Jumping on the pastrami wagon (COMPLETED)

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boykjo

Renowned Sausage Maker
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Apr 28, 2010
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After seeing all the great looking pestami's I picked up this CB at food lion yesterday. Did a water soak over night.........

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back side

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rubbed with some fresh cracked black pepper only and on the braunfel RF smoker at 225....

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see ya soon

Joe
 
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That is a good looking piece of meat Joe. That is going to be tasty
 
Can't wait to see the final product Joe. I like to put a little yellow mustard, a small amonut of Jeff's rub and absolutley cover it in freash cracked or restuarant grind black pepper. I'm sure you'll be in love with it the best sammies in the worls. I also put it in the fridge over night to make it run thru the slicer better.
 
Can't wait to see the final product Joe. I like to put a little yellow mustard, a small amonut of Jeff's rub and absolutley cover it in freash cracked or restuarant grind black pepper. I'm sure you'll be in love with it the best sammies in the worls. I also put it in the fridge over night to make it run thru the slicer better.
Was going to do the mustard but not in the mood............... Maybe the next one


Looks good. Can't wait to see the final outcome!
Me too

Well here it is out of the smoker... Smoker ran steady at 233 degrees... 3.5  hrs to IT of 160.... Going in the 250 degree oven to finish to IT of 193.... foiling with some Moores marinade and some boiling water added to steam to 193

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Your pastrami looks good so far Joe. Now you should try corning your own beef. It's easy just like brining poultry. Just takes a little longer maybe 7-10 days. Believen me you won't buy another corned beef again.
 
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Your pastrami looks good so far Joe. Now you should try corning your own beef. It's easy just like brining poultry. Just takes a little longer maybe 7-10 days. Believen me you won't buy another corned beef again.


Yeah mark The next one I will corn myself

Here it is out of the oven at IT of 194.... Its wrapped in foil resting... Theres nothing for dinner so i dont know if I am going to have a hot pastrami sammich or fridge it and slice it up tomorrow.on the Globe...

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Slices to come

Joe
 
Looks mighty tasty...JJ
 
Completed the pastrami. Turned out very good. I was happy with the flavor for a store bought corned beef. I smoked it with hickory and had a good hickory flavor to the pastrami..

In the slicer... my camera has been taking some really bad pictures lately........

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slicing it up on the globe

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AH... there we go. I cleaned my camera lens... looks like I had some fat/oil on my lens....

plated with some Frenches horseradish mustard........... It was delicious

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Thanks for looking

Joe

Theres that plate again Gary 
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