Im wanting to do some pastrami using a corned beef brisket this will be my first if anyone wouldnt mind sharing some recipes and techniques i would very much appreciate it thanks in advance.
Mhchops
Mhchops
I just looked and Roadkill took his off at 165 IT....I think I took mine off about 170 IT. (sorry...have slept since then...Thank you all so mu h for the recipes. Do i need to cook to a certain IT or amount od time also should i smoke the whole time or not im thinking of using some maple wood if i can find it here i do have some cherry any suggestions on the wood and again thanks for the recipes
Mhchops
just plain old Hickory. I have a propane smoker and just the chunks.....and it smelled like a NY Deli in my house. I did 2 of them...and it didn't last past the next day.Kat, thanks so much. What kind of wood did you use? Is there a certain kind that is authentic for pastrami? I had a friend that used to bring me some from NY its been awhile since i've had any that good and id love to replicate it as close as possible.
Mhchops
If you can find some juniper berries...throw that in as well. Those gave the NY taste and smell I was looking for.Sure looks like a good spread. I have it soaking as of now in plain water, im thinking of some coriander and course ground black pepper with some granulated garlic over a rub of mustard or spicy brown mustard i was planning on starting it tonight but considering letting it rest in the rub for 24 hours
Mhchops
Yes do that! And I meant Coriander, not caraway. Sounds like you're on track mhchops. Go for it. and take pics!If you can find some juniper berries...throw that in as well. Those gave the NY taste and smell I was looking for.
Kat
I had to go to Earth Fare....a more natural food store to find any. The regular grocery store didn't have it. If you have a Whole Foods or a Fresh Market locally....they might..
kat,I'll see if i can find some cause thats the flavor im looking for also
Mhchoos