Decided to enter the Big Farking Sammich Throwdown, as we happened to pick up a 4lb corned beef flat that seemed perfect for making some homemade pastrami.
I de-brined the corned beef while it was covered in water in the fridge, changing the water 4x every 8 hours to reduce the sodium content. Saturday am, this is how it looked:
Mixed up some Katz's pastrami rub, which is my go-too pastrami rub recipe:
Coated the meat thoroughly with the rub:
Then onto the Big Red UDS, using cherry and oak for smoke:
The drum was running a solid 275, and the meat was done in about 6 hours when all quadrants were probe tender. I cooled the meat on the counter, then wrapped it up overnight and put it in the fridge.
Come early Sunday evening, we cut the meat in half, then The Missus began slicing:
Finally, a mountain of deli sliced pastrami goodness:
Since the meat was all sliced, The Missus steamed the pastrami to get it nice and warm and tender. This is our preferred method of Pastrami prep - slice meat cold, then steam to heat and tenderize. Works great every time!
Here's my sammich, with about 4 inches worth of pastrami on fresh baked deli rye that was about 5 hours old:
Closer:
After I took the pic, the sammich got anointed with generous amounts of plain yellow mustard, and I began devouring the goodness. For a time, the outside world ceased to exist for a short while.
Thanks fer looking!
I de-brined the corned beef while it was covered in water in the fridge, changing the water 4x every 8 hours to reduce the sodium content. Saturday am, this is how it looked:
Mixed up some Katz's pastrami rub, which is my go-too pastrami rub recipe:
Coated the meat thoroughly with the rub:
Then onto the Big Red UDS, using cherry and oak for smoke:
The drum was running a solid 275, and the meat was done in about 6 hours when all quadrants were probe tender. I cooled the meat on the counter, then wrapped it up overnight and put it in the fridge.
Come early Sunday evening, we cut the meat in half, then The Missus began slicing:
Finally, a mountain of deli sliced pastrami goodness:
Since the meat was all sliced, The Missus steamed the pastrami to get it nice and warm and tender. This is our preferred method of Pastrami prep - slice meat cold, then steam to heat and tenderize. Works great every time!
Here's my sammich, with about 4 inches worth of pastrami on fresh baked deli rye that was about 5 hours old:
Closer:
After I took the pic, the sammich got anointed with generous amounts of plain yellow mustard, and I began devouring the goodness. For a time, the outside world ceased to exist for a short while.
Thanks fer looking!
