Anyone have a good recipe for pastrami?
Yes. False modesty aside, I've done several (6, acually) this last week and I'm thrilled by the results. I started with two corned beef flats about 5 lb each early in the week. They came out so good, I bought 4 points about half the size each and did them yesterday.
Here's my process.
- Soak at least overnight in several changes of water to leach out some salt.
- Rub with ground whole black pepper, coriander and mustad (about 3:2:1 proportions.)
- Smoke until the internal temp is about 165°F My 14" WSM reads about 200°F and that takes about 4 hours. I burn lump with some oak chunks.
- Put in a covered cooker (covered broiler pan, covered Dutch oven) in a 300°F oven. I pour a little quality beer - Torpedo IPA in this case - over the briskets and drink the rest.
- Cook in the oven until the briskets are tender. Their IT is about 205-210°
- Enjoy!
Briskets. Plural. If you're going to fire up a cooker, fill it! I portion and freeze in Food-Saver bags.
Topic: First try pastrami (Read 2048 times)
