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62* Tomorrow! Time for some Pastrami smokin!

post #1 of 7
Thread Starter 

Got 4 Corned Beef briskets that I plan to make pastrami out of in the fridge.

 

Soaked them in water for ~ 6 hours to debrine them.  Mixed up my rub, "defatted" them and put a light coat of Olive Oil on them and added my rub. 

 

3T Black Pepper

3T Coriander Powder

1T Mustard Powder

1T Brown Sugar

1T Fancy Paprika

1t  Garlic Powder

 

Had to make about 1 batch of rub per flat.

 

They'll sit in the fridge for about 24 hours and I'll get started with the smoke tomorrow morning! :banana_smiley:

 

Yay, Spring!!!!

post #2 of 7

Keep us posted, I'll be watching

 

gary

post #3 of 7

Coffee.gif

post #4 of 7
Thread Starter 

Smoker is fully operational at 8:00 am with flats on the racks.

 

 

 

 

 

And now the wait!  :beercheer:

post #5 of 7

Popcorn is in the microwave 

post #6 of 7
Thread Starter 

Time to watch NCAA Tourney!  :drool

post #7 of 7
Thread Starter 

Foil wrapped everything at 160*, Took it up to about 175* IT.  Let it rest for 2+ hours and now in the fridge.  Will slice for vacuum packing tomorrow night.  If you go by smell, it should be a winner!

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 62* Tomorrow! Time for some Pastrami smokin!