When corned beef is on sale we always buy extra to make pastrami and to toss in the freezer for later. I did one for pastrami yesterday using Thirdeye’s recipe and pressure finish.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
I set up my PK360 for indirect cooking and added some unlit Royal Oak briquettes, and then 1/2 chimney of lit briquettes and let it settle in at 250. Once it was settled in I added the pastrami and fatty.
About 90 minutes later the fatty was done, so I took it off to use another day
Once the pastrami hit 150 internal I put it on a rack over some beer in my Ninja Foodi and cooked at high pressure for 35 minutes and let the pressure to release naturally. At that point the pastrami was nice and tender so I took it out of the Foodi to rest and cool before slicing.
Once it was cooled I separated the point and flat portions and sliced thin for Reuben sandwiches.
I am not exaggerating when I say that this was the best pastrami I have made so far! I think the pressure finish made the difference!
Now, for the beer :-D we have a small brewery less than a mile from our house and they are doing some very interesting things with fruited beers. Because of the virus crap they have been doing Saturday morning drive through distributions and they make it easy! Yesterday’s new offering was a guava sour that is fantastic!
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
I set up my PK360 for indirect cooking and added some unlit Royal Oak briquettes, and then 1/2 chimney of lit briquettes and let it settle in at 250. Once it was settled in I added the pastrami and fatty.
About 90 minutes later the fatty was done, so I took it off to use another day
Once the pastrami hit 150 internal I put it on a rack over some beer in my Ninja Foodi and cooked at high pressure for 35 minutes and let the pressure to release naturally. At that point the pastrami was nice and tender so I took it out of the Foodi to rest and cool before slicing.
Once it was cooled I separated the point and flat portions and sliced thin for Reuben sandwiches.
I am not exaggerating when I say that this was the best pastrami I have made so far! I think the pressure finish made the difference!
Now, for the beer :-D we have a small brewery less than a mile from our house and they are doing some very interesting things with fruited beers. Because of the virus crap they have been doing Saturday morning drive through distributions and they make it easy! Yesterday’s new offering was a guava sour that is fantastic!
