Pastrami
- Thread starter irie
- Start date
hmm weird, shows up for me. can you see it jonesry?
never been there, but I do love poutine!
Nope.. I can't see it either.
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im stumped...Pastrami??? Pastrami????? (Looks around frantically)
Oh yeah drooling over here!!!!!!!!
THEMISCHMAN
SGT Hulka
Will send cigars for your meat.........just sayin.
3/5King
Shwing!
I want that end piece!!!!!
Smoked corned beef is freaking amazing...
The easy way is just buy premade corned beef, especially if you have a good local butcher shop that makes it regularly. Unfortunately in southern California the only time it really shows up in stores is around st paddys day so I have resorted to corning my own briskets.
As far as the brine goes I use Alton Browns Corned beef recipe only doubled to accommodate a packer size brisket.
Prep for smoking is super simple, Plain old yellow mustard massage as a base to get everything to stick nicely, followed by a LIGHT dusting of 50/50 garlic and onion powder from a shaker and then a HEAVY coating of black pepper.
Thats it! I smoke it with apple wood at 225*-245* until a it feels relaxed or a tooth pick goes into it like its butter. Generally speaking they take between 10-12 hours.
As far as the brine goes I use Alton Browns Corned beef recipe only doubled to accommodate a packer size brisket.
Prep for smoking is super simple, Plain old yellow mustard massage as a base to get everything to stick nicely, followed by a LIGHT dusting of 50/50 garlic and onion powder from a shaker and then a HEAVY coating of black pepper.
Thats it! I smoke it with apple wood at 225*-245* until a it feels relaxed or a tooth pick goes into it like its butter. Generally speaking they take between 10-12 hours.
Tried this recipe last weekend. And for my first time attemping Pastrami it turned out pretty good.
http://howtobbqright.com/smokedpastramirecipe.html