A few days ago, we started debrining a 3.5 lb corned beef flat, adding the meat to a food safe container in the fridge with water, and changing the water every 12 hours to help pull some of the salt out of the meat.
Here's how it looked when we pulled it out of the bath:
Not terribly pretty, I know, but things get better from here!
When Saturday night rolled around, the meat was ready for its next phase, which was a very generous application of pastrami rub. The rub was as follows:
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoons garlic powder
1 teaspoons onion powder
All the players in the bowl:
Now mixed everything up really well:
I gave the meat a VERY generous application of the rub:
Then, I fired up my UDS, and when the temp got to just under 300 degrees, added a few chunks of hickory & Pecan:
Put the meat on:
Shut the lid and let 'er chug away.
1.5 hours later:
Then flipped the meat to see the bark is starting to form:
Two hours later, the meat was done as it probed like butter in all four quadrants of the flat. Took the meat off the drum, then lit it sit in the kitchen on a covered plate for about 3 hours, then into the fridge covered in foil for another 2 hours.
Time to prep - here's how the meat looked before it went to the slicer:
I know, it looks like a blackened ember almost, but this IS pastrami - you want a nice good bark.
Now The Missus took over, and began slicing the meat with our electric slicer. Deli thin slices, of course!
When all the meat was sliced, it then was steamed as the final phase to bring it to its full, moist and tender potential.
A sandwich was then made. We wanted to see how much meat we could pile onto two pieces of bread...and well...we used up the entire pastrami!
Closer look:
That was one tasty sammich!
Here's how it looked when we pulled it out of the bath:
Not terribly pretty, I know, but things get better from here!
When Saturday night rolled around, the meat was ready for its next phase, which was a very generous application of pastrami rub. The rub was as follows:
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoons garlic powder
1 teaspoons onion powder
All the players in the bowl:
Now mixed everything up really well:
I gave the meat a VERY generous application of the rub:
Then, I fired up my UDS, and when the temp got to just under 300 degrees, added a few chunks of hickory & Pecan:
Put the meat on:
Shut the lid and let 'er chug away.
1.5 hours later:
Then flipped the meat to see the bark is starting to form:
Two hours later, the meat was done as it probed like butter in all four quadrants of the flat. Took the meat off the drum, then lit it sit in the kitchen on a covered plate for about 3 hours, then into the fridge covered in foil for another 2 hours.
Time to prep - here's how the meat looked before it went to the slicer:
I know, it looks like a blackened ember almost, but this IS pastrami - you want a nice good bark.
Now The Missus took over, and began slicing the meat with our electric slicer. Deli thin slices, of course!
When all the meat was sliced, it then was steamed as the final phase to bring it to its full, moist and tender potential.
A sandwich was then made. We wanted to see how much meat we could pile onto two pieces of bread...and well...we used up the entire pastrami!
Closer look:
That was one tasty sammich!
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