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I've been following the revived thread on pastrami and it inspired me to give it a try. There's alot of information provided in the pastrami thread and clearly there are many knowledgeable folks on this forum when it comes to making pastrami. I chose to follow the link to the recipe on the Virtual Weber Bullet. I followed that recipe step by step and ended up with amazing results.

The flavor profile and texture of the meat is incredible. I will say that having a slicer did help in keeping the meat tender. This is certainly something that I'll be doing again real soon. I fixed myself a pastrami reuben with all your normal reuben ingredients and it tasted wonderful. Thanks for looking.


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Originally posted by SmokinOkie:
Great report and photos. Thanks.

Question. Anything you'd change?

At this point the only thing I would change is to buy a flat instead of trimming down a full packer, just for ease. I already had the brisket in the freezer so I went that route.

I did see the other methods where they weigh down the meat and that does have me curious. I'll stick with this recipe for a while then try that method at a later time for comparison. I know what I'm having for lunch! Big Grin
Very nice. You've got me motivated again. I've got two corned briskets in the fridge (decided on the shortcut this time). Will probably pastramify them tomorrow.

I went to throw the left over pastrami into Smokins' Beans and found out the freezer mice had eaten it (my daughter). So I threw in some left over brisket. Delicious.

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