DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
Love Pastrami and Ruben Sandwiches so I purchased this 12.72 lbs. Corn Beef Brisket.
Thing was massive so I had to cut it in half to fit in the stock pot. Soaked it overnight, changing the water out every 2 to 3 hours.
The next day I patted them dry and sprinkled on some Pastrami rub.
On to the Kamado at 250 degrees and some Mesquite chunks.
When they reached 160 I double wrapped them in foil and then took them up to 190.
When they reach 190 I placed them in an ice chest and covered them with a towel. After 3 hours I removed the foil and put them back on the Kamado at 375 for 40 minutes to set the bark.
And here they are ready to slice.
And now I assemble the Rubens.
And plated.
Love a good Ruben sandwich and this one was excellent. :icon_smile_tongue:
Thing was massive so I had to cut it in half to fit in the stock pot. Soaked it overnight, changing the water out every 2 to 3 hours.
The next day I patted them dry and sprinkled on some Pastrami rub.
On to the Kamado at 250 degrees and some Mesquite chunks.
When they reached 160 I double wrapped them in foil and then took them up to 190.
When they reach 190 I placed them in an ice chest and covered them with a towel. After 3 hours I removed the foil and put them back on the Kamado at 375 for 40 minutes to set the bark.
And here they are ready to slice.
And now I assemble the Rubens.
And plated.
Love a good Ruben sandwich and this one was excellent. :icon_smile_tongue:
