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Made Pastrami Today

ShiffShiff Posts: 1,087
edited November -1 in EggHead Forum
A couple of weeks ago I visited all the local markets looking for a left over Corned Beef but couldn't find any. I decided it was time for me to make my own. I used the Alton Brown recipe and got the saltpeter at a local drugstore.

I brined it for 10 days and this is how it looked after it was done. I used 1 large brisket (cut in half) and a small one.


I decided to boil the corned brisket to make it more tender (I had problems when I smoked a previous store bought corned beef). I slathered them with mustard as shown.


Put them on the BGE indirect at 225 grid temp and apple wood for smoke. Left them on for 2 hours.


Pulled and sliced


While I was doing the boiling and smoking, I made a sourdough rye bread to go with the meal. I didn't take a picture of the bread since it was cooked in a regular oven.
Barry Lancaster, PA


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