OMG Pastrami.....

Wardster

I had wanted to try Bluesmokes recipe for about a year. My buddy came in town and made a comment how he had been craving a pastrami sammie for a couple of weeks. Done deal, I know what I'm cooking.[p]Holy cow!!! I can't believe how great it turned out. It shot to a top 5 all time egged dishes.[p]Thanks Ken. I'll be cooking this often. See you soon.[p]Billy

egret

Billy,
Can't find this recipe anywhere. Can you steer me in the right direction?

QBabe

Wardster,[p]Sounds like Sat lunch - sandwich course to me!!![p]Tonia
:~)

Richard

egret,
John, does this help?[p] Beef, Brisket, Corned, Pastrami, Bluesmoke
[p]1 4-5 Lbs. Corned Beef Brisket (point or flat)
2 Tbs. Garlic, Granulated, divided
1 Tbs. Ginger, Ground, divided
2 Tbs. Sugar, Turbindo, divided
2 TBs. Pepper, Black, Course Grind, divided
QUANTITIES ARE APPRX, ADJUST TO TASTE



1 Rinse corned beef thoroughly; discard spice packet. Soak in tepid water for 1 hour.
2 Pat dry with paper towels and allow to air dry for 10-15 minutes. Sprinkle on spices in this order: granulated garlic, ginger, turbindo sugar and 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.)
3 To cook, stabilize BGE at 250°F and add 2-3 chunks 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 3-4 hours @250° F, to an internal temperature of 190-200° F.
4 Remove, cover and allow to settle 10-15 minutes before slicing..Slice cross-grain as thin as possible.


Recipe Type
Beef, Main Dish

Recipe Source
Author: Ken Stone & Diana, AKA "Bluesmoke"[p]Source: BGE Eggtoberfest '05, BlueSmoke


[p]

egret

Richard,
Yes, that helps a bunch, my man! Thank you.........

Wardster

egret,
Richard got it. I did it indirect though and added a little more pepper.