So this will be several firsts for me. My first cook post, my first Aldi Corned Beef, and my first attempt at pastrami.
So I've been reading about the corned beef from Aldi so I went and bought this one to attempt to make pastrami. About 3 lbs.
The label said to include the liquid in cooking because it was included in the weight. Supposedly 35%. Here it is and it went down the drain.
Here's what I ended up with to cook. A little fatty, but it is a point. I tried to pick out a lean one, but selection was limited.
I used this pastrami rub by thirdeye https://www.smokingmeatforums.com/threads/pastrami-wet-brine.302811/#post-2151312. Coated and put to bed overnight.
On my Weber that I've setup to cook kind of offset.
300℉ - 325℉ for about 4 hours or so until internal temp was 200℉. Wrapped and let rest for an hour.
Looked great and the texture/tenderness were about perfect or at least to me. Only problem was too salty for our tastes. Next time I think I need to soak in water over night to remove some of the salt.
Well that's my first attempt at pastrami, my first thread about a cook I've done (room for improvement), and my first corned beef from Aldi. I intended to get a post cook weight, but I forgot. I need to get this right because I have a whole packer that I separated and is in the brine now. My plan is to cook the flat as traditional corned beef and the point as pastrami. I'm using POP's brine with pickling spice...
So I've been reading about the corned beef from Aldi so I went and bought this one to attempt to make pastrami. About 3 lbs.
The label said to include the liquid in cooking because it was included in the weight. Supposedly 35%. Here it is and it went down the drain.
Here's what I ended up with to cook. A little fatty, but it is a point. I tried to pick out a lean one, but selection was limited.
I used this pastrami rub by thirdeye https://www.smokingmeatforums.com/threads/pastrami-wet-brine.302811/#post-2151312. Coated and put to bed overnight.
On my Weber that I've setup to cook kind of offset.
300℉ - 325℉ for about 4 hours or so until internal temp was 200℉. Wrapped and let rest for an hour.
Looked great and the texture/tenderness were about perfect or at least to me. Only problem was too salty for our tastes. Next time I think I need to soak in water over night to remove some of the salt.
Well that's my first attempt at pastrami, my first thread about a cook I've done (room for improvement), and my first corned beef from Aldi. I intended to get a post cook weight, but I forgot. I need to get this right because I have a whole packer that I separated and is in the brine now. My plan is to cook the flat as traditional corned beef and the point as pastrami. I'm using POP's brine with pickling spice...