Eggtoberfest Pastrami

BlueSmoke

Here's the technique behind the pastrami we served Saturday.[p]Ken and Diana[p]Eggtoberfest Pastrami
By BlueSmoke[p]1 4 to 5 pound corned beef brisket (point or flat)[p]2 tablespoons granulated garlic, divided
1 tablespoon ground ginger, divided
2 tablespoons turbinado sugar, divided
2 tablespoons black pepper, coarse ground, divided[p]* spice quantities are approximate: modify to taste[p]Rinse corned beef thoroughly; discard spice packet. Soak in tepid water for 1 hour.[p]Pat dry with paper towels and allow to air dry for 10 to 15 minutes. Sprinkle on spices in this order: granulated garlic, ginger, turbinado sugar, black pepper. Use one-half of the spices on each side. Press spices into the brisket, cover or bag and refrigerate at least 24 hours. (You can hold the spiced brisket as long as a week with no harm done.)[p]To cook, stabilize the Egg at 250 degrees and add two or three chunks of hickory. Place the brisket on a sheet of aluminum foil, folding the sides up around the meat. (Do not fully enclose the meat.) Place direct on grill and cook 3 to 4 hours at 250, to an internal temperature of 190 to 200.[p]Remove, cover and allow to settle 10 to 15 minutes before slicing. Slice cross-grain as thin as possible.

Smokey

Ken,[p]That stuff was great! I'll be tryin' that![p]Smokey

Smokin Joe

Ken, my mouth is watering just thinking about how good this was. Great to meet you & Diana. I'm really looking forward to cooking this. Joe

Buttman

If this was the pastrami you were walking around handing out, it was outstanding! As one of the Q'ers, I was glued to my own spot a good bit and appreciate some folks walking around with their wares. Do you use a normal store bought pastrami brisket? Any brands you favor?

Buttman

Meant to say store bought corned beef brisket