DS

        Rub Mix
4  Tbs Coarse Black Pepper

2  Tbs  Ground Corriander 

1  Tbs   Paprika

 1 Tbs. ground Mustard 

DS Normally I do have dry mustard in it also.

Making a new batch tomorrow to give it another coat,before smoking.

You can add garlic,onion any thing you want to this rub.

 

[driedstick]

 
        Rub Mix
4  Tbs Coarse Black Pepper

2  Tbs  Ground Corriander 

1  Tbs   Paprika

DS Normally I do have dry mustard in it also.

Making a new batch tomorrow to give it another coat,before smoking.

You can add garlic,onion any thing you want to this rub.

 

[worktogthr]

I'll be watching this. I love pastrami and I always have better luck with a store bought corned beef over curing my own. Is that your own or store bought?

 

[tropics]

I'll be watching this. I love pastrami and I always have better luck with a store bought corned beef over curing my own. Is that your own or store bought?

Store bought. O'Reily's 

 

[twoalpha]

This looks interesting. 

 

[oldschoolbbq]

Nice , Richie . But why didn ' t you do your own ? You know it's easy ?

I'll be watching for your finish , got this taged ...

Stan

 

[tropics]

Nice , Richie . But why didn ' t you do your own ? You know it's easy ?

I'll be watching for your finish , got this taged ...

Stan

Stan I am having a problem finding a brisket.I have 6 of these still in the freezer,so they won.

Meat just came out of the stall,I had to foil this one.

Richie 

 

[tropics]

Finished late yesterday

Made a new batch of rub,this time with the ground Mustard 1 Tbs.

Rubbed and ready while the jumbo was heating



It got away from me 275*



Closed vents and waited,it came down to 250*

The meat stalled at 144* with storms approaching I foil tented it.

[GALLERY="][/GALLERY]

It came out of the stall ran up to 186* real fast

I uncovered it and temp started to drop

[GALLERY=][/GALLERY]

Let it come back up for 2 hrs. checked with tooth pick,decided to pull it.



Rested for 20 min. cut a slice



A little chewy so back into a pan foiled an finished in the oven.

This is still from yesterday, will slice for Reubens later



it is very tasty

Thanks for looking

Richie

 

[pc farmer]

Looks very good.

Nice color

 

[Bearcarver]

Looks Mighty Tasty from My House, Richie!!!

Can't wait to see a Sammy!!

-----------------------

Bear

 

[tropics]

 
Looks very good.

Nice color

Adam Thanks it is tasty and I know after being finished in the oven,it will be super tender.

Richie

 

[gary s]

Looks great  I love that stuff  

 

[antrocks22]

Looks great. I'll have to try this.

 

[tropics]

 
Looks Mighty Tasty from My House, Richie!!!

Can't wait to see a Sammy!!

-----------------------

Bear

Bear Thanks for the point,this one was intended to be Reuben.We will have them for a few meals.

Richie

 

[tropics]

 

Looks great  I love that stuff  

Gary Thanks for the point,still looking for a Brisket so I can smoke it.

Richie

 

[tropics]

Looks great. I'll have to try this.

When you do,be sure to soak the corned beef and do a few water changes.That will get rid of a lot of salt.Post it up when you do. Thanks for dropping a line.

Richie