dubob
Knows what a fatty is.
I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent.
Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket.
I started by opening the vac sealed store package and rinsing the brine solution off the meat. Then it went into cold water for 24 hours with 3 water changes. Then I applied a pastrami rub from bbg.about.com that I've used for all my other pastrami smokes. It then went into the fridge, uncovered, for 2 days. This morning, I put the pastrami prepped corned beef brisket in the smoker at 225*F.
Prepped:
In the grill and ready to cook:
I wrapped it in HD foil when it got to 150*F and continued to cook. I let it go until 200*F. I did a probe test and it seemed to be tender enough.
I let it rest for an hour wrapped in a heavy towel and inserted into a cooler. I then found out when I cut it that it wasn't QUITE tender enough to be called perfect.
I'm going to let it cool down a bit more and then refrigerate overnight. Tomorrow I'll slice it very thin on my electric slicer to be used for sandwiches. Tomorrow night, I'm going to make my own pastrami burger with cheddar cheese, lettuce, tomato, and mayo. The sample I just tasted was very moist and had a good flavor. I used the Katz's recipe but would guess it is NOT Katz quality pastrami by any means. But it ain't bad - and it AIN'T gonna be fed to the dog.
I'll post a sandwich picture tomorrow. For now, here is what it looked like at the first cutting.
Results:
Now that I have a pellet grill, I want to try a pastrami from a store bought corned beef brisket.
I started by opening the vac sealed store package and rinsing the brine solution off the meat. Then it went into cold water for 24 hours with 3 water changes. Then I applied a pastrami rub from bbg.about.com that I've used for all my other pastrami smokes. It then went into the fridge, uncovered, for 2 days. This morning, I put the pastrami prepped corned beef brisket in the smoker at 225*F.
Prepped:
In the grill and ready to cook:
I wrapped it in HD foil when it got to 150*F and continued to cook. I let it go until 200*F. I did a probe test and it seemed to be tender enough.
I let it rest for an hour wrapped in a heavy towel and inserted into a cooler. I then found out when I cut it that it wasn't QUITE tender enough to be called perfect.
I'm going to let it cool down a bit more and then refrigerate overnight. Tomorrow I'll slice it very thin on my electric slicer to be used for sandwiches. Tomorrow night, I'm going to make my own pastrami burger with cheddar cheese, lettuce, tomato, and mayo. The sample I just tasted was very moist and had a good flavor. I used the Katz's recipe but would guess it is NOT Katz quality pastrami by any means. But it ain't bad - and it AIN'T gonna be fed to the dog.
I'll post a sandwich picture tomorrow. For now, here is what it looked like at the first cutting.
Results:
