Last night I got out a 4.0 pound corned beef point. And rinsed it for 2 hours. Dried. And gave it a good rub of fresh cracker pepper and coriander. And put it in the fridge for a overnight rest.
This morning at 7AM. Put it in my smoker preheat for 275. And got the mailbox going with comp blend pellets. At 160IT I wrapped in foil. And brought the temp up to 325.
After 8 hours. She was done.
And I just had to pull a piece off for a taste.
Oh man! This turned out fantastic! It has the right amount of spices in it. The bite from the pepper really makes this a very nice pastrami.
This morning at 7AM. Put it in my smoker preheat for 275. And got the mailbox going with comp blend pellets. At 160IT I wrapped in foil. And brought the temp up to 325.
After 8 hours. She was done.
And I just had to pull a piece off for a taste.
Oh man! This turned out fantastic! It has the right amount of spices in it. The bite from the pepper really makes this a very nice pastrami.