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Pastrami

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SmileMaker
SmileMaker Posts: 10
in Beef
First attempt and a copy of http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html technique Started with a corned beef flat and soaked for 2 days. Changing the water twice a day image After soak and prior to seasoning image Seasoned wrapped in plastic and refrigerated overnight. Egg set at 225 with pecan wood and cooked to an internal temp of 150 (about 5hrs) image 30 minutes in the pressure cooker imageimage Definitely a repeat for company is in store.
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  • billyray
    billyray Posts: 1,275
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    Looks like you cut it with the grain, instead of across the grain. Cut it across next time and it won't be as stringy.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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