Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Make Your Own Pastrami + Reubens with Homemade Russian Dressing (recipes included)
SMF is like having your own personal pool of outdoor cooking experts and knowledge right at your fingertips. Literally the best resource on top of a community of a lot of lovely people.
All the St. Paddy’s Day...
Morning all!
Got a 3 pound corned beef rolling on the pellet smoker.
Gave it good rub of.
2 tbs toasted and ground corainder
2 tbs of cracked pepper. Hit it a bit too long in the grinder
1 tbs onion powder
1 tbs garlic powder
1 tbs smoked pasprika
Set the smoker for 250.
Will check at 195 IT.
Turned out great, used the Cimarron for this cook. Garlic and coarse black pepper on the beef. I like to core the cabbage and wrap it 2/3s in foil, then in the core hole put black pepper, granulated onion and garlic along with some chicken soup base granules. Then pack it with butter and poor...
For my most recent pastrami, I used a 1-gallon corning brine based on Pop's Brine, but added a bunch of corning aromatics and substituted 16 ounces of beer. I did inject 10% of the meat weight. The beef corned for 12 or 14 days, seasoned, rested 24 hours, then smoked followed by a pressure...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.