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Flat iron pastrami part 2

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  • Flat iron pastrami part 2

    Here's a link to part one if you missed it...

    http://www.smoked-meat.com/forum/showthread.php?t=584

    After 3 days of curing, a good rinse and soak, and overnight dry time, and another rub down with black pepper, coriander, paprika, onion powder, and garlic powder, we are ready for the smoker. I used preburned mesquite lump and pecan chunks.





    Might as well throw on some ABT's


    Smoked the pastrami to 165. It took about 4 hours at 220 to 240 degrees.


    Wrapped in foil to rest for 2 more hours. Then in the steamer. I gently steamed them for 3 more hours.


    Whats left of the ABT's by the time I could get my camera. I did a few with cheddar this time. They were real good!


    The pastrami was spot on!! Moist and delicious like I like it. As a bonus the tendon in the middle of this cut of roast was completely rendered and basically non-existent. Sliced up for sandwiches. My sandwich has only bread, pastrami and mustard. A huge success using the top blade roast aka Flatiron.



    Keith

  • #2
    Awesome job Keith !!!points
    Mike
    Smokin' in Fla
    Go Gators
    My toys
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    • #3
      Excellant Job!!! Hail to the Pastrami Master...
      sigpic

      Don't let your meat loaf...

      http://s44.photobucket.com/albums/f2...view=slideshow

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      • #4
        Awesome job, Keith! Fantastic looking sandwich!
        Becky
        *****

        https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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        • #5
          Wow. Definately going on my list. Nice.
          KCBS/CBJ #56408

          "Sticks and stones will break your bones, but words will always teach you." -Shihan

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          • #6



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            • #7
              oh man, that sandwich looks awesome!
              Mike
              Life In Pit Row

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              • #8
                Looking mighty tastey there.
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