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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / My Pastrami Cook
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    My Pastrami Cook

    Mon Feb 04, 2013 8:21 pm Groupie
    I set out to take some corned beef brisket and make Pastrami, which I did, but the wife had me add a few more items to the smoker. I smoked corned beef, a honey praline injected turkey breast, a Boston butt, and spare ribs.
    For the Pastrami, I bought the corned beef at the super market and soaked them in water for four days, changing the water every day. On the day I smoked them, I slathered with yellow mustard and coated them with freshly ground peppercorns and ground coriander. I cooked them in the smoker at 250* until the internal temp was about 165*. Here are some photos from Saturday. Had Reubens Sunday for the Super Bowl Meal.

    Mon Feb 04, 2013 8:46 pm
    Forum Host
    I have just eaten dinner and am full and am still salivating over that pastrami!
    Mon Feb 04, 2013 9:12 pm Groupie
    Thank you.
    Day after the cook, I found a meat slice on clearance. Next Pastrami will be slice much thinner! icon_biggrin.gif
    Tue Feb 05, 2013 10:41 am
    Forum Host
    Thinner is better, with pastrami.

    I got my new smoker 10 months ago. It's still sitting on my porch, in its box. I must must must pull myself together and get it set up in the spring.
    Red Apple Guy
    Thu Feb 07, 2013 10:56 pm
    Forum Host
    Do it, duonyte! I'm bettin you will enjoy it. It's like a crock pot, just smokier.

    Bought a corned beef flat today - sittin in water in the fridge now.

    Sat Feb 09, 2013 1:08 pm
    Forum Host
    Oh Honey does that Injection soud yummy! Honey praline YUM!
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