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Pastrami from the begining, update It's finally done!!

SmokinAl

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Thanks to all you folks for your kind comments! This was exhausting, but it was well worth it in the end.
 

SmokinAl

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Scott, you bring the beer I'll bring the tackle!
 

alelover

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Sounds good Al. If I ever get down that way you know I'm going to come visit.
 

micmike

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Thanks for sharing this experience. '

The meat looks amazing!!

Did you end up smoking it all night?
 

SmokinAl

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Thanks for sharing this experience. '

The meat looks amazing!!

Did you end up smoking it all night?

Yes, It took 15 1/2 hours to get to 205, then another 2 hours resting. It was worth the wait.
 

smokin relaxin steve

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Wow Al, you really out did yourself w/ this! the end product looks like it was well worth the wait! Thanks for sharing the experience... GREAT JOB!!!!!!!!!!! hats off to you!
 

Dutch

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Al, just finished reading this entire thread and I have to say "What an outstanding job!!" Looks like I'm going to have to hunt down Uncle Lar's recipe and give this a go.
 

SmokinAl

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Thanks Dutch!
 

oregon smoker

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congratulations! on a job well done, i have just read thru the entire string and i do have a question for all. if i read this correctly everone puts it in the smoke to various degree of temps then pulls and some let it cool others hit the oven and you put yours in a pan with a beer mixture tented for a period of time and yours looks wonderfull. now for the question... i am origionaly from the north east and our pastrami has always been smoked and then put in a dutch oven covered with water to a boil then simmer for 2hrs. your method just sounds and looks outstanding, anyone have any thoughts on the boiling water method??? not to string this out any further.

thanks again for a great thread,

tom
 

SmokinAl

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Tom, The only comment I would have would be if it's covered in water a lot of the flavor would leach out into the water. I think just adding a little liquid to the pastrami & covering it does the same thing. It is steamed in the foil tent and further breaks down the connective tissue in the meat without taking any of the flavor away.
 

oregon smoker

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al,

i would agree with your statement so going against family tradition i believe i will go down your path this go around. did you just use beer or was something else added? then oven time... 200 degrees 2-4 hrs? these 6 are all points at about 3 lbs trimmed.

thanks,

tom
 

fpnmf

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Fabulous Al...great job!!

 Thanks for your efforts!!

  Craig
 

SmokinAl

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al,

i would agree with your statement so going against family tradition i believe i will go down your path this go around. did you just use beer or was something else added? then oven time... 200 degrees 2-4 hrs? these 6 are all points at about 3 lbs trimmed.

thanks,

tom
Tom,
I usually set the oven at 210 degrees, put a probe in as many as you can, they will be done when they are done. Since they are all about the same size they will probably be done at about the same time, 2 to 4 hours is a good estimate, but you just never know, they seem to have a mind of their own. I take mine to 205 IT. Then leave them foiled & wrapped in towels in a dry cooler for a couple of hours. As for the liquid I just used beer, but any liquid will do.
 

chef willie

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Had to work the last few days so been outta the loop on this one Al, but it looks like the end of an awesome project for you. Meat looks superb, great job...
 

oregon smoker

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Thanks Al


i was able last night to put the pastrami in the beer bath (finally was able to try your sugestion) and set them up on racks above the beer bath, tented and steamed for 4 hrs. the first indications are outstanding. they have been in the deep cooler all night and will be slicing them later today or tomorrow. that will be the test and will provide q-view. looks as if i will be breaking tradition and this method will now be the new tradition.

tom 
 

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