I stopped at the market a couple days after St. Patrick's day looking to pick up some meat for the smoker, but was undecided just what until I saw the Corned beef reduced for quick sale.
I bought a couple of nice ones and the evening before my next day off I rinsed them really well and soaked them overnight in the fridge changing the water a couple of times before bed and again in the morning.
While the stick burner was getting up to temp, I dried them really well and rubbed on a light coat of olive oil to hold the seasonings. I decided one would be nothing more than course ground black pepper for a Pastrami effect and decided to use Jeff's rub on the other. Both came out great, but my fav was the 'Strami. The CBB's were still just a bit salty and the rib rub had just enough salt in it that it was a wee bit too salty for my tastes. It certainly did not get thrown away though!
Sorry, no Q view. I know, I know!
I bought a couple of nice ones and the evening before my next day off I rinsed them really well and soaked them overnight in the fridge changing the water a couple of times before bed and again in the morning.
While the stick burner was getting up to temp, I dried them really well and rubbed on a light coat of olive oil to hold the seasonings. I decided one would be nothing more than course ground black pepper for a Pastrami effect and decided to use Jeff's rub on the other. Both came out great, but my fav was the 'Strami. The CBB's were still just a bit salty and the rib rub had just enough salt in it that it was a wee bit too salty for my tastes. It certainly did not get thrown away though!
Sorry, no Q view. I know, I know!
