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Started By
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Smoking some pastrami (Here are the pics)
Posted on 1/1/13 at 7:19 am
Posted on 1/1/13 at 7:19 am
I got two nice corned beefs that I have coated down with my pastrami rub. Been on the KJ now for about an hour. Holding steady at 215 degrees. They should be done in time for lunch. Will post some pics soon
This post was edited on 1/4/13 at 6:53 am
3
Posted on 1/1/13 at 9:02 am to Lambdatiger1989
Cool, always wanted to try it. Add the pics later!
Posted on 1/1/13 at 10:03 am to CajunAlum Tiger Fan
nothing better than home made pastrami. Dan, now I am hungry
Posted on 1/1/13 at 10:40 am to Lambdatiger1989
So, pastrami is corned beef? Thx.
Posted on 1/1/13 at 10:55 am to Dandy Lion
Yes, Pastrami is basically smoked corned beef. You Brine the brisket for 6-8 days depending on thickness, rinse well, apply rub and smoke. I personally prefer pastrami to corned beef. Once you make it you will never buy that crap at the super markets.
This post was edited on 1/1/13 at 10:57 am
Posted on 1/1/13 at 11:42 am to boucanierejohnsons
U are absolutely right about that. It went for 5 hrs at 225. Will post pics as soon as I serve it. I also baked some rye bread to go with it.
This post was edited on 1/4/13 at 6:52 am
Posted on 1/1/13 at 1:12 pm to Lambdatiger1989
Did you brine this one yourself or did you buy a corned beef from the store? I've only done the ones from the store. I have found that I have to foil them for a while to get them tender.
Posted on 1/1/13 at 5:45 pm to Aubie Spr96
You should brine yourself. You can buy pickeling brine, but there are good recipes out there and it will make for a better product.
Posted on 1/1/13 at 5:46 pm to boucanierejohnsons
No pics yet?
Posted on 1/1/13 at 5:53 pm to boucanierejohnsons
Are you using brisket or another cut? I've found Alton Brown's corn beef brine and it looks good.
Posted on 1/1/13 at 5:57 pm to Aubie Spr96
I like using the brisket flat, trimming away some of the fat. If you like more fat content then you can use the whole brisket - but you should trim off the "hard fat" if you use the whole brisket because the brine and smoke won't penetrate through it.
This post was edited on 1/1/13 at 5:58 pm
Posted on 1/1/13 at 6:05 pm to boucanierejohnsons
Here is a link of a pic of the last batch I smoked
C:\Users\greg\Dropbox\Public\JOHNSONS BOUCANIERE EPK\JOHNSONS FOOD IMAGES
C:\Users\greg\Dropbox\Public\JOHNSONS BOUCANIERE EPK\JOHNSONS FOOD IMAGES
This post was edited on 1/1/13 at 6:10 pm
Posted on 1/1/13 at 9:03 pm to boucanierejohnsons
I tried to smoke some pastrami once. Too hard to roll. 
Posted on 1/1/13 at 9:07 pm to Lambdatiger1989
Pics????
Posted on 1/1/13 at 9:20 pm to boucanierejohnsons
quote:That's not a valid link, let me help. I think you meant to post something like this from your Facebook photos...
boucanierejohnsons
Pastrami
ETA: trying to watch bowl game and post at the same time
This post was edited on 1/1/13 at 9:22 pm
Posted on 1/1/13 at 9:36 pm to DoctorTechnical
quote:
DoctorTechnical
thanks.
that looks great op
eta: those jb t shirts are sweet
This post was edited on 1/1/13 at 9:39 pm
Posted on 1/1/13 at 11:06 pm to DoctorTechnical
Thanks Dr - still not up on how give links as I don't post that often.
Posted on 1/4/13 at 6:54 am to boucanierejohnsons
Bump for the pics at the top of the thread. Sorry it took so long. Phone issues
Posted on 1/4/13 at 7:59 am to Lambdatiger1989
That looks awesome. Throw some kraut on those bad boys and make a Reuben. 
Posted on 1/4/13 at 8:04 am to Lambdatiger1989
Looks great!
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