02-24-2008, 07:23 PM
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Pastrami Pron (Lots of pron)
This weekend I decided to try my hand at homemade pastrami. It was driving me nuts seeing all of the great looking pron over the last week or so…
I started out with pre-made corn beef…
The package said ‘Flat Cut’, but what I found was a trimmed out ‘center cut’ of a brisket that contained both the point and flat….
I decided to split the two pieces since there was so little holding them together….
I then seasoned the two with 12 parts fresh pepper, 1 part coriander, 1 part garlic powder, 1 part onion powder, and 1 part paprika….
I smoked it to an internal temp of 195* and let it rest for about 45 minutes before I sliced it…
It had a great bark and was very juicy!!!
I wanted an old fashioned sandwich on rye with Swiss-cheese, mustard, and kosher dill pickles…
Kathy on the other hand, wanted a Rubin….
I would do it the same again (in fact I have two more packages of corn beef in the fridge) but I would cut down on the pepper by a quarter…. Overall, I’m looking forward to the leftovers!!!
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!
Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.