Originally Posted by KentuckyLandSales
Wow, you all are awesome! Thank you. I didn't have my email notification on, so I thought you all forgot me. :-)
These are some GREAT ideas. I often smoke those little corned beefs you get at Wal Mart to make pastrami - and thought of corning my own briskets. But it seems too much like a project.
I find out I can buy full packer briskets 10 lbs. - corned and seasoned from my wholesaler from IBP. 3.50/lb, but they are all done.
I going to do that on the CTO tomorrow early to serve to friends.
I'm originally from the Northeast, so there are plenty of ethnic folk there - and I've eaten my weight at Jewish delis. There's hardly anything better than a Pastrami on rye bread with good mustard - and it shaved ultra thin. I don't have a meat slicer - I'm a Texas brisket guy for fark-sake!
How am I gonna get that pastrami sliced real thin without a slicer - or do I take it to 200 degrees and serve it like thin brisket - 1/4 or less?
When I make pastrami, I take it to about 165* on the smoker, and then finish in the oven in my turkey roaster to steam it the rest of the way.
But yes, I take it to 200* or so, rest and slice. You could slice it thinner by getting really cold before slicing, but then you'd have to reheat it.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB