Hi Folks!
This is my second try at pastrami. My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok. I smoked it on a Weber type grill. I kinda botched this one as I was my first time using that particular type of charcoal briquette. Anyway, here's what I ended up with that one.
For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef.
So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water.
Applied dry rub and let it sit for around 2 days (forgot to take pictures)
I didn't have a smoker so I just build one from a can of oil and a portable butane stove.
Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one.
[fast forward a day]
I was craving for a sandwich and I couldn't wait for the second day. Steamed it to 205F then sliced.
cheers!
This is my second try at pastrami. My first attempt was done using a brisket cut (2lbs) from the supermarket (quality wasn't so good and but it came out ok. I smoked it on a Weber type grill. I kinda botched this one as I was my first time using that particular type of charcoal briquette. Anyway, here's what I ended up with that one.
For my second try, I used a short plate cut (6lbs) from a meat store that sold US beef.
So here it is swimming in brine (1 1/2 weeks). Spent a day in cold water.
Applied dry rub and let it sit for around 2 days (forgot to take pictures)
I didn't have a smoker so I just build one from a can of oil and a portable butane stove.
Smoked it till it reached 190F IT. Rested and cooled down. Wrapped in foil and into the fridge for a 2 days. I forgot to take pictures of this one.
[fast forward a day]
I was craving for a sandwich and I couldn't wait for the second day. Steamed it to 205F then sliced.
cheers!
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