Does anyone have a recipe for Pastrami?
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quote:Originally posted by Steamer:
Does anyone have a recipe for Pastrami?
I do pastrami at least once every two weeks. My method is below. It really is a bastardization of different recipes and trial and error. Like the man says "your results may vary"
Soak (I use only points for pastrami) brisket in fresh water 6 hours changing water hourly
Put rub on brisket. The Rub was equal parts (one tablespoon)
Garlic powder
Paprika
Coriander seeds
Mustard seeds
Black pepper (course ground)
Turbinado sugar
Refrigerate over night
Smoke at 225 deg with (lots of wood for a short smoke)
Pull and foil 160 deg.
Pull at 190 deg. 3:30 PM
Foil and place in unheated oven to rest 30 min.
Thans guys
I've got a question about corned beef/pastrami. I've got 2 small flats(4 lbs each) that I bought at a local market. I want to prepare these for a Super Bowl party. Here is my plan:
Rinse and soak for 24 hours to lessen the salt content and taste. Then apply my rub (w/o salt) and refrigerate overnight. Then into my CS at 225 degrees. Take the flats to 160 then foil. Then remove at 190. Into the cooler to hold before slicing.
A couple of questions...I have smoked many packers, but this is my first attempt with this type and cut of meat and I am concerned with not letting it get too dry. Are there any tricks other than foiling that can help with this? Anyone ever add a small pan of water on a rack to help add moisture?
Also...how long on a small corned flat should I anticipate it taking to get to 160 and 190? I am just trying to plan my timeline so I know when to get this process started.
Thanks for the help. I will let you all know how it turns out.
Rinse and soak for 24 hours to lessen the salt content and taste. Then apply my rub (w/o salt) and refrigerate overnight. Then into my CS at 225 degrees. Take the flats to 160 then foil. Then remove at 190. Into the cooler to hold before slicing.
A couple of questions...I have smoked many packers, but this is my first attempt with this type and cut of meat and I am concerned with not letting it get too dry. Are there any tricks other than foiling that can help with this? Anyone ever add a small pan of water on a rack to help add moisture?
Also...how long on a small corned flat should I anticipate it taking to get to 160 and 190? I am just trying to plan my timeline so I know when to get this process started.
Thanks for the help. I will let you all know how it turns out.
Can't give you specifics, but since you have 2, I'd do one on Saturday to see how you like it. Then you can adjust your soak, or timing and have a hot one for Sunday.
Thanks I may give that a try.