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Old 02-02-2013, 08:15 AM   #1
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Default Today's Pastrami Cook

Got two corned beef flats rubbed with peppercorns and ground coriander. I have a Boston Butt as well. Spare Ribs and Turkey breast will go on later.



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Old 02-02-2013, 08:52 AM   #2
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I wanted to make pastrami so I looked up the recipe one day. It said you need to brine it in a salt,pepper,coriander, and other spices for up to 3 weeks checking it twice a day etc. I decided I didn't want to have a 3 week long project so I didn't do it. So I'm just wondering did you do this? Is it necessary? If its not I am gonna smoke one ASAP lol. Any help on recipe and how to's is much appreciated.
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Old 02-02-2013, 10:14 AM   #3
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Quote:
Originally Posted by Tobiwan View Post
I wanted to make pastrami so I looked up the recipe one day. It said you need to brine it in a salt,pepper,coriander, and other spices for up to 3 weeks checking it twice a day etc. I decided I didn't want to have a 3 week long project so I didn't do it. So I'm just wondering did you do this? Is it necessary? If its not I am gonna smoke one ASAP lol. Any help on recipe and how to's is much appreciated.
I take a good shortcut. I buy prepackaged corned beef brisket, flat portions. I soak them in fresh water for four days, changing the water everyday. On the day I smoke them, I dry them off good, slather with yellow mustard and rub down with a thick coating of fresh ground peppercorns and ground coriander seed. I cook in my 250* smoker until the internal temp is 160-165* I do the toothpick test before I take them off the smoker. Toothpick should be able to be pushed into meat without resistance. Slice across the grain and make sandwiches.
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Old 02-02-2013, 10:24 AM   #4
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Yum!
Thanks for sharing.
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Old 02-02-2013, 10:26 AM   #5
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Quote:
Originally Posted by Paymaster View Post
I take a good shortcut. I buy prepackaged corned beef brisket, flat portions. I soak them in fresh water for four days, changing the water everyday. On the day I smoke them, I dry them off good, slather with yellow mustard and rub down with a thick coating of fresh ground peppercorns and ground coriander seed. I cook in my 250* smoker until the internal temp is 160-165* I do the toothpick test before I take them off the smoker. Toothpick should be able to be pushed into meat without resistance. Slice across the grain and make sandwiches.
Sweet! Thanks for the info. I'm gonna try it =)
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Old 02-02-2013, 12:23 PM   #6
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Added a honey praline injected turkey breast to the smoke.

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Old 02-02-2013, 12:38 PM   #7
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Yum
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Old 02-02-2013, 01:03 PM   #8
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Dang man!!!! Looks like a fine spread!!!
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Old 02-02-2013, 03:18 PM   #9
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That y'all!

Turkey is done and ribs are getting there.



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Old 02-02-2013, 03:46 PM   #10
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Looks great! I put some beef ribs on the smoker this morning, can't wait!
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