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Unread 06-10-2013, 09:31 AM   #1
Hi Cheese
Knows what a fatty is.
 
Join Date: 05-28-13
Location: NJ
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Default First Pastrami, any tips?

I decided to throw in a little 3# corned beef brisket along with some ribs this weekend. I just glanced at some recipes on the web and decided to just wing it. For the rub, I used the little spics packet that comes with the corned beef and added: paprika, black pepper and mustard powder. I smoked it at 250-ish for a few hours then wrapped in foil and cooked in the oven a bit (trying to render the fat cap as much as possible). Finally crisped up the bark in a 300* oven for 10 minutes or so.

Came out decent, I think I cooked it too long as it was fall apart, but good flavor. slightly salty, I might soak the next one in water for a few hours first.

Crappy cell phone pic, just rye and dijon mustard.

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