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PBC pastrami

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  • webwolff
    Club Member
    • Apr 2017
    • 21

    PBC pastrami

    My first pastrami in PBC with cherry smoke wood. Absolutely delicious!
    Attached Files
  • HawkerXP
    Club Member
    • Jul 2016
    • 5957
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    PBC, PBC, PBC! Cherry is my favorite!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13140
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      That looks super!

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 5254
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
          Adrenaline BBQ Company's SS Rack for DnG
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Extreme BBQ Thermometer Package
          Fireboard control unit in addition to that in the Extreme BBQ Package
          Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Fireboard Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
          Thermoworks Temp Test 2 Smart Thermometer
          Thermoworks Extra Big and Loud Timer
          Thermoworks Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
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          Two Joule Sous Vide devices
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          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

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          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #4
        You have just made one of the best of all of Meathead's recipes. You'll never be able to get enough "Close to Katz'"* pastrami from now on, it's that good.

        Kathryn

        *I'm assuming that's the recipe you used. If not, give it a try--its amazing.

        Comment

        • webwolff
          Club Member
          • Apr 2017
          • 21

          #5
          I did use Meathead’s recipe for both the corned beef brisket and the pastrami. PBC stayed hot for twelve hours with Weber briquettes. I can’t stop nibbling on it!

          Comment

          • Sam6687
            Club Member
            • Mar 2019
            • 120
            • West Virginia
            • From the Northern Panhandle of West Virginia
              i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.

            #6
            looks great, pastrami on the PBC cant be beaten. one of my favorites.

            Comment

            • shify
              Club Member
              • Jun 2017
              • 497
              • Westchester County, NY

              #7
              Great job! Love pastrami on my PBC and can’t get enough. So far I’ve made regular pastrami, cheater pastrami (using pre-cured corned beef), turkey pastrami, and porkstrami using pork butt.

              Comment


              • shify
                shify commented
                Editing a comment
                fzxdoc - porkstrami was much better than turkey pastrami - pork butt will always beat turkey breast. It was closer in fattiness to a regular pastrami. I believe I posted a few pics here and will try to find the link. Definitely making it again. Pork butt is much easier and much much cheaper to find up here than brisket. I also think it’s a little more foolproof than beef. Only downside is the much longer cure due to the thickness. I think I went 12 days

              • shify
                shify commented
                Editing a comment
                fzxdoc - Here it the post with a few pics of the porkstrami

                https://pitmaster.amazingribs.com/fo...792#post842792

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Thanks for the additional info, shify . I just went to the SUWYC porkstrami post you linked. Wow that looks delicious.

                Kathryn
            • Soonerpop
              Club Member
              • Jan 2020
              • 316
              • Plano, Texas
              • Cookshack Smokette 008 (2005)
                Weber 18.5” Kettle
                Weber 22.5” Performer (drop-down shelf)
                SNS Elevated Grate
                Pit Barrel Junior (PBJ)
                Freedom Grill (for tailgating, but don’t do much anymore)
                Sizzle-Q Stainless Griddle
                Weber Rapidfire Chimney Starter

                Thermapen (Red, of course)
                Smoke Alarm (Likewise)

                Kingsford Professional
                Weber Briquettes (longer cooks)

                Woodford Reserve Double Oaked
                Coors Banquet (why bother with light beer?)

              #8
              Boy, does that look delicious! I’ve got to try it.

              Comment

              • Skip
                Founding Member
                • Jul 2014
                • 3528
                • Blue Earth, Minnesota
                • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                #9
                Pastrami looks wonderful and I know you had loads of doing it!

                Comment

                • swartzster
                  Charter Member
                  • Aug 2014
                  • 155
                  • Marysville Washington

                  #10
                  I’m ready for a sandwich

                  Comment

                  Announcement

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                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
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