I wanted to try something different for the long weekend and found this recipe
at Amazing Ribs.
I grew up eating Katz's sammies and hot dogs as a kid and young adult and I wanted to see if that taste could really be duplicated. I'm pleased to report that this is the real thing.
Starting point (no pun intended) was a flat from Costco.
Then, took it out and washed it off.
Here's what the fat cap looked like out of the package. I figured the butchers knew a lot more than me and left it intact. Must be the right thickness.
Then, I soaked it in water for 24 hours in a 2 1/2 gallon food service plastic bag in the fridge. I changed the water three times during that period to take out some of the salt from the corning process. At the 24 hour point, I patted it dry and put on the rub. After two days with the rub in the fridge, I put it on the XL for about 5 hours at 275 and then bumped it up to 300 for several hours to get it up to 195 IT.
Then, rested it for about 15 minutes and came up with these slices. It had that telltale pinkish-red color that the corning process provides.
The next step is to put the pastrami in the fridge overnight and steam it to 200 degrees to warm it back up. That's the plan. Another part of the plan is to have pastrami and eggs in the morning. Hey, I hope there's enough left over to steam.
I used a CyberQ Wifi to control temps. I live at 6000'+ so it takes a while for a 3 1/2 pounder to smoke to 195 IT.
From what I tasted, it's so exactly like Katz's that I'm planning to watch "When Harry Met Sally" on Netflix.
XL BGE w/CyberQ Wifi, KCBS CTC CBJ
North Tahoe, CA