- Jan 18, 2020
- 1,410
- 1,152
I saw an old episode of Diners, Drive in's and Dives a few weeks that showed a food truck that offers Pastrami.
Looked so good I copied the recipe and gave it a whirl.
Came out great, fairly intensive labor wise and I had to search a bit to find all the spices but worth the effort according to the wife.
Smoked at 250 for 5 hours then into a pan with 1 cup chicken broth, covered with foil in the kitchen stove until internal hit 210.
First picture is after 8 day brine soak, second is with dry rub applied, three and four are self explanatory.
Here's the recipe; https://www.foodnetwork.com/fnk/recipes/primetime-pastrami-8049756
Looked so good I copied the recipe and gave it a whirl.
Came out great, fairly intensive labor wise and I had to search a bit to find all the spices but worth the effort according to the wife.
Smoked at 250 for 5 hours then into a pan with 1 cup chicken broth, covered with foil in the kitchen stove until internal hit 210.
First picture is after 8 day brine soak, second is with dry rub applied, three and four are self explanatory.
Here's the recipe; https://www.foodnetwork.com/fnk/recipes/primetime-pastrami-8049756
