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Meathead's Pastrami

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    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.


    #2
    Nice job, love pastrami and makin’ Ruebens

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      #3
      Looks fantastic!

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        #4
        Great job!

        Comment


          #5
          Yum Yum Pastrami!!! Nice!!

          Comment


            #6
            Looks like ya done good! Yum!

            Comment


              #7
              Looks really good!

              Comment


                #8
                A well-chosen gamble! I gotta make some of that again soon! Reuben, he's calling my name!

                Comment


                  #9
                  Nice! Welcome back!

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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!

                    #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.

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                    • Spinaker
                      Spinaker commented
                      Editing a comment
                      Keep the smoke rollin' !!

                    #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

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                    • 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.

                    #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.

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                    • 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.

                    #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.

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