- Oct 3, 2008
- 37
- 32
A couple of weeks back I decided to try my hand at Pastrami. Love the stuff! Searched the internet looking for a suitable recipe and came across one at Amazing Ribs. First I took a choice brisket flat, trimmed to 1/4", made up a brine/cure , bagged it in a 2.5 gal ziplok and into a 37 degree reefer it went for 7 days, removed from cure bag, washed off and soaked in fresh water for 12 hours to desalinate. Rubbed it heavily with a blend of spices and smoked it in my Masterbuilt 40 using mix of apple/mesquite pellets in an AMPS. at 160 degrees IT, I removed it and steamed to 203 degrees IT. Then it was back into the fridge to nearly freezing and then sliced and vac packed. Turned out really good, had a big Pastrami Reuben for lunch yesterday.
