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Meathead's Pastrami

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  • NortheastAl
    Former Member
    • Mar 2017
    • 136

    Meathead's Pastrami





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ID:	454251 I haven’t been on in a while, but I just got a new Masterbuilt smoker and decided to take a chance on Pastrami. I wasn’t sure how good it would work, but the smoker did a great job. Started with an already corned beef and used Meathead's recipe for the coating. Smoked it for about 5 hours then steamed it for almost three until the internal temp came up to 203°. Meathead was right in that this would give Katz's a run for the money. In fact, it made the best Pastrami Reubens we’ve ever eaten, and we used to live in NYC.

  • Troutman
    Club Member
    • Aug 2017
    • 7473
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

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    #2
    Nice job, love pastrami and makin’ Ruebens

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Looks fantastic!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13143
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
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          Dot
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        #4
        Great job!

        Comment

        • Skip
          Founding Member
          • Jul 2014
          • 3530
          • 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

          #5
          Yum Yum Pastrami!!! Nice!!

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #6
            Looks like ya done good! Yum!

            Comment

            • Elton's BBQ
              Club Member
              • Apr 2016
              • 2462
              • Saltnes Norway
              • Genesis 320 Limited
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              #7
              Looks really good!

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3229
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
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                #8
                A well-chosen gamble! I gotta make some of that again soon! Reuben, he's calling my name!

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10765
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
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                  #9
                  Nice! Welcome back!

                  Comment

                  • Huskee
                    Administrator
                    • May 2014
                    • 15328
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

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                    #10
                    Nice work! I just made some last week and I'm still eating it. Congrats on the new smoker.

                    Comment


                    • NortheastAl
                      NortheastAl commented
                      Editing a comment
                      Thanks! To tell you the truth, it works better than when I was doing the smoking in the Weber Kettle. The smoke is much sweeter. In fact I was adding MB's leg kit to the bottom and opened up the smoker to remove the grates and the smell in the box was just super sweet smoke. And I hadn’t used it in almost a week. The Weber always had a bitter note to the smoke.

                    • Huskee
                      Huskee commented
                      Editing a comment
                      NortheastAl Using the same wood? There's a lot going on with the different sources of combustion between the two cookers. The important thing is that you like what you make!
                  • NortheastAl
                    Former Member
                    • Mar 2017
                    • 136

                    #11
                    Thanks guys! I gotta tell ya, I just bought another corned beef at Costco to make Pastrami again. Tomorrow I will be making jerky and doing a brisket by the weekend.

                    Comment


                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      Keep the smoke rollin' !!
                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5259
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                    #12
                    Nice job, NortheastAl . Every time I make Meathead's pastrami it's gobbled up by my family in a New York minute. I know you know how fast that is! Good plan to make more. It's one of Meathead's best recipes ever.

                    Kathryn

                    Comment


                    • NortheastAl
                      NortheastAl commented
                      Editing a comment
                      It may be the best recipe for homemade Pastrami that there is. I was shocked how good it came out on my first run with it.
                  • Polarbear777
                    Club Member
                    • Sep 2016
                    • 1792

                    #13
                    Have done this with store bought and homemade corned beef. It disappears way too fast. Have to find a way to scale up and make more each time.

                    Comment


                    • NortheastAl
                      NortheastAl commented
                      Editing a comment
                      I’m thinking of doing multiples and freezing them.

                    • Polarbear777
                      Polarbear777 commented
                      Editing a comment
                      Tried doing 4 at once... they never made it to the freezer.

                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      They shrink down so much. When I think I'm making a great big batch of 4 or so, they still last only for a few meals. When my family sees all that pastrami, they chow down in earnest.
                  • NortheastAl
                    Former Member
                    • Mar 2017
                    • 136

                    #14
                    Huskee To answer your question about the wood, I used pecan and hickory chips. On the Weber I used chunks. That could be the difference. It could also be the addition of charcoal smoke that changes the flavor profile.

                    Comment

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