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Essential pastrami threads

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    Essential pastrami threads

    Hi Pit, I have a prime brisket in the fridge for this weekend, but now have to drive to Gainesville, FL and back on both Saturday and Sunday. A long cook is out of the pic for me this weekend, so I think I want to make pastrami. I'm reading MH's corned beef and pastrami articles now, but are their any essential pastrami threads on this site I shouldn't miss, or any extra advice that you all could offer? I want to do this right. Thanks

    #2
    If you want to do it right then follow Meathead recipe to the T

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    • RonB
      RonB commented
      Editing a comment
      + 1

    • hoovarmin
      hoovarmin commented
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      When DW and RonB weigh in I feel more confident

    • Thunder77
      Thunder77 commented
      Editing a comment
      +1

    #3
    Search "pastrami" your thread will come up.

    Comment


      #4
      Do you do SV?

      If not, and if you want to save some time or some days, just smoke it exactly like a brisket to every detail. Smoke it, wrap it when/if you'd wrap a brisket, cambro it, slice it eat it, makes a one day event out of it.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        JCBBQ I soak for 8-10hrs to desalinate, then dry it lightly so there's enough moisture to help the rub stick, then I usually smoke it up to wrap temp which for me is 180-190 then to probe tender or 200-205, then a couple hr cambro hold then slice & serve. Mh recommends letting the rub sit on it a day or two before smoking

      • JCBBQ
        JCBBQ commented
        Editing a comment
        Thanks Huskee. How about you? When you are smoking all the way to probe tender, do you still let the rub sit for 2 days or just rub and go?

      • Huskee
        Huskee commented
        Editing a comment
        JCBBQ I am a bit of an impatient fella. I have done it both ways and I stick with the quickest way, rub & go just like brisket. If Meathead's way is 10/10 mine is a solid 9, I like 9 just fine.

      #5
      Try this method sometime. I've done this with a regular brisket and the SV at the end. It worked for me. Hats off to David Parrish. https://pitmaster.amazingribs.com/fo...rami-perfected

      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        +1.

      • hoovarmin
        hoovarmin commented
        Editing a comment
        Thank you, Skip

      • hoovarmin
        hoovarmin commented
        Editing a comment
        BTW, I searched pastrami and this thread was nowhere to be found. If you hadn't provided it, Skip, I'd never have seen it. Thanks again!

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