Dug out a corned beef brisket from the freezer (probably been in there since after last year's St Patrick's Day) and decided to turn it into Pastrami.
Not my best effort, but it turned out tasting good, so that's all that matters.
Trimmed up the silverskin and the fat cap to a reasonable thickness -
Seasoned with my pastrami rub -
Out onto the Goldens' indirect. Since this wasn't all that large, it was done in about 2 hours, temping around 205F -
It shrunk quite a bit (and wasn't even near cold water :biggrin1: ). The smallest pastrami I've ever made. I had another one in the freezer and should have smoked both of them -
Difficult getting thin slices as it wasn't as tender as I would have liked -
But it was still tasty and made two sandwiches. No leftovers for the week
-
As I said, not my best effort at pastrami due to the tenderness, but not a waste of time either.
Regards,
-lunchman
Not my best effort, but it turned out tasting good, so that's all that matters.
Trimmed up the silverskin and the fat cap to a reasonable thickness -
Seasoned with my pastrami rub -
Out onto the Goldens' indirect. Since this wasn't all that large, it was done in about 2 hours, temping around 205F -
It shrunk quite a bit (and wasn't even near cold water :biggrin1: ). The smallest pastrami I've ever made. I had another one in the freezer and should have smoked both of them -
Difficult getting thin slices as it wasn't as tender as I would have liked -
But it was still tasty and made two sandwiches. No leftovers for the week
-
As I said, not my best effort at pastrami due to the tenderness, but not a waste of time either.
Regards,
-lunchman
