Pastrami W/Q-view

Discussion in 'Beef' started by bigtrain74, Aug 15, 2009.

  1. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    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!
  2. txbigred

    txbigred Meat Mopper

    Looks pretty tasty to me. what times lunch?? [​IMG]
  3. rivet

    rivet Master of the Pit OTBS Member

    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 [​IMG] 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!~ [​IMG]
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    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?

    [​IMG]to you for not one pastrami for your first try, but two. Way to go and fine looking results!
  5. fire it up

    fire it up Smoking Guru OTBS Member

    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!
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look great, congratulations...
  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    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!
  8. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    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...
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice job big train, I am debating doing one on Monday. [​IMG]
  10. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    They are great... They make so much for sammys, and eggs, and what not... Defn do it up!
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    where's the muatard on that sammie?
  12. fire it up

    fire it up Smoking Guru OTBS Member

    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!
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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.
  14. alx

    alx Master of the Pit OTBS Member

    Excellent.Need to get this done myself.[​IMG]

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