(PS - pay no attention to the mellon and crushed tomatoes... that's another post!)And thanks again to Smokin for postin these up for me!
I've talked about it before... but remembered to take pix to show y'all this time! Made my infamous corned-strami... a store bought corned beef that I transform into my own version of pastrami. We have the Mosey's brand available here... I found that I've got to use the point rather than the flat, since these things are small in the store to begin with and you need that fat from the point so it doesn't dry out (they pack each separately). It's usually only about a 4-lb piece of meat. I soak in cold water for about an hour to get some of the salt out. Then crush a bunch of peppercorns, along with some garlic powder, mustard seed, onion powder and coriander. Use that to rub the thing, then smoke with a couple chunks of hickory at about 225 for roughly an hour + per lb. -- til it hits about 185-190 internal. If you go too far (200+), it seems like more of a smoked corned beef than a pastrami... want it sliced, not falling apart. Anyway, you can see my beloved Cuisinart chain saw, and the mustard and rye that were on deck... plus, the final product. Now THAT'S a sammich! (Still should have sliced it thinner, but I was in a hurry! Dang!!) (PS - pay no attention to the mellon and crushed tomatoes... that's another post!)
And thanks again to Smokin for postin these up for me!
(PS - pay no attention to the mellon and crushed tomatoes... that's another post!)And thanks again to Smokin for postin these up for me!
Original Post
