Rookie'48
Quintessential Chatty Farker
..... made into pastrami :thumb:. I soaked four corned beef points for three days, changing the water ever 8 hours or so. Then I made up what is now my favorite pastrami rub - 2/3 Plowboys Bovine Bold mixed with 1/3 course ground black pepper, gave the briskie points a good rub and let them rest, covered in the fridge until the next morning. I loaded up the Traeger 075 with mesquite pellets and the meat, set it on smoke (180* or so) for 2 hours then kicked it up to 250* until it hit 185* internal temp. I then did the foil, towel, hot cooler rest for about 1 1/2 hours and put them right into the basement fridge until the next morning, when I sliced them up with the old Hobart. Please excuse my crappy photog skills - the pastrami really does look (& taste) much better than the pics show :doh:.
:-D
