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Author Topic: My turn at Pastrami  (Read 2827 times)

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Offline bbqchef

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Re: My turn at Pastrami
« Reply #14 on: March 31, 2013, 03:11:47 PM »
Corned beef around here went from a sale price (before St. Pat's) to $4.99/ # the day after... unbelieveable!!

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Offline ACW3

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Re: My turn at Pastrami
« Reply #15 on: March 31, 2013, 03:26:45 PM »
TILT!!!

Art
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Offline RAD

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Re: My turn at Pastrami
« Reply #16 on: March 31, 2013, 04:13:21 PM »
Quote from: bbqchef on March 31, 2013, 02:36:52 PM
Did you make the corned beef for the pastrami or use store-bought?
Store-bought
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Offline fishingbouchman

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Re: My turn at Pastrami
« Reply #17 on: April 01, 2013, 05:41:47 AM »
I did one this year and same thing.  was not very tender.  Toothpick went in easy but after I sliced it it was still tough.  tried to steam it and didn't seem to change it much.  Ended up wrapping it with a little water and put in the oven for a while and it turned out a lot more tender. 
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Offline RAD

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Re: My turn at Pastrami
« Reply #18 on: April 01, 2013, 06:38:37 AM »
I tried to salvage them in the CP but it didn't come out

My first run at pastrami turned out bad but I will try it again

Dinner wasn't a total loss


« Last Edit: April 01, 2013, 06:40:57 AM by RAD »
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Offline Hub

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Re: My turn at Pastrami
« Reply #19 on: April 01, 2013, 10:53:36 AM »
http://www.letstalkbbq.com/index.php?topic=407.0


 . . . all the kinks worked out  ;D

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Offline RAD

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Re: My turn at Pastrami
« Reply #20 on: April 01, 2013, 06:58:52 PM »
Thanks HUB, that does look what I was trying to do. you say to cook for six hours but nothing about the IT. Is the time the trick at 225 over the IT?
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