JohnMcD348
is Blowin Smoke!
I got a couple of cures and rubs for Fathers Day and one of them was the Steve Raichlen Pastrami seasoning. I've got a corned beef brisket that I plan on using to make it, I'm just not real sure how to go about it.
Should I take it out of the original cryovac and let the regular seasonings get into it first and then use the seasoning?
Should I just throw out the little packet and go straight to the Pastrami seasoning?
Should I cure it for awhile in the saesoning or just rub it on and smoke it?
Also, what wood would you recommend for a good pastrami? Oak, hickory, maple, pecan, combinations with apple, maple, cherry?
Thanks
I've got a HiMtn BBB cure also. I plan on doing both eventually when I find the time.
Should I take it out of the original cryovac and let the regular seasonings get into it first and then use the seasoning?
Should I just throw out the little packet and go straight to the Pastrami seasoning?
Should I cure it for awhile in the saesoning or just rub it on and smoke it?
Also, what wood would you recommend for a good pastrami? Oak, hickory, maple, pecan, combinations with apple, maple, cherry?
Thanks
I've got a HiMtn BBB cure also. I plan on doing both eventually when I find the time.