So my father in law was over this last Friday and he was commenting on how he'd like to find a good deli that serves a quality pastrami sandwich. I told him to fret not, that I would make it for him. So I searched this forum as well as the Internet and came across a staggering amount of recipes. The other thing was that I was looking at a curing time of anywhere between 10 days to 3 weeks. So I cheated a bit. I went to the grocery store and bought an already corned beef brisket The results were good, so for my next round, I will definitely not take any short cuts.
So here we go. Bought a 3+ lb. corned beef brisket at Winn-Dixie
After scoring the Internet machine for rub recipes, I just sort of said to hell with it and concocted my own
Toasted the mustard seeds and black peppercorns. Ground them up and mixed with the rest. Then rubbed into the meat
Preheated my MES to 200 and fired up my AMZNPS for its maiden smoke.
The reason for the low temp was that I had to attend an event with the missus and with this being such a small cut of brisket and all, it would have overcooked. As it turned out, my timing was spot on. When I arrived, the meat was at an IT of 161. By the time I pulled it, it was at 163.
I foiled it up and let it rest a couple of hours. So when I start slicing it, I tasted one of the end pieces. Uh-oh, it was overcooked, overly salty, and way too peppery. I thought I had failed. I was just about to order a pizza, but figured let me slice this whole thing up. Good thing I did because a couple of slices in, I noticed the meat was way juicer. I tasted it and woohoo, I didn't fail. Sliced it all up and stacked on a plate ready to assemble sandwiches.
I put some brown mustard on both slices of rye bread and put the meat in between. Served with a pickle spear and some sweet cole slaw. The family devoured it. Most importantly my father in law was extremely happy with his deli style pastrami sandwich. I will definitely be making this again.
Hope you enjoyed this
So here we go. Bought a 3+ lb. corned beef brisket at Winn-Dixie
After scoring the Internet machine for rub recipes, I just sort of said to hell with it and concocted my own
Toasted the mustard seeds and black peppercorns. Ground them up and mixed with the rest. Then rubbed into the meat
Preheated my MES to 200 and fired up my AMZNPS for its maiden smoke.
The reason for the low temp was that I had to attend an event with the missus and with this being such a small cut of brisket and all, it would have overcooked. As it turned out, my timing was spot on. When I arrived, the meat was at an IT of 161. By the time I pulled it, it was at 163.
I foiled it up and let it rest a couple of hours. So when I start slicing it, I tasted one of the end pieces. Uh-oh, it was overcooked, overly salty, and way too peppery. I thought I had failed. I was just about to order a pizza, but figured let me slice this whole thing up. Good thing I did because a couple of slices in, I noticed the meat was way juicer. I tasted it and woohoo, I didn't fail. Sliced it all up and stacked on a plate ready to assemble sandwiches.
I put some brown mustard on both slices of rye bread and put the meat in between. Served with a pickle spear and some sweet cole slaw. The family devoured it. Most importantly my father in law was extremely happy with his deli style pastrami sandwich. I will definitely be making this again.
Hope you enjoyed this
