Brisket point Pastrami and Pron

[fingerlickin']

I'm shouting expletives right now. Hot damn Marty, that looks good man.

[martyleach]

Originally Posted by mchar69

So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.

Yes, I steam for about an hour or so in a tight seamed foil pack.

[BoLiles]

That looks amazing! What did you use for rub?

[bbqgeekess]

Originally Posted by martyleach

Now THAT's some INCREDIBLE pastrami! All that fat of the point is so perfectly rendered--looks gorgeous.

[mchar69]

I steam for about an hour or so in a tight seamed foil pack.

Gotcha. RIF.

[BBQ PD]

The beauty of living only a few minutes from Marty, is that he brought that beautiful hunk of meat over the my BBQ shop and shard it with us, and that was some great pastrami. Thanks for sharing it Marty .

[martyleach]

Originally Posted by BoLiles

That looks amazing! What did you use for rub?

Here is the entire process.

Pastrami
This is a recipe I got from Thirdeye and have modified slightly. It never disappoints….
Thirdeyes website http://playingwithfireandsmoke.blogs...-pastrami.html

Ingredients:
- Corned beef from the grocery store or make your own. I like to buy a Brisket Point but the Brisket Flat works good as well.
- 1-2 Russet potatoes
- Pastrami rub (see below)
- 4oz Cambells Beef Broth
Pastrami Rub (don’t be afraid to double this amount):
- 2 tsp Montreal steak seasoning
- 6 T freshly ground pepper
- 1-2 tsp ground Coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Combine all ingredients and mix thoroughly

The process:
Open the corned beef, throw out all the spices and give it a good rinse with cold water. Trim all fat and silver skin off the meat side and trim the fat side so there is no more than ¼” thick fat on the surface.
Put it in a large, pan or bucket that will hold a lot of water but still fit in the fridge or an ice chest. In the pan, add one potato that has been sliced into about 8-10 pieces (helps with the de-salinization of the corned beef). Throw in the corned beef and fill the pan with cold water and refrigerate for 2 days. Change the water and the potato after one day.
Remove the corned beef and dry it with a paper towel. Apply the rub heavily to the meat side and lightly to the fat side. Make sure you get the sides and ends. Wrap the corned beef in cellophane and put in the fridge overnight.


Cooking:
Fire up you’re your Egg or smoker indirect with your favorite smoking wood (Hickory and Apple is a good choice) to about 250-275. Make sure you have a drip pan sitting on the placesetter( legs up) or you will have a mess. After the heat is stable, put on your meat fat side down and cook until IT is 170 degrees.
Using the large, heavy duty aluminum foil double it up so that you can have 2 sheets below and 2 sheets above the pastrami when you foil it. Place the pastrami in the foil, fat side up, add the beef broth and tightly seal all 4 seams by carefully folding them up 3-4 times. This is critical to the steaming of the meat. Alternatively, you could use a tight fitting foil pan and cover it with foil.
Flip the foil package over. The fat side is now down again. Turn all the foil seams up so there is no leakage.
Put back on the smoker and cook till the IT is about 200 or probe tender which should be about from 1-2 hours depending on the size of the meat.
Resting:
Let the Pastrami rest for about an hour or more wrapped in the foil and a couple towels around it. I put the whole pastrami/towel bundle in a Coleman ice chest(no ice). It will stay hot for at least 4 hours. Just remember that you have punched a hole in that foil checking the temp so keep that side up or you will lose some delicious Au Jus.
Slicing:
Make sure you slice this across the grain unless you want it to be really chewy J
You may (of course you will) want to dip the slices into the au jus when serving.
Enjoy!
Marty