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Pastrami.

ak1

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Well, my son decided it would be nice if I made some pastrami for him to take for lunch next week.

So, a few days ago I picked up 2  2.6lb hunks of corned beef brisket.

All seasoned up & ready for the smoker.

 

rbranstner

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I can't wait to pick up a bunch next week when they go on sale. 
 

ak1

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Five and a half hours later, just before going into the fridge to rest overnight.

 

ak1

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I put them on the smoker around 4pm, and pulled around 9:45 pm. At that point they were at 184 degrees. They're all foiled up and resting in the fridge to be sliced tomorrow.

More pics to come tomorrow!
 

ak1

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Thanks!  I'll admit we did take a few slices off the end before it went in the fridge. Colour is good, it's got that nice pastrami red colour. Flavour seems good, just a hint of spice from the black pepper in the rub. Son likes it. Hopefully it'll be just as tasty or better once it's sliced up.
 

SmokinAl

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Looks good AK, boy those got done real quick. Most of the pastrami's I have smoked took at least 8 or 9 hours, some as long as 14. Since they went so quick I bet there going to be real tender.
 

ak1

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I was surprised they went that quick. When I stuck the probe in after 4 hrs the meat was at 142 internal, and I thought... oh well, this may take a while. When I went back about an hr later it was 163, so I left and came back to check around 45 mins, and they were at 184. I thought, that's good enough for me!!

I think because they were 2 small pieces, it may have contributed to the quick smoking time.

Anyhow, here's a pic of the one piece all sliced up;

 

smoker21

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Looks GREAT!!!

I just put 2, 3-5 & 4 pound store bought corned beefs on the smoker @ 230 degrees.  I topped them with fresh ground pepper, onion powder, garlic powder & brown sugar.  I hope 7 hours will be enough.

Heck after seeing yours I'm hungry now)

JD
 
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ak1

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Hi,

I left the pickling spice that the briskets came in and just rubbed on a bunch of ground black pepper.
 

SmokinAl

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Hi,

I left the pickling spice that the briskets came in and just rubbed on a bunch of ground black pepper.

That's exactly how I like em too. I always remember the pastrami I got as a kid always had pepper on the edge. Yours look fantastic!
 

ak1

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Thanks, I was planning to mix some ground coriander with the pepper, but didn't have any. Oh well! Next time.
 

herkysprings

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Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.
 
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coffee_junkie

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I soaked mine for about 8 hours and it was still slightly too salty for my liking, not bad though and not complaining, but next time I was going to shoot for 12 hours with at least 2 water changes.
 

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