...at pastrami. This past Monday, Jeff
jcam222
, posted a thread about pastrami that looked amazing and got my mouth watering https://www.smokingmeatforums.com/threads/just-some-more-pastrami.308410/, so this is ALL his fault. I ran out to the store hungering for a corned beef brisket to turn into pastrami (I took the easy way out) and low and behold, I found a couple reduced for $1.99/lb. I just had to....
Rinsed them off real good and into a bowl of cold water to get out some of the salt. I changed the water a few times.
Because these were corned beef and I'm always conscious of the salt, I mixed up a batch of
chef jimmyj
's pastrami rub which doesn't have added salt. https://www.smokingmeatforums.com/threads/pastrami-rub-recipe.299669/#post-2108313.
For the record, I like
thirdeye
's pastrami rub, as well. I use it when I cure my own brisket for pastrami. https://www.smokingmeatforums.com/threads/pastrami-wet-brine.302811/#post-2151312
Anyway, after drying them off, I messaged the rub into the flats and allowed to them get happy for awhile while I get the grill ready.
Got the Weber hot with some cherry wood on the side and away they go at about 275℉-300℉ for the duration.
Not sure if this qualifies as thin blue smoke.
Now the wait.....
Plenty of time to play with my new toy thanks to the arm twisting by
uncle eddie
and gang. https://www.smokingmeatforums.com/t...for-grilling-bbqing-and-smoking-meats.307841/. This thing is too much fun, a fly doesn't stand a chance 
.
At about 185℉ or so, I had to take a look and probe them.
Not ready yet.
A couple of hours later, time to check again. Now they're getting right.
Pulled at 202℉ and probe tender, just not falling apart. Let rest for a few and time to slice.
Rye bread, kraut, swiss cheese, homemade pickled red onions (my wife's idea), and Russian dressing or Thousand Island for those who prefer. On the press...
Served with Mexican street corn (my wife's thing) along with Mexican Crema. Yes, it's an unusual combination and not necessarily mine, but it is what it is. My wife loves these things.
OK, I'm done....
jcam222
, posted a thread about pastrami that looked amazing and got my mouth watering https://www.smokingmeatforums.com/threads/just-some-more-pastrami.308410/, so this is ALL his fault. I ran out to the store hungering for a corned beef brisket to turn into pastrami (I took the easy way out) and low and behold, I found a couple reduced for $1.99/lb. I just had to....
Rinsed them off real good and into a bowl of cold water to get out some of the salt. I changed the water a few times.
Because these were corned beef and I'm always conscious of the salt, I mixed up a batch of
chef jimmyj
's pastrami rub which doesn't have added salt. https://www.smokingmeatforums.com/threads/pastrami-rub-recipe.299669/#post-2108313. For the record, I like
thirdeye
's pastrami rub, as well. I use it when I cure my own brisket for pastrami. https://www.smokingmeatforums.com/threads/pastrami-wet-brine.302811/#post-2151312Anyway, after drying them off, I messaged the rub into the flats and allowed to them get happy for awhile while I get the grill ready.
Got the Weber hot with some cherry wood on the side and away they go at about 275℉-300℉ for the duration.
Not sure if this qualifies as thin blue smoke.
Now the wait.....
Plenty of time to play with my new toy thanks to the arm twisting by
uncle eddie
and gang. https://www.smokingmeatforums.com/t...for-grilling-bbqing-and-smoking-meats.307841/. This thing is too much fun, a fly doesn't stand a chance .
At about 185℉ or so, I had to take a look and probe them.
Not ready yet.
A couple of hours later, time to check again. Now they're getting right.
Pulled at 202℉ and probe tender, just not falling apart. Let rest for a few and time to slice.
Rye bread, kraut, swiss cheese, homemade pickled red onions (my wife's idea), and Russian dressing or Thousand Island for those who prefer. On the press...
Served with Mexican street corn (my wife's thing) along with Mexican Crema. Yes, it's an unusual combination and not necessarily mine, but it is what it is. My wife loves these things.
OK, I'm done....
