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Unread 03-22-2008, 08:46 AM   #1
Larry Wolfe
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Join Date: 12-15-05
Location: Bealeton, Virginia
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Default Pastrami Pastrami Pastrami

I bought a corned beef brisket flat, well at least that's what they call a flat. It actually had a point that was just about the same size as the flat! No biggie, so I separated them and soaked in water for 3 hours, changing the water every hour. Then coated them with fresh ground coriander seeds, fresh cracked pepper and a good amount of granulated garlic.
Fired up the Junior with Royal Oak and two small hickory chunks. D-plates in position, piece of heavy duty aluminum foil to catch the drippage. Set the Digi Q at 225*, 6 hours later I had pastrami! Very very good! Best one I've made!
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