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It's been a crazy, busy summer so far and it's going by fast. I had some downtime this weekend and decided to cook pastrami. :-D
I started with a small corned beef brisket that desalinated in water for 2 days, changing water every 12 hours. I made a pastrami rub following the Amazing Ribs recipe with whole crushed coriander seeds, ground coriander, onion powder, garlic powder, mustard powder, brown sugar, paprika and ground black pepper.
On the cooker at 275 with a load of hickory for smoke. I cooked it until it reached 165 IT.
Two rounds in the pressure cooker for 10 minutes each until it got to the desired tenderness.
It tastes crazy good! :-D
Many thanks to Marc (Shadow) for sharing his wisdom on this. :thumb:
I'm going open-faced Reubens with this tonight for dinner.
I started with a small corned beef brisket that desalinated in water for 2 days, changing water every 12 hours. I made a pastrami rub following the Amazing Ribs recipe with whole crushed coriander seeds, ground coriander, onion powder, garlic powder, mustard powder, brown sugar, paprika and ground black pepper.
On the cooker at 275 with a load of hickory for smoke. I cooked it until it reached 165 IT.
Two rounds in the pressure cooker for 10 minutes each until it got to the desired tenderness.
It tastes crazy good! :-D
Many thanks to Marc (Shadow) for sharing his wisdom on this. :thumb:
I'm going open-faced Reubens with this tonight for dinner.
Last edited:
. I'm a pressure finish guy too. For a 4# flat I use 40 minutes at 13 PSI W with a natural release. Love the broth, it's amazing.
