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Made Pastrami Today

ShiffShiff Posts: 1,540
edited 6:57PM 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.

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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.

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

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Pulled and sliced

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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.
Large BGE
Barry, Lancaster, PA

Comments

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great job.Did the boiling help a lot? Since the Egg was hot should have done it in the Egg. Does a fine job just make sure the apple is burned up so not smokie bread. I have done not knead bread and turned out great.
  • ShiffShiff Posts: 1,540
    The boiling made it very tender. Once before I just put it on the egg after soaking it and cooked it low and slow, but it still came out dry and not very tender. I may try it again, but didn't want to risk wasting all the days I spent brining this one.
    Large BGE
    Barry, Lancaster, PA
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