Evening smokers. Did some pastrami and had a feast today. Here goes.......
Started with a Grobbels brisket flat already cured. This said flat but had a piece of point attached. Soaked in an ice bath for 4hrs changing water every hour to reduce the salt
After that I dried it off and rubbed with meatheads pastrami rub. Supposedly a knockoff from Katz Deli but since I've never been and will never be in NY I don't know.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
I substituted the coriander seeds for a Tbls of pickling spice crushed. And added a half Tsp of cayenne in place of mustard seed. Rubbed and placed in fridge for 2 days
48 hours later placed on smoker at 225 using pecan
once it hit 160 I pulled and wrapped in foil. This was before foil
no pics of when I removed. I was also planting 30 knockout roses and was busy. Pulled off at 202 and gave it a rest. After that I threw back on smoker at 300 to firm the bark back up for about 10 min.
Wife made some German potato salad. Red taters, bacon, acv, dijon mustard, red onion,green onion, salt and pepper
sliced the pastrami. It was much more red than the pic shows. My camera blows
Made Reubans with rye/pumpernickel swirl bread, swiss cheese, kraut and Thousand island dressing with a touch of dijon. Topped with a pickle
was a pretty delicious meal and something I will definitely do again. Thanks for looking
Started with a Grobbels brisket flat already cured. This said flat but had a piece of point attached. Soaked in an ice bath for 4hrs changing water every hour to reduce the salt
After that I dried it off and rubbed with meatheads pastrami rub. Supposedly a knockoff from Katz Deli but since I've never been and will never be in NY I don't know.
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
I substituted the coriander seeds for a Tbls of pickling spice crushed. And added a half Tsp of cayenne in place of mustard seed. Rubbed and placed in fridge for 2 days
48 hours later placed on smoker at 225 using pecan
once it hit 160 I pulled and wrapped in foil. This was before foil
no pics of when I removed. I was also planting 30 knockout roses and was busy. Pulled off at 202 and gave it a rest. After that I threw back on smoker at 300 to firm the bark back up for about 10 min.
Wife made some German potato salad. Red taters, bacon, acv, dijon mustard, red onion,green onion, salt and pepper
sliced the pastrami. It was much more red than the pic shows. My camera blows
Made Reubans with rye/pumpernickel swirl bread, swiss cheese, kraut and Thousand island dressing with a touch of dijon. Topped with a pickle
was a pretty delicious meal and something I will definitely do again. Thanks for looking