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Made pastrami

CRCR Posts: 175
edited 10:23AM in EggHead Forum
Well I did pastrami over the weekend. It was so easy and really came out fantastic. If you are a pastrami fan try it on the BGE.[p]This was my first try at this so all I did was buy a small corned beef brisket(about 2 pounds). Rinsed well with cold water. Applied a liberal amount of Montreal Seasoning and patted into brisket. Cooked direct with a grid extender at 250° until internal temp of 165°. Threw in two small handfuls of hickory chips at beginning of cook. This took about 2 hours(1 hr/pound) to cook.[p]I tried a little piece about fifteen minutes and thought I had made a big mistake but...after overnight in the refrigerator and then slicing very thin it was absoultely fantastic.[p]Next I may try to learn how to brine the brisket myself instead of buying a corned beef although this turned out very well.[p]CR[p][p]

Comments

  • The Naked WhizThe Naked Whiz Posts: 7,780
    CR,
    Do you know what at traditional deli pastrami would be rubbed with? God I love a good pastrami sandwhich! Something else to try....[p]TNW

    The Naked Whiz
  • PorkchopPorkchop Posts: 155
    or a home-made reuben sammich! argh! here comes the drool! i thot deli pastrami was just basically cracked black pepper pressed into the meat, or really coarsly ground pepper.
  • Wise OneWise One Posts: 2,645
    The Naked Whiz, get busy. What time do we eat?

    [ul][li]About Pastrami[/ul]
  • CRCR Posts: 175
    The Naked Whiz, I did not know exactly what the traditonal rub was but it seems to be mostly pepper. The Montreal Seasoning has a lot of perrer and it did come seem to be close to the traditional pastrami taste.
  • PorkchopPorkchop Posts: 155
    Wise One, you think this could be done with another cut, like bottom round or top round, or eye of round?
  • Wise OneWise One Posts: 2,645
    Porkchop, yes but it wouldn't be pastrami. I bet it would taste just as good however.

  • BlueSmokeBlueSmoke Posts: 1,678
    Porkchop,
    I made "pastrami flank steak" last week, same way I'd do a brisket. (Flank was $2 a pound cheaper than brisket, and even less fat than a trimmed flat.) Delicious![p]Ken

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