It hit 203 and I pulled it. Couldn't resist slicing off a thin strip from the flat to test - YES! Good lawdy, that's what I call tasty. What a great mistake my friend made in getting this, absolutely thrilled with the results. I forgot to snap pics before wrapping it back up and putting it away but I'll get some photos taken tomorrow when I slice it. Should make for some excellent reubens tomorrow. Thank you to all for the advice, you saved me from a potential disaster scenario.
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I would be Thanking this guy for screwing up!!! He introduced you to the amazing world of pastrami. Glad it all worked out! Make sure we get some pics! Congrats!Comment
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Congrats. Remember - it still takes a good cook to make the good advice here work, so give yourself a high five.Comment
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Alright so I gotta say that my friend buying the corned beef brisket was the best mistake ever. I had no idea I could make pastrami from it -- it turned out KILLER! That brisket was the life of the party, people wouldn't stop hovering over it, picking at it, taking pics. The link Jerod posted helped me create something truly special, definitely something I'll be wanting to try again. It was *SO* f'n tasty, I don't have the words.
The one downside is it came out ever so slightly saltier than I wanted (I only got to soak it overnight for 14 hours instead of the recommended 24), but the steaming process seemed to alleviate the problem. Not sure the science behind that, but the pastrami before the steaming had much more salt to it than after we steamed.
As promised, a couple pics. Sorry for the poor lighting. First pic is the griddle where we made about 20 reubens (rye, kraut, pastrami, Swiss and thousand island).
And that's not melted cheese on top of the brisket pics, just some kraut that spilled on top. The whole thing was amazingly tender and juicy, just a KILLER result. This site never lets me down! Thank you all for saving the day!
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Looks Fantastic!!! Not many things in this life better than a Reuben Sammich!!!
Congrats on a fine cook!!!Comment
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You certainly knocked that recipe out the park!!Comment
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Wow that looks good, nice work! I have soaked mine 8hrs and found it too salty still, and 12 hrs and found it was soaked too long. I figure for the ones I buy 10hrs is about right. Every storebought corned beef can be different. I am kind of surprised you found 14hrs not long enough. At any rate, that's great that this mistake turned into a happy ending. You'll remember this story for years!Comment
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Looks great! Nice job.Comment
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Love those Rubens. Good err mistake on your friends part.Comment
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Awesome photos!Comment
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Man, way to make lemonade outa.....oops, Pastrami out of corned beef!
Damn, great pics too, my "Pavlovian" response just kicked in and no bell is ringing, but my mouth is watering. Great Cook Senator Pig!!!Comment
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Young Feller, Judging by Your Pic's and the Post's By Other's You Done Good! Now You Need to Cure Your Own! That Will take the Error Factor Out of Future Cooks, HOPEFULLY!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, DanComment
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I will have to remember to eat before coming to this site. Super looking mouth watering cook. congrats.Comment
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I bought corned beef yesterday thanks to you! It's soaking right now. Will likely cook it up tomorrow or Wed. Thanks for the goof up - I'm looking forward to Q that comes close to yours.Comment
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Honestly, I know this flies in the face of conventional AR wisdom, but store-bought corned briskets (both points and flats) are amazingly forgiving when it comes to making pastrami. I don't have a brisket hogging my fridge space for umpteen days, and honest-to-goodness, my family can't tell the difference. Maybe it's because they inhale those pastrami reubens without a toothmark in them. Could be. Just sayin'.
KathrynComment
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