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Pastrami Qustions for Thirdeye & Others

Scotty's InfernoScotty's Inferno Posts: 624
edited 8:44PM in EggHead Forum
I am making pastrami today using Thirdeye's instructions and Bobberqer's rub. A couple of questions. I just took the brisket out of the rinsing bag this morning and applied the rub. How important is it to let the brisket sit in the fridge overnight, as I'd like to cook it today rather than on a busy monday. Second, is pastrami made specifically for cold sandwiches or do you also eat it hot as a meat dish?
Thanks, Pastrami Rookie Scotty

Comments

  • thirdeyethirdeye Posts: 7,428
    I think that the rest is very important. In curing this step is called equalization, and it basically allows all of the liquids and flavors that were mobile a chance to settle down and distribute. (Kind of like resting a steak before slicing). Rest it as long as you have time to.

    In addition to sandwiches or a topping on pizza, I like pastrami as a main meat. I generally make potatoes, carrots and cabbage for sides.

    If you have a pressure cooker, don't overlook the pressure finish. It is now my favorite finish method.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Thanks alot thirdeye and thanks for maintaining your website. I use it and refer to it often. Scott
  • ShiffShiff Posts: 1,522
    I also love Pastrami as a hot dinner and prefer it to having sandwiches.
    Large BGE
    Barry, Lancaster, PA
  • NoVA BillNoVA Bill Posts: 3,005
    "I like pastrami as a main meat. I generally make potatoes, carrots and cabbage for sides."

    Now you're talking about some good eats!!
  • HungryManHungryMan Posts: 3,470
    Any good deli will have a sign for HOT Pastrami
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