Bought two corned beef points from aldi while on sale. Wanted to make pastrami with them. Last time I made it, it was way too salty. This time I soaked them overnight, changed water in the morning and let soak three more hours. Couldnt decide on a rub so made two, SteveH and the Katz clone. Both are pretty good. I liked the katz a little more. I think it had to do with the bigger spice pieces from crushing the other didnt have. I will play with steveh next time.
Put on at 930 and Smoked at 235 until an hour into stall, wrapped in butcher paper, increased temp to 275. Cooked until probe tender. One was at 190 and other was 185. Lets rest on counter a couple hours and into fridge overnight. Sliced up for sandwiches and vac sealed. Ended up with four pounds of pastrami. I considered pressure cooking but decided that is for another day.
Cooked and ready to slice after a night in fridge
All sliced up. Slices were super tender and a slight tug to pull apart. Sliced against the grain.
Lunch today, toasted english muffin, pastrami, and melindas honey habanero mustard. Delicious. Didnt take pics of vacuum sealed bags.
Put on at 930 and Smoked at 235 until an hour into stall, wrapped in butcher paper, increased temp to 275. Cooked until probe tender. One was at 190 and other was 185. Lets rest on counter a couple hours and into fridge overnight. Sliced up for sandwiches and vac sealed. Ended up with four pounds of pastrami. I considered pressure cooking but decided that is for another day.
Cooked and ready to slice after a night in fridge
All sliced up. Slices were super tender and a slight tug to pull apart. Sliced against the grain.
Lunch today, toasted english muffin, pastrami, and melindas honey habanero mustard. Delicious. Didnt take pics of vacuum sealed bags.
