My Best Pastrami So Far...

[Dafish13]

That looks delicious! I will have to try JJ's rub. Did you smoke it in the pan? If so, was that to help keep it moist?

 

[nchapelheel]

Thanks chef jimmyj. I will go have a talk with my butcher. He has a nice little shop in Saxapahaw, NC.

 

[mneeley490]

That looks delicious! I will have to try JJ's rub. Did you smoke it in the pan? If so, was that to help keep it moist?

Well, yes and no. More like laziness. I was sort of following Jeff's pastrami technique (from a few emails ago), and also it was just less messy that way. You can rub and smoke in the same pan--drop it on the grates, and take it off with ease and no cleanup. I did foil the pan before it hit 160°, and unfoiled at 180°. Normally I like a bit more smoke flavor in most of my other meats, but I think pastrami needs a lighter touch, and the GMG gave out just the right amount.
I think wet-brining keeps it a bit moister, too.

 

[BigTurtle]

Thx for reposting your method and rub Jimmy J. On my to do list now.

 

[ab canuck]

Looks Great!!! I am trying to get to do one and I think I am going to try that!!! Points
chef jimmyj Thx for posting those recipes.... Points.

 

[nanuk]

Delicious looking

on my `To Do` list

 

[nanuk]

Chef Jimmy, in your recipe, I assume a capital T means tablespoon.

 

[chef jimmyj]

Yes, T is Tablespoons. Thanks for the Likes guys...JJ

 

[GaryHibbert]

Now that's some beautiful pastrami!!! I'd eat a ton of that and come back looking for more.
POINT
Gary