For a few years I've been gazing longingly at pastrami posts - they all showed tender & delicious meat and I've always really enjoyed pastrami. Sometime in the past few months I tried some of Big Mista's pastrami and it blew my head clean off. I even yelled "fark!" (but the real word) in front of a bunch of other customers when I took my first bite at his Century City farmer's market vending gig. 
Anyway, I studied up on Marty Leach's, Landarc's and Moose's posts on pastrami and also closely followed thirdeye's recipe from his blog.
I took a 3.5# corned beef, soaked it out for 48 hours with changes of water every 12 hours, rubbed and wrapped it the night before the cook, took it to probe tender in the BW Chubby - cooked at around 250 for 6 hours with pecan and hickory using Trader Joe's (rebadged Rancher) briqs for heat.
I let it cool, wrapped and stuck in the fridge overnight. Today I steamed it to probe tender and made a seriously damn good sammich. I didn't have rye so I went with Country Buttermilk bread and Coleman's mustard with some tater chips on the side.
I left a little fat on because well, I kinda like it. :redface:
It seemed to get more red as it cooled.
Tender, juicy, flavorful - I will be doing this again for sure - regularly. Thanks to those brave pastrami pioneers who documented their exploits!
Thanks for looking!
Anyway, I studied up on Marty Leach's, Landarc's and Moose's posts on pastrami and also closely followed thirdeye's recipe from his blog.
I took a 3.5# corned beef, soaked it out for 48 hours with changes of water every 12 hours, rubbed and wrapped it the night before the cook, took it to probe tender in the BW Chubby - cooked at around 250 for 6 hours with pecan and hickory using Trader Joe's (rebadged Rancher) briqs for heat.
I let it cool, wrapped and stuck in the fridge overnight. Today I steamed it to probe tender and made a seriously damn good sammich. I didn't have rye so I went with Country Buttermilk bread and Coleman's mustard with some tater chips on the side.
I left a little fat on because well, I kinda like it. :redface:
It seemed to get more red as it cooled.
Tender, juicy, flavorful - I will be doing this again for sure - regularly. Thanks to those brave pastrami pioneers who documented their exploits!
Thanks for looking!
