View Single Post
Unread 08-20-2010, 07:36 AM   #12
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

BBQGRAIL helped me out last Saturday when I did mine (although mine was a store bought corned beef brisket that I soaked overnight and rubbed with a recipe like the one above). He recommended either steaming the whole pastrami after it cooled completely in the foil by putting in the oven (covered) in a roasting pan on a roast rack with about 1" water in the bottom of the pan. OR he said that he likes to steam the slices in the oven every time he carves.

I didn't end up bothering with steaming....I diced for hash and then just sliced for sammies, but it WAS a bit tough.

Sure would love to hear how this turned out for you. I will likely do this very soon.
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote