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I always use the crock pot, so the smell tortures me all day until it is time to eat. Unfortunately, I am the only one in the house that loves it. | |||
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 "I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Thomas Jefferson "All that is necessary for evil to triumph is that good men have insurance." JALLEN | |||
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Yes sir! And somehow, it tastes so much better than the stuff from the deli counter. An nice fatty, inch thick slice makes the best sandwich ever. | |||
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Member |
Ours is going on the Traeger in a few hours. | |||
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| Member |
I thought the difference between Pastrami and Corned Beef, is that Pastrami has all of the spices on the outside of it and Corned Beef doesn't. I don't think Pastrami has to be smoked to be Pastrami. Is this correct? | |||
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| Member |
I believe you are correct. It seems that most pastrami, at least the stuff I can buy locally, isn't smoked. Regardless, smoked corned beef tastes damn near orgasmic. I love pastrami, but the pastrami I have available at local stores isn't in the same league as a smoked corned beef. I like to take the corned beef out of the packaging, rinse the brine off, and soak it in water for a couple hours to remove some of the salt before it goes in the smoker. Since a store bought corned beef brisket flat tends to be pretty well trimmed already, I keep a full waterpan in the smoker to keep the humidity up. A lean chunk of meat will dry out easily otherwise. Ideally, a corned beef flat would have a 1/4" or more of fat cap. | |||
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| Live for today. Tomorrow will cost more  |
Pastrami traditionally comes from the navel, closer to the cow’s belly. It’s typically a bit fatty, which adds loads of flavor. When being prepared at the deli, pastrami is seasoned with spices (most often black pepper and coriander), then smoked in order to create its iconic texture and flavor. It can also be made from beef plates, brisket, and round, as well as salmon, tuna and turkey. Corned beef is a type of brisket, meaning it comes from the area between the cow’s front legs, or close to its chest. Unlike pastrami, which is smoked, corned beef is generally boiled or steamed. Both are delicious, and I'm jonesing for either. suaviter in modo, fortiter in re | |||
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| Savor the limelight |
I have a Weber has grill and a 15.86 pound beef brisket. Now what?   | |||
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| Donate Blood, Save a Life!  |
Thanks for sharing this recipe. I used it today (with a minor mod since we didn't have Dijon mustard) and it was a hit. I also made Easy Crusty French Bread as a hearty complement to it using the recipe at https://www.lifeasastrawberry....crusty-french-bread/ That was a big hit, too; my wife initially thought I'd bought it at the grocery store. *** "Aut viam inveniam aut faciam (I will either find a way or make one)." -- Hannibal Barca | |||
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My dog crosses the line |
Instant pot set for high pressure for 90 minutes. Natural pressure release adds another 20 minutes. It comes out perfect every time. | |||
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| Member! |
I buy a bunch of the St Patrick corned beef on sale days, then soak it in clean water for two days to leach out the brine, cover with pepper, coriander, and garlic, and bake or smoke to make pastrami. I like corned beef, but I like pastrami much more! | |||
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| Member |
Had Reuben sandwiches with the leftovers today | |||
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