Stlsportster
Babbling Farker
Started to see corned beef show up in the stores for St Paddys day which reminded me I had 2 in the freezer I picked up last year in late March on sale. Decided to pull them and make Pastrami so the freezer is ready for some new ones this year.
Thawed them this week in the fridge. As these are the cheap corned beefs with the 35% salt solution you need to soak them over night to remove some of the salt.
Both of them about 4.5 lbs before cooking.
Soaking. Put them in the water about 9pm last night. Changed the water once before bed and pulled them about 7:30am this morning.
Here they are drained and patted dry.
Rubbed. Nice recipe heavy on fresh ground black pepper and coriander. Rub smells like Pastrami before you even cook it.
On the smoke with cherry wood...fat cap down.
See ya in a few hours. Plan is for about 6-7 hours on the smoke then finish it by steaming.
Thawed them this week in the fridge. As these are the cheap corned beefs with the 35% salt solution you need to soak them over night to remove some of the salt.
Both of them about 4.5 lbs before cooking.
Soaking. Put them in the water about 9pm last night. Changed the water once before bed and pulled them about 7:30am this morning.
Here they are drained and patted dry.
Rubbed. Nice recipe heavy on fresh ground black pepper and coriander. Rub smells like Pastrami before you even cook it.
On the smoke with cherry wood...fat cap down.
See ya in a few hours. Plan is for about 6-7 hours on the smoke then finish it by steaming.
op2:
