- Sep 2, 2010
- 11
- 10
Thanks to other people's posts I decided to try a pastrami this weekend. I bought a 4lb. corned beef and soaked it overnight to remove the salt. I did not do the fry test but changed the water about 3 times. I made a rub consisting of mostly black pepper and corriander but added a little garlic powder and mustard seed, I also added the spices that came with the corned beef.
Started smoking about 8:30 in the morning in the MES at 225 using cherry wood.
It took a good 11 hours to reach 165 where it was pulled and then into the oven over a pan of boilig water and wrapped in foil at 250 degrees. I decided to do this after reading some other posts and since my last two beef briskets turned out a little on the dry side.
After 3 hours in the oven the pastrami was wrapped in foil and I let it rest for a couple of hours before slicing.
My son and I shared a sandwich at about midnight. Delicious if I do say so myself. Since it was my first one I only made one so the next day it was gone. Next time I will make two!
Started smoking about 8:30 in the morning in the MES at 225 using cherry wood.
It took a good 11 hours to reach 165 where it was pulled and then into the oven over a pan of boilig water and wrapped in foil at 250 degrees. I decided to do this after reading some other posts and since my last two beef briskets turned out a little on the dry side.
After 3 hours in the oven the pastrami was wrapped in foil and I let it rest for a couple of hours before slicing.
My son and I shared a sandwich at about midnight. Delicious if I do say so myself. Since it was my first one I only made one so the next day it was gone. Next time I will make two!
