I found a couple brisket flats recently for a good price, so decided to try pastrami again. It's been a while, and truthfully, the first couple that I did were good, but not outstanding.
I think I've broken that plane tonight.
This is about a 7-8 lb. flat. (The butcher of a butcher put a nice gash right across it!) I did a wet brine with the usual suspects, plus pastrami pickling spices for 10 days. Three quarters cup of kosher salt in the gallon of water was perfect.
Then a coating of dijon mustard...
And rubbed last night with Chef Jimmy J's "Better 'en NY Pastrami Rub". This may have made all the difference.
This morning I got up at 5:30 and started up the GMG Daniel Boone to 240°, loaded with a water pan and pecan pellets, with a little leftover fruitwood from doing a turkey breast yesterday. I pulled at 7-1/2 hours when the IT was 201°, and a wood skewer penetrated easily.
Wrapped tightly in restaurant-grade plastic wrap, and then again in foil, and let rest in a cooler for a few hours. (I'm told by wrapping it in plastic, it will then sort of steam itself. Seemed to work.)
Later, sliced and made into grilled Reubens, or I guess I should say, Rachels, as pastrami was used instead of corned beef. Once again, the stupid lighting in my kitchen fails to capture the deep pinkness of the meat. But you can see how juicy it is!
Pull apart tender!
A little swiss cheese, kraut, and thousand island, and voila!
I think I've broken that plane tonight.
This is about a 7-8 lb. flat. (The butcher of a butcher put a nice gash right across it!) I did a wet brine with the usual suspects, plus pastrami pickling spices for 10 days. Three quarters cup of kosher salt in the gallon of water was perfect.
Then a coating of dijon mustard...
And rubbed last night with Chef Jimmy J's "Better 'en NY Pastrami Rub". This may have made all the difference.
This morning I got up at 5:30 and started up the GMG Daniel Boone to 240°, loaded with a water pan and pecan pellets, with a little leftover fruitwood from doing a turkey breast yesterday. I pulled at 7-1/2 hours when the IT was 201°, and a wood skewer penetrated easily.
Wrapped tightly in restaurant-grade plastic wrap, and then again in foil, and let rest in a cooler for a few hours. (I'm told by wrapping it in plastic, it will then sort of steam itself. Seemed to work.)
Later, sliced and made into grilled Reubens, or I guess I should say, Rachels, as pastrami was used instead of corned beef. Once again, the stupid lighting in my kitchen fails to capture the deep pinkness of the meat. But you can see how juicy it is!
Pull apart tender!
A little swiss cheese, kraut, and thousand island, and voila!
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